yummy chocalates cake

Chocolate Cake Recipes

Chocolate cake is a common dessert cake served at many gatherings such as birthday parties and weddings. There are many different types of chocolate cake depending on the alteration of the ingredients and chocolate flavoring.

Healthy Homemade Chocolate Cake Recipes




2 Minute Chocolate Cake Recipe

3 Layer Chocolate Cake Recipe

Banana Brownie Cake Recipe

Best Fudge Cake Recipe

Blackout Cake Recipe

Bridal Shower Wedding Cake Recipe

Chocolate Banana Cake Recipe

Chocolate Chip Cake ( no egg - no milk )

Chocolate Chip Nut Cake Recipe

Chocolate Cake Glazed with Chocolate Butter Cream

Chocolate Barbeque Cake Recipe

Chocolate Buttermilk Cake Recipe

Claudine's Chocolate Cake Recipe

To Die 4 Chocolate Cake Recipe

Chocolate Chip Zucchini Cake Recipe

Chocolate Date Cake Recipe

Chocolate Kahlua Dream Cake Recipe

Chocolate Peanut Butter Cake

Chocolate Sheet Cake Recipe

Chocolate Town Cake Recipe

Cocoa Cola Cake Recipe

Dark Chocolate Cake Recipe

Dark Chocolate Cake Recipe

Dark Chocolate Cake Recipe

1 pkg 1 pkg 1 cup 1/2 cup 1/2 cup 4 1 1/2 cups

Dark chocolate devil's food cake mix Instant chocolate pudding Sour cream Cooking oil Warm water Eggs Semi sweet chocolate chips

Oven Temp ~ 350° Baking Time ~ 50 - 60 Min. Pan Type ~ Bundt pan

Preheat oven, grease and flour pan,In a large bowl, combine all ingredients, except chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in prepared pan until cake tests done. Cool in pan for 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners' sugar. Serve with ice cream.

Chocolate Town Cake Recipe

Chocolate Town Cake Recipe

1/2 cup 1/2 cup 2/3 cup 1 3/4 cups 1 tsp 2 2 1/4 cups 1 1/2 tsp 1/2 tsp 1 1/3 cups Cocoa Icing 6 Tb 1/2 cup 1/4 cup 2 tsp 3 cups

Hershey's cocoa Boiling water Shortening Sugar Vanilla Eggs Flour Baking soda Salt Buttermilk or sour milk* Boiling Water Hershey's cocoa Butter Vanilla Powdered Sugar

Oven Temp ~ 350° Baking Time ~ 25 to 30 Min. Pan Type ~ two 9 inch pan

Preheat oven, grease and flour pans.

Stir together cocoa & boiling water in small bowl until smooth; and set a side.

Cream shortening and sugar & vanilla in large mixing bowl until light and fluffy.

Add eggs, beat well. Combine flour, baking soda & salt; add alternately with buttermilk or sour milk to creamed mixture. Blend in cocoa mixture. Pour into two prepared pans or an oblong greased and floured 9 X 13 pan. Bake until tester comes out clean. Cool for 10 minutes - Remove from pans and frost with Cocoa icing.

* To sour milk: use 4 teaspoons vinegar plus enough milk to equal 1 - 1/3 cups

Cocoa Icing Recipe

Place water in a microwave safe container, bring to a boil.
Place butter in a medium size mixing bowl and pour boiling water over the top.
Mix until butter is melted, add vanilla and cocoa.
Mix thoroughly, add sugar and mix until smooth and desired consistency.

Spread on warm cake. This frosting stays soft for several days.

Cocoa Cola Cake Recipe

Cocoa Cola Cake Recipe

2 cups 2 cups 1 cup 2 tsp 1 cup 1/2 cup 2 1 tsp 1/2 tsp 1 1/2 cup 2 Tb 2 Tb 8 Tb 2 cups 1 cup

Flour Sugar Margarine Cocoa - unsweetened Cola (not diet) Buttermilk Eggs - Beaten Soda Vanilla Marshmallows - miniature Margarine Cocoa - unsweetened Cola Sugar powdered Walnuts - chopped

Oven Temp ~ 350° Baking Time ~ 40 Min. Pan Type ~ 13 x 9 inch pan

Preheat oven, Grease and flour pan.

Combine flour & sugar in a large mixing bowl. Melt butter,
add cocoa and cola (not diet), heat to boiling. Cool
slightly. Pour over flour and sugar mixture, stir till well
blended. Add buttermilk, beaten eggs, soda & vanilla. Mix
well, stir in marshmallows.
Pour into pan and bake until cake tests done.
Frost while hot.

