Bakers One Bowl Cake Recipes

Steps:

• Heat oven to 350°F.
• Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Add sugar; beat with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Beat in vanilla. Add 1/4 cup flour and baking soda; mix well. Gradually beat in remaining flour alternately with water. Pour into greased and floured 9-inch round pan.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze and top with berries just before serving.

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
• Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.

Steps:

• Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
• Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Steps:

• Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Stir in vanilla. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into greased and floured 9-inch round cake pan.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze and top with berries just before serving.

Steps:

• Heat oven to 350°F.
• Microwave butter and 2 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Beat in sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Add 1/4 cup flour and baking soda; mix well. Add remaining flour alternately with the water, beating until blended after each addition. Pour into 9-inch round pan sprayed with cooking spray.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
• Top with COOL WHIP and strawberries just before serving. Melt remaining chocolate as directed on package; drizzle over cake. Let stand until chocolate is firm.

Steps:

• In a microwave glass bowl, microwave chocolate until it is melted.
• Stir in all other ingredients.
• Grease a 13 x 9 pan.
• Bake at 325* for 30 minutes, until toothpick comes out clean.
• Do not overbake!
• Frost if desired.

Steps:

• Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan; set aside.
• Beat all ingredients except chopped chocolate in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate. Spoon into prepared pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. Sprinkle with powdered sugar just before serving.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Steps:

• Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
• Stir until chocolate is melted and smooth.
• Add butter, brown sugar, eggs, flour and baking powder and mix well.
• Coarsely chop second package of chocolate and stir to mixture along with nuts.
• Drop by heaping spoonful onto ungreased cookie sheet.
• Bake at 350°F for 12-13 minutes.
• Cool for 1 minutes.
• Transfer to wire rack to cool completely.
• Store in airtight container.

Steps:

• Lightly grease a 9 x 13 inch baking pan.
• Microwave chocolate and butter in a large microwavable bowl on Medium for 2 minutes or until melted.
• Stir sugar into chocolate until well blended. Mix in eggs and vailla.
• Stir in flour and nuts; pour into pan.
• Bake in preheated 350F oven for 30 - 35 minutes or until done. Do not overbake. Cool completely.

Steps:

• Preheat oven to 350 degrees F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely. Top with the whipped topping and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.

Steps:

• For Cake Like Brownies: Prepare as directed, stirring in 1/2 cup milk with the eggs and vanilla and increasing the flour to 1 1/2 cups.
• Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans or walnuts; stir until well blended. Spread into greased lined 13*9-inch baking pan.
• Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each equare with melted Semi-sweet chocolate, if desired. Let stand until set.
• Caramel Brownies: Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz) caramels and 2 Tablespoons milk in microwavable bowl on HIGH 1 1/2 minutes. Stir until caramels are completely melted. Grently spread over brownies in pan. Sprinkle with 1 1/2 cup semi-sweet chocolate chunks. Cool completely before cutting into squares.
• Chocolate Bliss Brownies: Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts. Spread into prepared pan and bake as directed.
• Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg (8 oz) softened cream cheese, 1/3 cup sugar, 1 egg and 2 Tablespoons flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
• Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tablespoon of the butter and 2 Tablespoons of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.