CREME-FILLED CHOCOLATE BUNDT CAKE
Everything you remember about the iconic Hostess Cupcake is here, from the chocolatey icing with the white loopy swirl to the fluffy cream filling inside.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
- Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
- Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
- Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.
CHOCOLATE DELIGHT
Make and share this Chocolate Delight recipe from Food.com.
Provided by Kilalaflames
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
- Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
- Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
- (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
CHOCOLATE SANDWICH DELIGHT
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
Provided by Kardea Brown
Categories dessert
Time 4h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
CHOCOLATE DESSERT DELIGHT
Some of my friends refer to this unbelievably rich ice cream dessert as death by chocolate-before they ask for seconds! It's a yummy, festive, do-ahead treat. -Lee Ann Stidman, Spirit Lake, Idaho
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- For crust, combine crumbs, butter, walnuts and sugar; press into an ungreased 13x9-in. baking pan. Bake at 350° for 10 minutes; cool completely., Spread half the ice cream over crust; spoon caramel and hot fudge toppings over ice cream. Sprinkle with chocolate chips and walnuts; freeze until firm. Spread with remaining ice cream over the top. Cover and freeze for at least 2 hours., In a large bowl, beat cream until stiff peaks form. Fold in sugar, cocoa, vanilla and coffee granules. Pipe or spoon onto dessert. Sprinkle with additional chocolate chips and walnuts. Return to freezer until 10 minutes before serving.
Nutrition Facts : Calories 443 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 230mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE ECLAIR DELIGHT
It's amazing how the layers of this eclair torte soften overnight into a cake-like texture. Just before serving dessert, I like to dust the top with cocoa. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.
Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE LOVER'S DELIGHT CAKE
For years my husband and I belonged to a supper club and I always made the desserts. This light, flavorful cake recipe was given to me at our first club and it's a hit every time. -Sandra Hackney, Tuscaloosa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended., In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream, confectioners' sugar, cocoa, extract and remaining salt until stiff peaks form., Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer., Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Refrigerate leftovers.
Nutrition Facts : Calories 512 calories, Fat 28g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 149mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE ANGEL DELIGHT
Make and share this Chocolate Angel Delight recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 20m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate in water on top of double boiler; cool.
- Stir in yolks and salt.
- Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
- Whip heavy cream; add vanilla; fold into chocolate mixture.
- Place chunks of angel food cake into 9x13x2" pan.
- Cover with chocolate mixture.
- Chill at least 6 hours before serving.
- Cut into squares and top with ice cream.
Nutrition Facts : Calories 261.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 70.2, Sodium 150.9, Carbohydrate 30, Fiber 1.3, Sugar 21.1, Protein 3.9
CHOCOLATE LOVER'S DELIGHT CAKE (TASTE OF HOME)
Make and share this Chocolate Lover's Delight Cake (Taste of Home) recipe from Food.com.
Provided by IAcupcake
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour two 9-in round cake pans; set aside. In large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks, and melted chocolate till blended. Combine flour, 1/4 tsp salt, and baking soda; gradually beat into sugar mixture till blended.
- In large bowl with clean beaters, beat egg whites till soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high till stiff peaks form. Fold into the batter.
- Transfer to pans. Bake at 350 degrees for 18-22 minutes or till a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, beat cream, powdered sugar, cocoa, extract, and remaining salt till stiff peaks form.
- Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 T. almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle remaing almonds over the top.
Nutrition Facts : Calories 509.9, Fat 28.9, SaturatedFat 11.5, Cholesterol 90.4, Sodium 149.3, Carbohydrate 57.8, Fiber 2, Sugar 40.5, Protein 5.9
CHOCOLATE FUDGE BUNDT CAKE
Make and share this Chocolate Fudge Bundt Cake recipe from Food.com.
Provided by CrewCrews
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Place the cake mix, eggs, yogurt, water, oil and dry.
- pudding mix in a large bowl. Beat with electric mixer on high (start on low.
- and move up unless you enjoy a lovely spray of cake batter all over your walls.
- and floor) for about 5 minutes. Batter will be very thick. Stir in the chips.
- and nuts.
- Pour batter into a generously greased Bundt or angel-food pan. Bake for 1.
- hour or until a toothpick inserted comes out clean. Take from oven and cool for.
- about 10 minutes before turning onto plate.
- For glaze: Heat cocoa, water, oil and syrup over low flame until mixed. Add.
- sugar and drizzle over warm cake, allowing the glaze to dribble down the.
- sides. Top with nuts, if desired.
Nutrition Facts : Calories 491, Fat 26.5, SaturatedFat 6.3, Cholesterol 71.6, Sodium 507.6, Carbohydrate 62.9, Fiber 2.5, Sugar 43.9, Protein 7.1
CHOCOLATE BUNDT CAKE (A REDNECK DELIGHT)
Mighty fine eatin' fer an easy day of cake bakin'. Ya'll won't believe how dang'd easy this 'un is. If you try this recipe, I'm shore you'll have yer loved ones smilin' like a pack of cheshire cats eatin' berries!
Provided by Ambassadress of Goo
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Grease and flour 10" Bundt pan or tube pan.
- Combine cake mix, pudding, cocoa, eggs, water and oil in a large bowl.
- Beat at medium speed w/ electric mixer for 2 minutes.
- Pour into pan.
- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 25 minutes, then invert onto serving plate.
- While cooling, prepare chocolate glaze: Melt butter in saucepan then gradually stir in the powdered sugar, cocoa and vanilla.
- Add 1 tablespoon of warm water at a time, until desired consistency of glaze is achieved.
- Drizzle over cake when done.
Nutrition Facts : Calories 4734.8, Fat 202.1, SaturatedFat 54.4, Cholesterol 876.5, Sodium 5774.2, Carbohydrate 683.9, Fiber 11.8, Sugar 480, Protein 54.7
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