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Chocolate Cake Recipes Kate’s Chocolate Cupcakes Ingredients: 1 All purpose flour 1/2 c.Granulated sugar 1/2 c.Baking cocoa 4 TB.

Baking soda1 tsp.Salt 1/2 tsp.Orange juice 1/2 c.Orange peel, grated 1/2 tsp.Water 1/3 c.Oil3 TB.Cider vinegar 1 TB.Vanilla 2 tsp.Mini chocolate chips 1/3 c. Cupcake liners Oven Temp ~ 350°Bake Time ~ 15 - 20minutes Pan Type ~ 12-cup muffin pan Preheat Oven.In a large mixing bowl combine the flour, granulated sugar, baking cocoa, baking soda and salt. Stir to blend. Add the orange juice, orange peel, water, oil, vinegar and vanilla. Beat on medium speed of mixture for 1 minute or until blended well. Add the chocolate chips and stir.Place cupcake liners in pan and fill 2/3 full.Bake for the allotted time or until toothpick inserted in the middle comes out clean. Remove from oven and cool on wire racks completely before frosting.Serves: 12

Cappuccino-Chocolate Coffee Cake 1/3 cup Flaked coconut 1/4 cup Chopped nuts 1/4 cup Sugar1Tb Butter or margarine, melted 2 cups Bisquick 2/3 cup Milk or water 1/4 cup Butter or margarine, melted 2 Tb Sugar1 Egg 1/3 cup Semisweet chocolate chips, melted 2 tsps Powdered instant coffee (dry)Oven Temp ~ 400 °Bake Time ~ 20 25 minutesPan Type ~8 x 8 x 2 panHeat oven to 400ºF. Grease pan.Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly.Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter.Lightly swirl chocolate mixture through batter several times with knife for marbled design.Sprinkle coconut mixture evenly over top. Bake until light golden brown. Serve warm.High Altitude 3500-6500 ft Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® allpurpose flour into Bisquick. For special touch sprinkle with powdered sugar and a few chocolate curls just before serving.Makes 9 servings.

Almond-Chocolate Coffee Cake Ingredients: 1 cup Coarsely chopped almonds 3/4 cup Brown sugar 1/4 cupSemi-sweet chocolate chips 3 tspChopped dried apricots 2 TbsBaking cocoa2 TbsInstant coffee 1 1/2 tspsGround cinnamon 2 3/4 cupsAll-purpose flour 1 1/2 tspsBaking powder 1 1/2 tspsBaking soda 1/2 tspSalt 3/4 cupSoft butter 1 1/2 cupsSugar 1 tsp Vanilla3 lge Eggs 2 cups Plain yogurtOven Temp ~ 350°Bake Time ~ 60 to 70 minutesPan Type ~10" bundt pan or 13" x 9" x 2" panPreheat oven. Grease pan. Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee and cinnamon in a medium bowl; set aside. Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and vanilla and beat for 2 more minutes.Add eggs, one at a time, beating after each addition until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth.Pour half the batter into prepared pan. Spread half the filling on top; repeat. Bake for alloted time, or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.Makes 12 servings.

Chocolate Chiffon Cake INGREDIENTS : 1/2 cup baking cocoa 3/4 cup boiling water 1 3/4 cups cake flour 1 3/4 cups sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 7 eggs, separated 2 teaspoons vanilla extract 1/4 teaspoon cream of tartar ICING: 1/3 cup butter or margarine 2 cups confectioners' sugar 2 (1 ounce) squares unsweetened chocolate, melted and cooled 1 1/2 teaspoons vanilla extract 3 tablespoons hot water Chopped nuts DIRECTIONS: In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees F for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan. For icing, melt butter in medium saucepan. Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle with nuts.

Chocolate Chiffon Cake Recipe Ingredients: 3 c.cake flour 1 tbsp.baking flour 1 tbsp.baking soda1 tsp.salt 1 1/2 c.sugar 1 1/2 c.evaporated milk 1/2 c.cocoa powder 1 c.vegetable oil 10 m.egg yolks 1 1/2 tsp.vanilla 10 m.egg whites 1 tsp.ream of tartar 1 c.sugar Directions: Sift together cake flour,baking powder,baking soda,salt,sugar and cocoa.put from mixture in mixing bowl make a well then add in order oil,yolk,water and vanilla.blend w/ spoon until smooth and better mixture in free from prevent over mixing,pass through a sieve then set aside.beat egg whites and cream of tartar until smoothy and graduallyadd sugar.pour batter entire surface at eggwhites and gradually fold until properly blended.pour into ingreased paper lined rectangular pan and baked at 350 F for about 45 min.

