18 Minute Chocolate Cake
2 c Flour
1 3/4 c Sugar
1/4 ts Salt
4 tb Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 ts Soda
Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still a little warm, frost with your favorite frosting.
All- American Chocolate Cake
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Preheat oven to 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Bacardi Rum Chocolate Cake
1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix
Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horizontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
Banana Chocolate Cake
6 tb Butter
3/4 c Sugar
3/4 c Molasses
3 Eggs
2 1/2 c Mashed overripe bananas
2 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 c Chocolate chips
Preheat oven to 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve.
Bar Cake
4 Eggs
16 oz Can Hershey syrup
6 Regular Hershey bars, melt
1 tb Vanilla
2 c Sugar
1 c Butter,soft
3 c Flour
1/2 ts Baking soda
1 c Buttermilk OR
1 c Milk + 1 Tb vinegar
Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chocolate. add eggs to milk. Sift flour and baking soda and add 1/3 at a time. Add buttermilk and mix well. Pour into greased angel food pan and bake at 350 degrees F for 1-1/2 hours.
Bavarian Spice Chocolate Cake
1 pk Pillsbury Plus Devil's Food Cake Mix
1 ts Cinnamon
1/2 ts Nutmeg
1 c Cold mashed potatoes
1/2 c Butter, softened
1/2 c Water
3 Eggs
Glaze:
1/2 c Semi-sweet chocolate chips
1 tb Butter
2 tb Milk
1/2 c Powdered sugar
Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan.
In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely.
In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake, allowing some to run down the sides.
Garnish as desired.
Makes 16 servings.
Best Chocolate Cake with Fudge Frosting
2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate, melted and cooled Fudge frosting (see below)
Heat oven to 350 degrees F.
Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans.
Cool completely. Frost.
Fudge Frosting
2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.
Better Than Sex Cake
1 pk Semi-sweet chocolate chips (6oz)
3/4 c Pecans; chopped
1 pk Chocolate cake mix
4 Eggs
1 pk Instant chocolate pudding (4 serving size)
1 ct Sour cream (8oz)
Toss the chocolate chips and pecans in a tablespoon of the dry cake mix. Beat the remaining ingredients together for 3 minutes then fold in the chips and pecans. Pour into greased and floured Bundt or tube pan and bake 50 minutes at 350 degrees, or until cake test done.
Bittersweet Chocolate Pound Cake
6 oz Chocolate, unsweetened
2 c Flour
1 ts Baking soda
3/4 ts Baking powder
2 tb Instant coffee
2 tb Water, hot
Water, cold
2 c Sugar
1 c Butter; softened
1 ts Vanilla extract
3 Eggs
Rich Chocolate Glaze:
1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter; softened
1/2 ts Vanilla extract
1 tb ;Water, hot tap, to 2 T
Preheat oven to 325 degrees F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, baking soda and baking powder; set aside. In 2-cup glass measure, 1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate, confectioners' sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.
Black Chocolate Cake
2 oz Unsweetened chocolate
1/2 c Sugar
1/2 c Milk
1 c Sugar
1/2 c Butter
1 c Milk
2 Eggs
2 c Flour, sifted
1 ts Soda
Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13" pan 25 minutes at 350 degrees.
Black Forest Pudding Cake
1 1/4 c Sugar
1 c Flour
3 tb Cocoa, unsweetened
2 ts Baking powder
1/4 ts Salt
1/3 c Butter, melted
1 1/2 ts Vanilla
1/2 c Packed brown sugar
1/4 c Cocoa, unsweetened
1 1/4 c Hot water
1/4 c Kirsch or 2 tb. water plus
1/2 ts almond or rum extract
1 Can cherry pie filling
Preheat oven to 350 degrees F. In a medium-size bowl, combine
3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Serve with cherry pie filling as sauce.
Black Russian Cake
1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs
Milk Chocolate Frosting
1/2 pk Milk chocolate frost mix
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao
Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency.
Blender Double Fudge Cake
1/4 c Nuts
1 Egg
3 tb Shortening
1 c Milk
3 oz Unsweetened chocolate; Premelted envelopes
1/2 ts Vanilla
1 1/4 c Flour
1 1/3 c Sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/4 ts Soda
1/2 c Semisweet chocolate pieces
Heat oven to 350 degrees F. Grease and flour baking pan, 9x9x2". Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender. Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula. (Batter may be slightly lumpy). Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved nuts. Serve warm.
To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Bake as directed.
If using self-rising flour, omit baking powder and salt.
Bourbon Chocolate Cake
1 pk Chocolate cake mix, with pudding
3 Eggs
1/2 c Bourbon whiskey
1/2 c Water; cold
1/3 c Vegetable oil
Frosting:
1 pt Whipping cream
1/3 c Unsweetened cocoa powder
1/2 c Powdered sugar
1 ts Vanilla
1/2 c Bourbon
1 c Nuts; chopped
Butter and flour two 9" round cake pans. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at 350 degrees F for 30 minutes or until tests done. Cool in pans 10 minutes. Remove. Cool completely. Split layers in half horizontally. Spread frosting over each cake layer. Sprinkle with walnuts. Stack layers. Cover sides with frosting. Chill at least 2 hours. Frosting: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff then fold in the bourbon.
