4 Reviews

I made this same recipe from the Eagle Brand classic recipes cookbook. The only differences, I used butter instead of margarine and I used a square of unsweetened bakers chocolate in place of the cocoa powder. This cake is moist, flavorful and easy to make. It reminds me of a black bottom cheesecake. Yummy!

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PM Chef December 23, 2007

I have also been making this recipe for a long time and it's one of my favorites. I got it out of a cookbook called "Treasury of Christmas" from 1991 that had recipes from Lipton, Campbell's, Eagle Brand and others. The cream cheese layer sinks to the bottom of the pan when it's baking so when you turn the cake out onto a plate it's at the top and it's the best part of the cake. Kind of like cheesecake filling but sweeter, yum!!! You'll enjoy this cake!

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chocolover March 25, 2005

Excellent!! I made one for my daughter to take to her college apartment. I have strict instructions from her roommate and neighbors that she is not to return from the weekend without another one! Today I made it for home and everyone loves it! Very rich.

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VA September 04, 2004

I made this recipe for my Mom's birthday and everyone loved it. I have even passed it on to a friend who loved it also. I didn't change a thing and it worked well. My glaze did seem a bit thin, it ran off the plate and there was a pool of it in the middle of the cake, which my sisters didn't mind scooping up!

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Ann K July 28, 2004
Yummy Fudge Ribbon Cake