Best 3 Frangipane Ripple Chocolate Pound Cake Recipes

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RASPBERRY RIPPLE CAKE



Raspberry Ripple Cake image

Provided by Sandra Lee

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 12

1 (18.25-ounce) white cake mix
1 1/4 cups white cranberry juice
1/3 cup vegetable oil
3 egg whites
6 tablespoons red raspberry preserves
1/8 teaspoon red food color
1/2 cup red raspberry preserves
1 tablespoon white cranberry juice
1/2 teaspoon raspberry extract
5 tablespoons heavy cream
1 cup powdered sugar, sifted
1/8 teaspoon raspberry extract

Steps:

  • Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
  • Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  • Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
  • Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
  • Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
  • Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
  • To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

FRANGIPANE RIPPLE CHOCOLATE POUND CAKE



Frangipane Ripple Chocolate Pound Cake image

Provided by Food Network

Number Of Ingredients 18

2 1/3 cups cake flour, plus more for the pan
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened Dutch-processed cocoa powder
2 1/2 cups unsalted butter, room temperature, plus more for the pan
2 cups sugar
3 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup whole milk, room temperature
Almond Paste Frangipane, recipe follows
Chocolate bow, garnish
1/3 cup blanched almonds, sliced
4 ounces almond paste
1/4 cup sugar
1 egg
4 tablespoons unsalted butter, room temperature
4-ounces milk chocolate
2 tablespoons light corn syrup

Steps:

  • Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use.
  • Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees.
  • Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow.
  • Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.

CHOCOLATE RIPPLE CAKE



Chocolate Ripple cake image

This is a REALLY popular Aussie dessert-one that you often find at potlucks. It's simple and yummy-what more could you ask for! Editing to add the photo is of a double mixture. Additional photos show the steps involved making this ring.

Provided by JustJanS

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 3

250 g chocolate cookies (not chocolate coated though)
500 ml thickened cream, lightly sweetened and stiffly beaten
sweet sherry or raspberry jelly (optional)

Steps:

  • Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
  • spread the smooth side of the cookie thickly with cream and repeat.
  • Sandwich the two you have done together and stand them on a plate.
  • Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
  • Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.

Nutrition Facts : Calories 428.6, Fat 32.2, SaturatedFat 18.2, Cholesterol 95.2, Sodium 316.4, Carbohydrate 32.7, Fiber 1.4, Sugar 12.4, Protein 4.6

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