chocolate cake recipes

8/15/2019 chocolate cake recipes

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* Exported from MasterCook *

"Foot In The Fire" Chocolate Cake

Recipe By :Serving Size : 10 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------cake-

2 cups all-purpose flour2 cups sugar1 cup margarine4 tablespoons cocoa1 cup cold water1 teaspoon baking soda1 teaspoon vanilla extract1 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup buttermilk

2 eggs

--frosting ingredients-1/2 cup margarine

5 tablespoons evaporated milk1 cup pecans -- chopped4 tablespoons cocoa1 teaspoon vanilla extract1 pound powdered sugar

Preheat oven to 375 degrees.Sift flour and sugar, set aside.In a saucepan,bring the margarine, cocoa and water to a boil; remove from heat.In alarge bowl, mix all remaining cake ingredients. Add the flour mixture andcocoa mixture, stirring well. Bake in a greased and floured 9x13" pan for20 to 30 min. Check for doneness with a clean toothpick. Ten minutes into

the baking of the cake, prepare the frosting. Place the margarine, cocoa,and milk in a saucepan and bring to a boil. Remove from the heat and addthe remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS ITCOME OUT OF THE OVEN. Let it cool a little before cutting, if you can'tpossible hold out!. This cake is so good, you'd eat it with one foot inthe fire if you had to.

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20 Minute Chocolate Cake

Recipe By : Possum Kingdom Lake Cookbook



Serving Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 Sticks Butter2 Cups Sugar4 1/2 Tablespoons Cocoa1/2 Tablespoon Hot Water

1 Teaspoon Baking Soda2 Cups Flour2 Eggs1/2 Cup Buttermilk

1 Teaspoon Vanilla

Bake in sheet pan.

Mix all ingredients well.

Bake 20 minutes.

Frost cake with Boil Icing. (See recipe in glazing and icing section)

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Almond Fudge Ring Cake

Recipe By : Possum Kingdom Lake CookbookServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 Cup Almonds -- sliced

3 Cups Bisquick. Baking Mix2/3 Cup Sugar

1/4 Cup Shortening1 Cup Milk2 Teaspoons Vanilla1/2 Teaspoon Almond Extract

2 Eggs4 Semisweet Chocolate Square -- melted, cooled

Chocolate Glaze -- if desired

Heat oven to 350 degrees.

Generously grease 9 cup bundt cake pan; coat with almonds.



Beat remaining ingredients except glaze in large bowl, on low speed,scraping bowl constantly, 30 seconds.

Beat on medium speed, scraping bowl occasionally, 4 minutes.

Pour into pan.

Bake until wooden pick inserted near center comes out clean, 35 to 40minutes; cool 5 minutes.

Invert on wire rack or heatproof serving plate; remove pan.

Cool cake completely.

Spread top with Chocolate glaze (see glazes and icing recipe section),allowing some to drizzle down side.

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Almost Better Than Sex Cake

Recipe By : Sue KlapperServing Size : 16 Preparation Time :0:35Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 german chocolate cake mix1 cup semisweet chocolate chips1 14 oz. can sweetened condensed milk

caramel topping12 ounces cool whip3 heath bars -- crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as

directed on package; pour into prepared pan. After 10 minutes of baking,sprinkle with chocolate chips. Continue baking until cake is done. Whilecake is still hot, poke holes in it with handle of wooden spoon. Poursweetened condensed milk over cake; let cool. Top with caramel sauce, thenwhipped topping. Sprinkle with candy bars.



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Better-Than-Sex Cake #1

Recipe By : Brian K. Adams of Forth WorthServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup Semisweet Chocolate Chips -- or to taste1 Package Chocolate Butter Cake Mix4 Eggs1/2 Cup Vegetable Oil1/4 Cup Water

1 package Chocolate Pudding Mix -- instant1 Cup Chopped Nuts -- pecans or walnuts

Coat chocolate chips and nuts with small amount of cake mix. Mixremaining ingredients and fold in chocolate chips and nuts.

Bake in preheated 350 degrees oven for 50 minutes in greased and flouredtube pan.

Cool and frost.

FROSTING:1 Lb. box powder sugar

3/4 Stick soft butter1 Tsp. vanilla3 Squares unsweetened baking chocolate, melted1 Pkg. (3 oz.) cream cheeseMilk or cold coffee, optional

Mix all ingredients until smooth using a small amount of milk or coffee toblend to spreading consistency.

Fort Worth Star-TelegramMarch 1989

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NOTES : Possum Kingdom Lake Cookbook





Recipe By : Fran Basden of BurlesonServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Box Yellow Cake Mix1 Box Vanilla Pudding Mix -- instant

1/2 Cup Vegetable Oil1/2 Cup Water

4 Eggs8 Ounces Sour Cream1 cup Semisweet Chocolate Chips -- or to taste1 Bar German Chocolate Squares -- grated1 Cup Pecans1 Cup Coconut -- shredded

Mix cake mix, pudding, oil and water with electric mixer.

Add eggs 1 at a time, beating after each addition.

Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut.

Bake in preheated 350 degree oven in well-greased Bundt or tube pan forabout 55 minutes or until a testing pick comes out clean. Bake loner fordrier cake.

Forth Worth Star-TelegramMarch 1989

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Recipe By : Diane Wylie of GrandviewServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 Cups Flour3 Tablespoons Sugar

3 Sticks Butter1 1/2 Cups Pecans

16 Ounces Cream Cheese2 Cups Powdered Sugar2 Cups Cool Whip.4 Boxes Chocolate Pudding Mix -- instant6 Cups Milk

Cool Whip. -- for frosting

The first 4 ingredients mix and press into 15x20 inch baking dish.

Bake at 350 degrees for 20 to 25 minutes.

The next 3 ingredients mix together and spread on top of cake layer.

Beat together the next 2 ingredients and spread on top of cream cheeselayer.

Frost with Cool Whip to cover.

Fort Worth Star-TelegramMarch 1989

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Black Forest Cherry Cake


-------- ------------ --------------------------------------------cake------------

6 eggs; large1 cup sugar1 teaspoon vanilla extract4 ounces unsweetened baking chocolate1 cup flour; sifted

-----------syrup------------1/4 cup sugar1/3 cup water

2 tablespoons kirsch----------filling-----------

1 1/2 cups confectioners' sugar1/3 cup butter; unsalted

1 egg yolk; large

2 tablespoons kirsch liquer----------topping-----------

2 cups sour cherries; canned, drain2 tablespoons confectioners' sugar1 cup cream; heavy, whipped8 ounces semisweet chocolate bar (1)

* There should be 4 squares of chocolate and it should be melted.++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy,about 10 minutes. Alternately fold chocolate and flour into the eggmixture, ending with flour. Pour the batter into 3 8-inch cake pans thathave been well greased and floured. Bake in a preheated 350 degree F.

oven for 10 to 15 minutes or until a cake tester inserted in the centercomes out clean. Cool cakes in pans for 5 minutes; turn out on racks tocool completely. SYRUP: Make syrup by mixing together sugar and water andboiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick thecake layers and pour syrup over all 3 layers. FILLING: To make thebutter-cream filling, beat together sugar and butter until well blended.Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold inKirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.Spread with butter cream filling. Using 3/4 cup of the cherries, whichhave been pa tted dry, drop cherries evenly over cream. Place secondlayer on cake. Repeat. Place third layer on top. Fold 2 T confectioners'



sugar into the whipped cream. Cover the sides and top of the cake withwhipped cream. Decorate top of cake with remaining 1/2 cup cherries. Tomake chocolate curls from chocolate bar, shave (at room temperature) witha vegetable peeler. Refrigerate curls until ready to use. Press chocolatecurls on sides of cake and sprinkle a few on the top. Chill until servingtime.

