Fudge Ripple Layer Cake

This cake is a great example of the old saying, “A picture is worth a thousand words”

I have a TON of cookbooks!  I love them but I will admit, I’m not usually inspired to make a recipe unless it has a picture with it.  If the picture catches my eye and looks like something my family would enjoy, I make it.  That’s exactly what happened with this Fudge Ripple Layer Cake. Someone was smart enough to put a picture of it on the cover of Southern Living Homestyle Cooking.

On the outside it looks like an ordinary chocolate cake, right?  But take a look on the inside…

That’s what I saw on the cover of this cookbook!  You are looking at two layers of decadent homemade chocolate cake with cheese cake filling, topped with The Best Chocolate Frosting Ever! (recipe in tomorrow’s post)  I thought it looked delicious but to be honest, the thing that intrigued me most was….how did they get the filling in there like that? 

I’ve made this cake several times and it’s always a hit, wherever it goes.  It’s very rich and goes great with coffee or ice cream.  The icing is also homemade and adds to the richness.

Here’s the Recipe:

Cake:

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 large eggs
• 1 2/3 cups (White Lily) all purpose flour
• 2/3 cup cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 1 Tbsp plus 1 tsp vanilla, divided

Filling:

• 1 (8 oz) package cream cheese
• 2 Tbsp butter, softened
• 1 Tbsp cornstarch
• 1 (14 oz) can sweetened condensed milk
• 1 large egg

Grease and flour 2 (9 in) round cake pans and line with waxed paper.  Grease and flour waxed paper.

*Don’t skip this step…using cooking spray may not be enough…not recommended this time

Preheat oven to 350 degrees

Cake:

Mix flour, cocoa, baking soda, salt and set aside

In the bowl of a large stand mixer beat shortening on medium speed until fluffy

Gradually add 1 1/2 cups sugar continuing to beat well

Add eggs (2) one at a time, blending well after each

Gradually add flour mixture, alternating with buttermilk, to mixing bowl.  End with flour

Mix at low speed after each addition

When the last of the flour has been added, beat on high for 3 more minutes

*Stop once to scrape down sides*

Stir in 2 tsp vanilla

Divide evenly in prepared pans and set aside

Filling:

On medium speed, beat cream cheese, butter (2 Tbsp) and corn starch until creamy

Add sweetened condensed milk, gradually, beating well

Add egg and beat again

STIR in 1 tsp vanilla

Spoon cream cheese mixture evenly over cake batter, leaving space around edges

Bake at 350 degrees about 40 minutes or until toothpick comes out clean

Remove from oven and allow to cool 10 minutes on a wire rack before removing from pan

When cake is completely cool, place one layer, cream cheese side up on cake plate and cover with The Best Chocolate Frosting Ever

Top with second layer….cream cheese side down

Cover top and sides with remaining frosting

Can be garnished with pecans

Having the picture of this cake on the front of the cookbook also helps me remember where to find it!

Fudge Ripple Layer Cake

2014-03-08 18:32:46

Sweet "cheese cake" between two layers of fudgy chocolate cake

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Cake

1. 1/2 cup shortening
2. 1 1/2 cups sugar
3. 2 large eggs
4. 1 2/3 cups all purpose flour
5. 2/3 cup cocoa
6. 1 1/2 tsp baking soda
7. 1/2 tsp salt
8. 1 1/2 cups buttermilk
9. 1 Tbsp plus 1 tsp vanilla, divided

Filling

1. 1 (8 oz) package cream cheese
2. 2 Tbsp butter, softened
3. 1 Tbsp cornstarch
4. 1 (14 oz) can sweetened condensed milk
5. 1 large egg

Instructions

1. Grease and flour 2 (9 in) round cake pans and line with waxed paper. Grease and flour waxed paper.
2. Preheat oven to 350 degrees

Cake

1. Mix flour, cocoa, baking soda, salt and set aside
2. In the bowl of a large stand mixer beat shortening on medium speed until fluffy
3. Gradually add 1 1/2 cups sugar continuing to beat well
4. Add eggs (2) one at a time, blending well after each
5. Gradually add flour mixture, alternating with buttermilk, to mixing bowl. End with flour
6. Mix at low speed after each addition
7. When the last of the flour has been added, beat on high for 3 more minutes
8. *Stop once to scrape down sides*
9. Stir in 2 tsp vanilla
10. Divide evenly in prepared pans and set aside

Filling

1. On medium speed, beat cream cheese, butter (2 Tbsp) and corn starch until creamy
2. Add sweetened condensed milk, gradually, beating well
3. Add egg and beat again
4. STIR in 1 tsp vanilla
5. Spoon cream cheese mixture evenly over cake batter, leaving space around edges
6. Bake at 350 degrees about 40 minutes or until toothpick comes out clean
7. Remove from oven and allow to cool 10 minutes on a wire rack before removing from pan
8. When cake is completely cool, place one layer, cream cheese side up on cake plate and cover with The Best Chocolate Frosting Ever
9. Top with second layer....cream cheese side down
10. Cover top and sides with remaining frosting
11. Can be garnished with pecans

Notes

1. Using non stick cooking spray not recommended in this recipe

Adapted from Southern Living Homestyle Cooking

Adapted from Southern Living Homestyle Cooking

O Taste and See https://otasteandseeblog.com/

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This post featured at Bakewell Junction….certified “Manly” food!

This post linked at The Country Cook