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Chocolate Cake

Ingredients:

  • Chocolate Cake
    Chocolate Cake

    1 cup cocoa powder

  • 2 cups boiling water
  • 1 cup (2 sticks) butter, softened
  • 2-1/2 cups sugar
  • Four eggs, at room temperature
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla extract

How to make Chocolate Cake

  • Pre-heat stove to Three hundred and fifty levels F. Grease as well as flour three 9-inch dessert pans.
  • Inside a moderate dish, stir the actual boiling water in to the cocoa till sleek, and set apart.
  • Inside a separate bowl, combine the actual flour, baking soda, baking powder as well as salt, and hang apart.
  • From medium speed of the electrical mixing machine, lotion the butter as well as sugar for 4 to 5 minutes.
  • Add the actual eggs, one at a time, defeating nicely after each add-on.
  • Change mixer down to reduced speed. Include the actual flour mixture to the creamed mixture alternately with the cocoa combination, starting and ending using the flour combination.
  • Stir in the vanilla, and don’t over-beat.
  • Put the same amount of batter in to each one of the 3 prepared pans.
  • Bake for 20 to 25 moments or even until a cake tester comes out thoroughly clean.
  • Cool within pans set on racks with regard to 10 minutes. Invert pans on racks, eliminate cookware, and permit layers for cooling totally prior to icing.
  • Chocolate Cake is ready to serve.

Chocolate-Mint Swirl Cake Recipe

Ingredients:

  • Chocolate-Mint Swirl Cake
    Chocolate-Mint Swirl Cake

    Filling

  • Two packages (3 oz each) cream cheese, softened
  • 1/4 mug granulated sugar
  • One and a half egg
  • 1/8 teaspoon peppermint extract
  • Three drops green food color
  • Cake
  • 1 container Betty Crocker® SuperMoist® devil’s food cake mix
  • One and a half cup water
  • 1/2 cup butter or even margarine, melted
  • 2 eggs
  • Chocolate and Mint Glaze
  • Two tablespoons semisweet chocolate chips
  • 1 teaspoon shortening
  • One and a half cup powdered sugar
  • 1/4 teaspoon peppermint extract
  • One and a half or even Two drops green food color
  • One and a half tablespoon corn syrup
  • 3 to 4 teaspoons water

How to make Chocolate-Mint Swirl Cake

  • Heat oven to 325°F. Oil and flour 12-cup fluted pipe cake pan, or spray along with cooking spray along with flour. Within normal size bowl, defeat cream cheese along with electrical mixer upon high speed until sleek and cosy. Defeat within granulated sugar, One and a halfegg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; put aside.
  • In big dish, beat cake mix, 1 mug water, the actual butter and 2 eggs on low speed Thirty seconds; beat on moderate speed 2 moments. Pour in to skillet. Spoon cream parmesan cheese filling more than batter.
  • Bake Forty two in order to Forty eight minutes or until toothpick inserted within middle of cake arrives clean. Cool in skillet 15 minutes. Change pan upside down onto cooling rack or even heatproof dish; remove pan. Cool totally, about 1 hour.
  • In 1-quart soup pot, heat chocolate chips and shortening over reduced heat, mixing frequently, till melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the actual corn syrup and an adequate amount of the 3 to 4 teaspoons water to create a thick glaze that can be easily rained. Drizzle more than cake. Immediately tea spoon melted chocolate more than glaze within 1/2-inch-wide diamond ring. Operating quickly, pull toothpick through chocolate to make whirls. Refrigerate till helping period. Shop in fridge.
  • Chocolate-Mint Swirl Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 16 servings

Pineapple Angel Food Cake Recipe

Ingredients:

  • Pineapple Angel Food Cake
    Pineapple Angel Food Cake

    One and a half package Betty Crocker® 1-step white angel food cake mix

  • 1 can (Twenty ounces) crushed pineapple in juice, undrained

How to make Pineapple Angel Food Cake

  • 1Prepare cake mix because directed on package with regard to angel food (tube) pan– except substitute pineapple for the water. Bake Forty five to Fifty five moments.
  • Pineapple Angel Food Cake is ready to serve.

