Hostess Ribbon Cake

 

(This cake came from a mail order recipe card.  I love this recipe!  I make it a day ahead and keep in the refrigerator, it get more moist when in the fridge longer and was one of my most requested recipes)

*Grease and lightly flour a 9x13" pan.  Preheat oven to 350 degrees.

** Cream Cheese Layer:

2 Tbsp. butter (softened)

1 (8oz) pkg. cream cheese, softened

1/4 c. sugar

1 tsp. vanilla

1 egg

1 Tbsp. cornstarch

1 Tbsp. milk or 1/2 and 1/2

(the original recipe called for 3 Tbsp.  But they have changed the texture of the cream cheese over the years, so I cut it back to 1 Tbsp.)

**Combine all ingredient in a small mixing bowl.

**Beat at high speed until smooth and creamy, set aside

**Chocolate Cake Layer:

1 3/4 c. sugar

1 tsp. vanilla

1/2 c. butter, softened

2 eggs

1 1/3 c. milk

2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

dash of salt

4 squares (4oz) unsweetened chocolate, melted and cooled

(can also use instead, 4 Tbsp. oil and 12 Tbsp. unsweetened cocoa)

**In large bowl of mixer, combine all ingredients, beat at high speed for 4 min.

**Spread 1/2 of chocolate batter in prepared pan, spread with cream cheese mixture, then with remaining chocolate batter.

**Bake 350 F. for 50 to 60 min.  **It ha also baked for me at 40 min. so watch closely don't overbake!  It will be dry.  Test for doneness.  I use the toothpick method

**Cool completely.

**Frosting:

1/4 c. milk

1/4 c. softened butter

2 squares melted unsweetened chocolate (2 oz.)

(or 2 Tbsp. oil and 6 Tbsp. unsweetened cocoa powder)

1 tsp. vanilla

1 1/2 c. powder sugar

**combine until smooth and fluffy

**Frost cake, I like to garnish with chocolate sprinkles for a pretty finish . 

**Keep in refrigerator