Black Cow Cake Recipes

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HOLY COW CAKE

Chocolaty, gooey, rich, and delicious!

Provided by GDEEZY

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h50m

Yield 16

Number Of Ingredients 8



Holy Cow Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
  • Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
  • Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 56.7 g, Cholesterol 49.5 mg, Fat 15.5 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 7.6 g, Sodium 359.2 mg, Sugar 29.8 g

1 (15.25 ounce) package German chocolate cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (12 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
½ cup English toffee baking bits, or to taste

SO EASY BLACK MAGIC CAKE

My family loves this recipe, it's the best chocolate cake ever!

Provided by Janet Terra-Smith

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 11



So Easy Black Magic Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  • Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 51.3 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 479 mg, Sugar 34.5 g

2 cups white sugar
1 ¾ cups all-purpose flour, unsifted
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
½ cup strong black coffee
2 eggs
1 teaspoon vanilla extract

BLACK CAKE

Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.

Provided by Julia Moskin

Categories     cakes, dessert

Time 4h

Yield 3 or 4 cakes, about 4 dozen servings

Number Of Ingredients 19



Black Cake image

Steps:

  • At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
  • When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
  • If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
  • Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
  • In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
  • Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
  • While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 53 milligrams, Sugar 37 grams, TransFat 0 grams

1 pound prunes
1 pound dark raisins
1/2 pound golden raisins
1 pound currants
1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries
1/4 pound mixed candied citrus peel
2 cups dark rum; more for brushing cake
1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit
1/4 pound blanched almonds
1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter
4 sticks (1 pound) butter; more for buttering pans
1 pound (about 2 1/2 cups) light or dark brown sugar
10 eggs
Zest of 2 limes
2 teaspoons vanilla extract
1/2 teaspoon Angostura bitters
4 cups (1 pound) all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon

HOLY COW CAKE

That's what your mouth will say when you take a bite of this moist and delicious chocolate cake! This recipe is a traditional birthday cake recipe for my family. Many thanks to Anne Byrn author of "The Cake Mix Doctor". *Special Note - cake mixes do not come in the 18 ounce size any more! See my note at the end of the directions on how to deal with the smaller size cake mix.

Provided by MA HIKER

Categories     Dessert

Time 58m

Yield 20 serving(s)

Number Of Ingredients 9



Holy Cow Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spray a 13 by 9 inch pan with cooking spray.
  • Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes.
  • The batter should look thick and well blended.
  • Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
  • Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes.
  • Remove the pan from the oven and place it on a wire rack.
  • Immediately poke holes in the top of the cake with a drinking straw or chopstick.
  • While the cake is baking prepare the topping. Place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine.
  • Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
  • Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
  • Spread the frosting over the candy covered cake.
  • Sprinkle the remaining candy pieces on top.
  • Place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.
  • Store this cake, covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long!).
  • *Here is a tip from the Cake Doctor: Smaller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!

Nutrition Facts : Calories 393.9, Fat 21.8, SaturatedFat 9.6, Cholesterol 47.3, Sodium 347.5, Carbohydrate 47.7, Fiber 0.9, Sugar 28.9, Protein 5.5

18 ounces devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
8 ounces caramel topping
14 ounces sweetened condensed milk
1 cup butterfinger candy bar, crushed
12 ounces frozen whipped topping, thawed
8 ounces cream cheese, softened

BLACK COW

Make and share this Black Cow recipe from Food.com.

Provided by BLUE ROSE

Categories     Shakes

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5



Black Cow image

Steps:

  • Pour root beer over ice cream and chocolate syrup in a large glass. Garnish with whipped cream and maraschino cherry.

Nutrition Facts : Calories 342.1, Fat 10.9, SaturatedFat 6.5, Cholesterol 36.1, Sodium 166.1, Carbohydrate 58.7, Fiber 1, Sugar 51.5, Protein 3.5

10 ounces root beer
2 scoops vanilla ice cream
1 tablespoon chocolate syrup
1 1/2 ounces whipped cream
maraschino cherry

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