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Batter: 1 1/2 cups flour 1 cup water 1/2 tsp salt 3/4 cup oil 1 tsp baking soda 1 tbs vinegar 1 cup sugar 1 tsp vanilla 1/4 cup cocoa Filling: 8oz. cream cheese 1/2 cup sugar 1 egg 1/8 tsp salt 1 cup semi-sweet chocolate morsels Combine in small bowl - cream cheese, egg, sugar and chocolate morsels. Mix Well and set aside. Sift together in large bowl - flour, salt, baking soda, sugar, cocoa. Add water, oil, vinegar and vanilla. Beat with electric mixer well. Fill small muffin tins lined with muffin papers 1/2 full with chocolate batter. Top each with 1/2 tsp cheese filling. Bake approximately 18 minutes. |
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4 eggs 1 tsp vanilla 1/3 cup oil 1 cup applesauce 2 cups shredded carrots (about 3) 2 cups flour 1 1/2 cups sugar 1/4 cup cocoa 2 tsp baking soda 1 tsp salt 1 tsp cinnamon Mix eggs, vanilla, oil, and applesauce together until well blended. Combine the dry ingredients and add to the egg mixture. Beat for another 2 minutes. Stir in the carrots. Pour into greased 13x9 pan. Bake at 350 for 50 mins or until toothpick inserted in center of cake comes out clean. |
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Sift together then set aside: 2 1/2 cups flour 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp cinnamon Cream together: 3/4 cup soft margarine (or butter) 1/2 cup powdered cocoa 1 3/4 cup sugar Add 3 eggs, mixing well after each addition. Combine and stir into mixture: 2 tsp vanilla 2 tsp grated orange peel 2 cups grated zucchini Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup chopped nuts if desired. Pour into greased and floured Bundt or 9x13 inch cake pan and bake for 1 hour at 350. Cool and drizzle with any glaze. |
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butter flour 2 large eggs (room temp) 1 1/3 C sugar 2 oz unsweetened chocolate broken into small pieces 3/4 C butter, lightly salted, cut into 12 pieces 1/2 C sour cream 1 1/2 tsp vanilla 1 1/2 C cake flour 1/2 C unsweetened cocoa powder 1 tsp baking soda 1 C milk CHOCOLATE BUTTERCREAM - recipe for this to follow the cake instructions 1. place oven rack in center of oven; heat to 350 degrees F. Butter and flour bottoms of two 8 inch round cake pans, reserve. 2. beat eggs in large mixer bowl at high speed, one minute. Continue beating, adding sugar very slowly, about 7 minutes. 3. melt choclate with 3/4 C butter. Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended. Add sour cream and vanilla; beat at low speed until thoroughly blended. 4. sift together 1 1/2 cups of flour, the cocoa and baking soda. While beating at low speed, add dry ingredients, about 1/2 cup at a time, to the chocolate mixture alternating with the milk, about 1/3 cup at a time. Stop as necessary to clean sides of bowl with a spatula. Beat until well blended. 5. Pour half of batter into each reserved pan; place pans in oven diagonally on same rack. Bake until cake tester or wooden pick inserted into center of each cake comes out clean, 30 to 35 minutes. Cool cakes in pans on wire racks until just warm; remove from pans and cool completely on racks. 6. Prepare CHOCOLATE BUTTERCREAM. Reserve about 1/2 cup of buttercream for decorative piping. 7. To assemble cake, place 1 layer on serving plate; spread top evenly with 3/4 cup of the firm buttercream. Refrigerate 30 minutes. Place second layer of cake on top of first layer. Frost sides, then top of cake completely with buttercream. Pipe reserved buttercream through pastry bag filled with #4 star tip in a decorative border around top of cake. Refrigerate cake until thoroughly chilled; serve cold (keep stored in refrigerator. CHOCOLATE BUTTERCREAM 6 oz semisweet chocolate, broken into small pieces 1 C unsalted butter, slightly softened 1 large egg (room temp) 4 large egg yolks (room temp) 1/2 C sugar 1/3 C water 1 1/2 tbsp brandy or dark rum 1. melt chocolate with 2 tbsp of the butter, reserve. 2. place whole egg and egg yolks in medium mixer bowl; beat at high speed 1 minute, reserve. 3. measure sugar and water into 1 quart non aluminum saucepan and stir well. Cook over low heat until mixture simmers; cover and simmer 5 minutes. Uncover sugar syrup; simmer slowly over low heat until it reaches the "soft-ball" candy stage. 4. While beating at high speed, immediately drizzle the sugar syrop into the reserved egg mixture. Continue beating until bottom of the bowl is cool to touch. Gradually beat reserved chocolate mixture and brandy into sugar mixture until thoroughly blended. 5. Place remaining butter in small mixer bowl; beat at medium speed until fluffy. While beating chocolate mixture at high speed, add beaten butter, about 1 tbsp at a time. When all butter has been added, beat for another 5 minutes. Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread. Usually takes 30 - 40 minutes. It sounds like a lot of work, but it isn't really - and it is worth it!! |
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4 oz german sweet chocolate 1/2 cup boiling water 1 cup butter 2 cups sugar 4 egg yolks 4 egg whites, stiffly beaten 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites. Pour into three 9" pans, lined on bottoms with wax paper. Bake at 350 for 30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving sides unfrosted. Coconut Pecan Filling and Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/2 cup butter 1 tsp vanilla 1 1/3 cup coconut 1 cup chopped pecans Combine all except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable. |
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4 eggs 4 Tbsp. cocoa 2 stick oleo 1&1/2 cup flour 2 cups sugar 1 tsp. baking powder 2 cup pecans 2 tsp. vanilla chopped Mix all ingredients well. Bake in a greased and floured square pan for 40 to 45 minutes. As soon as the cake comes out of the oven, cover with minature marshmallows, then cover with the following frosting. HEAVENLY HASH CAKE FROSTING 4 Tbsp. cocoa 1 box powdered sugar 4 Tbsp. butter 7 or 8 Tbsp. cream or milk Mix all together in saucepan until butter has melted. Spread immediately on cake right from the oven. |
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German Chocolate Cake Mix 1/4 Cup Milk 1 Pkg. Kraft Caramels 6 Oz. Pkg. Chocolate Chips 1 Cube Butter or Margarine 1 Cup (or more) salted peanuts Mix cake as directed on package. Pour 1/2 the mix in a greased/floured 9xl3 pan and bake at 350 for 20 min. While cake is baking melt caramels, butter and milk together. Also slightly chop nuts. When cake is done remove from oven and pour caramel mixture over the top. Cover with chocolate chips, peanuts, and spread the remaining cake mix over the top. Bake for 20-30 more minutes at 350. Let cool about 2 hours, then cut into squares. Enjoy! |
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Mix together with spoon (a mixer will demolish the cherries): 1 box chocolate cake mix 3 eggs 1 can cherry pie filling Bake in 9 x 13 pan at 350 degrees. While warm, frost with the following icing: Combine the following and bring to full rolling boil for 1 minute: 1 cup granulated sugar 5 tbls margarine 1/2 cup milk Then add: 6 oz chocolate chips. Stir to blend and spread over the cake |
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10-12 servings 2 cups cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup light brown sugar 1 cup granulated sugar 3 ounces unsweetened chocolate, coarsley chopped 1 stick (4 ounces) unsalted butter at room temp. 3 large eggs separated, at room temp 3/4 cup milk at room temp. 1 teaspoon vanilla extract 8 ounces bittersweet chocolate, coarsely chopped,>br> 2 cups heavy cream 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate shavings for decorations Preheat oven to 350. Line two 9 by-2 inch round pans with wax paper and grease the paper!!! In a large bowl sift together the flour, soda, powder, and salt In a medium saucepan combine sugars, chocolate, 1/2 cup of water, and cook over moderately low heat until smooth. Let cool slightly, stirring occasionally I used regular flour and it was fine I also used skim milk and omitted the 2 ounces of chocolate for decoration.I made the ganache while the cakes were baking but you could do it the night before. Using an electric mixer beat the butter and the yolks until blended. Gradually beat in chocolate mixture. Add dry ingredients in two batches alternating with the milk until smooth. Beat in vanilla. The batter