Chocolate Fudge Ribbon Cake

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Serving Size : 16 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Cake--
1 box (18.25) fudge cake mix
1 box (3.9-ounce) instant chocolate pudding
1/2 cup milk
4 eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup walnuts or pecans -- chopped
--Filling--
2 tablespoons butter -- softened
1 tablespoon cornstarch
1 can (14-ounce) sweetened condensed milk
1 egg
1 teaspoon pure vanilla or almond extract
--Glaze--
2 1-ounce square semisweet chocolate
2 tablespoons butter
2 tablespoons water
2 tablespoons milk
1 cup confectioners sugar -- sifted
1/2 teaspoon pure vanilla or almond extract

Preheat oven to 325ºF. Grease and flour a 10-inch Bundt pan.

Mix together cake mix, chocolate pudding, milk, eggs, oil, and vanilla in a large bowl. Beat for approximately 2 minutes, using an electric mixer, then stir in nuts. Pour half of batter into prepared pan. In separate bowl, beat butter and cornstarch together. Slowly add condensed milk. Add egg and vanilla and beat until smooth. Pour mixture evenly into Bundt pan containing half of batter. Pour other half on top. Bake for 1 hour or until done. Cool in pan for 10 minutes. Invert into cake plate and allow to cool completely. while it cools, prepare glaze. In a small saucepan over medium-low heat, melt together chocolate, butter, and water. Stir until melted. Add milk and mix well. Remove from heat. Stir in sugar and vanilla, and continue stirring until smooth. Drizzle over cooled cake.