JUSTIN'S FROSTED CHOCOLATE CONE CAKES
An easy-to-do chocolate cake in ice cream cones with yummy cheese frosting. A sure hit with kids and adults!
Provided by CHARSIEW
Categories Desserts Frostings and Icings Chocolate
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Set ice cream cones upright in 10 muffin cups.
- Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
- Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
- Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
- Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
- Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
- Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
- Let cupcakes cool thoroughly, about 1 hour.
- Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 39.9 g, Cholesterol 70.4 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 8 g, Sodium 236.3 mg, Sugar 26.9 g
CHOCOLATE FROSTING
All this traditional buttercream frosting requires is a spoon-for mixing or for eating. This goes great on the Flowerpot Cakes Recipe Source: Relish Mag
Provided by Ceezie
Categories Dessert
Time 10m
Yield 1 1/2 cup
Number Of Ingredients 6
Steps:
- Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar.
Nutrition Facts : Calories 1218.4, Fat 63.7, SaturatedFat 40.3, Cholesterol 166.1, Sodium 808.3, Carbohydrate 168.2, Fiber 3.6, Sugar 159.1, Protein 4.1
FROSTED CHOCOLATE CAKE
This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. -Beth Bristow West Plains, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.
Nutrition Facts : Calories 510 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 283mg sodium, Carbohydrate 89g carbohydrate (71g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY CHOCOLATE FROSTING
Make and share this Creamy Chocolate Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 5m
Yield 1 Cakes worth
Number Of Ingredients 6
Steps:
- Using a metal blade in a food processor.
- Mix sugar, cocoa, and salt give 3 pulses.
- Add the vanilla, butter and sour cream.
- Process for 5 seconds.
- If needed add more sour cream to make a creamy consistency.
CHOCOLATE BUTTERCREAM CAKE FROSTING
This is the exact recipe from the back of the Domino's Confectioners Sugar Bag. Refer to www.dominosugar.com for other yummy recipes! This recipes makes enough to fill and frost 2-layer cake, 13 x 9 inch sheet cake or 24 cupcakes.
Provided by senseicheryl
Categories Dessert
Time 5m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate in heavy saucepan on very low heat. Stir constantly until just melted. Set aside to cool.
- Combine in large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
- Beat at medium speed 1-2 minutes until creamy. Add cooled chocolate and beat until combined. If desired, add more milk until frosting is spreading consistency.
Nutrition Facts : Calories 120.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 10.4, Sodium 28.9, Carbohydrate 19.5, Fiber 0.4, Sugar 18.4, Protein 0.4
PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)
This frosting really does qualify as perfect. If you follow the recipe to the letter it will be the most satiny, delicious chocolate frosting.
Provided by Ann 3
Categories Dessert
Time 20m
Yield 1 2-3 layer cake, 16 serving(s)
Number Of Ingredients 4
Steps:
- Place a large mixing bowl full of ice in the kitchen sink.
- Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
- Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
- Remove the pan from the heat.
- Whisk the confectioners' sugar into the mixture until it becomes smooth.
- Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
- Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
- Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.
Nutrition Facts : Calories 234.9, Fat 15.5, SaturatedFat 9.7, Cholesterol 33.3, Sodium 105.9, Carbohydrate 25.8, Fiber 0.6, Sugar 24.1, Protein 0.8
JUSTIN'S FROSTED CHOCOLATE CONE CAKES
An easy-to-do chocolate cake in ice cream cones with yummy cheese frosting. A sure hit with kids and adults!
Provided by CHARSIEW
Categories Chocolate Frosting
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Set ice cream cones upright in 10 muffin cups.
- Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
- Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
- Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
- Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
- Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
- Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
- Let cupcakes cool thoroughly, about 1 hour.
- Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 39.9 g, Cholesterol 70.4 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 8 g, Sodium 236.3 mg, Sugar 26.9 g
CHOCOLATE CUPCAKE CONES
I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.-Betty Anderson, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
THE BESTEST CHOCOLATE CAKE EVER (WITH CHOCOLATE FROSTING)
this cake is amazing! its simple and perfectly moist. i found it on the back of a hershey cocoa box.
Provided by ghetto betty crocker
Categories Dessert
Time 55m
Yield 1 double layer cake, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- mix: sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil & vanilla.
- add: 1 cup boiling water (batter will b runny).
- pour into 2 9" pans.
- bake @ 350 for 30-35
- frosting- mix: cocoa & butter.
- gradually add : milk, powdered sugar & vanilla.
- stack cooled cakes.
- pour frosting over cake.
Nutrition Facts : Calories 1065.4, Fat 39.6, SaturatedFat 14, Cholesterol 111.2, Sodium 985.6, Carbohydrate 169.2, Fiber 4.8, Sugar 125.7, Protein 11.8
CHOCOLATE FROSTING FOR PINECONE CAKE
Use this chocolate frosting to make our Pinecone Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Into a medium bowl, sift together sugar and cocoa. Whisk in butter, milk, and vanilla until smooth. If not using immediately, refrigerate, covered, up to 3 days. Bring to room temperature before using.
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