Bonnies Blue Ribbon Chocolate Dream Cake Food

BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE

Steps:

• 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.
• Crush the chocolate bars, reserve 1/4 cup for the top.
• 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.)
• Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs (I like chunks). Let the cake cool completely on a rack in the fridge.
• 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. Then add swirls of caramel topping. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• 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 DREAM CAKE

Steps:

• Preheat oven to 350.
• Line a 15"x10" pan with wax paper.
• Wisk together cocoa, sugar and boiling water.
• Cool to lukewarm.
• Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
• Spread batter evenly in the pan.
• Bake 20 minutes or till top looks dry.
• Invert onto large rack.
• Remove pan and wax paper and let cool.
• In a medium bowl, dissolve coffee in milk.
• Add whip topping& pudding mixes.
• Beat on low speed till moistened, then high speed till soft peaks form.
• Chill 5 minutes.
• Cut cake crosswise into thirds, cover each with topping, then stack.
• (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350.
• in a bowl, sift together flour, sugar, baking soda, salt and cocoa.
• add butter and 2/3 of the buttermilk; mix well.
• add eggs and remaining buttermilk; mix well.
• pour into greased 9 x 13 inch pan.
• bake 30 minutes or until toothpick inserted near the center comes out clean.
• cool 10 minutes then remove to a wire rack to finish cooling.

CHOCOLATE RIBBON CAKE

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.

BLUE-RIBBON BUTTER CAKE

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.