TRIPLE CHOCOLATE BUNDT CAKE
This is a fantastic way to perk up boxed cake mix. The whole family will love the chocolaty results, and you'll love that it doesn't cost much! -Melissa Just, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, sugar, eggs, sour cream and oil; beat on low 30 seconds. Beat on medium 2 minutes. Remove half of the batter to another bowl; stir in cocoa until blended. Fold chocolate chips into remaining batter. , Alternately spoon batters into prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. , In a small bowl, mix frosting and enough milk to reach glaze consistency. Spoon over cake.
Nutrition Facts : Calories 384 calories, Fat 21g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 279mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
TRIPLE-CHOCOLATE MOUSSE CAKE
Live the dream with this showstopping Triple-Chocolate Mousse Cake. Watch our step-by-step video to learn how to make this Triple-Chocolate Mousse cake.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
- Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
- Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
- Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 24 g, Protein 5 g
TRIPLE CHOCOLATE BUNDT CAKE
Wow. That's a lot of chocolate. Are you baker enough to take it to the limit using dark chocolate instead of semisweet?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
- Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.
Nutrition Facts : ServingSize 1 Serving
TRIPLE CHOCOLATE CAKE
Triple the chocolate for triple the tastiness with Triple-Chocolate Cake! Top off your Triple Chocolate Cake with fresh berries for a yummy dessert.
Provided by My Food and Family
Categories Home
Time 2h
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE
Make and share this Triple Chocolate Devils Food Bundt Cake recipe from Food.com.
Provided by Essie Jane
Categories Dessert
Time 1h10m
Yield 1 Bundt Pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
- Stir 1c. of the chocolate chips into the batter.
- In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
- Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
- Pour cake batter into bundt pan.
- Sprinkle the other half of the sugar and butter mix on top of the cake.
- Bake at 350*F for 1 hour.
- Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
- Enjoy!
Nutrition Facts : Calories 331.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 10.3, Sodium 374.5, Carbohydrate 51.8, Fiber 2.3, Sugar 32.9, Protein 3.2
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
TRIPLE-CHOCOLATE RASPBERRY BUNDT CAKE
This decadently moist devil's food Bundt cake makes the perfect ending to any get-together. Add fresh berries to make it look even prettier.
Provided by CookingONTheSide
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
- On low speed, beat first 4 ingredients 30 seconds.
- On medium speed, beat 2 minutes.
- Pour batter into pan.
- Bake 45 minutes or until toothpick inserted into center comes out clean.
- Cool on rack 10 minutes.
- Remove from pan.
- While cake is hot, poke about 20 holes into top with toothpick.
- Spread jam over cake, allowing it to drip into holes.
- Cool completely on rack.
- In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
- Slowly pour melted frosting over cake, spreading with a small spatula.
- Set aside until frosting is cooled.
- In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
- Stir until smooth; cool slightly.
- Drizzle over cake.
- If desired, garnish with berries.
Nutrition Facts : Calories 342.8, Fat 13.7, SaturatedFat 4, Cholesterol 46.8, Sodium 354.8, Carbohydrate 53.3, Fiber 1.1, Sugar 37.2, Protein 4.2
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- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
- Stir in the chocolate chips and pour batter into a Bundt pan sprayed with nonstick cooking spray (my favorite is Baker's Joy for this recipe- I wasn't paid to say that- it's my honest opinion).
- Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.
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