Chocolate Macaroon Cake Recipe

Ingredients:

  • Chocolate Macaroon Cake
    Chocolate Macaroon Cake

    Cake

  • One and a half box Betty Crocker® SuperMoist® German chocolate cake mix
  • One 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup flaked coconut
  • Macaroon Filling
  • One and a half package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 cup flaked coconut
  • Powdered sugar, if desired

How to make Chocolate Macaroon Cake

  • 1Heat stove in order to 325°F. Generously grease shaped Bundt® pan as well as bottom associated with Bundt® Tunnel Insert along with reducing as well as gently flour, or even squirt with baking squirt with flour. Line 4 muffin cups with document baking cups.
  • 2In big bowl, defeat cake mix, water, oil and eggs with electrical mixer upon low pace 30 seconds. Defeat upon medium speed 2 moments, scraping bowl from time to time. Stir in 1/2 cup coconut. Place Four cups batter within Bundt skillet. Place canal insert upon center of Bundt skillet.
  • 3Bake cake 35 in order to 40 moments and cookies 18 to twenty minutes. Using razor-sharp or even serrated knife, instantly stop extra cake throughout top of Bundt and tunnel insert cookware, carefully loosen tunnel insert and take away. Awesome cake within skillet Ten minutes; remove through pan to air conditioning stand, putting tunnel side lower. Awesome completely, regarding One hour.
  • 4While cake is actually air conditioning, within medium dish, mix all filling ingredients except powdered sugar; set aside.
  • 5When cake is awesome, turn cake more than as well as spoon macaroon filling into canal. Location cake, filled side lower, upon helping plate. Refrigerate about 10 minutes or till filling is placed. Spread with powdered sugar. Store covered in fridge.
  • Chocolate Macaroon Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 2 hours 25 minutes
Servings: 16 servings

Rich Chocolate Pound Cake Recipe

Ingredients:

  • Rich Chocolate Pound Cake
    Rich Chocolate Pound Cake

    One and a half package Betty Crocker® SuperMoist® chocolate fudge or devil’s food cake mix

  • 1/2 cup water
  • 1/3 cup vegetable oil
  • Four eggs
  • 1 carton (Eight oz) sour cream
  • 1 package (4-serving size) chocolate instant pudding as well as pie filling mix
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
  • Powdered Sugar Glaze (below)
  • Flaked coconut, if desired

How to make Rich Chocolate Pound Cake

  •  Warmth oven to 350°F. Oil and flour 12-cup bundt cake pan.
  • Defeat dry cake mix, water, oil, eggs, sour cream as well as dry pudding mix within large dish upon reduced pace, scraping dish continuously, until moistened. Defeat on reduced speed 1 minute, scraping dish frequently (player is going to be heavy). Gently stir in chocolate chips. Put batter in to skillet.
  •  Make 52 in order to Sixty moments or even till cake comes back when touched lightly in center. Awesome 15 minutes; change inverted onto heatproof serving dish. Eliminate skillet; awesome cake totally.
  •  Spread with Powdered Sugar Glaze, permitting a few to snow down side. Spread along with flaked coconut.
  • Rich Chocolate Pound Cake is ready to serve.

German Chocolate Torte Recipe

Ingredients:

  • German Chocolate Torte
    German Chocolate Torte

    1 package Betty Crocker® golden pound cake mix

  • 3/4 cup water or even milk
  • 2 eggs
  • Two packages (Four ounces every) sweet baking chocolate
  • 1/4 cup strong coffee
  • Two tablespoons cognac or brandy or One and a halfteaspoon brandy extract
  • One 1/2 mugs whipping (heavy) cream

