White Ripple Fudge Pound Cake Recipe

Name: White Ripple Fudge Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or margarine, softened; 3 cups sugar; 5 large eggs; 2 3/4 cups sifted cake flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup cocoa; 1 cup evaporated milk; 2 (1-ounce) squares unsweetened chocolate, melted; 1 teaspoon vanilla extract; 1 (8-ounce) package cream cheese, softened; 1/4 cup sugar; 1 large egg; 1 tablespoon cornstarch

Servings: persons

1 cup butter or margarine, softened
3 cups sugar
5 large eggs
2 3/4 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa
1 cup evaporated milk
2 (1-ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon cornstarch

1
["Beat butter at medium speed of an electric mixer until creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes. Add 5 eggs, one at a time, beating just until yellow disappears.", "Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in melted chocolate and vanilla. Set batter aside.", "Beat cream cheese at medium speed until smooth. Add 1/4 cup sugar, beating well. Add 1 egg and cornstarch, beating until smooth. Pour half of chocolate batter into a greased and floured 10"" tube pan; spoon cream cheese batter over chocolate batter, leaving a border around outer edge. Spoon remaining chocolate batter over cream cheese layer.", "Bake at 325u00b0 for 1 hour and 40 minutes or until a wooden pick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on a wire rack 30 minutes; remove from pan and let cool completely inverted on wire rack. Pour Fudge Frosting over top of cake."]

1981

kcal

Calories

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter or margarine, softened, 3 cups sugar, 5 large eggs, 2 3/4 cups sifted cake flour, and more.

Yes, White Ripple Fudge Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Ripple Fudge Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions