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.

No additional tips available.

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

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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.

White Ripple Fudge Pound Cake

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