will be rather thin! In a medium bowl beat the egg whites until barely firm. Stir 1/3 of the whites into the batter. Fold in remaining whites until incorporated. Place mixture in prepared pans. Bake in bottom thirds of oven for 25 to 30 minutes, or until a toothpick comes out clean. Let cakes cook in pans for 15 minutes,then remove cakes from pans and place right side up on racks to cool completely. The cakes can be baked 1 day ahead; wrap in plastic and store at room temp. In a sauce pan melt half the chocolate in the heavy cream over moderately low heat. Remove from heat and stir in vanilla and remaining chocolate until smooth. Place ganache in a bowl and refrigerate until chilled -at least 3 hours or overnight. Using an electric mixer beat ganache until thick enough to hold its shape -DO NOT OVER BEAT or the ganache will become grainy. If this happens melt again over low heat and then beat once more. To assemble the cake peel of the wax paper place one layer right side up and spread one cup of whipped ganache on top. top with second layer upside down Spread the top and sides evenly with the remaining ganache. If desired reserve 1/2 cup of ganache and use pastry bag to decorate cake. MAKE AHEAD: the cake can be refrigerated for up to one day. From:Marcella Simon |
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Ingredients 4 eggs 3/4 cup sugar 1 tsp. vanilla 2 sq. unsweetened chocolate, melted 2 tbsp. sugar 1/4 tsp. baking soda 3 tbsp. cold water 1/2 cup flour 1/2 tsp. salt Confectioners' sugar Filling 1 cup heavy cream Confectioners' sugar Preparation : Line 15 x 10 x 1 inch pan with wax paper. Set aside. Beat eggs and 3/4 cup sugar at high speed until very thick (5 minutes). Add vanilla; set aside. To melted chocolate, thoroughly mix 2 tablespoons sugar, baking soda and water. Fold into egg mixture. Sift flour, baking powder and salt. Gently fold into batter, turn into jelly roll pan and bake at 350 degrees for 15 to 20 minutes. Lightly sift confectioners' sugar onto linen like towel. When cake is done, immediately invert onto towel and peel off paper. Let cool about an hour. Whip the cream; adding confectioners' sugar to your taste. Spread over cake and roll up very gently, rolling towel in it. Lightly sift more confectioners' sugar over cake roll. |
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2 c. cake flour or 1-3/4 c. all purpose flour, unsifted 1 t. baking soda 4 T. powdered buttermilk 9 T. cocoa powder 1 t. vanilla 1-1/2 c. sugar 1 t. salt 1 t. cinnamon 1 t. ground cloves 1 t. allspice 1/2 c + 3 T. mayonnaise or shortening (MAYO MAKES CAKE EXTRA MOIST!) 2 eggs 1c. sour cream Preheat oven to 350 degrees. Grease and flour 2 or 3 8-inch layer pans or 1 9x12x2 cake pan. Mix all dry ingredients together. Blend in mayonnaise, eggs, vanilla and 1/2 of sour cream. Beat 2 minutes at medium speed with mixer or 300 strokes by hand. Add remaining sour cream and beat 2 minutes longer. Pour into pans. Bake 25 to 35 minutes until toothpick comes out clean. Cool on rack a few minutes before removing from pan. When completely cool, frost cake. Frosting: 8 oz. cream cheese 1 stick butter 1 box confectioners sugar a dash or two of cinnamon (optional) 1/4 c. cocoa powder 1 t. vanilla Cream butter and cream cheese together until fluffy, gradually add dry ingredients one at a time until all are well blended. Add vanilla and blend well. |
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1 1/2 c. flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp-1 tsp clove 1/2 tsp baking powder 1/2 tsp salt 1 c sour cream 1/2 c water 1 tbsp instant coffee crystals 1/2 tsp vanilla 1/2 c butter 1 1/2 c sugar 2 eggs (1 usually use 1 whole egg and 2 egg whites) 2 squares baking chocolate Mix dry ingredients, set aside. Cream together sour cream, water, coffee and vanilla, set aside. Cream butter. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating thoroughly after each addition. Blend into melted chocolate. Add flour and sour cream mixtures alternately, beating after each addition until smooth. Pour into greased and floured 13x9 pan. Bake at 350 for 30-35 minutes or until toothpick comes out clean. Cool ten minutes in pan, then remove to rack and finish cooling. |