How to make German Chocolate Torte

  • Heat oven to 350ºF. Oil as well as flour loaf pan, 9x5x3 in ..
  • Beat cake mix, water and eggs in medium dish along with electrical mixing machine on reduced pace 30 seconds; beat upon moderate speed 3 minutes. Put into skillet.
  • Bake 48 to 58 minutes or until toothpick inserted in middle comes out thoroughly clean. Cool 10 minutes; remove from skillet to wire stand. Cool 30 minutes. Deep freeze cake uncovered regarding One hour 30 minutes or till company.
  • Cut cake horizontally in to Six levels. Heat chocolate and coffee over low heat, stirring continuously, till chocolate is dissolved. Mix in cognac; awesome.
  • 5Beat whipping cream within chilled moderate dish along with electric mixing machine on high-speed until rigid. Collapse chocolate mixture in to whipped cream.
  • Spread 1/2 cup whipped cream combination in between each cake layer. Frost attributes as well as surface of torte with leftover whipped cream combination. Refrigerate at least 8 hrs before helping. Shop covered within refrigerator.
  • German Chocolate Torte is ready to serve.

Prep Time: 20 minutes
Total Time: 11 hours 18 minutes
Servings: 10 servings

Chocolate Cake Shot Recipe

Chocolate Cake Shot Ingredients

  • Chocolate Cake Shot Recipe
    Chocolate Cake Shot Recipe

    1 fluid ounce hazelnut liqueur

  • 1/2 fluid ounce vodka
  • 1 lemon, cut into wedges
  • white sugar

How to make Chocolate Cake Shot

  • In a shot glass, combine 1 part hazelnut liqueur and 1 part vodka. Coat a wedge of lemon with sugar. Suck the lemon wedge, and with the juice still in your mouth, drink the shot.
  • Chocolate Cake Shot is ready to serve.

Prep Time:5 Min
Ready In:5 Min
Servings: 1

Fourteen Layer Chocolate Cake Recipe

Fourteen Layer Chocolate Cake Ingredients

  • Fourteen Layer Chocolate Cake Recipe
    Fourteen Layer Chocolate Cake Recipe

    1/2 cup shortening

  • 1/2 cup butter
  • 2 cups white sugar
  • 6 eggs
  • 3 cups milk
  • 3 cups self-rising flour
  • 2 teaspoons vanilla extract
  • 3 cups white sugar
  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup water
  • 2 cups evaporated milk

How to make Fourteen Layer Chocolate Cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 – 8 inch round cake pans.
  • In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar
    until light and fluffy. Add the eggs one at a time, beating well with each addition,
    then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour
    1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake
    the layers in two or three batches.
  • Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out.
    Do not brown.
  • To make the frosting: In a saucepan over medium heat, combine 3 cups sugar,
    1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a
    rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.
  • Fourteen Layer Chocolate Cake is ready to serve.

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min
Servings: 14

Frosting for German Chocolate Cake Recipe

Frosting for German Chocolate Cake Ingredients

  • Frosting for German Chocolate Cake Recipe
    Frosting for German Chocolate Cake Recipe

    1 cup evaporated milk

  • 1 cup white sugar
  • 3 egg yolk, beaten with 1 teaspoon water
  • 1/2 cup margarine
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup flaked coconut

How to make Frosting for German Chocolate Cake

  • In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
  • Frosting for German Chocolate Cake is ready to serve.

Prep Time:15 Min
Cook Time:15 Min
Ready In:30 Min
Servings: 12

Sandy’s Chocolate Cake Recipe

Sandy’s Chocolate Cake Ingredients

  • Sandy's Chocolate Cake Recipe
    Sandy's Chocolate Cake Recipe

    3 cups packed brown sugar

  • 1 cup butter or margarine, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 1 1/3 cups boiling water

FROSTING:

  • 1/2 cup butter or margarine
  • 3 (1 ounce) squares unsweetened chocolate
  • 3 (1 ounce) squares semisweet chocolate
  • 5 cups confectioners’ sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

How to make Sandy’s Chocolate Cake

  • In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time,
    beating well after each addition. Beat on high speed until light and fluffy. Blend in
    vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour
    cream to creamed mixture. Mix on low just until combined. Stir in water until
    blended. Pour into three greased and floured 9-in. round baking pans. Bake at
    350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to
    cool completely. For frosting, in a medium saucepan, melt butter and chocolate
    over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.
  • Sandy’s Chocolate Cake is ready to serve.

Prep Time:15 Min
Cook Time:35 Min
Ready In:50 Min
Servings: 12