Fudge Ribbon Cake

Cake Layer:

1 (15.25 oz.) Devil's Food Cake Mix

1 1/4 c. water

1/2 c. vegetable or canola oil

3 large Eggland's Best eggs

Cheesecake Layer

1 (8 oz.) pkg. cream cheese, room temperature

2 Tbl. unsalted butter, room temperature

1 Tbl. cornstarch

1 large Eggland's Best egg

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

Chocolate Glaze

2 Tbl. unsalted butter

2 Tbl. unsweetened cocoa powder

1 c. powdered sugar

1 tsp. vanilla extract

1-2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil and eggs and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk and vanilla and mix until smooth and creamy.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: You can use any flavor of cake mix, just make sure to prepare it according to the package directions.