Very Chocolate Cake Kids Can Make In 1 Pan Carrie Sheridan Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
• For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Steps:

• Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
• Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
• Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
• Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
• Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.
• Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
• Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.

Steps:

• sift together dry ingredients [pressing through a fine sieve is fine] into a 9 inch square pan. Blend.
• Make 3 holes with a spoon and add oil into 1st, the vinegar in the 2nd and vanilla in the 3rd.
• Pour 1 cup cold water over all and whisk vigorously.
• Bake at 350° for 30 minutes. [325° for a glass pan].
• Let cool and frost.
• Vanilla Frosting: Heat 2-3 TBS of cream and let cool; blend with with softened butter and powdered sugar to taste. Add a splash of vanilla.
• Easy Chocolate Frosting: melt butter and semisweet chocolate morsels [in a bowl over a pan of hot water. Remove, add powdered sugar and vanilla. Refrigerate. Whip with a mixer to add air and lighten - then frost cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8x4- or 9x5-inch loaf pans. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake yellow cake 28 to 36 minutes and devil's food cake 31 to 39 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooking racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes until firm.
• Meanwhile, divide vanilla frosting evenly among 4 small bowls; tint 1 bowl frosting red, 1 bowl frosting yellow,1 bowl frosting blue and 1 bowl frosting green with food colors. Spoon 1/2 cup chocolate frosting into resealable plastic bag; set aside.
• Using serrated knife, cut rounded top off each cake to level surface; place each cake cut side down. Cut first cake as shown in diagram to make engine, being careful not to cut all the way through piece 1 when removing piece 2. Place piece 2 on top of piece 1 as shown in diagram, with a small amount of frosting between pieces. Cut second cake into 4 equal pieces to make cars as shown in diagram. Spread thin layer of chocolate frosting over top and sides of engine to seal in crumbs. For each of the car cakes, spread thin layer of red, yellow, blue and green frosting over top and sides of each car to seal in crumbs. Refrigerate or freeze cakes 30 to 60 minutes or until frosting is set.
• Using chocolate frosting in resealable plastic bag, snip off small corner of bag. Pipe train tracks onto serving tray. Frost engine cake with remaining chocolate frosting. Frost boxcars with remaining colored frosting. Using large spatula, transfer cakes to serving tray.
• Cut pieces of licorice twist; place on front of engine, slanting outward, for the cow-catcher. Use licorice twist to add "trim" to the engine. Add gumdrops for engine "face" and chocolate candies for smoke stack. Top back of engine with crumbled cookies. Add gummy candy rings for wheels. Cut pieces of licorice twist to add "trim" to each of the cars. Add gummy candy rings for wheels. Top each car with assorted candies. Store loosely covered.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 well greased 12 cup bundt pan.
• Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.