FROSTING
Combine first 3 ingredients in saucepan
and heat to boiling. Add powdered sugar and mix well.
Stir in chopped walnuts.

A very good, and unusual, cake

Chocolate Sheet Cake Recipe

Chocolate Sheet Cake Recipe

2 sticks 1 cup 4 Tb 2 cups 2 cups 1/2 cup 2 1 Tb 1 tsp 1 1/3 cups 6 Tb 6 Tb 1/3 cup

Margarine Water Cocoa Flour Sugar Buttermilk * Eggs, beaten Vanilla Soda Sugar Margarine Milk Chocolate chips

* 1 Tb of vinegar in milk to sour and use as buttermilk

Oven Temp ~ 350° Baking Time ~ 25 Min. Pan Type ~ 9 x 13 sheet cake pan

Preheat oven, grease and flour pan.

Boil the oleo, water and cocoa for 45-60 seconds. Pour into a large mixing bowl, add the flour and sugar and beat for 2 minutes. Add the buttermilk to the mixture. Add in the beaten eggs, vanilla and soda. Mix well.
Pour into prepared pan and bake. Check cake for doneness with a toothpick.

Frosting:

Mix sugar Oleo and milk, boil for 45-60 seconds.
Remove from heat and add 1/3 Cups chocolate chips. Beat by hand till cool. I place pan in cool water and beat. Will cool faster this way. This frosting never fails.

Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake Recipe
Frost this peanut butter cake with your favorite frosting.

1 3/4 cups 3/4 tsp 3/4 tsp 1 cup 2 Tb 3 Tb 2 squares 1 cup 1 tsp

Sifted cake flour Baking soda Salt Sugar Shortening Creamy peanut butter Unsweetened chocolate, melted Milk Vanilla

Oven Temp ~ 350° Baking Time ~ 25 Min. Pan Type ~ two 8-inch layer cake pans

Preheat oven, grease pans and line bottoms with parchment paper and grease paper.

Sift flour; measure. Add soda, salt, and sugar; sift together 3 times. In mixing bowl, cream shortening and peanut butter until well blended; add melted chocolate and blend well. Add sifted dry ingredients, milk, and vanilla.
Stir until all flour is moist; beat for 1 minute. Turn batter into prepared cake pans. Bake until a wooden pick or cake tester inserted in center comes out clean
Frost this peanut butter cake with your favorite frosting.

Chocolate Kahlua Dream Cake Recipe

Chocolate Kahlua Dream Cake Recipe

1/2 cup 1/2 cup 1 cup 1/2 cup 1/2 cup 2 cups 16 oz 2 Tb 1/2 cup 1 1/2 cups 1/2 cup 6 1 1/2 cups 1/2 cup 4 oz

Graham cracker crumbs Finely chopped walnuts Finely chopped almonds Granulated sugar Unsalted butter, melted Heavy cream semisweet chocolate, chopped coarse Light corn syrup Unsalted butter, cut into pieces Granulated sugar Water Large Egg Yolks Unsalted butter, softened Kahlua Semisweet chocolate, chopped, melted, and cooled

Oven Temp ~ 350° Baking Time ~ 30 - 35 Min. Pan Type ~ 9 inch springform pan

Preheat oven and lightly oil a 9 1/2- by 2-inch springform pan.

In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.

In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F.

In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.

Run a knife around edge of pan and carefully remove side of pan.

Chocolate Date Cake Recipe

Chocolate Date Cake Recipe

1/2 lb 1 tsp 1 cube 1 cup 2 1 1/2 cups pinch of 1 Tb 1 cup 1 jumbo Bar

Cut up dates Baking soda Butter or margarine Sugar Eggs Flour Salt Baking Cocoa Chopped Walnuts Hershey Chocolate

Oven Temp ~ 375° Baking Time ~ 30 - 35 Min. Pan Type ~ 11 x 13 pan

Preheat oven, grease and flour pan. Pour 1 cup boiling water over dates & soda - let stand
melt 1 cube butter or margarine (not whipped)
and pour over 1 cup white sugar
Beat 2 eggs and add to sugar mixture
Mix in 1-1/2 cups flour, a pinch of salt (1/8 teaspoon) and 1 Tablespoon baking cocoa to mixture. Pour off water from dates for liquid and beat. Add dates and mix in. Pour into greased and floured 11x13 pan. Chop 1 cup walnuts and sprinkle over batter. Chop a JUMBO Hershey bar and put on top of walnuts Bake until toothpick comes out clean.
Let cool in pan. cut like brownies. So yummy with a cold glass of milk.

