Blue Ribbon Chocolate Cake Food

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BLUE RIBBON CHOCOLATE CAKE



Blue Ribbon Chocolate Cake image

The buttermilk makes this cake so, so moist. And the coffee brings out the chocolaty goodness in this cake. I think this will become your go-to chocolate cake. And don't count on any leftovers! You can click here to find Sherry's Blue Ribbon Yummy Vanilla Butter Cream Frosting or Mary has also included the recipe.

Provided by Mary Louise

Categories     Chocolate

Time 50m

Number Of Ingredients 20

BLUE RIBBON CHOCOLATE CAKE:
1 3/4 c flour
2 c sugar
3/4 c hersheys' cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong cooled coffee
1 c buttermilk
1/2 c oil
1 tsp vanilla
YUMMY VANILLA BUTTERCREAM FROSTING:
1/2 c crisco
1/2 c unsalted butter at room temperature
2 tsp meringue powder
2 tsp white vanilla extract
1 tsp butter flavor extract
3 c powdered sugar
2 Tbsp water

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.

FUDGE RIBBON CAKE



Fudge Ribbon Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield One (10-inch) cake

Number Of Ingredients 14

Crisco® Flour No-Stick Spray
1 (18.25 oz.) package Pillsbury® Chocolate Cake
1 (8 oz.) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
Powdered sugar
1 (1 oz.) square unsweetened or semi-sweet chocolate
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons water
1/2 teaspoon vanilla extract

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.

BLUE RIBBON RED VELVET CAKE



Blue Ribbon Red Velvet Cake image

This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award-winning red velvet cake recipe will be a winner in your house, too! -Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups canola oil
1 cup buttermilk
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
2-1/2 cups all-purpose flour
1-1/2 cups sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting., Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts : Calories 559 calories, Fat 33g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 208mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

BLUE RIBBON POUND CAKE



Blue Ribbon Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Number Of Ingredients 11

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Pinch of ground nutmeg
2 cups unsalted butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
1 cup milk, at room temperature
2 teaspoons lemon extract or vanilla, or 1 teaspoon each lemon extract and vanilla
Confectioners' sugar
Fresh whole strawberries

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

BLUE RIBBON CHEESE CAKE BROWNIES



Blue Ribbon Cheese Cake Brownies image

These brownies are fudgy and moist with every bit. Very chocolaty and cheesy, and sure to keep you, your family, or your guests coming back for more.

Provided by MizEmerilLagasse

Categories     Bar Cookie

Time 35m

Yield 18 Brownies

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1 egg
1/2 teaspoon vanilla extract
3 tablespoons sugar
2 -3 tablespoons flour
1 (12 ounce) bag milk chocolate chips
1 tablespoon olive oil
1 cup butter, softened
1 cup dark brown sugar
1 -2 teaspoon vanilla extract
3 eggs
1/2 teaspoon salt
1 cup flour

Steps:

  • FOR CHEESE CAKE TOPPING:.
  • In a small bowl, stir together all the ingredients for topping and set aside.
  • FOR BROWNIE:.
  • Preheat oven to 350°F; grease a 9x13-inch glass pan**.
  • In a small bowl, melt the chocolate chips with the olive oil in the microwave, set aside.
  • In a medium mixing bowl, beat the butter and sugar until light and fluffy.
  • Slowly beat in chocolate.
  • Add vanilla and 1 egg at a time until combined.
  • Add flour and beat until just combined, do not over mix.
  • Pour brownie mix into pan and spread out evenly.
  • Spoon cheese cake topping over and spread out.
  • With a knife, make little swirls in the batters, not to really combined them, but to just make swirly patterns on the top.
  • Bake for 20-30 minutes, or until a toothpick comes out with crumbs on it.

DEE'S BLUE RIBBON ZUCCHINI CAKE/BREAD



Dee's Blue Ribbon Zucchini Cake/Bread image

I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting some of "those secret" recipes. This recipe won 2 blue ribbons for me at the tri-county Altamont Fair in 1987.

Provided by Dee514

Categories     Quick Breads

Time 2h10m

Yield 1 bundt cake; or two 8x4-inch loaves, 12-16 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 1/2 teaspoons cinnamon
1/4 teaspoon grated nutmeg
3/4 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
2 cups granulated sugar
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups well packed prepared zucchini (does not have to be peeled, about 2-4 large zucchini)
1 1/2-2 cups chopped pecans (your choice) or 1 1/2-2 cups walnuts (your choice)
3/4 cup raisins

Steps:

  • Slice, seed and coarsely grate 2 to 4 large zucchini.
  • Place about a handful or two of the grated zucchini into cheesecloth, or a clean cotton dish towel (do not use a terry cloth dish towel), and squeeze it until very dry; repeat with the remaining grated zucchini.
  • Measure out 2 well packed cups of the prepared zucchini for the recipe.
  • Grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
  • Preheat oven to 350°F.
  • In a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
  • In a large bowl, beat eggs until light.
  • Gradually add sugar, and continue beating until thick and lemon colored.
  • Continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
  • By hand, stir in vanilla, zucchini, nuts and raisins.
  • Add the sifted dry ingredients, and stir until well mixed.
  • Pour batter into prepared pan(s).
  • Bake at 350°F for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
  • Remove from oven and place pan(s) on wire rack to cool.
  • Let cool in the pan(s) for about 5 minutes, remove cake from pan(s) and return the cake to the wire rack to continue cooling.
  • Cake should be completely cooled before slicing.

Nutrition Facts : Calories 471.2, Fat 25, SaturatedFat 3.1, Cholesterol 52.9, Sodium 439.9, Carbohydrate 59.6, Fiber 2.7, Sugar 39.8, Protein 5.5

BLUE RIBBON CHOCOLATE WHOOPIE PIES



Blue Ribbon Chocolate Whoopie Pies image

Even if a blue ribbon isn't up for grabs, this recipe for moist, creamy chocolate whoopie pies is a winner.

Provided by My Food and Family

Categories     Recipes

Time 56m

Yield 16 servings

Number Of Ingredients 6

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
3 oz. BAKER'S Bittersweet Chocolate, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Extra Creamy Whipped Topping, thawed

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
  • Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
  • Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 29 g, Protein 5 g

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