Sunday, March 11, 2012

Fudge Ripple Cake

Yum
Today was a beautiful day outside.  It was 70 here in Ohio. 



 Bill and the kids worked outside all day.  In the fall we took down a pool and boy is it a mess where the pool sat.  We had a ton of sand that needed cleaned up and moved so we can get the area ready to plant grass seed.


We are landscaping around the deck and also putting in a fire pit.  As you can see from the date on this picture we started this project in the fall.  Bill blocked off the end of the deck where we use to jump in the pool.


This decorative railing piece was one of my birthday presents.  I just love wrought iron!


We are hoping the weather will stay nice but we do live in Ohio so we still can not rule out a snow storm.

I got this cake recipe from the book Ultimate Cake Mix Book.  I love recipe books that use cake mixes and jazz them up for awesome cakes.  For this cake, you make the cake according to package directions but you use some of the batter adding cream cheese and cocoa powder to make a neat dark chocolate filling.  Then top it off with home made chocolate icing.  These cakes sure are good and easy to make.  


Fudge Ripple Cake

Cake:
1 pkg (18.25 oz) yellow cake mix, plus ingredients to prepare mix
1 pkg (3oz) cream cheese
2 Tbs unsweetened cocoa powder
Fudge Glaze recipe:
1 C powdered sugar
1 square  (1oz) semi-sweet chocolate
1/3 C unsweetened cocoa powder
3 Tbs milk
1/2 tsp vanilla

Preheat oven to 350 degrees.  Lightly grease and flour a bundt pan, set aside.  Prepare cake mix as package directs.  In a medium bowl combine 1 1/2 C prepared cake batter, cream cheese and cocoa powder until smooth.  Pour half of the yellow cake batter into prepared pan.  Drop spoonfuls of chocolate batter over the yellow batter in the pan.  Top with remaining yellow batter.  Bake for 35 minutes.  Cool completely on a wire rack.  Unmold cake onto a serving plate.  Prepare fudge glaze and pour over cake allowing some to run down the sides.

Fudge Glaze:
Place 1 square of semi-sweet chocolate in small microwavable safe bowl.  Microwave on high for 30 seconds; stir.  Repeat as necessary until chocolate is completely melted, stirring at 10 second intervals; set aside.  In medium bowl combine powdered sugar, unsweetened cocoa.  Stir in milk , vanilla and the melted chocolate.  Stir until smooth.  Drizzle over cake.

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