Ribboned Fudge Cake

This was definitely better chilled than room temp. Easy to make and tasty. I used a double chocolate cake mix with pudding and it tasted good.

Followed the recipe and the top of mine turned out disgusting like scrambled eggs EW

Very glad I tried this recipe. The directions were so easy to follow, and the recipe turned out really good. I would definitely make this again

Super fast and tasty cake! Also, the top layer always amazes guests.

I made this for a mother’s day dinner. It was super yummy! I took the suggestions of some other reviewers added a tablespoon-ish of cocoa powder and also subbed room temp brewed coffee for water when making the cake mix (I used the smallest cup setting on my keurig so it would nice and strong as suggested, but it didn’t make a whole cup so I added whole milk to make up the difference). It really does bring out the chocolately flavor and made the cake mix taste so much better. I also used the Satiny Chocolate Glaze for the topper but would not use it again. I think I’d look for a vanilla glaze instead. Tip: grease your bundt pan with melted butter. Some reviewers complained about it sticking. Mine slid right out doing this. I also used a 12 cup bundt pan and it was full by the time it rose after cooking. Tip 2: When pouring the cream cheese mixture on top of the batter, just poor it as evenly as possible on top of the cake batter without touching the edges. My cream cheese ribbon looked mostly great, but you could see it come through on the edges after it bake through. Also, in case it wasn’t obvious from the directions or your a first time ribbon cake maker, the cream cheese mixture sinks to the bottom of the cake while baking. So don’t assume you’re doing it wrong when you pour it on top of the batter. You won’t see it when you pull it out.

I used suggestions for brewed coffee in place of water and added a couple tablespoons of cocoa powder…. got that stronger chocolate flavor i was looking for. Very easy to make. Just sinful when you top this with Satiny Chocolate Glaze from this site.

Great recipe as is. I’ve made this cake for several occasions and it’s always a big hit!

My husband made this cake for me for my birthday last night and I loved it! He baked it 6 minutes less than the recipe called for and it still turned out a little dry, but it was our first bundt cake in our oven, so we will adjust the time or temp next time. Yes, worth a next time! My husband topped the bundt cake with his homemade chocolate ganache and raspberry sauce (I’m so lucky!!) The cream cheese was really good and creamy too. We will definitely try this again. 🙂

I made two cakes with this recipe for a birthday and both were delicious. I added the mini chocolate chips to one and it didn’t make a huge difference. Definitely add the cream cheeese after putting in the cake batter; I didn’t on the first cake and it didn’t work out as well. If you add the cream cheese last it will sink to the bottom of the pan and be positioned on the top of the inverted cake. It got rave reviews from everyone. I will make this again. Thanks

You won’t be sorry if you try this recipe. It is AMAZING! I first made it because during my pregnancy, I was craving chocolate. This is the only thing that curbed it. I did follow a fellow reviewers advice: I added 2-3 TBS cocoa and subbed chilled, strong coffee to the cake batter. I also used a double batch of “Satiny Chocolate Glaze” and it is HEAVENLY! I used Baking Pam for the pan and won’t make that mistake again – it did not turn loose from the pan well. I’ve since made it several more times; greasing and flouring the bundt pan and it turns out beautifully. I’ve made it for a ladies function and for a friends bridal shower and have had several requests for the recipe. I only wish I could say it was mine!

My mother asks for this cake every year for her birthday. It is one of the best cakes I’ve ever had. Not too sweet. I have a paper copy of the recipe with chocolate glaze.

This is sooooo good! It really is magic! I really don’t write reviews but this deserves it! 5 stars for SURE! It’s one of my favorites! Am

I made this today but I made a homemade chocolate box cake. It turned out perfectly. The topping is excellent and so different. I will be definitely making this again.

OMG we all loved this cake! I live in a high-altitude area so I added a couple Tbs powdered cocoa in lieu of flour to the batter, and used leftover coffee from breakfast in place of water. The ribbon came out just like the pic, it was sooo impressive! Topped with a simple chocolate glaze. By all means, serve with a big glass of cold milk. My husband said this was quite possibly the best cake I have ever made, and I’ve been baking since I was a child. (PS – I not only used a non-stick Bundt pan, but also then sprayed it with Baker’s Joy.)

I loved the way the cake looked when it was done and cut. I didn’t care for the taste. Very similar to something store bought. I like dessert to taste amazing and this wasn’t it. Won’t be making this again.

This looked so good. I tried it the day after I saved it. Disappointing. I used a devils food cake – Duncan Hines. I followed the directions exactly. I guess I should have used the bigger bundt pan. The cake went a little bit over the top. The cake itself was dry. I won’t be making this again. I have an old recipe that is quite similar, but you drop the cream cheese mixture over the cake batter in a 9×13. Better distributes the mixture throughout the cake.

I had planned to make this one evening, got out all the ingredients and prepared the pan, when I got sidelined with something else. My green in the kitchen husband discovered the recipe on the computer, and I was greeted with a beautiful and delicious cake 90 minutes later! So, simple and yummy!

3.5 stars actually. This cake was good, but seeing that it is made from a boxed mix it doesn’t rate any higher. The cream cheese layer is very tasty and the “Satiny Glaze” recipe from this site is always perfect. Like others I used coffee in place of the water and some unsweetened cocoa to give a deeper chocolate flavor (a well known trick) which helped the ‘boxed’ flavor, but I think I might have to retry this recipe with a ‘from scratch’ chocolate cake to give it the 5 stars I think it could earn.

Good dessert, but I have another filling recipe I like better.

I fixed this cake for 4 college kids along with a full meal. I think I could have just skipped the meal and fed them cake. They all went wild with this one. The cake was moist, but the middle layer was heavenly. It was very ‘cheesecake’ like and also moist. I really liked that it did not dry out after cutting it. I chose to not frost or glaze the cake, but instead just sprinkled it with powdered sugar. I asked the kids if they would have liked it better with a glaze, but they all agreed it was sweet enough without and the powdered sugar worked nicely. This recipe will most definitely will be repeated in our house.

I added coconut to the cream cheese mixture and topped with a chocolate glaze. Resembled a Mounds bar! yummm