Ingredients

The following ingredients have 4 Servings
  • For the Cake:
  • 1/2 cup shortening
  • 1.5 cups sugar
  • 2 large eggs
  • 1 2/3 cups all purpose flour
  • 2/3 cup cocoa
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1.5 cups buttermilk
  • 2 teaspoons vanilla extract
  • For the Ripple:
  • 1 8oz package cream cheese, softened
  • 2 tablespoons butter (softened)
  • 1 tablespoon cornstarch
  • 1 14oz can sweetened condensed milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • For the Frosting:
  • 2/3 cup butter (softened)
  • 5 3/4 cups powdered sugar
  • 1 1/3 cup cocoa
  • 1 heaping cup heavy cream

Instruction

  • Grease 2 (9-inch) round cakepans & flour lightly - or spray with Bakers Secret (nonstick cooking spray with flour).
  • Beat shortening and sugar together with an electric mixer. Add in the eggs, beating on medium speed.
  • Combine flour, cocoa, baking soda, & salt. Stir in the flour mixture & the buttermilk - alternating a little bit of each at a time, ending with the flour mixture. Beat 3 minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla. Pour the batter into the prepared pans.
  • Beat cream cheese, 2 tablespoons butter, and cornstarch at medium speed until creamy. Gradually add the sweetened condensed milk, beating well. Mix in the egg & vanilla. Divide the cream cheese mixture between the two cake pans, pouring on top and spreading to evenly cover the cake batter.
  • Bake at 350 degrees for 40 minutes, or until a toothpick inserted in the center comes out clean. After removing from the oven, use a large spatula or wide knife as I did & press the risen cake down somewhat. Cool in pans on wire racks for 10 minutes; remove from pans & cool completely on wire racks.
  • Beat 2/3 cups butter until creamy. Add in the powdered sugar, cocoa, butter, vanilla extract & heavy cream. Stir until combined, and then beat at high speed until creamy. Spread frosting between the cake layers and on top and sides of the cake.