Orange Chiffon Cake Recipe Ingredients: 2 cups flour 1-1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup vegetable oil7 egg yolks3/4 cup cold water2 teaspoon orange zest2 teaspoons vanilla extract7 egg whites; whipped1/2 teaspoon Cream of Tartar1 recipe Orange Butter Cream Frosting; * DIRECTION: See RecipeDirections Preheat oven to 325°F.Mix flour, sugar baking powder and salt in a mixing bowl. Make a well in the center and add in order: vegetable oil, egg yolks, water, orange zest and vanilla extract. Beat with a spoon until smooth.In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. Pour the flour-egg yolk mixture gradually over the beaten egg white and gently fold the two mixtures together to form the cake batter. Pour the cake batter into an ungreased, 10x4-inch tube pan,Bake for about 1-1/4 hours in a 325°F oven until the top of the cake springs back when lightly touched.Invert the cake pan and allow the cake to hang while cooling down.When the cake is cold remove from the pan and frost with the Orange Butter Cream Frosting.

Lemon Glow Chiffon Cake Recipe Ingredients : Sifted cake flour 2 1/4 cups,sugar 1 1/2 cups,baking soda 1/2 tsp,salt 1/2 tsp,safflower oil 1/2 liquid cup ...very light oil, 7 large eggs, separated, + 3 additional whites,water 2/3 cuplemon juice, freshly squeezed 2 tbspgrated lemon zest 1 tbsp,cream of tartar 1 1/4 tsp.Preheat the oven to 325 degrees F Directions: In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking soda, and salt and beat 1 minute to mix.Make a well in the center.Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 2 minute or until smooth. In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 tablespoons sugar and beat until stiff peaksform when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended. Pour into the ungreased 10-inch tube pan.( the batter will come to 1 inch from the top) and bake for 55 minutes or untill a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a bottle to suspend it well above the counter, and cool the cake completely in the pan.Loosen the sides with a long metal spatula and remove from pan.A light sprinkling of powered sugar over the top of cake is nice.

Peanut Chocolate Cake INGREDIENTS: 1/2 cup butter or margarine, softened 2 1/4 cups packed brown sugar 3 eggs 3 (1 ounce) squares unsweetened chocolate, melted and cooled 2 teaspoons vanilla extract2 1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 cup sour cream 1 cup water FROSTING: 1 cup butter or margarine 1 cup peanut butter* 4 cups confectioners' sugar 1/4 cup milk 2 teaspoons vanilla extract 1 cup finely chopped peanuts DIRECTIONS: In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream. Gradually beat in water. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting.

CONTINUOUSLY: Repeat layers twice. Top with the remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake. Reduced-fat or generic brands of peanut butter are not recommended for this recipe Chocolate Banana Cake Recipe Frost this cake with your favorite frosting. INGREDIENTS: 1/2 cup margarine, softened 1 1/4 cups brown sugar 2 eggs3 squares unsweetened chocolate, melted 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cups mashed, ripe bananas 1/2 teaspoon vanilla PREPARATION: Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick. Chocolate CakeShop 1698 products from 438 stores Products on Sale Cake RecipeDelicious Banana Cake Recipe Free and Easy to Make! Come See.Easy-Birthday-Cakes.comPour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.More Chocolate Cake Recipes No-Egg Wonder CakeChocolate Depression CakeEasy Chocolate Snack Cake RecipeFive Minute Cocoa CakeChocolate Marshmallow Cake

Chocolate Pudding Cake Chocolate pudding cake, and more chocolate cake recipes below. INGREDIENTS: 1 cup flour 3/4 cup granulated Sugar 3 tablespoons cocoa 2 teaspoons baking Powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable Oil 1 teaspoon vanilla 3/4 cup brown Sugar 1/4 cup cocoa 1 3/4 cups boiling water PREPARATION: Directions for chocolate Pudding CakeHeat oven to 350°. In a mixing bowl, stir together flour, sugar, 3 tablespoons cocoa, baking powder and salt. With a fork, mix in milk, oil and vanilla. Sponsored LinksCake Chocolate CakeShop 1698 products from 438 stores Products on Sale - all things flowdevelops, manufactures and globally markets progressive cavity pumps RecipesLooking For Free Cake Recipes? Visit Us And Get Very Tasty Ones!AllRecipes.OurWebs.comSpread the batter evenly in a lightly buttered 9-inch square baking pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture. Bake chocolate pudding cake for 40 minutes. Let chocolate pudding cake stand for 5 minutes. Spoon into dessert dishes or cut into squares. Top chocolate pudding cake with ice cream or whipped topping.

Black Forest Cake INGREDIENTS: 1 dark chocolate cake mix (or your own from scratch) 1/4 c. kirsch (cherry brandy) 1 can cherry pie filling 16 oz. heavy whipping cream 1/2 c. confectioners' sugar Maraschino cherries, drained, optional, for garnishmilk chocolate curls or shavings, for garnish PREPARATION: Drain cherry pie filling in a colander to remove most of the thickened juices.Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.When cool, sprinkle kirsch over both cake layers.Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.With fingers, gently press chocolate curls into cream on sides of cake.Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Easy Fudge Pudding Cake INGREDIENTS: 1 cup all-purpose flour 2 teaspoons baking powder 2 tablespoons cocoa 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup milk 2 tablespoons melted shortening 1/2 cup chopped pecans 1 teaspoon vanilla extract.Sauce: 1/2 cup granulated sugar 1/2 cup brown sugar 1/3 cup cocoa 1 cup hot water PREPARATION: Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until well combined then pour into a generously greased 8 x 8inch square pan. Combine sauce ingredients; pour over cake batter. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick. Chocolate CakeShop 1698 products from 438 stores Products on Sale "Rules" Of Weight LossLose 9 lbs. Every 11 Days. Learn These 10 Simple Diet Rules Now!WeightLoss4Idiots.comBake the cake in a preheated 350 degree F. oven for 40 minutes. Set on a rack to cool slightly (do not remove the cake from the pan). The fudgy sauce will end up on the bottom of the pan. Serve hot or cold.

