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
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
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-MARSHMALLOW RIBBON CAKE
Not only pretty, but delicious! Four decadent cake layers are filled to overflowing with creamy marshmallow frosting and drizzled with chocolate glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 340, Carbohydrate 73 g, Cholesterol 55 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg
RIBBONED FUDGE CAKE
An easy, delicious, moist Bundt cake with a cream cheese ribbon inside. Makes a nice presentation for company.
Provided by JJ
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- Prepare cake according to directions on package. Pour into Bundt pan.
- In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
- Pour cream cheese mixture evenly over cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 50.4 g, Cholesterol 52.2 mg, Fat 18.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 471.7 mg, Sugar 34.4 g
CINNAMON-CHOCOLATE RIBBON CAKE
Categories Cake Mixer Chocolate Dessert Bake Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
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.)
RASPBERRY RIBBON CAKE
I guarantee your guests will exclaim over this showstopper cake. It takes a little extra fussing but never fails to take my family's breath away...every single time!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat 2 cups cream over medium heat until bubbles form around side of saucepan. Pour over chocolate, whisking until melted; whisk in remaining cream. Cover and refrigerate until chilled. For filling, using a fine sieve, press raspberries into a large bowl. Discard seeds. Cover and refrigerate until chilled. , Let egg yolks and egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. For each cake, in a large bowl, beat 6 egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in 1 teaspoon vanilla. Add 1/2 cup of the flour mixture; mix well. , In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into parchment-lined 15x10x1-in baking pan; spread evenly. Bake at 350° for 12-15 minutes or cake springs back when lightly touched. Cool on a wire rack. Repeat for second cake., In a large bowl, beat 3 cups chilled white chocolate mixture until stiff peaks form; refrigerate. In a bowl, refrigerate the remaining white chocolate mixture. In a small saucepan, sprinkle gelatin over cold water; let stand 5 minutes. Dissolve gelatin over medium-low heat, stirring frequently. Stir gelatin into strained raspberries. Place bowl into a large bowl filled with ice water. Let cool until mixture is syrupy, stirring occasionally. Remove from water bath. Stir a fourth of reserved 3 cups whipped chocolate mixture into raspberry mixture; fold in remaining three-fourths of whipped chocolate mixture. Cover and refrigerate for 30 minutes or until set. , Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise into thirds. Spread one strip with a heaping cup of raspberry mixture to within 1 in. of short sides and 1/2 in. of long sides. Starting at the short end, roll up. Stand on end in center of serving plate. Spread remaining raspberry mixture over remaining strips. Working with one strip at a time, and starting at the edge of the last strip, coil around center roll. Cover and refrigerate., Beat reserved white chocolate until stiff peaks form. Spread over top and sides of cake. Refrigerate for 1-2 hours. Garnish with raspberries and mint., ,
Nutrition Facts : Calories 495 calories, Fat 33g fat (19g saturated fat), Cholesterol 246mg cholesterol, Sodium 147mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
FABULOUS FUDGE RIBBON CAKE
A rich dark chocolate cake with a ribbon of cream cheese in center.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
- In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
- Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
- Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 31.6 g, Cholesterol 41.8 mg, Fat 13.6 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 193.5 mg, Sugar 23.3 g
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