Prep: 40 min.
Bake: 20 min.
Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)
Directions
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.What is a really YUMMY chocolate cake recipe?
Betty Crocker chocolate cake mixWhat is a really YUMMY chocolate cake recipe?
I like Wal-Mart brand Devil's food cake mix. Make according to package directions. Then take one container of vanilla frosting and mix in about 1/2 cup creamy peanut butter. Decorate with whole or chopped mini Reese Cups.
its called a better then sex cake u can find it on cooks.com
YUMMMMMY!!!
German Chocolate Crunch Cake
1 box German chocolate cake mix, baked
1 can Eagle brand Sweetened condensed milk
1 jar Caramel ice cream topping
1 small carton Cool Whip
1 package Toffee bits
Oven Temp ~ per package directions
Bake Time ~ per package directions
Pan Type ~ 9 x 13 inch pan
Preheat oven. Bake cake as directed on the package.
After cake has been baked, cool slightly. With a wooden spoon, poke a generous amount of holes in the top of cake.
Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the cool whip over this and spread. Generously sprinkle the toffee bits over the top of cool whip. Leave in refrigerator at least 4 hours or overnight.
Another YUMMMMY!!!
German Chocolate Up-Side-Down Cake
1 cup Shredded coconut
1 cup Chopped pecans
1 German chocolate cake mix
1 stick Butter or margarine
1 pkg. (8 oz.) Cream cheese
1 lb. Confectioner's sugar
Oven Temp ~ 350掳
Baking Time ~ 35 - 45 Min.
Pan Type ~ 9'; x 13'; inch pan
Preheat oven, grease bottom of cake pan. Mix coconut and pecans; sprinkle on bottom of pan. Mix cake as directed on box; pour on top of coconut and pecans. Heat the butter and the cream cheese, on low heat; just until you can stir it.
Remove from heat, add the confectioner's sugar, and stir until well blended. Pour cream cheese mixture on top of cake mix. Bake. The cream cheese mixture will sink to bottom, forming a creamy layer between the cake and coconut- pecan mixture.
Happy Holidays!!!!!
Okay, these are cupcakes, but oh so good. I suppose you can make it into a cake. You make a normal chocolate cake mix, pour the cake into the cupcake holes, then on the side you mix cream cheese and powdered sugar, you put the cream cheese in the middle of the cupcake (before baking), then you put a minature orea in the middle, then cover the cupcake with the rest of the batter... oh my god, they are so good!
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
--Lemon Cake Recipes
Ingredients:
**CAKE**
3 cups all-purpose flour -- sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter --at room temp
2 cups granulated sugar
4 large eggs -- slightly beaten
1 1/4 cup buttermilk
1 1/2 teaspoon vanilla extract
2 lemons, Zest only
**LEMON CURD**
12 large egg yolks
2 lemons, Zest only
1 cup fresh lemon juice
1 1/2 cup sugar
1 cup cold unsalted butter -- cut in pieces
**SWEETENED WHIPPED CREAM**
2/3 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
**GARNISH**
12 ounces assorted fresh berries
confectioner's sugar
Heat oven to 350 deg. Arrange two racks in the center of oven. Line the bottoms of two 8 x 2 inch buttered cake pans with parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess.
Sift together the flour, baking powder, baking soda, and salt; set aside. Cream butter on medium until softened, 1 to 2 minutes. Gradually add sugar, and beat on medium until lightened, 3 to 4 minutes, scraping down sides once or twice.
Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla and the lemon zest.
Divide the batter evenly between the prepared pans. Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from pans. Leave the cakes on a wire rack, tops up, to cool completely, about 1 hour.
To assemble, remove the parchment paper from the bottom of each cake. Slice each layer in half horizontally with a serrated knife. Reserve the prettiest dome top to use for the top of the cake. Place the other top, dome-side down, on the serving platter to make the first layer. Spread with one cup of the lemon curd to within a half inch from the edge. Place the second layer over the first, and spread with curd, covering with third layer, and spreading with another cup of lemon curd.
One hour before serving, transfer the platter with cake to refrigerator to firm up lemon curd (if the kitchen is warm and the curd gets runny, refrigerate the layers as they are completed). Just before serving, place the reserved domed layer on top of cake. Spoon on the sweetened whipped cream. Sprinkle with mixed berries and a dusting of confectioners' sugar through a fine sieve.
my favorite is butterfinger cake its just a chocolate cake mix any brand baked and cooled then drizzle carmel sauce all over the top and then top with crushed butterfinger candies
http://allrecipes.com/Recipe/Chocolate-S鈥?/a>
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