Yummyfudgeribboncake Recipes

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

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.

Steps:

• Preheat oven to 350º.
• Grease and flour, (I use baking cocoa instead), 10" bundt cake pan WELL.
• Prepare cake mix according to package directions! Adding instant pudding mix (dry), not prepared to the package directions).
• Pour batter into pan.
• Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth.
• Spoon evenly over cake batter.
• Bake 50-55 minutes til toothpick comes out clean.
• Cool 10-15 minutes, CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen, and I also ran a knife around edge to help loosen.
• Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.

Steps:

• Preheat a fire or a charcoal grill. Let the fire or grill burn out to coals.
• Spray a 12-inch Dutch oven with cooking spray. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, combine eggs, oil, buttermilk, water, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir with wire whisk until well mixed, about 2 minutes. Batter will be runny. Place 8 coals under the Dutch oven and 16 coals on the lid, bake in Dutch oven about 50 minutes, or until cake starts to pull away from the sides of the pan. Allow to cool for about 10 minutes. Remove cake from Dutch oven by placing cooling rack on top of Dutch oven and flipping oven over. Remove Dutch oven. Cool cake. When completely cool, cut into 2 layers. You can use dental floss to cut the cake.
• Make ganache by combining all ganache ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk. Spread onto cut layer. Top with other layer, cut side down.
• Make glaze by combining melted chocolate with whipping cream. Drizzle over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls. Sprinkle with powdered sugar, if desired.

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.

Steps:

• Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
• Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
• Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

Steps:

• Combine 1 1/2 cups sugar, 6 Tbsp. butter, and 1/3 cup milk in heavy 1 1/2 quart saucepan.
• Bring to full rolling boil, stirring constantly.
• Continue boiling 4 minutes over medium heat, stirring constantly.
• Remove from heat; stir in chocolate pieces until melted.
• Add 1 cup (1/2 jar) marshmallow cream and 1/2 tsp. vanilla; beat until blended.
• Pour into greased 13 X 9 pan.
• Repeat with remaining ingredients substituting peanut butter for chocolate pieces.
• Spread over chocolate layer, cool at room temperature. Makes 3 lbs.

Steps:

• Prepare baked 9-inch pastry shell; set aside.
• For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
• Cook and stir over medium heat until bubbly.
• Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
• Remove from heat; stir in vanilla.
• Beat until smooth with wire whisk or rotary beater.
• Set aside to cool completely.
• In a chilled bowl, stir 1 pint of the ice cream until softened.
• Spread into cooled baked pastry shell.
• Cover with half of the cooled fudge sauce.
• Freeze until nearly firm.
• Repeat with remaining ice cream and fudge sauce.
• Return to freezer while preparing meringue.
• In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
• Cool to room temperature.
• Add the meringue powder.
• Beat on high speed until stiff peaks form.
• By hand, fold 3 tablespoons of the crushed candy into the meringue.
• Spread meringue over chocolate sauce layer, sealing to edge.
• Sprinkle top with remaining crushed candy.
• Freeze until firm (several hours).
• Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
• Cover loosely and return to freezer for a few hours or overnight before serving.

Steps:

• Mix 1 1/2 cups sugar, 1/3 cup milk,and 6 tablespoons of butter in pan, stirring on medium heat to boil. Reduce heat to med-low, set timer for 4 minutes stir continuously.
• Immediately remove from heat and add 1 teaspoon vanilla and quickly add 1/2 jar of marshmallow.
• Add 3/4 bag of chocolate chips; mix vigorously until creamy and there are no hints of marshmallow.
• Pour into 9 x 13-inch pan for thin fudge and an 8x8 pan for thick fudge.
• Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
• Pour over chocolate fudge let cool completely and keep refrigerated.
• Hint: Make sure that your butter, sugar, milk are at a rolling boil before setting your timer.
• Add vanilla, fluff, then the chips or peanut butter in that order.
• And, share.