Chocolate Bliss Bundt Cake Recipes

Steps:

• 1. Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
• 2. In large bowl, mix dry cake ingredients.
• 3. Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
• 4. Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
• 5. Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• 6. Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
• 7. Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
• 8. Store covered at room temperature. **you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**
• 9. ***BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch** 1 box Betty Crocker SuperMoist chocolate fudge cake mix 3/4 cup chocolate milk 1/3 cup butter, melted 3 eggs 8 oz sour cream 1 box (4 serving size) chocolate fundge instant pudding mix 1 bag (12 oz) semisweet chocolate chips Combine all items except chocolate chips; stir them in by hand last. Spoon into cake. Follow remaining instructions above for ganache glaze, etc.

Steps:

• 1. 1 Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan. 2 In large bowl, mix dry cake ingredients. 3 Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick. 4 Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center. 5 Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. 6 Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake. 7 Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake. 8 Store covered at room temperature.

Steps:

• Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool., In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended., In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture., Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. , Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
• In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
• Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.