EGGLESS CHOCOLATE CAKE
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 355mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE ECLIPSE CAKE
Steps:
- 1. Preheat the oven to 305. Grease a 9 x 13-inch baking pan. 2. Melt the butter and chocolate squares together. 3. In a separate saucepan, heat buttermilk or sour milk gently until just a little warmer than body temperature (don't boil or cook it). Remove from heat, and combine with the chocolate mixture. Add vanilla. 4. In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Mix well (use your hands, if necessary) to break up any little lumps of brown sugar, making as uniform a mixture as possible. Stir in chocolate chips. 5. Pour in the milk-chocolate-vanilla mixture, and stir until well-combined. Spread into the prepared pan. 6. Combine the remaining 1-1/4 c. brown sugar with the cocoa in a small bowl. Sprinkle this mixture evenly over the top of the batter. 7. Pour on the boiling water. It will look terrible, and you will not believe you are actually doing this, but try to persevere. 8. Place immediately in the preheated oven. Bake for 30-35 minues, or until the center is firm to the touch. 9. Cool for at least 15 minutes before serving (or as much as several hours). Invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Serve hot or at room temperature. Nice with ice cream.
CHOCOLATE ECLIPSE
Make and share this Chocolate Eclipse recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 55m
Yield 1 nine x thirteen pan
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch baking pan.
- Melt butter and unsweetened chocolate together in a double boiler over hot water.
- In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
- In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
- Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
- Stir in chocolate chips, if using.
- Pour the butter/chocolate mixture into buttermilk.
- add vanilla and then pour into the dry ingredients.
- Stir until well combined.
- Spread into prepared pan.
- Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
- Sprinkle this over the batter in the pan as evenly as possible.
- Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
- Place the pan immediately into the preheated oven.
- Bake for 30- 35 minutes, or until the center feels firm to the touch.
- Watch carefully, as it tends to over brown around the edges.
- Cool at least 15 minutes before serving.
- Best cooled for 2 hours.
- The finished result is a cake with a fudgy sauce hidden underneath.
- When serving, invert the cake so that the fudgy sauce becomes a topping.
- Serve with vanilla ice cream, creme fraiche or whipped cream.
Nutrition Facts : Calories 3804.9, Fat 66, SaturatedFat 39.6, Cholesterol 80.7, Sodium 4262.3, Carbohydrate 787.9, Fiber 32.1, Sugar 502.4, Protein 64.5
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
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