NUTTY CHOCOLATE CAKE
I got the idea for this incredibly easy yet impressive holiday dessert from a magazine. It is now a family favorite-and has been for the last 15 years! It is absolutely gorgeous on my buffet. -Linda DuVal, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 cakes (8 servings each).
Number Of Ingredients 8
Steps:
- Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers., In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 33g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 292mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
NUTTY CHOCOLATE TURTLE CAKE
Caramels and chopped chocolate and pecans are scrumptious add-ins for this super-moist, easy-to-make turtle cake.
Provided by My Food and Family
Categories Dairy
Time 1h55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat first 6 ingredients in large bowl with mixer until blended. Stir in chopped nuts and chocolate. Pour into greased and floured 13x9-inch pan. Top with 24 caramels, spacing evenly in batter.
- Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove cake to wire rack; cool completely.
- Microwave remaining caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels begin to melt. Stir until caramels are completely melted and mixture is well blended. Carefully spread onto cake. Top with pecan halves.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
NUTTY CAKE BARS WITH CHOCOLATE GLAZE
Vanilla flavor pudding mix bumps up the deliciousness of a yellow cake mix. Add chopped nuts and a chocolate glaze to make these scrumptious dessert bars.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350º F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until blended. (Dough will be thick.) Stir in nuts; press onto bottom of prepared pan.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt chocolate as directed on package; stir in oil. Spread over cake. Refrigerate 30 min. or until chocolate is firm. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NO-FAIL MOIST CHOCOLATE CAKE
This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.
Provided by Tracy K
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.
QUICK CHOCOLATE & NUT CAKE
The perfect pudding for a speedy, no-cook treat
Provided by Emma Lewis
Categories Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 20m
Number Of Ingredients 7
Steps:
- Line a 900g loaf tin with a double layer of cling film. Melt the butter, chocolate and sugar in the microwave on medium for 2-3 mins or in a bowl set over a pan of simmering water over a low heat. Stir in the cinnamon, macaroons or the coconut biscuits and nuts.
- Pour the mixture into the prepared tin, smooth over the surface with a knife and cover completely with cling film. Leave in the fridge to set for at least 2 hrs. To serve, set on a plate, remove cling film and sprinkle with desiccated coconut. The cake is fairly rich, so slice into thin pieces and serve with fresh fruit or ice cream if you like.
Nutrition Facts : Calories 759 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 70 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.32 milligram of sodium
CHOCOLATE NUT UPSIDE DOWN CAKE
Make and share this Chocolate Nut Upside Down Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h15m
Yield 8-10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
- To make caramel:.
- In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
- To make the cake:.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
- Bake until a pick inserted in the center comes out clean, about 45 minutes.
- Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!
Nutrition Facts : Calories 490.1, Fat 24.5, SaturatedFat 14.8, Cholesterol 137.1, Sodium 201, Carbohydrate 65.2, Fiber 2.3, Sugar 45.9, Protein 6.3
NUTTY CHOCOLATE CRUNCH
Turn all those nuts, biscuits and chocolate from Christmas into these delicious tiffin bites, great for gifts
Provided by Good Food team
Categories Snack, Treat
Time 25m
Yield Cuts into 20 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
- Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.
Nutrition Facts : Calories 267 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.27 milligram of sodium
NUTTY CHOCOLATE CHIP PICNIC CAKE
With a sweet and nutty chocolate baked-on topping, here's a cake that's ready to go. No frosting needed.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
- Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
- Store tightly covered.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
NUTTY CHOCOLATE FUDGE
I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. -A. J. Ristow, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-2/3 pounds (81 pieces).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g fiber), Protein 1g protein.
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