January 25, 2012

Fudge Ripple Cake

Have you ever eaten something, and envisioned it as taking on a whole new role in a whole new dish?  That is how this cake came to be.  I was eating a bowl of fudge ripple ice cream, and I thought - 'hey, this would make a really cool cake!'.

So, I pondered on it for a while - and then into the kitchen I went to see what I could come up with.  What I came up with is one of the most decadently delicious sweets I have ever put into my mouth.  Oh, and it looks cool too.

The cream mixture that is poured on top of the cake before baking seeps into the chocolate cake while it is in the oven & when you slice into it, you uncover a beautiful white rippled design.  

And the icing?  I warn you.  Don't taste it while you are icing the cake or you might eat all of it and not have any to frost your cake with it. 

Please make this today.  You know you want to.  And, send me a piece. Mine is almost gone.

Fudge Ripple Cake


For the Cake:
  • 1/2 cup shortening
  • 1.5 cups sugar
  • 2 large eggs
  • 1 2/3 cups all purpose flour
  • 2/3 cup cocoa
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1.5 cups buttermilk
  • 2 teaspoons vanilla extract

For the Ripple:
  • 1 (8oz) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 1 (14oz) can sweetened condensed milk
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Frosting:
  • 2/3 cup butter, softened
  • 5 3/4 cups powdered sugar
  • 1 1/3 cup cocoa
  • 1 heaping cup heavy cream


Grease 2 (9-inch) round cakepans & flour lightly - or spray with Bakers Secret (nonstick cooking spray with flour).

Beat shortening and sugar together with an electric mixer.  Add in the eggs, beating on medium speed.

Combine flour, cocoa, baking soda, & salt.  Stir in the flour mixture & the buttermilk - alternating a little bit of each at a time, ending with the flour mixture.  Beat 3 minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla.  Pour the batter into the prepared pans.

Beat cream cheese, 2 tablespoons butter, and cornstarch at medium speed until creamy.  Gradually add the sweetened condensed milk, beating well. Mix in the egg & vanilla.  Divide the cream cheese mixture between the two cake pans, pouring on top and spreading to evenly cover the cake batter.

Bake at 350 degrees for 40 minutes, or until a toothpick inserted in the center comes out clean.  After removing from the oven, use a large spatula or wide knife as I did & press the risen cake down somewhat.

Cool in pans on wire racks for 10 minutes; remove from pans & cool completely on wire racks.

Beat 2/3 cups butter until creamy.  Add in the powdered sugar, cocoa, butter, vanilla extract & heavy cream.  Stir until combined, and then beat at high speed until creamy.  

Spread frosting between the cake layers and on top and sides of the cake.

Slice.  Enjoy.  Repeat.


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