I make this Chocolate Cake recipe often- It always turns out and it looks great!
The recipe comes from the Dinner Doctor
Chocolate Fudge Ribbon Cake
Makes 16 servings
Preparation time: 15 minutes
Baking time: 48 to 52 minutes
Assembly time: 5 minutes
1 package (8 ounces) cream cheese, at room temperature
2 tablespoons butter, at room temperature
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
4 large eggs
1 teaspoon pure vanilla extract
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups buttermilk or water
1/2 cup vegetable oil
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
Preheat the oven to 350 degrees. Lightly grease and flour a 12-cup Bundt. Shake out the excess flour. Set the pan aside.
Place the soft cream cheese, butter, and cornstarch in a medium mixing bowl and beat with an electric mixer until creamy. Add the sweetened condensed milk, 1 of the eggs, and vanilla, and beat until smooth. Set aside. Place the cake mix, buttermilk, oil, and 3 eggs in a large mixing bowl, and with the same beaters, mix on low speed for 1 minute to incorporate ingredients, then scrape down the sides of the bowl. Increase the mixer to medium and beat two minutes or until lightened. Pour the chocolate batter into the prepared pan. Pour the cream cheese mixture on top of the chocolate batter, and do not stir. Place the pan in the oven.
Bake the cake until the top is firm and the cake tests done, 48 to 52 minutes. Remove the pan from the oven and let cool for 20 minutes.
Meanwhile, place the chocolate chips, butter and corn syrup in a small saucepan and melt over low heat, stirring until the glaze is smooth.
Turn the cake out onto a rack or cake plate, and while it is warm, pour
or spoon the glaze just over the top. Let the glaze firm up before slicing, then serve.
The 'Glaze" recipe is the best ever, great on ice cream, or other cakes!