Fudge Walnut Ripple Layer Cake

  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 45 mins


1-2/3cup unsifted flour
1-1/2cup sugar
2/3cup unsweetened cocoa
1-1/2teaspoon baking soda
1/2teaspoon salt
1-1/2cup buttermilk
1/2cup shortening
3-- eggs
3teaspoons vanilla extract
1-- (8 ounce) package cream cheese, softened
2tablespoons margarine or butter, softened
1tablespoon cornstarch
1-- (14 ounce) can Eagle Brand Sweetened Condensed Milk
-- Fudgy Frosting*
3/4cup chopped walnuts


  1. Preheat oven to 350F. 

  2. 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. 

  3. Pour into two paper-lined greased and floured 9-inch layer cake pans. 

  4. 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. 

  5. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool thoroughly. 

  6. Frost with Fudgy Frosting.  Sprinkle with walnuts.

Fudgy Frosting:

  1. 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. 

  2. 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.)

Nutritional Info *per serving

  • Calories 520
  • Glycemic Load 17
  • Fat 27g
  • Saturated Fat 10g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 8g
  • Cholesterol 85mg
  • Sodium 330mg
  • Potassium 340mg
  • Carbohydrate 63g
  • Fiber 3g
  • Sugars 46g
  • Protein 10g
  • Trans Fat 1.5g
  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 10%