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Black Magic Cake


-------- ------------ --------------------------------1 3/4 cups flour; unbleached -- sifted2 cups sugar3/4 cup cocoa -- baking

2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt

2 large eggs1/2 cup vegetable oil

1 cup coffee; black -- strong1 cup buttermilk1 teaspoon vanilla extract

-----hundred dollar frosting-----1/4 cup butter or regular margarine

3 ounces semisweet chocolate -- 3 blocks1 large egg2 cups confectioners' sugar1 tablespoon vanilla1 tablespoon lemon juice1 cup walnuts -- chopped

Sift together flour, sugar, cocoa, baking soda, baking powder, and salt ina mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with anelectric mixer set at medium speed for 3 minutes. Pour batter into greased13x9" baking pan. Bake in preheated 350: oven for 40 minutes or until thecake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting.Cut into squares.

HUNDRED DOLLAR FROSTING: Combine butter and semisweet chocolate in adouble boiler top. Place over hot water, stirring until melted. Remove andcool well. Add egg and stir vigorously. Stir in confectioners' sugar,



vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cakewith icing.

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Black Russian Cake

Recipe By :Serving Size : 12 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 package yellow cake mix1 package instant chocolate pudding2 teaspoons cinnamon2 teaspoons instant coffee4 eggs

-----milk chocolate frosting-----1/2 package milk chocolate frost mix

2 tablespoons water -- hot2 tablespoons butter -- softened1 tablespoon brandy

1 tablespoon orange flavor liqueur1/4 teaspoon almond extract

2 tablespoons powdered sugar3/4 cup water3/4 cup oil1/4 cup vodka1/4 cup tia maria or cream de cacao

Combine all ingredients, blend for 1 minutes with mixer at low speed; beatat high speed for 2 minutes. Spoon into greased and floured Bundt pan.Bake at 350: for 45 minutes. Cool at least 10 in pan; turn out to cool.Ice with the milk chocolate frosting. Frosting: Combine all ingredients insmall mixing bowl, beat 1 minute at low speed, beat for 1 minute at high

speed. Stir in a few more drops of water until mixture reaches desiredspreading consistency.



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Bottoms Up Cake

Recipe By : Possum Kingdom Lake CookbookServing Size : 12 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 can pillsbury ready-to-spread chocolate fudge

-- frosting supreme1 cup chopped walnuts1 package pillsbury plus devil's food cake mix1 1/4 cups water1/3 cup oil

3 eggs

Heat oven to 350 degrees. Grease and flour 13x9 inch pan. Spread frostinginto bottom of prepared pan. Sprinkle nuts over frosting. In large bowl,blend cake mix, water, oil and eggs until moistened. Beat 2 minutes athighest speed. Pour batter over frosting in pan. Bake at 350 degrees for40 to 50 minutes or until toothpick inserted in center comes out clean.Immediately invert pan onto serving plate.

Serve warm or cool.

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Chocolate Buttermilk Cake


-------- ------------ --------------------------------1 1/4 cups flour1/2 teaspoon baking soda1/2 cup sugar

1 teaspoon vanilla



1/2 teaspoon salt3 Eggs2 ounces unsweetened chocolate -- melted and cooled1/2 cup chopped nuts1/2 cup buttermilk

Chocolate Glaze -- (see Frosting-- section)

Mix flour with baking soda; set aside.

Cream butter, sugar, vanilla and salt until fluffy.

Beat in eggs one at a time until well blended.

Stir in chocolate and nuts.

Stir in flour mixture alternately with buttermilk until smooth and wellblended.

Pour into greased and floured 9x9x2 inch baking pan.

Bake in preheated 350 degree oven 35 minutes or until pick inserted incenter comes out clean.

Cool on rack.

Pour warm chocolate glaze on cake the spread with spatula and let set.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Cake


-------- ------------ --------------------------------2 cups sugar2 cups buttermilk3/4 cup cocoa

1 cup butter or shortening



2 Eggs1 teaspoon baking soda2 cups flour1 Pinch salt1 teaspoon vanilla extract

Combine 1 cup sugar, 1 cup buttermilk and cocoa in pan over low heatuntil warm.

Cream 1 cup sugar, butter and eggs.

Mix together 1 cup buttermilk and soda, and add to creamed mixturealternating with a combination of flour, salt and vanilla. Mix thissecond mixture with first mixture of sugar, buttermilk and cocoa; beatwith mixer until of cake batter consistency.

Bake at 350 degrees, very slowly in greased 9x13x2 inch pan until done.

Ice cake in pan.

Yield: 16 servings.



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Chocolate Cherry Cake


-------- ------------ --------------------------------1 package dark chocolate cake mix1/4 cup oil

3 Eggs1/2 cup water

6 ounces chocolate chips1 can cherry pie filling

Combine first five ingredients and stir by hand to mix just untilmoistened and mixed well.



Add pie filling and mix.

Pour into greased and floured bundt cake pan.

Bake at 350 degrees about 1 hour or until done.

You can make this a yellow cake by using a yellow cake mix and omittingchocolate chips.

Peggie Patton



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Chocolate Extasy



-------- ------------ --------------------------------3/4 ounce semisweet chocolate chips1/2 cup butter

10 tablespoons sugar4 eggs; separated -- room temp2 tablespoons flour

-----whipped topping-----1 pint whipping cream1 tablespoon sugar

-----glaze-----1/2 pint heavy cream

2 teaspoons instant coffee1 1/4 cups semisweet chocolate chips

raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool.Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure thisis well mixed, add the chocolate mixture when it is cooled. Mix well. Beategg whites until stiff, and fold into the chocolate mixture. Blend well,but gently. Spread batter evenly into a 9x13" pan. Bake at 350: for 18minutes. This will puff up and then fall when removed from the oven. Whencool, spread with a THIN layer of Raspberry preserves. Whipped Cream



Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenlyon cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instantcoffee and chocolate chips. When this mixture is melted and well blended,take off of heat and let cool. Stir well and pour on top of whipped creamlayer of cake. Tilt the pan so the glaze distributes evenly over thecream. This may seem like it will not work, but it will. Refrigerate untilready to serve.

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Chocolate Fudge Cake


-------- ------------ --------------------------------2 cups sifted cake flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup butter

1 cup sugar

2 ounces Baker's Unsweetened Chocolate -- melted1 Egg -- well beaten1 teaspoon vanilla3/4 cup milk

Sift flour once, measure, add baking powder and salt and sift togetherthree times.

Cream butter thoroughly, add sugar gradually and cream together untillight and fluffy.

Add chocolate and blend; then add egg and vanilla.

Add flour, alternately with milk, a small amount at a time. Beat aftereach addition until smooth.

Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees) 1 hour.

Cover cake with Fudge Frosting.

Double recipe for two layers.





