Ingredients

• Crisco® Flour No-Stick Spray
• 1 (18.25 oz.) package Pillsbury® Chocolate Cake
• 1 (8 oz.) package cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract
• Powdered sugar
• 1 (1 oz.) square unsweetened or semi-sweet chocolate
• 1 tablespoon butter
• 3/4 cup powdered sugar
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Instructions

1. HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
2. PREPARE cake mix according to package directions. Pour batter into prepared pan.
3. BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
4. BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
5. CHOCOLATE GLAZE
6. COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
7. VARIATIONS
8. FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
9. FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.