CAKE RED RIBBON RECIPES
BRYAN'S RED RIBBON RECIPE RECIPE | ALLRECIPES
These are my boyfriend's FAVORITE cookies!
Provided by Bryan Phipples
Categories Desserts Cookies Drop Cookie Recipes
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Cream together the shortening, egg and egg yolk. Mix in the sugars, flour, baking soda and salt. Add the rest of the ingredients and mix ingredients at high speed until well mixed, occasionally scraping the sides of the bowl.
- Drop with a tablespoon on greased cookie sheet 1 1/2 - 2 inches apart. Bake for 14 minutes or until lightly browned. Immediately remove from sheet and place on wire rack for cooling process.
- NOTE: Cookies are great when lightly browned but some enjoy dark. ENJOY!!!
Nutrition Facts : Calories 199.7 calories, CarbohydrateContent 22.3 g, CholesterolContent 21.7 mg, FatContent 11.6 g, FiberContent 1 g, ProteinContent 2.5 g, SaturatedFatContent 2.6 g, SodiumContent 95.4 mg, SugarContent 12.8 g
BLUE RIBBON RED VELVET CAKE RECIPE: HOW TO MAKE IT
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
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 14
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, FatContent 33g fat (8g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 208mg sodium, CarbohydrateContent 64g carbohydrate (48g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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