Besteverchocolatecake Recipes

Steps:

• Sift together dry ingredients in a large mixing bowl.
• Add oil, coffee, and milk; mix at medium speed for 2 minutes.
• Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 325 for 25-30 minutes.
• Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
• To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
• In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
• Add chilled milk/flour mixture and beat for 10 minutes.
• Frost cake after is it completely cool.
• Refrigerate cake until just before serving.

Steps:

• In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

Steps:

• mix together first 6 ingredients.
• add 7-10 next.
• beat on medium speed for 2 minutes.
• stir in boiling water (batter will be very thin).
• grease and flour a 9x13 pan and pour batter in.
• cook for at least 30 minutes or more until the wooden pick pulls out clean.

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.

Steps:

• Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F. This mixture is quite runny, use a solid cake tin not a springform tin. Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides
• For the Cake: In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly
• In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs
• Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended
• Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean
• Turn cake onto wire rack to cool
• Truffle mixture:
• In a bowl over a pan of simmering water melt chocolate, stirring frequently.
• Cool slightly, then stir in icing sugar, butter and cream until well blended.
• Chocolate Glaze:
• In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm
• Assembling The Cake:
• Cut cooled mud cake into layers.
• Spread truffle mixture between layers with a palette knife.
• Position cake on wire cake rack and pour warm glaze over the top.

Steps:

• Heat oven to 350°F.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.