Over The Top Chocolate Cake Recipes

Steps:

• Line a 13x9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in pecans and vanilla. Immediately pour into prepared pan. Let stand until set, about 1 hour. Break into small pieces., In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Transfer to three greased and floured 9-in. round baking pans., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat whipping cream until stiff peaks form. In a another bowl, beat cheeses until smooth; add the chocolate, confectioners' sugar and vanilla. Fold in whipped cream and 1/2 cup dulce de leche., Place bottom cake layer on a serving plate; spread with 2 cups frosting and sprinkle with 1/4 cup toffee. Repeat layers once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake., Drop remaining dulce de leche by teaspoonfuls over top of cake; cut through frosting with a knife to swirl. Press remaining toffee into top and sides of cake. Refrigerate leftovers.

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.