Start Saving Today!

Feb 23, 2011

Folgers Jingle Contest - Contest Rules


The Folgers jingle history

2010 contest recap

The Best Part of Wakin' Up™

As one of the most memorable and recognizable pieces of advertising, "The Best Part of Waken' Up is Folgers in Your Cup®" Jingle has helped millions of Americans start their day with the sounds, sights, and smells of fresh-brewed Folgers® Coffee. Composed by Leslie Pearl, the original Jingle debuted in 1984 and has since been transformed into country, gospel, jazz, R & B, folk, Celtic, and a cappella versions.

2010 Folgers Jingle Contest

Last year, we celebrated 25 years of "The Best Part of Waken' Up" Jingle by hosting the very first Folgers Jingle Contest. Watch our 2010 finalists perform at the Grand-Prize audition in New York City, and get a quick glimpse of their original submission videos. See footage from last year.

FREE Folgers Jingle Ringtones

Over the years, great musicians, such as Johnny Cash, Rascal Flatts, and others have recorded their own versions of the iconic Folgers Jingle. Download free ringtones from these award-winning artists, and take them on the go as you get inspired to write your own jingle. Download ringtones.



Beginning March 31st, You Could Win $10,000 Just by Voting for the Best Folgers Jingle

When you vote for one of our 10 semifinalists, you'll be entered for a chance to win a $100 grocery store gift card and the $10,000 Grand Prize.

So circle March 31st on your calendar, and come back to vote for the best jingle. Until then, join the Waken' Up Club for the latest contest details, as well as Folgers Coffee news and promotions.

Join the Waken' Up Club >

home | the folgers jingle | contest details | prizes | submit a jingle | official rules | contact us | privacy | terms and conditions | unsubscribe |

©/TM/® The Folgers Coffee Company

Folgers Jingle Contest - Contest Rules

Feb 20, 2011

Recipe of the Week | Country Cooking Recipes

Double-Chocolate Layer Cake


Cake 1 3/4 cups all-purpose flour, plus more for dusting

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Frosting 6 ounces semisweet chocolate, coarsely chopped

2 sticks (1/2 pound) unsalted butter, at room temperature

1 large egg yolk

1 teaspoon pure vanilla extract

1 cup plus 1 tablespoon confectioners' sugar, sifted

1 tablespoon instant coffee granules

MAKE THE CAKE Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

MAKE THE FROSTING In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.

Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

Make Ahead

The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

Recipe by Ina Garten