TOP SECRET CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
- Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
- Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
- For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
- Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.
MYSTERY MOCHA CAKE
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.
MYSTERY MOCHA CAKE
Recipe found on foodnetwork.com, Sweet Dreams with Gale Gand. Putting here for easy access when I need it.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water.
- Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
- Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla.
- Pour into a greased, square 9 by 9-inch cake pan.
- Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
- Pour coffee over and bake for 40 minutes.
- Serve warm from the pan.
Nutrition Facts : Calories 570.1, Fat 15, SaturatedFat 9.2, Cholesterol 26.1, Sodium 424.9, Carbohydrate 107.4, Fiber 3.9, Sugar 68, Protein 7.7
MYSTERY CHOCOLATE CAKE
A moist and delicious cake with an unusual ingredient in it.
Provided by Anita Hoffman
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Cream butter and sugar. Add eggs and vanilla and beat well.
- 2. Add dry ingredients alternately with water. Rinse sauerkraut with water, drain and pat dry with a paper towel. Chop fine and stir into cake along with nuts.
- 3. Bake in a greased and floured 9 X 13 inch pan at 350 degrees for 30 to 35 minutes.
- 4. Frost with a chocolate frosting.
MYSTERY CAKE
This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret.
Provided by Jennifer Steinhauer
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
- Using an electric mixer, beat the butter and sugar on high speed until well-combined, 3 to 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
- If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
- To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 18 grams, Carbohydrate 110 grams, Fat 37 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 502 milligrams, Sugar 77 grams, TransFat 1 gram
SECRET-INGREDIENT DARK CHOCOLATE CAKE
A secret-ingredient chocolate cake guaranteed to be moist and delicious. Use your favorite frosting.
Provided by Cody Joseph Barnhart
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
- Sift flour, cocoa powder, baking soda, salt, and baking powder into a large bowl.
- Combine stout, vanilla extract, and espresso powder in separate bowl and stir.
- Beat sugar and butter together in another bowl until creamy, scraping sides occasionally. Add eggs, one at a time, mixing after each addition. Beat in mayonnaise. Alternate adding the flour and stout mixtures, 1/3 at a time, beating after each addition. Fold in dark chocolate just until combined. Split batter between the 3 prepared pans and level out the tops.
- Bake in the preheated oven until a toothpick inserted into the cakes comes out clean, about 35 minutes. Cool in the pans for 15 minutes, then run a knife around the edge and flip onto a cooling rack. Let cool completely.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 48.1 g, Cholesterol 75.6 mg, Fat 27.6 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 547.2 mg, Sugar 29.9 g
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