Found her in an old Pillsbury cake book (..I think it was Pillsbury)Loved it, love the whole weird way the batters move around and creates the ribbon effect. So pretty, huh? I wanted to make this prettier than it was so I just added about five drops of pink food coloring to the cream cheese mix. Add sprinkles if you have kids...even if you don't. She's lovely.....I don't think the boys will mind her pinkness, do you? :)
1 bx (18.25 oz) chocolate cake mix
1 pk (8oz) cream cheese, softened
2 Tbsp butter, softened
1 Tbsp cornstarch
1 (14oz) can sweetened condensed milk
1 tsp vanilla
food color (opt)
Preheat oven to 350º. Grease and flour a 13x9" baking pan ( I used a Bundt pan). Prepare cake mix according to directions on box. Pour batter into prepared pan and set aside. In a small mixing bowl beat cream cheese, butter and cornstarch until fluffy. Gradually beat in condensed milk. Add egg and vanilla, beat until smooth. Spoon evenly over your cake batter. Bake for 40 minutes or until toothpick inserted near center comes out clean. Set aside and cool completely. Prepare the glaze and drizzle over cooled cake. Store covered in refrigerator.
Melt 1 square (1 oz) of semisweet chocolate, 1 Tbsp butter and 2 Tbsp water. Remove from heat when melted and stir in 3/4 c of powdered sugar and 1/2 tsp vanilla. Stir until smooth and completely blended. Should give you about 1/3 cup. Double it if you need more chocolate.
* For a Bundt Pan: Grease and flour pan, pour in cake batter, evenly add cream cheese mix over cake batter layer. Bake 50-55 minutes or until tester comes out clean. Cool and drizzle.
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