Blue Ribbon Chocolate Cake Recipes

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.

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 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.