Best Chocolate Ribbon Cake Recipes

CHOCOLATE ICING FOR FUDGE RIBBON CAKE

Steps:

• Combine milk and butter in saucepan; bring to a boil and remove from heat.
• Blend in chocolate.
• Stir in vanilla and sugar.
• Beat until spreading consistency.
• If necessary, thin with a few drops of milk.

BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE

Steps:

• 1. Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
• 2. Crush the chocolate bars, reserve 1/4 cup for the top.
• 3. In the microwave, heat up the caramel in a pyrex glass measuring cup until it can be poured easily. (about one minute) Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
• 4. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs. (I like chunks.)
• 5. Let the cake cool completely on a rack in the fridge. Then top with whipped cream frosting--recipe below. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• 6. Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff. Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy, and then add swirls of caramel topping.
• 7. Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!

CINNAMON-CHOCOLATE RIBBON CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 325°F. Butter 9 1/2- to 10-inch-diameter angel food cake pan. Line pan bottom with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat eggs in large bowl until foamy. Add sugar and beat until thick and fluffy, about 3 minutes. Gradually beat in oil. Beat in milk and vanilla. Add dry ingredients and beat just until blended.
• Transfer 1 1/2 cups batter to small bowl; mix in melted chocolate. Mix cinnamon into remaining batter. Spread half of cinnamon batter in prepared pan. Spoon chocolate batter over. Top with remaining cinnamon batter. Using small knife, swirl batters to marbleize slightly.
• Bake cake until test inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 10 minutes. Cut around pan sides and center tube. Turn cake out onto rack; peel off paper. Turn right side up; cool.
• Glaze:
• Combine cream, butter and corn syrup in heavy medium saucepan. Stir over medium heat until mixture simmers. Remove from heat; add chocolate. Whisk until chocolate melts and glaze is smooth. Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.
• Place cake on platter. Slide waxed paper strips under edge of cake. Spread glaze over cake. Remove paper. Chill until glaze sets. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.)

CHOCOLATE-MARSHMALLOW RIBBON CAKE

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.
• In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.
• Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.
• In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
• Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
• In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.

CHOCOLATE BLUE RIBBON FUDGE CAKE

Steps:

• 1. 1: Cream butter and sugar together. 2: Add eggs 1 at a time mix well. 3: Add 1/2 can Chocolate syrup. 4: Add 1/2 cup flour and baking powder mix lightly. 5: Add Remainig Ingredients. I use nuts for the top. 6 Bake in a Bundt or 11x14 cake pan for 30 to 35 min. 7 Cool and frost with Chocolate Buttercream or Glaze depending on which pan used. I make my own buttercream and place Toasted almond on top.

BLUE RIBBON CHOCOLATE CAKE

Steps:

• 1. In large mixing bowl sift together flour, sugar, cocoa, baking soda, baking powder and salt.
• 2. Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed for two minutes.
• 3. Pour into a greased and floured 9x13 inch cake pan. Bake at 350 for 45 minutes. Cool cake before frosting.
• 4. To prepare frosting in a large bowl beat Crisco and butter at high speed until light and fluffy. 3-4 minutes.
• 5. On low speed add meringue powder and extracts. Beat on high 1 minute.
• 6. On low add powdered sugar 1 cup at a time. Scrap bowl to ensure all ingredients combine.
• 7. Add water if needed. This will depend on the humidity.
• 8. When all is combined beat on high speed for 5 minutes. Scrape bowl as needed.

CHOCOLATE RIBBON CAKE

Steps:

• Beat cream cheese, sugar, and 1 tablespoons milk in large bowl with wire whisk until smooth.
• Gently stir in half of the whipped topping.
• Spread on bottom of crust.
• Pour 2 cups milk into large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended.
• (Mixture will be thick.) Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, garnish with remaining whipped topping.

CHOCOLATE RIBBON CAKE

Steps:

• Preheat oven to 350.
• Butter and lightly flour a 9x5" loaf pan.
• Grate or chop chocolate until you have slivers and small pieces. Set aside.
• In large bowl with mixer at medium speed, beat butter and sugar until light and fluffy.
• Reduce speed to low; add flour, baking powder, baking soda, vanilla, sour cream and eggs.
• Beat well, scraping down bowl as necessary.
• Spread half of batter evenly into pan, sprinkle with half grated chocolate and 1/4 t. cinnamon.
• Cover with remaining batter, chocolate and cinnamon.
• Draw knife through batter a few times to swirl chocolate.
• Bake 1 hour (or less, be careful) until toothpick comes out clean.
• Cool in pan on wire rack 10 minutes.

WHITE CHOCOLATE RIBBON PUMPKIN CAKE AND MAPLE GLAZ

Steps:

• 1. Preheat oven to 350. Grease and flour a large bundt pan. Prepare filling: place white chocolate chips in microwave safe bowl and microwave for 30 seconds, stir and repeat until chips are melted. Beat cream cheese, sugar and vanilla into melted chocolate.
• 2. In a medium bowl, combing flour, salt, baking powder, baking soda and cinnamon.
• 3. In a large bowl, beat butter and sugar until fluffy, add vanilla. Beat in eggs one at a time then continue to beat for 1 minute until mixture is light. Stir in pumpkin by hand or low speed (I do mine by hand). Stir in flour mixture.
• 4. Pour about 1/3 of cake mixture into bundt pan. Pour the white chocolate filling over that making sure you keep the filling away from the sides of the pan, keep it the filling strictly in the center. Pour remaining batter over the filling. Bake for 55 minutes or until the cake pulls away from the sides of pan. Allow cake to cool 10 mintues before removing from the pan. Cool cake completely before glazing.
• 5. To make the glaze: stire together powder sugar, maple syrup, maple extract and 2 tablespoons of cream and salt. Beat until smooth. If the glaze looks too thick add remaining tablespoon of cream. Drizzle over cooled cake. Store in refridgerator.

CHOCOLATE RIBBON CAKE RECIPE

Steps:

• Preheat oven to 350 deg. Spray a 13x9" baking pan with vegetable cooking spray. To prepare cheese layer, beat cream cheese and sugar until smooth. To prepare cake, in a large bowl, combine flour, cocoa, baking powder, and baking soda. Using an electric mixer set on medium speed, beat sugar and butter until light. Beat in eggs. Alternately, beat in flour mixture and milk until smooth. Pour half of the batter into prepared pan. Spread cheese mixture over batter; top with remaining batter. Bake until set, about 25 minutes. Place pan on a wire rack to cool completely. To prepare frosting, beat confectioners' sugar, milk, and chocolate until smooth. Spread over cake.