Fudge Walnut Ripple Layer Cake
- Yield 12 servings
- Prep 25 mins
- Cook 45 mins
- 1-2/3 cup unsifted flour
- 1-1/2 cup sugar
- 2/3 cup unsweetened cocoa
- 1-1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cup buttermilk
- 1/2 cup shortening
- 3 -- eggs
- 3 teaspoons vanilla extract
- 1 -- (8 ounce) package cream cheese, softened
- 2 tablespoons margarine or butter, softened
- 1 tablespoon cornstarch
- 1 -- (14 ounce) can Eagle Brand Sweetened Condensed Milk
- -- Fudgy Frosting*
- 3/4 cup chopped walnuts
Preheat oven to 350F.
In large mixer bowl, combine flour, sugar, cocoa, baking soda, salt, buttermilk, shortening, 2 eggs and 2 teaspoons vanilla. Beat on low speed until blended, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.
Pour into two paper-lined greased and floured 9-inch layer cake pans.
In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk then remaining 1 egg and 1 teaspoon vanilla until smooth. Spoon equal portions evenly over batter.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly.
Frost with Fudgy Frosting. Sprinkle with walnuts.
In medium saucepan, over medium heat, melt 2/3 cup margarine or butter; stir in 1 1/3 cups unsweetened cocoa. Cook and stir over medium heat until mixture thickens. Remove from heat.
Pour into large mixer bowl; cool thoroughly. Add 5 1/3 cups confectioners’ sugar alternately with 2/3 cup milk, beating to spreading consistency. Stir in 1 teaspoon vanilla. (Makes about 3 ½ cups.)