Chocolate Chip Zucchini Cake Recipe

Chocolate Chip Zucchini Cake Recipe
Recipe Submitted by Janet

1 1/2 cups 1/2 cup 1/4 cup 1 tsp 2 2 1/2 cups 1/4 cup 1 tsp 1 tsp 1/2 cup 2 cups 1/2 to 1 cup 1/2 cup

Sugar Margarine or butter softened Oil Vanilla Eggs All purpose flour Unsweetened cocoa Cinnamon Baking soda Buttermilk Shredded zucchini Semi sweet chocolate chips Chopped nuts

Oven Temp ~ 350° Baking Time ~ 35 to 40 Min. Pan Type ~ 13 x 9 inch pans

Preheat oven, grease pan.

In a large bowl, combine sugar, margarine, oil, vanilla and eggs; beat well. Add flour, cocoa, baking soda, cinnamon, and buttermilk; blend well. Fold in zucchini, chocolate chips and nuts. Pour into pan. Bake until knife inserted in center comes out clean.
Do Not Over Bake.
You can cool and frost with chocolate frosting if you desire, I prefer to eat without frosting because it is so moist. I also make my own buttermilk, using vinegar, and add more of the cinnamon because I love it. ENJOY!
Submitted by Janet

To Die for Chocolate Cake Recipe

To Die for Chocolate Cake Recipe

8 oz 2/3 cup 1 cup 4 4 heaped Tb 4 Tb 1 1/2 tsp 1 tsp 4 Tb 2/3 cup 9 oz

Dark semisweet chocolate pieces Butter Sugar Eggs All purpose flour Unsweetened cocoa powder Baking powder Vanilla extract Sour cream Heavy cream or whipping cream Semisweet chocolate pieces

Oven Temp ~ 350° Baking Time ~ 50 Min. Pan Type ~ 10 inch round cake pan (3 inches high)

Preheat oven.

Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin.
Melt chocolate pieces with butter over hot water.
Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate mix along with the sour cream.
Bake at suggested temp. until a wooden pick inserted in center comes out clean.
Cool the cake.
Remove the crusted edges on the top of the cake, and cut cake in half, horizontally.

Frosting
Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn.
Do Not Boil.
Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
Put the cake into the fridge for one hour or more to harden the frosting.

This cake should be room temperature when served.

Claudine's Chocolate Cake Recipe

Claudine's Chocolate Cake Recipe

This is my family's favorite Chocolate Cake. I developed this from several very old Chocolate Cake recipes I found in my Mother's recipe box.
Claudine Bratcher
* Exported from MasterCook *

Recipe By :Claudine Bratcher
Serving Size : 16 Preparation Time :0:00

2 cups 2 cups 1/2 cup 1 tsp 1 cup 1 stick 1/2 cup 3 1 tsp 4 Tb 1/2 cup 1 tsp 1 stick 1 tsp 4 Tb 1 cup 1 (16 oz) box 6 to 8 Tb

Sugar All purpose flour- sifted Water Baking soda Buttermilk Crisco Butter Eggs Vanilla Cocoa powder Pecans - chopped Cinnamon Butter Vanilla extract Cocoa powder Pecans - chopped Powdered sugar - sifted Buttermilk

Oven Temp ~ 350° Baking Time ~ 30 Min. Pan Type ~ 9 x 13 inch pan

Preheat Oven - grease and Flour pan.

Measure the flour and sugar into a large mixing bowl.
Put water, Crisco, butter and cocoa powder in sauce pan and bring to a boil, stirring constantly to prevent scorching. Pour slowly over sugar and flour and beat until well blended. Add the buttermilk and soda to this mixture and blend thoroughly. Add eggs, cinnamon and vanilla and beat for 3 minutes. Fold in the pecans.
Pour into prepared pan.
Bake.

For Frosting:
Sift powdered sugar into mixing bowl.
In saucepan, combine butter, cocoa powder and buttermilk and bring to a boil.
Pour over powdered sugar, add vanilla and pecans and mix well.
Frost cake in pan while frosting and cake are still warm.
Store in covered container.

