Ribboned Fudge Bundt Cake |Cooking With Amanda

My name is Kristan and I'm addicted to big bundts.

It's true. I love a good bundt cake. Especially if it's chocolate. I don't stand a chance against a chocolate bundt. If you ever want to convince me to run a marathon, just dangle a chocolate bundt cake on a string in front of my face the whole way. I promise you, I'll make it at least half a mile before I give up.

Add cream cheese to said bundt cake, and I'm basically a goner. For real, there is just no hope. I made this cake while I was on a diet and it was the worst decision of my entire life. Even worse than my bangs in the sixth grade, rigid with Dep gel and Aqua Net. And that's saying a lot, people. Those bangs are etched in history.

This ribboned fudge Bundt cake is kind of magical in that the cream cheese layer begins at the bottom of the cake and somehow works it's way up. HOW exactly that happens is beyond me. Hello, I'm not Dumbledore, that's for darn sure. I'm kind of thinking of inventing a clear bundt pan just so I can watch the magic happen first hand. But until that happens, this cake will remain shrouded in mystery and sorcery.

Regardless of how it happens, it's delicious. And easy! I love how it looks like a perfectly unassuming cake until you cut into it and reveal that gorgeous cream cheese layer. Does it get any better than surprise cream cheese?

No, friends. No, it does not.

Make this cake as soon as humanly possible. You won't regret it!

Want more ways to get your Bundt cake on? You've absolutely got to try Kristan's banana pudding Bundt cake and chocolate cherry Bundt cake too!

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Ribboned Fudge Bundt Cake Recipe

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Ingredients

For the Cake:

1 box dark chocolate fudge cake mix, plus eggs, oil, and water called for on box
2 tablespoons dutch processed cocoa
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 14 ounce can sweetened condensed milk
1 egg
1 teaspoon pure vanilla extract

For the Glaze:

2 cups powdered sugar
2 tablespoons dutch processed cocoa
4 tablespoons salted butter, melted
1/4 cup water, warm
1 teaspoon pure vanilla extract

Directions

For the Cake:

Preheat oven to 350°F. Butter and flour a 10 inch Bundt pan (I use Bakers spray, which covers both steps)
Prepare cake according to directions on package, adding the 2 Tablespoons of Dutch process cocoa powder. Pour into Bundt pan.
In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
Pour cream cheese mixture evenly over cake batter.
Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

To Prepare the Glaze:

In a medium bowl, whisk together powdered sugar and cocoa powder. Add melted butter, water, and vanilla and whisk together until smooth. Spoon over cake.