20 Minute Chocolate Cake Recipes

Steps:

• In a microwave-safe bowl, melt butter with water and cocoa. In a large bowl, combine the flour, sugar, baking soda and salt. beat in the chocolate mixture; stir in the remaining ingredients. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, in a small bowl, combine the first four frosting ingredients. Stir in nuts. Pour over warm cake; spread to cover cake.

Steps:

• Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
• Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

Steps:

• Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
• Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
• Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
• Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
• Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it's cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners' sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

Steps:

• 1. Sift 2 cups flour into a bowl with 2 cups of sugar.
• 2. Mix in a sauce pan 1 stick margarine, 1/2 cup shortening, 4 Tablespoons cocoa unsweetened powder,1 cup water.dry ingredients.
• 3. Bring to a boil then pour over dry ingredients. Mix well then add: 1/2 cup sour milk, 1 teaspoon baking soda, 2 eggs, 1 teaspoon cinnamon, 1 teaspoon vanilla.
• 4. Mix well then pour over well buttered , floured large sheet cake pan 1 inch deep. Bake 20 minutes at 400 degree's. I sometimes use powdered unsweetened cocoa instead of flour to coat the pan.
• 5. Icing: Bring just to a boil, 1 stick margarine, 4 Tablespoons cocoa unsweetened powder, 4-6 Tablespoons milk, 1 pound powder sugar, then add 1 teaspoon vanilla, 1/2 cup chopped nuts of choice-optional. Beat until smooth with a spoon. Ice cake while hot. Let sit over night.

Steps:

• 1. -Combine the flour and sugar set aside. Heat the 2 sticks butter, 1 cup of water and 4 tbls. chocolate to a boil. Boil for 1 minute. -Add the flour and sugar to the hot mixture and stir in the Eggs,Buttermilk,Soda and Vanilla. -Pour into a 11 x 16 inch pan and cook for 20 minutes at 400 degrees. (I have used a 9 X 13 inch pan, but had to cook it a little longer. Use toothpick to test for doneness).
• 2. The icing should be cooked as follows: Melt 1 stick butter, 4 tbls. chocolate and 6 tablespoons of milk over the heat until hot. Add this liquid to 1 box of sifted powder sugar and add 1 tsp. vanilla. Pour over the hot cake. (if too thick add a couple tsp. of milk and mix well.)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
• Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
• Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

Steps:

• In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.