Butterfinger Cake
1 pk German Chocolate Cake mix
8 oz Butterscotch topping for ice cream
2 lg Butterfinger bars
1 lg Cool Whip
1 c Pecans; chopped
Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.
Cape Cod Chocolate Cake
1 3/4 c Cake flour
2 ts Baking powder
1/4 ts Soda
1 ts Salt
1 1/2 c Sugar
1/2 c Shortening
1 c Plus 2 T evaporated milk
2 Unbeaten eggs
2 Squares melted chocolate
1 ts Vanilla
Stir flour, baking powder, soda, salt and sugar into a mixing bowl. Drop shortening and milk into dry ingredients. Do not dilute the evaporated milk, use full strength. Beat, beat, beat for about 2 minutes on low speed in an electric mixer. Add eggs and melted chocolate. Lastly add vanilla. Beat all together for 1 minute. Scrape down and beat again for another minute. Turn into two layer cake pans and bake at 350 degrees for 35 minutes. Frost with butter cream frosting to which 1/2 c walnuts, chopped fine have been added.
Caramel Chocolate Chip Cake
2 c All-purpose flour
1 c Packed brown sugar
1/2 c Granulated sugar
1/2 c Semisweet chocolate chips, finely chopped
1/2 c Shortening
1 1/4 c Milk
3 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Vanilla extract
3 Eggs
1 Caramel fluff frosting recipe
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular baking pan. Beat all ingredients except Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator.
Cheese & Chocolate Tunnel Cake
1 Two layer chocolate cake mix with pudding
1/3 c Margarine or butter
16 oz Cream cheese, softened
1/2 c Sugar
2 Eggs
2 ts Margarine or butter, melted
2 oz Semi sweet chocolate
2 ts Corn syrup
Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.
Chocolate Almond Pound Cake
1/2 c Finely chopped almonds
1 1/2 c Sugar
4 oz Butter, melted
4 Eggs
4 oz Bitter chocolate, melted
1 1/2 ts Almond extract
2 c Flour
1 c Corn meal
1 ts Salt (optional)
1/2 ts Baking powder
1 c Milk
Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds.
In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.
Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan.
Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on rack.
Serves 16
Chocolate Angel Food Cake
1 c All-purpose flour
1 1/2 ts Cream of tartar
1/4 c Cocoa
1/2 ts Salt
1 1/2 c Sugar
1 1/2 ts Vanilla
10 Egg whites
Preheat oven to 325 degrees F.
In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 Tbsp at a time until stiff peaks form. Fold in flour mixture and vanilla.
Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the cake is cool.
Chocolate Applesauce Cake
2 c Unsifted Unbleached Flour
2 tb Cocoa
1 1/2 ts Baking Soda
1/2 ts Salt
1/2 c Shortening
1 1/2 c Sugar
2 lg Eggs
2 ts Vanilla Extract
2 c Unsweetened Applesauce
6 oz Semisweet Chocolate Chips
1/2 c Chopped Walnuts
Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredients alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack.
Chocolate Beer Pudding Cake
Batter:
1 1/2 c All purpose flour
3/4 c Sugar
1 tb Unsweetened cocoa
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Beer
1/3 c Oil
1 Egg, slightly beaten
Syrup:
1 tb Unsweetened cocoa
3/4 c Beer
1/3 c Packed brown sugar
1/3 c Granulated sugar
For batter, mix dry ingredients; make a well in center, Add beer, oil and egg. Beat just until smooth. For syrup, make a paste of cocoa and a little beer. Add remaining beer and sugars. Heat to boiling. Pour batter into a greased 8-inch square baking pan. Drizzle syrup over top Bake at 350 deg F 40 minutes. Cool about 5 minutes, Loosen sides of cake from pan; invert onto plater. Even out pudding layer with knife. Serve warm or cool. Best outside, aroma is quite powerful
Chocolate Cake
3/4 c Margarine; at room temperature
1/4 c Sugar;
1/2 c Liquid egg;substitute at room temperature
Liquid sugar;substitute equal to 1/3 cup sugar
2 t Vanilla;
2 c Cake flour;
2 t Baking powder;
1/4 c Instant dry milk;
1/3 c Cocoa;
1 c Water; at room temperature
Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitute, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine. Bake at 350 degree F. for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal servings.
Miracle Whip Cake
2 c Flour
3 tb Cocoa
1 c Sugar
1/2 ts Salt
Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured layer cake pans (two 8-inch) or large glass pan. Bake at 350 degrees about 35 to 40 minutes, or until cake springs back when tested.