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Chocolate Lava Cakes



-------- ------------ -------------------------------------chocolate lava filling-----

3 ounces bittersweet or semisweet -- chocolate; finely ch6 tablespoons whipping cream1 tablespoon light corn syrup1 teaspoon vanilla

-----cakes-----8 ounces bittersweet or semisweet -- chocolate; finely ch1/4 cup hot coffee or water

1 1/2 teaspoons vanilla3/4 cup all-purpose flour

1/8 teaspoon salt1/2 cup unsalted butter -- softened1/2 cup sugar

3 large eggs -- separated-----toppings-----cocoa powder for the topsice cream =or= custard sauce -- for serving

These individual chocolate cakes have a soft center of chocolate fudgethat erupts in a rich, dark puddle from the warm cakes. They're bestserved just out of the oven. For the filling, line a plastic ice cube traywith a large piece of plastic wrap. With your fingers, gently poke theplastic down into eight of the cubes so they are fully lined with plastic.

Melt the chocolate with the cream and corn syrup; whisk until smooth. Addthe vanilla, set aside to cool until tepid. Fill the eight lined ice cubecups with the chocolate; freeze at least 4 hours, or cover and freeze upto a month. For the cakes, place rack in center of oven and heat to 425:.Generously butter eight 4-ounce souffle dishes or ramekins. Place them ona jelly roll pan. Melt the chocolate with the coffee. Set aside to coolfor 15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar withan electric mixer until light and fluffy, 2 minutes. Add the egg yolks,one at a time, mixing well after each addition. Stop the mixer and stir inthe chocolate mixture. Fold in the flour and salt with a spatula. Beatthe egg whites with a clean mixer until they hold soft peaks. Add the



remaining sugar, one tablespoon at a time, mixing well after eachaddition. Continue beating until thick and glossy. Thoroughly mix onequarter of the beaten egg whites into chocolate batter; gently fold in therest. Fill each prepared souffle dish about halfway full with thechocolate batter. Gently bury a frozen chocolate cube in the center ofeach; add remaining batter, filling cups almost to the top. Bake untilcakes are puffy and set, 18 to 20 minutes. Gently loosen from the sides ofthe dishes and invert onto serving plates. Sift cocoa over

=============== Reply 38 of Note 1 ================= Board:FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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Chocolate Layer Cake


-------- ------------ --------------------------------2 cups sifted cake flour

2 teaspoons baking powder1/4 teaspoon salt1/2 cup butter

1 cup sugar2/3 cup milk1/2 teaspoon vanilla

3 Egg whites -- stiffly beaten

Sift flour once, measure, add baking powder and salt and sift togetherthree times.

Cream butter thoroughly, add sugar gradually, and cream together untillight and fluffy.


Add vanilla.

Fold in egg whites.

Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25to 30 minutes.



Put layers together and cover top and sides of cake with Soft ChocolateFrosting.

Sprinkle sides with nuts.



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Chocolate Marble Cake


-------- ------------ --------------------------------2 cups sifted cake flour2 teaspoons baking powder6 tablespoons butter

1 cup sugar2/3 cup milk

1 teaspoon vanilla3 Egg whites -- stiffly beaten1 Square Baker's Unsweetened chocolate -- melted1 tablespoon sugar1/4 teaspoon soda

1 tablespoon hot water

Sift flour once, measure, add baking powder and sift together threetimes.

Cream butter thoroughly, add sugar gradually, and cream together until

light and fluffy.


Add vanilla. Fold in egg whites.

Combine chocolate, sugar and soda, and water, and add to 1/3 of cakebatter.

Place light and dark mixtures alternately, a tablespoon a time, in



greased loaf or tube pan.

Bake in moderate oven (350 degrees) 55 minutes, or until done.



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Chocolate Mousse Cake


-------- ------------ --------------------------------16 ounces chocolate sandwich cookies with fudge -- crushed

-- filling12 ounces semi-sweet chocolate chips1 tablespoon instant coffee powder

1/2 cup water1/2 cup sugar

4 Egg yolks -- well beaten4 Egg whites1/2 cup sugar

3 cups heavy cream -- whipped

Press cookie crumbs into bottom of greased 9" spring form pan.

Bake in preheated oven at 325 degrees 10 minutes; cool.

In top of double boiler, melt chocolate chips over hot, not boiling,water; blend in coffee powder, water and 1/2 cup sugar. Cool completely.

Blend in egg yolks.

Beat egg whites until soft peaks from; gradually add remaining 1/2 cupsugar, beat until stiff.

Fold in egg whites then whipped cream into chocolate mixture.

Spread evenly over crumb crust. Cover and freeze overnight or longer.

To serve, defrost in refrigerator 8 hours.





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Chocolate Oatrage Snack Cake


-------- ------------ --------------------------------1 cup butter1 1/2 cups Quaker Oats -- uncooked1/2 cup all-purpose flour

1 cup firmly packed brown sugar2 Eggs1 cup chopped walnuts1 teaspoon vanilla extract

2 cups Nestle Toll House Semi-sweet Chocolate -- divided-- Morsels

In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnutsand vanilla. Beat 3 minutes at medium speed or until mixture is light andfluffy.

Stir in 1 cup chocolate morsels.

Spread batter into 8" square microwave-safe dish; cover dish with waxpaper. Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGHpower 4 to 5 minutes longer or until top of cake appears dry and bottom isan even color.

Sprinkle remaining 1 cup chocolate morsels over top of warm cake.

Let stand 10 minutes, then spread chocolate evenly over cake.

Cool directly on countertop.

Cut into serving pieces.

Makes 8 to 12 servings.





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Chocolate Pudding Cake

Recipe By : Janis AllingServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Hershey bar to grate over top1 cup flour1 stick oleo1 cup chopped nuts8 ounces cream cheese1 cup powered sugar1 large cart cool whip2 packages vanilla and chocolate pudding

2 cups milk

Mix flour, oleo and chop nuts. Spread in 2 quart Pyrex dish. Bake 20minutes at 350 degrees. Cool.

Mix cream cheese, powdered sugar and 1 cup cool whip. Spread over cooledcrust.

Beat pudding and milk till thick. Spread over cheese mixture.

Spread remaining cool whip over pudding.

Grate small chocolate bar over cool whip.

Keep refrigerated.





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Chocolate Sunshine Cake


-------- ------------ --------------------------------3/4 cup butter -- soften

1 1/2 cups sugar3 large eggs

1 teaspoon vanilla1 3/4 cups flour3/4 cup unsweetened cocoa

2 tablespoons cornstarch2 teaspoons instant coffee1 teaspoon baking soda1/4 teaspoon salt

1 cup milk-----orange cream filling-----

1/2 cup butter1/3 cup sour cream

1 teaspoon vanilla1/2 teaspoon salt

2 teaspoons lemon juice6 cups powdered sugar3 tablespoons grated orange peel

In large bowl, beat butter or margarine until light and fluffy. Graduallybeat in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch,instant coffee, baking soda and salt beat in alternately with milkbeginning and ending with flour mixture. Grease two 9" rounds and lightlydust with cocoa; pour batter into prepared pans. Bake in preheated ovenfor 20 minutes; cool in pans on wire rack for 10 minutes. Remove frompans; cool the rest of the way. Take a long sharp knife and cut each cakein 2 layers; spread filling over the 2 bottom halves. Place on tops; coverwith wrap till you serve. FILLING: Beat together all ingredients then

refrigerate till needed.



