Chocolate Thunder Cake Recipes

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.

Steps:

• Bake cake in a 13x9 pan according to directions on box.
• Let cool 25-30 minutes in pan.
• Poke holes in cake with wooden spoon handle.
• Pour on sweetened condensed milk.
• Spread evenly and wait 5 minutes.
• Pour on fudge topping (I melt it a few seconds in microwave to pour evenly).
• Spread evenly and wait 5 minutes.
• Spread Cool Whip over top.
• Sprinkle crushed candy bars on top.

Steps:

• In a big saucepan, add the cream, half-and-half, and salt.
• Over medium heat, bring to a simmer (don't let boil).
• Add chocolate chips; stir until melted.
• Take pan off heat; add vanilla; whisk until mixture is frothy.
• Pour into mugs and top off with a dollop of chocolate whipped cream.

Steps:

• Preheat oven to 350°F.
• Grease and flour two 8 1/2 inch cake pans.
• Cream together the shortening and sugar.
• Beat in the vanilla and egg yolks.
• Mix in the cold water and pureed tomatoes.
• Beat the egg whites until they are stiff and fold into egg/tomato mixture.
• Sift the cake flour, cocoa, baking soda, and salt.
• Mix dry mixture into wet.
• Pour batter evenly into cake pans.
• Bake for 35 to 40 minutes.
• Let cakes cool on wire racks before frosting with chocolate buttercream icing.
• Optional: Top with fresh strawberries.

Steps:

• Preheat oven to 350 degrees.
• Grease (and flour) two 9"x1 1/2" round baking pans.
• Combine and whisk all cake ingredients BUT flour and cocoa powder.
• Add flour and cocoa powder and whisk until even.
• Spread evenly into the two pans.
• Bake for 30-35 minutes until top springs back or toothpick comes out clean.
• Let cool.
• In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
• Spread Pumpkin Filling on top of one cake and top it with the other.
• Boil whipping cream over medium-high heat.
• Remove from heat and add chocolate, DO NOT stir.
• Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
• Wait until glaze has thickened (10 minutes) and then pour over top of cake.
• Refrigerate cake or let set until glaze is fairly solid (15-30 min).
• OPTIONAL: top with seasonal berries or nuts.