Ribboned Fudge Bundt Cake Recipe

Ingredients

For the Cake:

• 1 box dark chocolate fudge cake mix, plus eggs, oil, and water called for on box

• 2 tablespoons dutch processed cocoa

• 8 ounces cream cheese, softened

• 2 tablespoons butter, softened

• 1 tablespoon cornstarch

• 1 14 ounce can sweetened condensed milk

• 1 egg

• 1 teaspoon pure vanilla extract

For the Glaze:

• 2 cups powdered sugar

• 2 tablespoons dutch processed cocoa

• 4 tablespoons salted butter, melted

• 1/4 cup water, warm

• 1 teaspoon pure vanilla extract

Directions

For the Cake:

1. Preheat oven to 350°F. Butter and flour a 10 inch Bundt pan (I use Bakers spray, which covers both steps)

2. Prepare cake according to directions on package, adding the 2 Tablespoons of Dutch process cocoa powder. Pour into Bundt pan.

3. In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.

4. Pour cream cheese mixture evenly over cake batter.

5. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

To Prepare the Glaze:

1. In a medium bowl, whisk together powdered sugar and cocoa powder. Add melted butter, water, and vanilla and whisk together until smooth. Spoon over cake.