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Chocolate Velvet Cake

Recipe By :


-------- ------------ --------------------------------1 package Baker's German's Brand sweet chocolate -- broken into

pieces6 tablespoons butter3 tablespoons all-purpose flour3 Eggs -- separated1/4 cup sugar

Chocolate glaze for topping -- see recipe

Melt chocolate and butter over low heat, stirring constantly. Remove

from heat and stir in flour.

Blend in egg yolks, one at a time.

Beat egg whites until foamy throughout. Gradually add sugar and beatuntil mixture will form soft peaks.

Gently fold in chocolate mixture, blending thoroughly.

Pour into greased and floured 8" layer pan.

Bake at 350 degrees about 20 minutes, or until cake tester inserted incenter comes out clean.

Cool in pan 10 minutes.

Cake may settle as it cools. Remove from pan and finish cooling upsidedown on rack.



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Chocolate Vinegar Cake


-------- ------------ --------------------------------

1 1/2 cups flour; unbleached -- sifted1 cup sugar3 tablespoons cocoa -- baking1 teaspoon baking soda1/2 teaspoon salt

1 teaspoon vanilla extract1 tablespoon vinegar5 tablespoons butter or regular margarine1 cup water

-----mocha chocolate frosting-----1 3/4 cups confectioners' sugar3 tablespoons cocoa -- baking3 tablespoons butter or regular margarine

3 tablespoons coffee; brewed -- hot1/2 teaspoon vanilla extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixingbowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well;vinegar into 1 well and melted butter into the third. Pour water over all.Beat with a wooden spoon until well blended. Pour batter into a greased 9"square baking pan. Bake in a preheated 350: oven for 25 minutes or untilcake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting.Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar,cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, withan electric mixer set at medium speed, until smooth. NOTE; This recipecame from a very old church cookbook that the woman found and is typical

of many of the recipes of the 1800's. The vinegar was used to keep thecake from spoiling. Try this and I think that you will like it.

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Chocolate-Lemon Loaf


-------- ------------ --------------------------------



1 1/4 cups flour1/2 teaspoon baking soda1/2 cup butter or margarine -- softened

1 cup packed brown sugar1/2 teaspoon salt

3 Eggs9 ounces semisweet chocolate -- grated, see note

Grated peel of 1 lemon

1/2 cup sour cream

Stir together flour and baking soda; set aside.

Cream butter, sugar and salt until fluffy.

Beat in eggs one at a time until well blended.

Stir in chocolate and lemon peel.

Stir in flour mixture alternately with sour cream until well blended.

Pour into greased and floured 9x5x3 inch loaf pan.


Cool pan on rack 10 minutes, then turn out on rack top side up to cool.

NOTE: To grate chocolate break in pieces and grate in blender or rotarygrater.



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Chocolate-Oatmeal Cupcakes


-------- ------------ --------------------------------1 1/2 Cups Flour1 Teaspoon Baking Powder



1/2 Teaspoon Baking Soda1/2 Teaspoon Salt1/4 Cup Butter -- softened

1 Cup Sugar2 Eggs1 Teaspoon Vanilla3 Unsweetened Chocolate Squares -- melted and cooled2/3 Cup Buttermilk

1/2 Cup Rolled Oats -- quick cookingFrosting

Stir together flour, baking powder, baking soda and salt; set aside.

Cream butter, granulated sugar, eggs and vanilla until fluffy.

Stir in chocolate until well blended.

Stir in flour mixture, alternately with buttermilk until well blended.

Stir in oats.

Place sixteen 1 1/2" paper baking cups on cookie sheet and fill cups withbatter.


Cool, frost each with 1 Tbsp. frosting and nuts if desired.

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Coffee Almond Ice Cream Cake



-------- ------------ --------------------------------1 1/2 cups chocolate wafer crumbs (about 30 cookies)1/4 cup unsalted butter -- melted

1 1/2 pints coffee ice cream -- slightlysoftened

1 1/2 cups heavy cream -- well chilled1 teaspoon vanilla1 1/2 cups amaretti -- crushed1/2 cup almonds; sliced -- toasted



dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until themixture is well combined. Pat the mixture onto the bottom and 1" up thesides of a lightly oiled 8", 2-1/2" deep springform pan. Freeze crust for30 minutes or until firm. Spread ice cream evenly on the crust and returnto freezer for 30 minutes or until ice cream is firm. In a bowl with anelectric mixer, beat cream with vanilla until it holds stiff peaks, fold

in amaretti thoroughly and spread over ice cream. Smooth top of cake,sprinkle with almonds, and freeze cake for 30-45 minutes, or until top isfirm. Freeze cake, covered with plastic wrap and foil, overnight. Justbefore serving, wrap a warm damp towel around the side of the pan, removeside of pan, and transfer cake to a serving plate. Cut into wedges with aknife dipped in hot water and serve it with the Dark Chocolate Sauce.

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Coffee Cream Cake

Recipe By :Serving Size : 10 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

5 eggs -- room temperature1 cup sugar1/2 teaspoon instant coffee powder

3 tablespoons water -- boiling1 teaspoon vanilla1 cup all purpose flour -- sifted1 teaspoon baking powder2 cups whipping cream2 tablespoons sugar1/4 cup coffee -- very strong cold

2 tablespoons coffee liqueur

walnut; chopped -- toastedchocolate coffee beans

Preheat oven to 350:. Separate eggs. Combine egg yolks and 1 cup sugar inlarge bowl and beat until thick and lemon colored, about 5 minutes.Dissolve coffee powder in boiling water. Blend in vanilla and dissolvedcoffee powder. Combine flour and baking powder and blend into batter. Beategg whites until stiff. Fold into batter. Turn into ungreased 10" tubepan. Bake 30 minutes. Invert onto rack and let stand until completelycool. For frosting: Whip cream with 2 tablespoons sugar until soft peaksform. Add coffee and liqueur and beat until stiff. Slice cake crosswise



into thirds. Use about 1/3 of cream frosting to fill layers and remainderto frost entire cake (save some frosting and pipe rosettes over top forgarnish, if desired). Chill until whipped cream is slightly firm. Pressnuts onto sides of cake and arrange coffee beans atop rosettes, ifdesired. Chill 4 hours before serving.

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Coffee Orange Fudge Cake *


-------- ------------ --------------------------------1 package german chocolate cake mix8 ounces sour cream1/2 cup cooking oil1/2 cup water

4 eggs4 ounces chocolate fudge pudding inst1/4 cup coffee liqueur

2 tablespoons orange peel1 teaspoon cinnamon

12 ounces semi-sweet chocolate chipsconfectioners sugar (opt)

Grease and flour a 10" fluted tube pan. In a large bowl, combine the cakemix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel andcinnamon. Beat with an electric mixer on low speed until blended, scrapingsides of bowl constantly. Beat on medium speed for 4 minutes. Stir inchocolate chips. Pour into prepared pan. Bake in 350: oven for 50-60minutes or until tested done. Cool on wire rack. Remove from pan. Sprinklewith confectioners' sugar if desired.

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Colorado Chocolate Cake



3/4 cup sugar1 1/4 cups flour1 teaspoon baking powder1/8 teaspoon salt

1 ounce unsweetened chocolate square2 teaspoons butter1/4 cup milk

1 teaspoon vanilla-----topping-----

1/2 cup brown sugar1/2 cup white sugar

4 tablespoons cocoa1 cup cold coffee

Sift dry ingredients together in a bowl. Melt chocolate and butter in a9x9 dish and heat in microwave oven at FULL POWER 1 minute. Add dryingredients alternately with milk to the chocolate-butter mixture, mixingall by hand. Add vanilla. Spread in 9" square pan. Scatter toppingingredients on top of batter in order given. Microwave at FULL POWER 4-5minutes. Let stand 10 minutes. Makes 1 cake. Microwave time: 4-5 minutes.Conventional range time: 30 minutes at 350:.

