RIBBON CAKE
This is another recipe that I found in the Holiday Recipe flyer in our local newspaper - sounds like one of the old-time recipe my Mom used to make -
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients together. Take out one half of mixture for the dark part. Add molasses, raisins, nutmeats, cinnamon, cloves, nutmeg, and vanilla.
- Drop by Tbsp, into pan, alternating dark and light into 8x8-inch pan. Bake 350F for approximately 1 hour.
FUDGE RIBBON CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield One (10-inch) cake
Number Of Ingredients 14
Steps:
- HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
- PREPARE cake mix according to package directions. Pour batter into prepared pan.
- BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
- BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
- CHOCOLATE GLAZE
- COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
- VARIATIONS
- FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
- FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.
CHOCOLATE RIBBON CAKE
From the Country Inn, Ft. Bragg, CA circa 1985. I've made this yummy little cake for years...it's a comforting family favorite.
Provided by vrvrvr
Categories Dessert
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 287.1, Fat 14.3, SaturatedFat 8.6, Cholesterol 64.4, Sodium 212.8, Carbohydrate 36.7, Fiber 0.9, Sugar 19.4, Protein 4.1
RAINBOW RIBBON CAKE
Steps:
- Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate).
- Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.
- In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.
- Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.
- Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.
- Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.
BLUE RIBBON POUND CAKE
Steps:
- Sift together the flour, baking powder, salt and nutmeg and set aside.
- Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
- Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
- Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries
CANDY RIBBON
Provided by Food Network
Categories dessert
Time 30m
Yield 18 pieces, depending on the si
Number Of Ingredients 5
Steps:
- Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
- Start with 2 colors. I used green (mint) and yellow (lemon). Place the sugar pieces side- to-side. Pull and lengthen. Cut in half. Place them side-to-side again. Pull to lengthen. Cut in half and place them side-to-side. Now you have a flat piece of sugar that you are pulling long. Cut off the ends, (they are bulky), when the sugar starts to harden. Make some waves to create the ribbon. Join the 2 edges to make a circular ribbon. Voila! Beautiful for the holidays.
YUMMY FUDGE RIBBON CAKE
Not sure where I got this recipe--cut it from a box or can of something. I have been making it for over 15 years and always hear "yummy" from someone when they are eating it!
Provided by NC Gal
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- To make cake:.
- Preheat oven to 350°F.
- Prepare cake mix as package directs.
- Pour batter into well greased and floured 10-inch bundt pan.
- In small bowl, beat cream cheese, margarine and cornstarch until fluffy.
- Gradually beat in condensed milk then egg and vanilla until smooth.
- Pour cream cheese mixture evenly over cake batter.
- Bake 50 to 55 minutes until wooden pick inserted near center comes out clean.
- Cool for 10 minutes before removing from pan.
- Cool thoroughly and then glaze.
- GLAZE:.
- Melt margarine in small saucepan over low heat.
- Stir in cocoa and water.
- Cook stirring constantly until mixture thickens--DO NOT BOIL.
- Remove from heat and stir in vanilla.
- Gradually add confectioners' sugar and beat with wire whisk until smooth.
- Pour over cooled cake and store cake covered in refrigerator.
Nutrition Facts : Calories 547.1, Fat 24.9, SaturatedFat 10, Cholesterol 59.6, Sodium 611.2, Carbohydrate 77.5, Fiber 2, Sugar 56.6, Protein 9.1
BLUE RIBBON CARROT CAKE
The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..
Provided by Grannie B
Categories Dessert
Time 1h10m
Yield 1 cake, 20-24 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
- Sift flour, baking soda, cinnamon and salt together; set aside.
- In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
- Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
- Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
- Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
- Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.
Nutrition Facts : Calories 464.7, Fat 27.4, SaturatedFat 10.9, Cholesterol 65.4, Sodium 378.6, Carbohydrate 52.4, Fiber 1.6, Sugar 40.5, Protein 4.3
LAYERED RIBBON CAKE
Layers of yellow cake and a creamy fruit mixture add up to a cheerful and impressive-looking dessert.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h55m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Pour half into separate bowl; stir in dry cherry gelatin mix until blended. Stir 3 Tbsp. dry orange gelatin mix into remaining batter. Pour batters into separate parchment-lined greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely.
- Meanwhile, drain oranges, reserving 1/2 cup liquid. Pour reserved liquid into small saucepan; bring to boil. Remove from heat. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved. Cool.
- Beat cream cheese, dry pudding mix, oranges, milk and dissolved orange gelatin with mixer until blended. Refrigerate 2 hours or until thickened. Meanwhile, make chocolate curls from white chocolate. (See tip.)
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Carefully cut cake layers horizontally in half; stack alternately on plate, filling layers with orange filling. Frost side and top of cake with COOL WHIP mixture. Garnish with chocolate curls and jelly beans.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CHOCOLATE RIBBON CAKE
Make and share this Chocolate Ribbon Cake recipe from Food.com.
Provided by Dani Jean
Categories Dessert
Time 19m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 63.5, Sodium 430.7, Carbohydrate 28.6, Fiber 0.9, Sugar 15.7, Protein 4.3
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