Orange Chiffon Cake Ingredients: 2 1/4 cups (225 grams) sifted cake flour 1 1/2 cups (300 grams) sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup salad oil 5 medium egg yolks, unbeatenGrated rind of 2 navel or Sunkist orangesJuice of two medium oranges-add water to make 3/4 cup (or use an orange concentrate, like Tang, Sunny or Sunquick, and dilute with water) 1 cup egg whites 1/2 teaspoon cream of tartarCointreau Syrup: 1/2 cup sugar 1/4 cup Cointreau 1/4 cup butter How to make Orange Chiffon Cake: Preheat oven to 325 deg Farenheit. Sift together flour, 1 cup of the sugar, baking powder and salt into a medium mixing bowl.Make a well in center of flour mixture; add oil, egg yolks, orange rind and orange juice. Beat with paddle attachment of electric mixer until smooth.In a large mixing bowl, whip egg whites with cream of tartar until frothy. Add remaining 1/2 cup sugar in four addiitons, beating until stiff, but not dry peaks form.Pour egg yolk mixture gradually over egg whites, folding gently just until blended.Pour into ungreased 10-inch tube pan and bake for 65 minutes. Invert pan over a long -necked bottle to cool. Brush with Cointreau Syrup. Yeilds 12-15 servings.How to make the Cointreau Syrup:in a small saucepan, combine sugar, water and Cointreau. Cook until sugar is melted, then stir in butter, until melted.

Banana Chiffon Cake Ingredients: 2 cups (240 grams) unsifted cake flour 1 1/3 cups + 2 tablespoons (290 grams) sugar 1 tablespoon baking powder 1 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 cup mashed banana 1/2 cup vegetable oil5 egg yolks, at room temperature 1 teaspoon vanilla extract 1 cup (about 7) egg whites, at room temperatureButter -Rum Sauce 1/4 cup water 1/2 cup rum 1 cup (200 grams) sugar 1/4 cup (56 grams) butter How to make Banana Chiffon Cake: Preheat oven to 325 deg Farenheit, and place rack in lower third of oven. In a 3 quart mixing bowl, sift flour three times with 1 1/3 cups of the sugar, baking powder, salt and spices. Set aside.In a 1 1/2 quart mixing bowl, combine bananas, oil, egg yolks and vanilla. Pour into center of dry ingredients. With a rubber spatula, stir until smooth. Set aside.In a bowl of heavy duty mixer with attachment, beat egg whites on low speed (no.3) until frothy (about 45 seconds). increase speed to medium (no.5) , add 1 teaspoon of the sugar, and whip until soft, white peaks form(about 1 minute).

CONTINUOUSLY: Continue beating on medium speed, add remaining 1 1/2 tablespoons sugar in a steady stream, and beat until thick, glossy and white (but not dry) peaks form(1 1/2 minutes). Detach shisk and bowl. With whisk attachment, whip by hand for 5-10 seconds to bring egg white foam uniformly together.Scoop a third of egg white mixture into banana mixture, and fold in with rubber spatula. Then fold in remaining egg white mixture unti lcombined.Pour batter evenly into ungreased 10 x 3 1/4 inch tube oan with removable bottom. Bake 50 - 55 minutes, or until top springs back when lightly touched and a toothpich inserted in center comes out clean.Remove pan from oven, and immediately invert over a long -necked bottle to cool for 2-3 hours.To remove cake from pan, carefully run a flexible metal spatula around the edges. Keep spatula up against pan to ensure a smooth -sided cake as possible.When sides are free, push up on removable bottom to realease cake completely. With the bottom still attached, tilt pan and tap it gently against counter to loosen cake.Rotate pan, tapping it a few more times, until cake appears free. Invert a rack over top of pan, and turn pan and rack upside down. Lift off pan. Brush butter rum sauce on warm cake.How to make the ButterRum Sauce:In a small saucepan, mix water, rum and sugar, and bring to a boil until sugar dissolves. remove from fire and stir in butter until melted.

Buko Pandan Pudding Ingredients: 1 cup coconut milk or gata 1/2 cup sugar 1 cup pandan mixture 1 cup yellow mongo, boiled and mashed 1/2 cup floursesame seeds How to make Buko Pandan Pudding Mix all ingredients, put In Individual molds and steam layer for 30 minutes.Serve with fresh gate topped with sesame seeds.