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Crazy Chocolate Cake


-------- ------------ --------------------------------2 cups flour2 cups sugar1 cup cocoa1 teaspoon salt1/2 cup butter -- softened



2 teaspoons baking soda2 cups instant coffee -- boiling2 teaspoons vanilla2 eggs1/2 teaspoon baking powder

-----frosting-----2 cups heavy cream1/2 cup sugar

4 tablespoons cocoa1 teaspoon vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center.Blend together butter, baking soda and boiling coffee. Add all togetherand beat by hand. Add vanilla and eggs and beat again. Add 1/2 tsp. bakingpowder and blend. Bake in two 9" layer pans for 30 minutes at 325:. Cakewill not test done but is! Cool on racks. FOR FROSTING: Combine allingredients in a bowl and chill for 1 or 2 hours. Then whip at high speeduntil thick and creamy. Ice center and top. Refrigerate till ready toserve.

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Cream Cake


-------- ------------ --------------------------------2 cups sifted cake flour2 teaspoons baking powder1/2 teaspoon salt

1 cup sugar2 Eggs -- well beaten1 1/4 cups heavy cream

1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift togetherthree times.

Add sugar gradually to eggs, and beat well.

Add flour, alternately with cream, a small amount at a time. Beat aftereach addition until smooth.

Add vanilla.



Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50minutes.

Spread Chocolate Butter Frosting on top and sides of cake.


MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Devil's Food Cake


-------- ------------ --------------------------------1 3/4 cups cake flour3/4 teaspoon salt

1/2 cup butter1 1/4 cups sugar2 Eggs4 ounces unsweetened chocolate1 cup sweet milk1 teaspoon baking soda1 teaspoon vanilla

Sift, then measure flour. Sift again with salt.

Cream butter until light and lemon colored. gradually add sugar, beatingafter each addition.

Add eggs, unbeaten, one at a time, beating until the mixture resemblesfluffy hard sauce. Blend in chocolate which has been melted and cooled.

Dissolve the baking soda in milk, then add vanilla. Add dry and liquidingredients, a small amount at time. beating after each addition.

Turn into a greased loaf pan. Bake in a moderate oven.

Frost with Fluffy Frosting and when firm, if desired, pour a thin coatingof unsweetened melted chocolate over the top or frost with Fudge Frosting.



This is the one Flayice used to like.

See frosting section.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Dobosh Torte


-------- ------------ -------------------------------------cake-----

6 eggs -- separated3/4 cup cake flour -- sifted twice

1 1/2 cups confectioners' sugar -- sifted

1 teaspoon baking powder-----chocolate buttercream-----

1 cup sugar1/3 cup water1/4 teaspoon cream of tartar

4 egg yolks1 1/2 cups sweet butter -- softened6 ounces semi-sweet chocolate morsels4 tablespoons strong coffee1/2 teaspoon vanilla extract

CAKE: Beat the yolks at medium speed until they are lemon in color, andthick. Add the sugar and continue to beat until well blended. Sift the

baking powder into the four. Then fold into the egg yolk mixture. Beat thewhites until stiff, then fold them into the mix gently. Grease the pans -two round if making four layers, or two loaf if making seven. Line thebottoms with wax paper, that has been greased. Pour in the batter and bakein preheated oven at 350:F for 15-20 minutes or until tester comes outclean. Turn out immediately and remove the wax paper. Cool on racks topside up. Make thin slices when cool and start to frost with a cut side upand then keep layering. Cover the entire torte with the buttercream andthen melt down semi sweet chocolate to melting point stirring well. Chillthe cake and when firm pour over the dark chocolate making sure that thesides are covered. Chill to harden. Remove to new plate so drips are not



seen.

FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring toa boil. Boil over med heat for to 234 degree on candy thermometer. In alarge bowl with a mixer beat the eggs until thick. Add the butter in smallpieces and beat well. Combine chocolate and the coffee in a saucepan andheat gently until chocolate is melted and mixed. Add this and the vanillato the bowl and beat well. If buttercream starts to not hold up

refrigerate for a few mins and then beat again.

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Double Chocolate Picnic Cake


-------- ------------ --------------------------------1 cup butter2 cups sugar4 Eggs

4 ounces unsweetened baking chocolate squares -- melted and cooled1/2 teaspoon vanilla

2 1/4 cups sifted cake flour4 teaspoons baking powder1/2 teaspoon salt

1 Cup milk

Butter shallow 9x13x2 inch baking pan; line with waxed paper. Butteragain; set aside.

In mixing bowl, cream butter and sugar.

Add eggs, 1 at a time, beating well after each addition.

Mix in chocolate and vanilla.

Sift together flour, baking powder and salt; add to creamed mixturealternately with milk, beginning and ending with dry ingredients.

Pour into prepared pan; bake 45 to 50 minutes in preheated 350 degreeoven.

Cool 10 minutes; invert on rack and remove paper immediately.



When cool, frost with chocolate-vanilla ripple frosting. (See frostingsection).



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Double Fudge Fancifill


-------- ------------ --------------------------------FILLING:

1/4 cup sugar1 tablespoon cornstarch2 tablespoons margarine or butter2 tablespoons milk

1/2 teaspoon vanilla1 package cream cheese -- softened (8 oz.)1 Egg

BASE:1 package Pillsbury Plus Devil's Food Cake Mix1 cup water1/3 cup oil

3 EggsFROSTING:

1 can Pillsbury Ready-To-Spread Chocolate Fudge-- Frosting Supreme


Grease and flour 13x9 inch pan.

In small bowl, blend all filling ingredients; beat at highest speed untilsmooth and creamy. Set aside.

In large bowl, blend cake mix, water, oil and eggs until moistened. Beat2 minutes at highest speed. Pour half of batter into prepared pan. Pourcream cheese mixture over batter, spreading to cover. Pour remainingbatter over cream cheese mixture.



Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted incenter comes out clean.



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Frangelico Chocolate Cake With Frosting


-------- ------------ -------------------------------------cake-----

3 eggs3/4 cup sugar1/2 cup butter

1 cup brown sugar -- packed

2 1/4 cups flour1/2 cup unsweet cocoa powder

1 1/2 teaspoons baking soda1/2 cup frangelico3/4 cup strong cold coffee

-----frosting-----6 tablespoons butter1 pound sifted powdered sugar3 tablespoons unsweet cocoa powder3 tablespoons frangelico2 tablespoons up to 3 T hot coffee

Grease and flour two 9" cake pans. Preheat oven to 350:F. Separate eggs.

Beat egg whites until frothy; then beat in sugar until stiff peaks form.Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one ata time. Sift flour, cocoa, baking soda tog. Add to creamed mixturealternately with coffee and Frangelico; blend well. Fold egg whites intobatter. Pour into prepared pans. Bake 30-35 minutes or until done. Cool 10minutes. Invert on wire racks and remove pans. Cool before frosting.

FROSTING: Cream butter with sugar. Add everything else. and beat untilsmooth.



