Preachers Chocolate Cake Recipes

Steps:

• Heat oven to 350°F.
• Melt 1/2 cup butter; pour into large mixer bowl. Add cake mix, pineapple, coconut and eggs; beat until blended. Stir in 1/2 cup nuts.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
• Beat cream cheese, sugar and remaining butter in medium bowl with mixer until blended; spread onto cake. Sprinkle with remaining nuts.

Steps:

• Cream together sugars and shortening till light and fluffy.
• Add 2 beaten eggs mixing well.
• In separate bowl sift together flour, baking soda, cocoa.
• Add to creamed mixture in thirds, alternating with soured milk.
• Beat well after each addition.
• Fold in boiling water and vanilla.
• Pour into 2 greased and floured 9" round cake pans.
• Bake in preheated 350º oven 18-24 minutes or until toothpick inserted comes out clean.

Steps:

• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350°F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• 18. Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife;slice with a sawing motion.
• And forget the swirls.
• I think it looks gourmet just to spread the frosting.
• It dries really dark and looks cool.
• Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

Steps:

• Mix dry ingredients well.
• Add vanilla,pineapple and nuts and mix.
• Bake in ungreased 9x13 inch pan for 45 minutes at 350 degrees Frosting: Cream the cream cheese and butter together.
• Add powdered sugar gradually.
• Stir in salt,vanilla and nuts.
• Spread on top of cake.