Chocolate Chip Cake With Chocolate Frosting Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. 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 pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 2 (9 inch) round cake pans.
• Mix 2 1/4 cups flour, baking powder, baking soda and salt.
• Toss 3/4 cup mini chocolate chips with remaining 2 T flour; reserve.
• In bowl on medium-high speed, beat 1 cup butter and sugar until fluffy, 2 minutes.
• Beat in eggs, one at a time.
• Beat in sour cream and vanilla until combined.
• Alternately beat in flour mixture with milk.
• Stir in reserved flour-chocolate chips mixture.
• Divide evenly between pans.
• Bake 35 minutes or until toothpick inserted into centers comes out clean.
• Cool 10 minutes.
• Transfer from pans to racks.
• Cool completely.
• Meanwhile, in microwave-safe bowl, microwave remaining 1 1/2 cups chocolate chips on high, stirring often, until melted, about 1 minute.
• Stir until smooth.
• Cool to room temperature, 10 minutes.
• On medium, beat remaining 1 cup butter until fluffy; beat in melted chocolate, then gradually beat in confectioners' sugar, until fluffy.
• Place one cake layer on serving plate; spread with 1 cup frosting.
• Top with remaining cake layer.
• Spread cake top and side with remaining frosting.
• If desired, press additional chocolate chips along bottom edge of cake.
• Cover top with Kisses and Hugs candies.

Steps:

• Combine butter and brown sugar in a medium saucepan.
• Over medium heat, bring to a boil; boil for 1 minute.
• Remove from heat and stir in chocolate chips and vanilla.
• Beat until of desired spreading consistency- add milk if needed.

Steps:

• For cake:
• Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
• Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
• Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
• For frosting:
• Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
• Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

Steps:

• In a large saucepan, bring cream to a simmer, about 180°; remove from the heat. Stir in chocolate chips until melted. , Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.

Steps:

• Using electric mixer, beat cream, sugar and cocoa in large bowl until stiff peaks form. Fold in chocolate chips.

Steps:

• In small saucepan, melt butter. Stir in mini-morsels until melted.
• Add salt and vanilla.
• Gradually beat in confectioner's sugar and milk until creammy and fluffy. I beat this for a good 10 minutes. The longer you beat it, the creamier it gets.
• Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).