Chocolate Buttermilk Cake Recipe

Chocolate Buttermilk Cake Recipe

4 sqrs 1 cup 2 1/4 cups 1 1/2 cups 3 cups 1 tsp 1/2 tsp 1/2 tsp 5 1 tsp

Baking Chocolate Butter Granulated sugar Buttermilk or sour milk Sifted cake flour Baking soda Baking powder Salt Large Eggs, separated Vanilla

Oven Temp ~ 350° Baking Time ~ 30 - 35 Min. Pan Type ~ Three 9 inch round pans

Preheat oven, grease and flour pans. Melt the baking chocolate over simmering water, and add to the butter and sugar creamed together well. Add buttermilk
and flour which has been sifted with the baking soda, baking
powder, and salt, alternately, then add the well-beaten egg
yolks, and the egg whites, stiffly whipped, and lastly the
vanilla. Pour into prepared cake pans.
Bake.

Chocolate Barbeque Grill Cake Recipe

Chocolate Barbeque Grill Cake Recipe

1 cup 1 cup 1/2 cup 2 cups 1 3/4 cups 1 tsp 1/2 tsp 3 large 3/4 cup 2/3 cup 1 tsp

Water Butter or margarine Hershey's Cocoa Granulated sugar All-purpose flour Baking soda Salt Eggs Dairy sour cream Reese's Peanut Butter Chips Vegetable shortening (solid)

Cocoa Fudge " Burgers" (recipe follows, optional)
Fruit shaped gumdrop candies (optional)

Oven Temp ~ 350° Baking Time ~ 45 - 50 Min. Pan Type ~ 13 x 9 x 2-inch pans

Preheat oven, Line baking pan with aluminum foil; grease and flour sides and bottom.

Place water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil 1 minute. Remove from heat; set aside.

Stir together sugar, flour, baking soda and salt in large bowl. Add eggs, sour cream and cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.

Bake until wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Carefully invert cake onto serving tray; peel off foil.

Place peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until mixture is melted when stirred. Place mixture in recloseable small plastic bag; cut off tiny section of corner. Squeeze mixture onto cake, forming grids like top of grill: allow to firm up before cutting. Top with "Burgers" and "Shish-Kabobs", if desired.
Makes 15 servings.

Cocoa Fudge " Burgers": Beat 1/4 cup softened butter or margarine in medium bowl; add 2 cups powdered sugar, 1/2 cup HERSHEY'S Cocoa, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until all ingredients are moistened and consistency to form patties; add additional milk or powdered sugar, if necessary, to get proper consistency. Form "patties"; place on top of cake.

"Shish-Kabobs": Place red, green, and tan colored jelly candies on plastic decorative skewers to form shish-kabobs, if desired. Place on top of cake.

Glazed Chocolate Cake with Chocolate Butter Cream

Glazed Chocolate Cake with Chocolate Butter Cream

3/4 cup 4 6 oz 3/4 cup 4 Tb 2 Tb pinch

Sugar Eggs, separated German sweet chocolate, broken into pieces Butter Cake flour Almonds, blanched and pulverized Salt

Oven Temp ~ 375° Baking Time ~ 25 - 30 Min. Pan Type ~ 8 or 9 inch round pan

Preheat oven, Cut a round of waxed paper to fit the bottom of your pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.

Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt
until stiff but not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.

Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake, watching carefully, until the outside is solid and the center still creamy
(not runny and not dry)
when tested with a butter knife.
Let the cake cool before removing from pan.
Glaze and decorate cake. Refrigerate before serving.

To glaze:

Chocolate Butter Cream
3 1/2 oz. German's sweet chocolate,
broken into small pieces
2 to 3 Tb coffee or water
3 Tb butter

Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula
(moistened in hot water and dried)
to spread.

To decorate: Use toasted slivered almonds

Chocolate Chip Nut Cake Recipe

Chocolate Chip Nut Cake Recipe

2 1/2 cup 3 tsp 1 tsp 1/4 tsp 1 cup 1 cup 3 1 cup 2 tsp 1 cup 1 cup 1/2 cup 2 tsp

Flour Baking powder Baking soda Salt Butter or margarine Sugar Eggs Sour cream Vanilla Chopped nuts ( we always used walnuts Chocolate chips Brown sugar Cinnamon

Oven Temp ~ 350° Baking Time ~ 1 Hour Pan Type ~ 10 inch tube pan

Preheat oven, Grease pan.

Sift together the first four ingredients. Set aside.
Cream together the next three ingredients, beating in the eggs one at a time. Add the sour cream and vanilla to the creamed mixture. Add flour mixture to creamed butter mixture and mix together.

Mix together the nuts, chocolate chips, brown sugar and cinnamon.

