Best 4 Chocolate Ribbon Cake Recipes

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!

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 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.

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.