Here’s what I found out: The chocolate part of the cake was handed down from my grandmother’s cousin Louise Pribble, who lived in Dove Creek, Colorado and had been making this cake at least as far back as the 1950s—all of which explains why my family has always called the chocolate cake alone “Pribble Cake” (though perhaps you can see why “Pribble Ribbon Cake” never caught on). Many thanks! Which is how, two decades later, the recipe was still living in two disconnected pieces online that my mom would weave together from memory every time she baked it, and still missing all the intuitive tips and clues that only she knew. bag of milk chocolate chips and spread it all over the top. Top with fresh fruit just before serving. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. From then on this combo would be her go-to, and eventually she bought a second stand mixer bowl just so she could whip out the two batters faster. This is an easy but amazing cheesecake that will satisfy even the most extreme chocolate craving. This is only the second cheesecake I've ever made and it was unbelievably easy to make. I topped mine with blueberries. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate. I followed the recipe exactly. She’s generally used canned chocolate frosting, because it tastes right and by this point in the recipe she wasn’t looking to dirty a third stand mixer bowl. The cake she wished for—the cake in I hope this is the cake—is classic chocolate-chocolate with a swirling cap of buttercream, plus a thick ribbon of cheesecake snaking through, like a black bottom cupcake cloned to fill a 9 by 13-inch pan. softened 1 cup sugar 2 tablespoons flour 1 teaspoon vanilla 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate For the improvised topping I used a half a bag of milk chocolate chips melted and slightly cooled then drizzled it over the top of the refrigerated cheesecake. See what other Food52 readers are saying. Try this rich, chocolatey dessert! Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out. it went down while cooling. Almost like fudge. We have tested the Never Fail part of the title--someone once left out the eggs, someone else left out the butter, I left out the milk. I really enjoyed this recipe. Please send it my way (and tell me what's so smart about it) at [email protected]. 1/2 cup (60g) unsweetened natural cocoa powder, 1 tablespoon instant espresso, optional for a deeper chocolate flavor (or substitute coffee for the water above), Chocolate frosting of your choice (see note above for recommended recipes). Congrats! HalleluYAH:) Oh and I used all organic ingredients. Wow - my mom made this for my birthday every year from the Pillsbury bake-off cookbook, which I have inherited from my mom, who can no longer cook. I can't wait to try it!! I don’t yet have kids or the sorts of social engagements that demand a steady stream of sheet cakes, so I haven’t had to learn this one by heart yet. A couple months ago, I finally went to make it myself, and—despite having spent two years testing hundreds of cakes for Genius Desserts—I could barely figure out how to make this one without her at my side. yeah, what a smile you've put on my face :) and your mom's cake, i can smell the cocoa blooming, the richness of the scent filling the air..YUM!

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