Chocolate Cake Collections

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Cooking receipe to make Chocolate Cake Collections under category Everyday Recipes. You may find some video clips related to this receipe below.

Feathery Fudge Cake

Black Magic Cake

Chocolate Bar Cake

Chocolatetown Special Cake

Chocolate Lovers Favorite Cake

Dark Chocolate Cake

Tunnel of Fudge Cake

Feathery Fudge Cake

2 1/2 squares (2 1/2 oz.) Unsweetened Baking Chocolate, broken into pieces

3/4 cup butter, softened

2 cups sugar

1 teaspoon vanilla extract

2 eggs

2 1/4 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 1/3 cups water

Heat oven to 350 F. In small microwave safe bowl, place chocolate.

Microwave at HIGH (100%) 1 1/2 to 2 minutes or until smooth when stirred;

set aside to cool slightly. Grease and flour two 9-inch round baking pans.

in large mixer bowl, heat butter; sugar and vanilla until light and fluffy

Add eggs and cooled chocolate; blend well. In separate bowl, stir together

flour; baking soda and salt; add alternately with water to butter

mixture. Pour batter into prepared pans. Bake 35 to 40 minutes or until

wooden pick inserted in center comes out clean. Cool 10 minutes; remove

from pans to wire racks. Cool completely. Frost as desired. 10 to 12

servings.

Black Magic Cake

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup strong black coffee

1 cup buttermilk

1/2 cup vegetable oil

1 tsp. vanilla

Heat oven to 350 degrees F. Grease and flour 2 9-inch round pans or 1 13

by 9-inch pan. Blend dry ingredients. Add rest of ingredients, beat on

medium speed for 2 minutes (batter will be thin) Pour batter into prepared

pans. Bake at 30-35 minutes for round pans, 35 to 40 minutes for rectangle

pan or until they test done. Cool 10 minutes, remove from pans and cool

completely. Frost as desired.

Chocolate Bar Cake

7 oz. chocolate bar, broke into pieces

1/2 cup butter

1 cup boiling water

2 cups flour

1 1/2 cups sugar

1/2 cup cocoa

2 tsp. baking soda

1 tsp. salt

2 eggs

1/2 cup dairy sour cream

1 tsp. vanilla extract

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan. In a

small bowl stir together chocolate pieces, butter and water until

chocolate is melted. In large mixing bowl, stir together dry ingredients;

gradually add chocolate mixture, beating until thoroughly blended. Add the

rest of the ingredients and blend well. Beat on medium speed for 1 minute.

Pour batter into prepared pan. Bake for 50-55 minutes or until toothpick

comes out of center clean. Cool 10 minutes and remove from pan. Cool

completely. Drizzle Vanilla Glaze over top of the cake.

Vanilla Glaze

Melt 1/4 cup of butter. Gradually stir in 2 cups powdered sugar, 2-3 Tbsp

hot water and 1 tsp. vanilla; beat with a wire whisk until smooth and

slightly thick.

Chocolatetown Special Cake

1/2 cup cocoa

1/2 cup boiling water

2/3 cup shortening

1 3/4 cup sugar

1 tsp. vanilla

2 eggs

2 1/4 cups flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 1/3 cups buttermilk

In small bowl combine cocoa and boiling water, set aside. Heat oven to 350

degrees F. Grease and flour 2 9-inch round pans. Cream shortening, sugar,

and vanilla until light and fluffy. Add eggs, beat well. Combine flour,

baking soda and salt; add alternately with buttermilk to creamed mixture.

Blend in cocoa mixture. Pour into prepared pans. Bake for 35-40 minutes or

until they test done. Cool and frost with a Buttercream icing.

Chocolate Lovers Favorite Cake

1 box Devils Food cake mix

1 small box (3 oz.) instant chocolate pudding

2 cups sour cream

5 eggs

1 cup melted butter

1 teaspoon almond extract

2 cups semi-sweet chocolate chips

In large bowl, beat first 6 ingredients till well blended (mixture will be

thick). Stir in chocolate. chips. Pour into greased 9 or 10 inch Bundt

pan. Bake at 350 F for 55-60 minutes. (test with a toothpick) Cool in pan

5 minutes, remove and cool on rack completely before serving. Note: Can be

dusted with powdered sugar or topped with a chocolate or vanilla glaze.

Dark Chocolate Cake

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cups boiling water

Heat oven to 350 F. Grease and flour two 9 inch round baking pans or one

13×9 inch pan. In large mixer bow, stir together dry ingredients. Add

eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in

boiling water (batter will be thin). Pour into prepared pan. Bake 30 to 35

minutes for round pans, 35 to 40 minutes for rectangular pan or until

wooden pick inserted in center comes out clean. Cool 10 minutes; remove

from pan to wire racks.

Tunnel of Fudge Cake

CAKE:

1 3/4 cups sugar

1 3/4 cups butter, softened

6 eggs

2 c. powdered sugar

2 1/4 cups flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts (nuts are essential for the success of this recipe)

GLAZE:

3/4 cup powdered sugar

1/4 cup unsweetened cocoa

4-6 tsp. milk

In large bowl combine sugar and butter; beat until light and fluffy. Add

eggs 1 at a time, beating well after each addition. Gradually add powdered

sugar, blend well. By hand gradually stir in flour and remaining

ingredients until well blended. Spoon batter into greased and floured

10-inch tube pan or 12-cup fluted tube pan; spread evenly. Bake at 350

degrees F for 58-62 minutes. (Because of the tunnel of fudge you will not

be able to test for doneness; correct temperature and time is essential).

Cool upright in pan for 1 hour, invert onto serving plate and cool

completely. In small bowl combine glaze ingredients. Spoon over top of

cake. Serves 16. Store tightly covered. Ella Helfrich created this recipe

and it is Pillsbury

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