This month’s recipe is for a friend that enjoys this cake so much, she decided it was going to be her birthday cake from now on. Since her birthday is in October, I told her I would put it in the newsletter. So, happy birthday, Ziporah! Enjoy your cake!
Ziporah’s Birthday Cake
- 1 package chocolate cake mix + ingredients listed on box (this can vary by brand)
- 1 (8 oz.) package cream cheese, softened
- 2 Tablespoons butter or margarine, softened
- 1 Tablespoon cornstarch
- 1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 1 ounce unsweetened or semi-sweet chocolate (I have used 2 Tablespoons chocolate chips in a pinch)
- 1 Tablespoon butter or margarine
- 2 Tablespoons milk
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350°F. Grease and flour (or spray with baking spray – my preference) a 10-inch Bundt* pan.
- In a large bowl, prepare cake mix according to the directions. Pour batter into the prepared pan. Set aside.
- In a medium bowl, beat together cream cheese, butter, and cornstarch until smooth and fluffy. Gradually beat in the condensed milk. Add the egg and vanilla and beat until smooth. Spoon evenly over the top of the cake mix in the pan.
- Bake for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in the pan for 10 minutes before removing from the pan and allowing to cool completely on a cooling rack.
- Prepare the chocolate glaze. In a small saucepan over low heat, melt the chocolate, butter, and milk, stirring constantly. When melted completely and smooth, remove from the heat and stir in powdered sugar and vanilla. Mix until smooth and well blended. Slowly drizzle the glaze over the top of the cooled cake.
Serves 10-12. Store any leftovers in the refrigerator.
*Cake can be baked in a 9×13-inch pan. Grease and flour the pan and proceed as directed. Cake can be glazed in the pan.