Ingredientes para Rich Fudge Ribbon Bundt Cake
- 1 (18.25 ounce) package chocolate cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 (8 ounce) package (225g) cream cheese, softened
- 1/2 cup (115g) butter, softened
- 2 tablespoons cornstarch
- 1 (14 ounce) can (395g) sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- powdered sugar (optional, for dusting)
- white chocolate ganache (optional, for drizzling)
- chocolate glaze (optional, for drizzling)
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Como fazer Rich Fudge Ribbon Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt cake pan thoroughly. Dust with flour, tapping out excess.
- Prepare your favorite chocolate cake mix according to package directions, but add the instant pudding mix according to the package instructions for pudding, not as part of the cake mix.
- Pour the cake batter into the prepared bundt pan.
- In a separate mixing bowl, beat together 8 ounces (225g) of softened cream cheese, 1/2 cup (115g) of softened butter, and 2 tablespoons of cornstarch until light and fluffy.
- Gradually beat in 14 ounces (395g) of sweetened condensed milk until smooth and creamy.
- Beat in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated.
- Carefully spoon the cheesecake filling evenly over the cake batter in the bundt pan. Use a knife or toothpick to gently swirl the filling into the batter, creating a ribbon effect.
- Bake for 50-55 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- To loosen the cake from the pan, run a thin knife around the edges before inverting. You may need to gently tap the sides of the pan.
- Once completely cool, dust with powdered sugar, drizzle with white chocolate ganache, and/or chocolate glaze as desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
196g
Fat
49g
Carbs
23g