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German Chocolate Pound Cake


-------- ------------ --------------------------------2 cups sugar

1 cup shortening4 Eggs2 teaspoons vanilla1 cup buttermilk3 cups sifted flour1/2 teaspoon Soda1/2 teaspoon Salt

1 package German chocolate

Cream sugar and shortening, add eggs, vanilla, and buttermilk.

Sift together flour. soda and salt. Add to creamed mixture. Mix well.

Then add German chocolate that has been softened in warm over or doubleboiler.

Blend together well.

Cook in 9" stem pan that has been greased and dusted with flour for 1 1/2hours at 300 degrees.

Remove cake from pan while still hot and place under a thigh fitting cakecover and leave covered until cold.


MC Formatted using MC Buster & SNT on 4/9/98



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German Sweet Chocolate Cake


-------- ------------ --------------------------------4 ounces Baker's German Sweet Chocolate1/2 cup boiling water

1 cup butter2 cups sugar4 Egg yolks1 teaspoon vanilla2 1/2 cups sifted cake flour1 teaspoon baking soda

1/2 teaspoon salt1 cup buttermilk4 Egg whites -- stiffly beaten

Melt chocolate in boiling water. Cool.

Cream butter and sugar until fluffy. Add egg yolks, 1 at a time, beatingwell after each addition. Blend in vanilla and chocolate.

Sift flour with soda and salt; add alternately with buttermilk tochocolate mixture, beating after each addition until smooth.

Fold in beaten whites.

Pour into three 8 or 9 inch layer pans, lined on bottom with paper.

Bake at 350 degrees for 30 to 40 minutes.

Frost tops only.

Can use coconut-pecan frosting for tops. (see frosting section).



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Hershey's Light Chocolate Cake



-------- ------------ --------------------------------1 1/4 cups flour1/3 cup hershey's cocoa

1 t [ baking soda6 tablespoons extra light corn oil spread1 cup sugar1 cup skim milk1 tablespoon white vinegar1/2 teaspoon vanilla extract

Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray.

In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oilspread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla tomixture in sauce pan, stir. Add dry ingredients, wisk until well blended.Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comesout clean. Cool. Fill and frost top. Refrigerate. ==============LightCoCoa Frosting============= In small mixer bowl, stir together 1 envelopedry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoaand 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutesor until soft peaks form.

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Jamocha Rum 'n Butter Cake


-------- ------------ --------------------------------1 package devils food cake mix -- with pudding1 tablespoon instant coffee1/2 cup water1/2 cup sugar

2 tablespoons butter1/2 cup rum



-----frosting-----1 package chocolate fudge -- frosting mix1 tablespoon instant coffee powder2 cups whipping cream1 large hershey bar

Add coffee powder to cake mix, and bake according to directions on packagein 13x9" pan. While cake bakes, combine water, sugar, butter and rum in a

small pan. Heat until sugar is dissolved and butter melted. Spoon over hotcake until all liquid is absorbed. Cool cake completely before frosting.Combine frosting mix, coffee powder, and whipping cream in mixing bowl.Chill 15" in refrigerator. Beat until thickened. Top cake with mixture andgarnish with shaved Hershey bar.

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Maple Brickle Nut Torte **


-------- ------------ -------------------------------------cake-----

1 package butter recipe cake mix3 eggs1 teaspoon maple extract1/4 cup margarine or butter -- softend

1 cup water3/4 cup walnuts -- chopped finely

-----filling-----1 tablespoon instant chocolate flavor -- drink mix1 teaspoon instant coffee2 tablespoons water -- hot1 3/4 cups powdered sugar

1/4 cup heath bit's of brickle1/3 cup margarine or butter -- soften

-----frosting-----8 ounces cool whip -- thawed1/2 cup powdered sugar

walnuts -- whole or halves

Grease and flour two 8" or 9" round cake pans. In large bowl, blend allcake ingredients, except nuts, until moistened. Beat 2 minutes at highspeed; fold in nuts. Pour batter into prepared pans. Bake 9" layers for30-40 minutes; 8" layers for 35-45 minutes, at 325:. Cool 15 minutes in



pans; loosen sides and remove from pans. Cool completely. In a small bowl,dissolve drink mix and instant coffee in hot water. Add powdered sugar,Bit's of Brickle and margarine; beat until fluffy. Slice cooled cake into4 layers; gently spread 1/3 filling between each layer. Frosting: In smallbowl, combine Cool Whip and powdered sugar. Frost top and sides of cake.Garnish cake with whole or halves walnuts. Refrigerate cake for at least 2hours.

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Mix-Easy Pan Chocolate Cake


-------- ------------ --------------------------------1/3 cup oil

2 ounces unsweetened chocolate3/4 cup water

1 cup sugar1 Egg

1 1/4 cups flour1/2 teaspoon vanilla

6 ounces semisweet chocolate pieces1/3 cup chopped nuts

Whipped cream -- optional

Preheat oven to 350 degrees.

Heat oil and unsweetened chocolate in 8x8x2 inch baking pan in oven untilchocolate is melted, about 4 minutes.

Add water, sugar, egg, flour, salt, baking soda and vanilla.

Beat with fork until smooth and creamy, about 1 minute.

Scrape pan with rubber spatula and spread evenly in pan.

Sprinkle with semisweet chocolate and nuts.

Bake 40 minutes or until pick inserted in center comes out clean.

Cool.

Serve with whipped cream if desired.





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Mocha Bundt Cake


-------- ------------ --------------------------------1 package white cake mix1 package instant chocolate pudding4 eggs1 cup oil2/3 cup vodka1/4 cup coffee liqueur1/4 cup powdered sugar

Preheat oven to 350:. Grease and flour bundt cake pan, shaking out excess.Combine first 7 ingredients in large bowl and beat thoroughly. Pour intopan. Bake until tester inserted in center comes out clean, about 50-60mins. Let cool 5 minutes in pan, then invert onto rack. Blend 1/4 cupcoffee liqueur with powdered sugar in small bowl until smooth. Drizzleevenly over warm cake.

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Mocha Fudge Cake




-------- ------------ --------------------------------1 package butter fudge cake mix1 cup hot fudge ice cream topping1 teaspoon folger's instant coffee

4 cups cool whip

Preheat oven to 375:. Grease and flour two 9" round pans. Prepare, bake,and cool cake following package directions For filling, combine hot fudgetopping and coffee crystal; in medium saucepan. Heat until coffee crystalare dissolved. Cool. Fold 2 cups whipped topping into fudge toppingmixture. Refrigerate 30 minutes. Place one cake layer on serving plate.Spread with 1 cup filling. Top with second cake layer. Add remaining 2cups whipped topping to remaining filling. Frost top and sides of cakewith topping mixture. Tip: Garnish with chocolate curls, coated coffeebeans, or grated chocolate.

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Mocha Ice Cream Cake


-------- ------------ --------------------------------3 ounces ladyfingers1/2 gallon coffee ice cream -- softened

1 quart chocolate ice cream -- soften2 tablespoons instant coffee granules1/2 cup coffee flavored liqueur

6 toffee bars -- crushed

chocolate sauce1 cup heavy cream -- whipped

Line ladyfingers around side of 9" springform pan. Mix softened ice creamstogether. Add coffee granules, liqueur and crushed toffee bars. Pour intospringform pan. Spread a thin layer of chocolate sauce on top. Freeze.Before serving, spread cake with whipped cream. Do not let this cakedefrost before serving. Serve immediately upon removing from freezer.



