Yummy Fudge Ribbon Cake

READY IN: 1hr 5mins
Recipe by NC Gal

Not sure where I got this recipe--cut it from a box or can of something. I have been making it for over 15 years and always hear "yummy" from someone when they are eating it!

Top Review by PM Chef

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!

Ingredients Nutrition


  1. To make cake:.
  2. Preheat oven to 350°F.
  3. Prepare cake mix as package directs.
  4. Pour batter into well greased and floured 10-inch bundt pan.
  5. In small bowl, beat cream cheese, margarine and cornstarch until fluffy.
  6. Gradually beat in condensed milk then egg and vanilla until smooth.
  7. Pour cream cheese mixture evenly over cake batter.
  8. Bake 50 to 55 minutes until wooden pick inserted near center comes out clean.
  9. Cool for 10 minutes before removing from pan.
  10. Cool thoroughly and then glaze.
  11. GLAZE:.
  12. Melt margarine in small saucepan over low heat.
  13. Stir in cocoa and water.
  14. Cook stirring constantly until mixture thickens--DO NOT BOIL.
  15. Remove from heat and stir in vanilla.
  16. Gradually add confectioners' sugar and beat with wire whisk until smooth.
  17. Pour over cooled cake and store cake covered in refrigerator.

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