Pour 1/2 the batter in the pan, then sprinkle on 1/2 the chocolate chip mixture. Add the remainder of the
batter, then sprinkle the remainder of the chocolate chip nut mix on top.

Bake for desired time, remove from oven and let cool for 5 minutes, loosen the sides of cake with a butter knife.
Invert cake onto serving plate and remove from pan.

Chocolate Chip Cake Recipe 2

Chocolate Chip Cake Recipe 2
This is a moist delicious cake, it fits well into a life style of a family that has allergies.
This cake is made without eggs or milk.

The chocolate chips can be left out and then it is just a plain cake.

Adding 3 tsp of dry ginger powder makes a ginger cake that is delicious with lemon icing.

2 cups 1 cup 3/4 tsp 1/2 tsp 1 cup 1 cup 2 Tb 1 tsp

Flour Sugar Baking soda Sea salt Chocolate chips Club soda Vinegar Vanilla

Oven Temp ~ 375° Baking Time ~ 30 Min. Pan Type ~ 8 inch pans

Preheat oven, grease and sprinkle pan with flour.

Mix the first five ingredients together in a bowl

Make a well in the middle of the dry ingredients
Add the next three ingredients to the dry ingredients and mix well

Pour Batter into prepared pan.
Bake.

Chocolate Banana Cake Recipe

Chocolate Banana Cake Recipe

1/2 cup 1 1/4 cups 2 3 squares 2 cups 1/2 tsp 1/4 tsp 1 tsp 1 1/2 cups 1/2 tsp

Margarine, softened Brown sugar Eggs Unsweetened chocolate, melted All-purpose flour Baking soda Salt Baking powder Mashed, ripe bananas Vanilla

Oven Temp ~ 350° Baking Time ~ 15 - 20 Min. Pan Type ~ Three 9 inch round pans

Preheat oven, grease and flour pans.

Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each addition. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into prepared pans. Bake until cake tests done. Frost with a fluffy white frosting.

Bridal Shower Wedding Cake Recipe

Bridal Shower Wedding Cake Recipe
Recipe & picture from Hershey's

3/4 cup 1 2/3 cups 3 1 tsp 2 cups 2/3 cup 1 1/4 tsp 1 tsp 1/4 tsp 1 1/3 cups 3 can (12 - 16 oz each)

Butter or margarine, softened Sugar Eggs Vanilla extract All purpose flour Hershey's cocoa Baking soda Salt Baking powder Water Vanilla ready to spread frosting

HERSHEY'S KISSES Brand Milk Chocolates
"KISS-ME" CANDY ROSES

Oven Temp ~ 350° Baking Time ~ 30 - 35 Min. Pan Type ~ 13x9x2-inch pan

Preheat oven, line baking pan with heavy-duty foil; grease and flour sides and bottom of foil.
Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternatively with water to butter mixture, beating until well blended. Pour batter into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Peel off foil; cool completely.

Repeat procedure for second layer. Freeze cake layers at least three hours for easier cutting and handling.

Cut paper pattern in bell shape. Place pattern on top of one layer; cut shape. Transfer layer to serving plate or tray. Place pieces, cut from top outer edges, at lower side of cake to form bell lip. Frost top of layer. Cut bell shape from second layer; place on top of first layer. Frost entire cake. Remove wrappers from chocolates; garnish cake as desired. Place "KISS-ME" CANDY ROSES at top of cake. About 25 servings.

Blackout Cake Recipe

Blackout Cake Recipe
This is one of my favorite versions of Blackout Cake: chocolate cake, rich chocolate pudding, and chocolate crumb coating.

Chocolate Layer Cake

6 1 tsp 1 1/4 cups 1/2 cup 1/2 cup 1 tsp 6 Tb 1/2 tsp 1 recipe 2 cups Blackout Cream 1/2 cup 2 Tb 10 oz. 1/4 cup 1/4 cup 4 Tb

Eggs, separated, yolks and whites Vanilla extract Sugar Cake flour Unsweetened cocoa powder Baking powder Unsalted butter, melted Cream of tartar Blackout Cream Crushed chocolate wafer crumbs ( approx. 40) Sugar Light corn syrup Semi sweet Chocolate chips Cornstarch Heavy cream Unsalted butter, cut into pieces

Oven Temp ~ 350° Baking Time ~ 30 - 35 Min. Pan Type ~ 9 inch springform pan

Preheat the oven. Grease and flour a pan. Line the bottom of the pan with parchment paper or wax paper. Grease the paper and set aside.