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Mocha Macadamia Decadence


-------- ------------ -------------------------------------cake-----

3 ounces bittersweet or semisweet -- chocolate; chopped

1 ounce unsweetened chocolate -- chop3/4 cup macadamia nuts1/3 cup all purpose flour1/2 cup unsalted butter -- room temp2/3 cup sugar

3 large eggs2 tablespoons cognac or brandy2 teaspoons granulated instant espresso -- or coffee1 teaspoon vanilla extract

-----glaze-----1/4 cup whipping cream

1 tablespoon light corn syrup4 ounces bittersweet or semisweet -- chocolate; finely ch

FOR CAKE: Preheat oven to 350:. Butter 8" round cake pan with 2" sides.Line bottom of pan with parchment. Stir chopped chocolates in top ofDouble boiler over simmering water until melted and smooth. Cool slightly.Process macadamia nuts and flour in processor until nuts are finelyground. Transfer nut mixture to small bowl. Do not clean processor. Addbutter and sugar to processor and blend using on/off turns until mixtureis smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla andprocess until smooth. Add melted chocolate and process until justcombined. Add nut mixture and process using on/off turns until mixture isjust combined. Transfer batter to prepared pan. Smooth top with spatula.Bake until toothpick inserted halfway between edge and center of cakecomes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes.

Invert cake onto rack; remove parchment and cool.

FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat.Add chocolate and stir until melted and smooth. Stir in corn syrup. Letglaze stand until cool enough to spread, about 20 minutes. Transfer caketo rack. Spread glaze over top and sides of cake. Refrigerate until set.Transfer cake to platter. Let stand at room temperature 1 hour beforeserving.



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Moist Chocolate Cake


-------- ------------ --------------------------------1 package chocolate cake mix -- with pudding in the

-- mix

1 cup Hellmann's Real Mayonnaise1 cup water3 Eggs

Grease and flour 2 (9") layer cake pans.

Combine all ingredients; blend until moistened.

Beat as cake mix package directs.

Pour into prepared pans.

Bake in 350 degree oven 30 to 35 minutes or until cake pulls away from

sides of pans and springs back when touched lightly in center.

Cool in pans 10 minutes. Remove; cool on wire racks.

Fill and frost as desired.



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Moist Devil's Food Cake


-------- ------------ --------------------------------

2/3 cup shortening2 cups sugar2 Eggs1/2 cup cocoa

2 1/4 cups sifted cake flour1 cup buttermilk2 teaspoons soda1/2 teaspoon salt

2 teaspoons vanilla1 cup hot water

Cream shortening, add sugar gradually and cream thoroughly.

Add eggs and vanilla and mix.

Sift together flour, cocoa, soda and salt.

Add dry ingredients to creamed mixture alternately with buttermilk.

Add hot water last.

Place in layer pans.,

Place in preheated 400 degree oven; reduce heat to 375 degrees and bake2\30 minutes.

Frost with a chocolate frosting of your choice.



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Mystery Cake

Recipe By :




-------- ------------ --------------------------------3/4 cup sugar

1 cup flour1 teaspoon baking powder1/8 teaspoon salt

1 square bitter chocolate2 tablespoons butter1/2 cup milk

1 teaspoon vanilla1/2 cup brown sugar1/2 cup white sugar

4 tablespoons cocoa1 cup coffee; strong -- cold

Melt chocolate and butter together add 3/4 c sugar, flour, baking powderand salt and blend well. Combine milk and vanilla. Add and mix well. Pourinto greased pan and combine white and brown sugar and cocoa and sprinkleover batter. Pour coffee over top. Bake at 350: for 40 minutes. Serve warm

or cold with whipped cream.

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One Bowl Honey Cake


-------- ------------ --------------------------------1 cup sugar3 cups sifted flour1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon1 teaspoon allspice1 teaspoon cloves1 teaspoon nutmeg1 cup honey1 cup strong coffee -- cooled3/4 cup oil

1 teaspoon vanilla3 eggs



1/2 cup chocolate chips1/2 cup nuts -- chopped

Sift all dry ingredients into large bowl. Make a well and add all liquidingredients. Mix together thoroughly and add chips and nuts. Bake at 350:for 45-60 minutes in a well-greased tube pan.

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Peanut Butter-Chocolate Cupcakes


-------- ------------ --------------------------------1/4 Cup Water

2 Tablespoons Sugar2 Tablespoons Peanut Butter2 Tablespoons Vegetable Oil1 Egg3/4 Cup Bisquick. Baking Mix

1/2 Square Semisweet Chocolate1 1/2 Teaspoons Butter Or Margarine1/4 Cup Powdered Sugar1/4 Teaspoon Vanilla

1 Teaspoon Hot Water -- to 3 teaspons1/3 Cup Peanuts -- chopped

Place paper liners in 6 oz. custard cups arranged in circle on 12"microwaveproof plate or in 6 microwave muffin cups.

Mix water, granulated sugar, peanut butter, oil and egg thoroughly. Stirin baking mix until well blended.

Fill muffin cups about 3/4 full.

Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn.Microwave until tops spring back when touched lightly and are no longerdoughy, 30 to 90 seconds longer. Remove from cups; cool.

Microwave chocolate and margarine uncovered until chocolate can be stirredsmooth, 1 to 2 minutes. Stir in powdered sugar, vanilla and hot water.

Spread about 1 tsp. chocolate mixture on each cupcake; dip into peanuts.



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Potato Cake


-------- ------------ --------------------------------3/4 cup butter

2 cups sugar4 Egg yolks1 cup potatoes2 cups flour3 teaspoons baking powder1 pound walnuts -- chopped2 tablespoons cinnamon1/2 cup milk

2 ounces chocolate10 teaspoons cocoa1 cup nuts -- chopped

4 Egg whites

Mix all ingredients and bake.



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Red Devil's Food




-------- ------------ --------------------------------1 1/2 cups sifted cake flour1 teaspoon baking powder

1/2 teaspoon salt4 Tbsp -- butter1 cup sugar2 Eggs -- well beaten1/2 cup sour milk1/2 cup boiling water

2 Squares Baker's Unsweetened Chocolate -- melted1 teaspoon soda1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift togetherthree times.

Cream butter thoroughly, add sugar gradually, and cream together untillight and fluffy.

Add eggs and beat vigorously.


Add water to chocolate, mixing quickly.

Add soda and stir until thick. Cool slightly. Add to cake batter,mixing thoroughly.

Add vanilla.

Bake in two greased 9 inch layer pans in moderate oven (350 degrees) 25minutes.

Put layers together and cover top and sides of cake with Seven Minute orSea Foam Seven Minute Frosting.



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Refrigerator Mocha Torte *



1 cup butter or margarine2 eggs1/2 cup powdered sugar

8 ounces semi sweet chocolate squares2 tablespoons milk2 teaspoons instant coffee powder

25 graham crackers

Cream butter with eggs and powdered sugar, whipping until light andfluffy. In top of double boiler, melt chocolate over hot water. Blend inthe milk and coffee powder, stirring well until blended. Fold into egg

mix. If mix is to thin to spread easily, chill for a few minutes, stirringto check once in a while, as it will get firm when cold. Line a 9x5" loafpan with plastic wrap. Spread 1/4" layer of chocolate mix on the bottom ofpan. Top with a layer of graham crackers. Spread 1/4" of chocolate mix.Repeat this process 5 times. Spread remaining chocolate mix over top andsides. Wrap and chill for 2 hours or more until firm. To serve; removetorte from pan. Peel off plastic wrap. Smooth surface with knife dipped inhot water. Place on serving plate. Slices best after it has been at roomtemperature for 30 minutes.

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Ring-O-Coconut Cake


-------- ------------ --------------------------------2 cups sugar1 cup cooking oil2 eggs3 cups all-purpose flour3/4 cup unsweetened cocoa

2 teaspoons baking soda



2 teaspoons baking powder1 1/2 teaspoons salt1 cup coffee -- hot1 cup buttermilk1 teaspoon vanilla1/2 cup nuts -- chopped

-----filling-----8 ounces cream cheese -- softened

1/4 cup sugar1 teaspoon vanilla1 egg1/2 cup flaked coconut

1 cup semisweet chocolate pieces -- =or=- milk chocolate-----glaze-----

1 cup powdered sugar3 tablespoons cocoa2 tablespoons butter -- melted2 teaspoons vanilla3 tablespoons water; hot -- to 5 tbls

Generously grease and lightly flour a 10" tube or Bundt pan. Prepare

filling: set aside. In large mixer bowl, combine sugar, oil, and eggs;beat 1 minute at high speed. Add remaining ingredients except filling andnuts; beat 3 minutes at medium speed, scraping bowl occasionally. By hand,stir in nuts. Pour half of the batter in prepared pan. Carefully top withfilling. Cover with remaining batter. Bake at 350: for 70-75 minutes,(cover with foil if it starts to get too brown) until top springs backwhen touched lightly in center. Cool upright in pan for 15 minutes; removefrom pan. Cool completely. If desired, drizzle with glaze.

FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg untilsmooth. Stir in coconut and chocolate pieces.

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Sour Cream Chocolate Cake


-------- ------------ --------------------------------2 cups flour2 cups sugar1 cup water3/4 cup sour cream



1/4 cup shortening1 1/4 teaspoons soda1 teaspoon salt1 teaspoon vanilla1/2 teaspoon baking powder

2 Eggs4 ounces melted unsweetened chocolate -- cool

Sour Cream Chocolate Frosting -- see recipe


Grease and flour oblong pan, 13x9x2 inches, or two 9" or three 8" roundlayer pans.

Measure all ingredients except frosting into large mixer bowl.

Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes onhigh speed, scraping bowl occasionally.

Pour into pan(s).

Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until topsprings back when touched lightly with finger. Cool.

Frost with Sour Cream Chocolate frosting or other frosting of yourchoice.



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Sour Cream Chocolate Layer Cake


-------- ------------ --------------------------------2 cups cake flour1 1/4 cups sugar1 teaspoon baking soda1 teaspoon salt1 cup sour cream



1/2 cup butter or margarine -- softened2 Eggs2 ounces unsweetened chocolate -- melted and cooled1/4 cup hot water

1 1/2 teaspoons vanillaChocolate Cream Filling -- see recipeChocolate and Cream-Cheese Frosting -- see recipeChopped pecans

In large bowl of mixer stir together flour, sugar, soda and salt.

Add sour cream, butter and eggs.

Beat at low speed just until blended. Then beat at medium speed 2minutes, scraping bowl occasionally.

At low speed stir in chocolate.

Add water and beat at medium speed 2 minutes more, scraping bowloccasionally.

Stir in vanilla.

Pour into 2 greased and waxed-paper-lined 8" layer-cake pans.

Bake in preheated 350 degree oven about 25 to 30 minutes or until pickinserted in center comes out clean.

Cool on racks 10 minutes, then invert on racks, peel off paper, turnlayers top sides up and cool.

Fill layers with chocolate cream filling or your favorite.

Frost top and sides with Chocolate and Cream-Cheese Frosting or your own

favorite.

Decorate with pecans.

Makes 8 to 10 servings.

NOTE: Cover and store any leftover cake with cream filling inrefrigerator.



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Sour Cream Pound Cake #2

Recipe By : Geraldine Gilbert, Beech Island, SCServing Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------3 cups all-purpose flour3 cups sugar1 cup butter7 eggs8 ounces sour cream1 teaspoon salt1/4 teaspoon baking soda

2 teaspoons vanilla extract

Mix sugar and Crisco well and add 1 egg at a time, beating after each egg.

Sift flour and add rest of ingredients.

Bake in 300 oven for 1 hour and 45 minutes or until done.

Cool about 15 minutes. Use knife to go around inside of cake and outsideof cake. turn out on plate, turn over on another plate. Very Good.

Note: For Chocolate pound cake add 1 cup coco and 2 teaspoons bakingpowder.

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Sweet Chocolate Cake


-------- ------------ --------------------------------2 cups unsifted all-purpose -- or cake flour1 1/2 cups sugar1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2/3 cup butter



1 cup buttermilk1 teaspoon vanilla2 Eggs4 ounces Baker's German Brand sweet chocolate -- melted

Coconut-Pecan Frosting -- see recipe

Mix flour with sugar, soda, baking powder and salt.

Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs, andchocolate. Blend. Then beat 3 minutes at medium speed of electric mixer,scrapping bowl frequently.

Pour into 2 well-greased and floured 9" layer pans.

Bake at 350 degrees for about 35 minutes, or until cake tester comes outclean.

Cool cake in pans 15 minutes; then remove from pans. Finish cooling onrack.

Spread frosting between layers and over top.



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Tender Fudge Layer Cake


-------- ------------ --------------------------------1 3/4 cups flour1 teaspoon baking soda3/4 teaspoon salt1/2 cup butter or margarine -- softened

1 1/3 cups sugar2 Eggs1 teaspoon vanilla2 ounces unsweetened chocolate -- melted and cooled1 cup ice water

Chocolate Frosting of choice -- see recipe



Walnuts halves -- optional

Stir together flour, baking soda and salt; set aside.

In large bowl of mixer cream butter, sugar, eggs and vanilla at highspeed until fluffy, about 5 minutes, scraping bowl occasionally.

Stir in chocolate.

Using low speed, stir in flour mixture alternately with water, blendingwell after each addition.

Pour into 2 greased and waxed-paper-lined 8" layer-cake pans.

Bake in preheated 350 degree oven about 30 minutes or until pick insertedin center comes out clean.

Cool on racks 10 minutes, then invert on racks, peel off paper, turnlayers top sides up and cool.

Frost with chocolate frosting and decorate with walnut halves.



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Turtle Cake

Recipe By : Mary WinnServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Box German chocolate cake mix3/4 cup melted margarine1/4 cup evaporated milk

1 Bag -- (14 oz.) caramels1 cup chopped pecans1 cup chocolate chips

Mix cake mix according to package directions.

Pour half of the batter into 13x9 inch floured and greased pan.



Bake 15 minutes at 350 degrees.

Melt caramels with milk and butter.

Pour over cake, sprinkle pecans and chocolate chips.

Pour remaining cake batter over top.

Bake 20 minutes more at 350 degrees.

May be frosted.



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Wine Cake

Recipe By : Katie LewisServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 package cake mix -- white or yellow1 package jello pudding -- any flavor,

-- chocolate is very-- good

3/4 cup oil3/4 cup Gallo Sherry wine

4 Eggs

Mix all ingredients together.

Bake in tube pan at 350 degrees for 35 to 40 minutes





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