My mom didn’t enjoy baking, but occasionally she’d find a recipe so tempting it would lure her to the kitchen. One of those recipe was the “Double Fudge Fancifill Cake”, a plain chocolate cake with a ribbon of cheesecake running through the center.
I vaguely remember the cake from childhood and am thinking my mom made it only once. Still, I never forgot its kookie name where the “ful” in “Fanciful” is spelled “fill” to denote the cake’s filling. Wouldn’t you like to have been in the room when someone proposed that name?
Okay, so on to how it tastes now that I’ve become a (slightly) pickier consumer. The filling was quite good as is and I loved how it made a slightly wavy ribbon all through the cake. As far as presentation, this was simple and cute and could easily become someone’s favorite birthday cake. For the cake base, I followed the directions on the back of the box. I’d considered making it from scratch, but wanted to test the convenience way first since that’s the way it had been developed originally. The frosting, of course, had to be scratch!
Fudge “Fancifill” Cake
- 8 ounce cream cheese softened
- 2 tablespoons butter softened
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 box chocolate cake mix plus eggs oil and water as directed on the box
- 6 tablespoons of unsalted butter softened
- 1 tablespoon of sour cream
- 2 1/4 cups confectioners’ sugar
- 1/2 cup natural style cocoa powder
- 1 tiny pinch of salt
- 3/4 teaspoon vanilla extract
- 3 to 6 tablespoons of heavy cream or half & half plus more as needed.
- Preheat oven to 350 degrees F. and spray a 9x13 inch metal pan with flour-added baking spray.
- Make the white filling first. In a mixing bowl, beat together the cream cheese, butter, sugar, cornstarch, milk and vanilla until creamy and smooth. Add the egg and beat just until mixed. Set aside.
- Prepare the cake mix using the directions on the side of the cake mix box. Pour half of the cake mix into the pan, spoon the white mixture as evenly as possible over the top, the pour the rest of the cake batter over the white. Bake on center rack for 30 to 33 minutes (or time given on the box) or until cake appears set. Remove from the oven and let cool completely.
- Make the chocolate frosting. In a large mixing bowl, mix the butter, sour cream, sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding remaining cream until you get a nice, smooth, spreading consistency. Spread over the cake and chill.