To make the cookie crumbs, break cookies into chunks and place between two pieces of wax paper or wrap them in a clean kitchen towel and roll firmly with a rolling pin. This is a job best suited for the kids in the family.

In a mixing bowl, beat the egg yolks on high speed about 5 minutes, or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating for about 5 minutes or until the mixture thickens slightly and doubles in volume. In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the butter.

In a different mixing bowl, beat the egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into prepared pan.

Bake until the cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Remove the pan and cool completely.

Cut the cake in half horizontally, forming 2 equal layers (best to freeze the cake slightly to hold together when slicing). Place one layer on a serving plate and spread with Blackout Cream. Top with the remaining cake layer. Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake with the chocolate wafer crumbs.

Blackout Cream

In a medium saucepan over low heat, combine 1 1/2 cups of water, the sugar, and corn syrup. Stir in the chocolate and cook, stirring constantly, until the chocolate is melted, about 2 to 3 minutes.

In a small bowl, combine 1/2 cup of water and the cornstarch and whisk until the cornstarch is dissolved. Add the dissolved cornstarch paste and the heavy cream to the chocolate mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and whisk in the butter.

Transfer the mixture to a bowl. Cover the surface with plastic wrap and chill for 1 hour before serving

Best Fudge Cake Recipe

Best Fudge Cake Recipe

3 oz. 1/2 cup 2 1/4 cups 3 1 1/2 tsp 2 tsp 1/2 tsp 2 1/4 cups 1 cup 1 cup

Baking chocolate (melted squares) Butter or margarine Light brown sugar, lightly packed Eggs Vanilla Baking soda Salt Sifted cake flour Dairy sour cream Boiling water

Oven Temp ~ 350° Baking Time ~ 35 Min. Pan Type ~ two 9 inch round pans

Preheat oven, Grease and flour pans.
In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer until light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended.
Pour into prepared pans.
Bake until done.

Banana Brownie Cake Recipe

Banana Brownie Cake Recipe

1 cup 1/3 cup 1/4 cup 1/4 tsp 1/4 tsp 1 large 1 cup 2 large 1/4 cup 1 tsp

All-purpose flour Unsweetened cocoa Nonfat dry milk powder Baking soda Salt Very ripe banana Sugar Egg whites Buttermilk Vanilla extract

Oven Temp ~ 350° Baking Time ~ 25 Min. Pan Type ~ 9 inch baking pan

Preheat oven to 350. Coat baking pan with vegetable cooking spray.

Combine flour, cocoa, milk powder, baking soda and salt
in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake until toothpick inserted in center comes out clean. Cool on wire rack.

Cut into 2 inch squares.

Makes 16.
65 cal,
1 gm protein,
0 gm fat,
15 gm carbs,
42 mg sodium

Three Layer Chocolate Cake Recipe

Three Layer Chocolate Cake Recipe

3 cups 1 1/2 tsp 3/4 tsp 1 1/2 tsp 2 2/3 cups 1 cup + 2 Tb 1 cup + 2 Tb 1 cup + 2 Tb 5 Large 3/4 cup 1 1/2 tsp Frosting 1 box 3.4 cup 1 tsp or so 1 1/2 cup

All purpose flour Salt Baking powder Baking soda Sugar Cocoa Water Canola oil Eggs Water Vanilla Powdered sugar Unsweetened cocoa Liquid flavoring, vanilla, rum, or cognac Butter, firm, not cold

Oven Temp ~ 350° Baking Time ~ 25-35 Min. Pan Type ~ Three 10" cake pans

Preheat oven, grease and flour pans.

In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer.

Pour into pans, bake, test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Frosting

This part is a little harder as it is really done to taste.

Put powdered sugar and 3/4 cup cocoa into a blender, mix until blended.

Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). Do not put in too much liquid, but if you do, add cocoa or sugar. When the flavor and consistency is right, add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the blender will warm it slightly. Mix until blended.

Assembling the cake:

Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.

2 Minute Chocolate Cake Recipe

2 Minute Chocolate Cake Recipe

1/2 cup 1/2 cup 2 level Tbsp pinch 1/4 cup 1/2 cup 1 a little

Self-raising flour Superfine Sugar Cocoa Salt Melted butter Milk Egg Vanilla

Oven Temp ~ 350° Baking Time ~ 35 - 40 Min. Pan Type ~ 7 inch cake pan

Preheat Oven, Grease and flour pan.

-------------

Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick.