CHOCOLATE-VANILLA SWIRL BUNDT CAKE
No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
- Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
- Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
- Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
- Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
- Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
- For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
JAN'S DARK CHOCOLATE SWIRL POUND CAKE
Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
- Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
- Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 636 calories, Carbohydrate 80.1 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g
CHOCOLATE-CINNAMON SWIRL CAKE
Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).
Provided by SAPHIRA
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
- Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
- Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
- Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g
CHOCOLATE-GLAZED HONEY CAKE
This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.
Provided by Dinah Berch
Categories Desserts Frostings and Icings Chocolate
Time 1h38m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
- Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
- Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
- Spread glaze over cooled cakes.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g
CHOCOLATE SWIRL CAKE
Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook
Provided by Olha7397
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 25
Steps:
- FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
- FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
- Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
- Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
- TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
- TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
- TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
- *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
- **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.
Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6
CHOCOLATE SWIRL CAKE
Make and share this Chocolate Swirl Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream butter and sugar together until light and fluffy.
- Add eggs, beating in one at a time.
- Sift over flour and baking powder and fold into butter mixture.
- Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
- Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
- Swirl the mixtures together with wooden skewer.
- Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
- Cool cake a little. Turn out onto a cake rack and ice when cold.
- Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
- Add water and mix to combine. Spread over cake when cool.
- If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
CHOCOLATE VANILLA SWIRL POUND CAKE
Steps:
- Spray and flour a loaf pan. Preheat oven to 350 degrees F.
- In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
- Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
- Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.
Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams
CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE
After going through many recipes and trials I finally came up with this decadant cake recipe. It really is easy to make. If you are fond of chocolate and orange flavors mixed together, then you should try this and see if your tastebuds call out for more! If you prefer, you may opt to use Triple Sec in place of orange juice for the glaze.
Provided by Debaylady
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
- Beat on low speed 1 minute, then beat on medium for 2 minutes.
- Pour 2/3's of the batter into a well greased and floured bundt pan.
- Spoon the chocolate mixture scattered over the top of the orange batter.
- Take a spatula to cut through and make the swirls.
- Bake in a preheated 325 degree oven for 1 hour.
- Chocolate Batter:.
- In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
- Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
- Follow directions above to add to the bundt pan and orange batter.
- Orange Glaze:.
- Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
- * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
- Right away, prick the cake on the top and all around the side with a toothpick or a fork.
- Slowly, pour the yummy orange glaze over the cake.
- Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!
Nutrition Facts : Calories 413.8, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 366.3, Carbohydrate 54.2, Fiber 0.7, Sugar 37.8, Protein 4.7
CHEESE-SWIRL CHOCOLATE CAKE
"I recently made this moist chocolate cake for my sister and her husband," shares Jennifer Bangerter of Warrensburg, Missouri. "I've never seen cake disappear so quickly! It's great with or without the pretty strawberry sauce."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.
Nutrition Facts : Calories 391 calories, Fat 21g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 409mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE SWIRL CAKE
So moist, chocolatey and decadent is this luscious triple-chocolate swirl cake that it doesn't need any frosting.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place first 5 ingredients and 4 eggs in large bowl with mixer until blended. Stir in chopped chocolate.
- Reserve 1 cup batter. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Beat Neufchatel and sugar in small bowl with mixer until blended. Mix in remaining egg. Pour over batter in pan. Spoon reserved batter over Neufchatel mixture.
- 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.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 4 g
POUND CAKE WITH CHOCOLATE SWIRL
Categories Cake Chocolate Dessert Bake Vegetarian Winter Cinnamon Sour Cream Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
- Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
- Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)
CHOCOLATE SYRUP SWIRL CAKE
Another wonderful cake from Hershey's Best-Loved Recipes, I already had all of the ingredients on hand. If you don't have buttermilk, substitute it with 1 T. white vinegar plus milk to equal 1 cup.
Provided by caffeine junkie
Categories Dessert
Time 1h25m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
- In a large bowl, beat butter, sugar, and vanilla until fluffy.
- Add eggs and beat well.
- Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
- Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
- Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
- Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
Nutrition Facts : Calories 350.4, Fat 13, SaturatedFat 7.8, Cholesterol 70.8, Sodium 295.9, Carbohydrate 54.5, Fiber 1.1, Sugar 35.2, Protein 4.4
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