Chocolate Cake With Rum Spiked Figs
1 1/2 c Dried Mission Figs
1/3 c Dark Rum
1/3 c Water
8 oz Semisweet Chocolate
8 oz Unsalted butter
6 Eggs
1 c Unsweetened Cocoa Powder
1 1/2 c Sugar
1 c Whipping cream, soft whipped
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease bottom and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside. Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.
Chocolate Carrot Cake
1 1/2 c Finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder
1/2 ts Salt
Pre-heat oven to 350 degrees F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well.
Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.
Chocolate Cherry Sheet Cake
1 pk Pillsbury Plus Devil's Food Cake Mix
1 Can (21-oz.) cherry fruit pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting:
1 c Sugar
5 tb Butter or margarine
1/3 c Milk
1 pk (6-oz.) semi-sweet chocolate chips
Heat oven to 350 degrees F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients. By hand, stir until well mixed. Pour into greased and floured pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm cake. Makes: 12 to 16 servings.
Chocolate Chip Butter Cake
8 oz Butter or Margarine
2 c Sugar
4 Eggs, separated
2 2/3 c Sifted Cake Flour
2 ts Baking Powder
1/2 ts Salt
1 c Milk
2 ts Vanilla
5 oz German Sweet Chocolate Bars
Cream butter and sugar together. Add yolks one at a time, beating well after each addition. Add sifted dry ingredients, alternating with milk and vanilla. Add in thirds, beating until smooth after each addition. Grate chocolate coarsely, reserving 1/3 cup for the topping. Beat whites until stiff and fold into batter, add remaining chocolate to batter and mix. Pour in a greased and floured 9x13 pan. Sprinkle the top with the 1/3 cup of grated chocolate. Bake in a preheated 350 degree F oven for 40 minutes.
Chocolate Chip Sour Cream Pound Cake
3 c Unsifted flour
1/4 ts Baking soda
2 c Sugar
1 c Butter, softened
6 Eggs
1 ts Vanilla extract or flavor
1 pk Sour cream (8 oz)
1 c Mini chocolate chips
Preheat oven to 350 degrees F. Stir together flour and baking soda. In mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth; add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into well-greased and floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min. or until wooden pick comes out clean. Cool; remove from pan. Sprinkle with confectioners' sugar if desired. Yield: 1 ten-inch cake
Chocolate Cinnamon Angel Food Cake
1 1/2 c Egg whites (10-12 eggs)
1 c Sifted flour
1 1/2 c Sifted confectioners sugar
3 tb Unsweetened cocoa
1/2 ts Cinnamon
1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Sugar
Bring egg whites to room temperature, about 1 hour. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside. In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed. Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths. Pour into ungreased 10 inch tube pan. Bake on the lowest rack in the oven at 350 degrees F for 40-45 minutes or until the top springs back when touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove.
Makes 16 slices.
Chocolate Cranberry Cake
1/2 lb Butter; room temperature
2/3 c Sugar
1 ts Vanilla
3 tb Cranberry liqueur, (optional)
8 oz Semi-sweet chocolate; melted
4 Eggs; separated
1/3 c Cake flour
1 1/3 c Fresh cranberries; chopped
3 tb Sugar
Preheat oven to 350 degrees F. Line bottom of a 9-inch springform pan with parchment.
Whip butter with electric beater until light and fluffy. Add sugar and beat for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks one at a time. Mix in flour and cranberries.
Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons sugar and continue whipping until stiff.
Fold 1/3 of whites into batter. Then fold remaining whites into mixture. Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then cover with foil and cool completely.
Chocolate Cream Roll
6 tb Flour
6 tb Cocoa
1/2 ts Baking powder
1/4 ts Salt
4 md Eggs
3/4 c Sugar
1 ts Vanilla
Icing sugar
Whipped Cream
Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet of waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually while beating, then add yolks and vanilla. Mixture should be thick and lemony. Sift dry mixture over egg mix and fold in gently. Prepare an edged cookie pan by greasing and lining with waxed paper. Pour batter onto pan and spread evenly. Bake at 400 F for 12-15 minutes. When baked, remove from pan and roll in a damp tea towel on which you have sprinkled some icing sugar. When cool, unroll, trim off any crusty edges. Spread whipped cream on cake and roll up. Serve with a dollop of whipped cream on the side.
Chocolate Eclair Cake
1 Box whole graham crackers
6 oz Package inst vanilla pudding mix
3 c Milk
8 oz Carton whipped topping
Glaze:
1 c Sugar
1/8 ts Salt
1/3 c Cocoa
1/4 c Milk
1/4 c Butter
1 ts Vanilla extract
Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.
In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day.
Chocolate Hazelnut Cake
6 oz Chocolate, semisweet
3/4 c Butter
2/3 c Sugar
8 Eggs; separated
1 1/3 c Hazelnuts; ground
2/3 c Bread crumbs or matzo meal
1 ts Cinnamon, ground
Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.
Beat butter with half the sugar until soft and light. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.
Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap