CHOCOLATE-CINNAMON SUNDAE CAKE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Spice up dessert designed for two with a little chocolate cake and sundae fixin's.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 8x4-inch loaf pan with cooking spray; lightly flour.
- In small bowl, beat all ingredients except chocolate syrup, 1/4 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Before serving cake, in small microwavable bowl, stir chocolate syrup and 1/4 teaspoon cinnamon. Microwave on High 1 minute; stir. Drizzle warm sauce over warm or cool cake. Serve with ice cream.
Nutrition Facts : Calories 260, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 1 g
CINNAMON CHOCOLATE CAKE
A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.
Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.
CINNAMON CHOCOLATE CAKE
Make and share this Cinnamon Chocolate Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 17
Steps:
- Sift sugar and flour into a large bowl.
- In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
- Pour over flour/sugar mixture and mix well.
- Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
- Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
- To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
- Pour over warm cake and use a warm knife to spread.
SUPER-CHOCOLATE SUNDAE CAKE BAR
Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
- Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
- Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
- Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
- Let the cake stand at room temperature for about 20 minutes before serving.
- Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
- Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.
MEXICAN CHOCOLATE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 4 sundaes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
- Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
- Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
- Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)
CHOCOLATE-CINNAMON SUNDAE CAKE
Bisquick Heart Smart® recipe! Add a touch of spice to chocolate cake and ice cream sundaes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray; lightly flour.
- In medium bowl, beat all ingredients except chocolate syrup, 1/2 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat chocolate syrup and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until warm. Serve sauce warm or cool. Drizzle sauce over warm or cool cake. Serve with ice cream.
Nutrition Facts : Calories 260, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 1 g
CINNAMON CHOCOLATE CAKE
The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. -Rosemary Woodrow, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24-30 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
INDIVIDUAL DARK CHOCOLATE PUDDING CAKES
Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful -- with a bit of chocolate and a bit of vanilla, a little cold and a little heat -- is pure romance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 3
Number Of Ingredients 15
Steps:
- Make the batter: Preheat oven to 350 degrees, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
- Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.
- Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.
- Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream; serve immediately.
CHOCOLATE-CINNAMON SUNDAE CAKE
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2 inches. 2. Beat all ingredients except ice cream and Chocolate-Cinnamon Sauce with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Drizzle with Chocolate-Cinnamon Sauce. Serve warm or cool topped with ice cream. Chocolate-Cinnamon Sauce1 cup chocolate-flavored syrup1/2 teaspoon ground cinnamonHeat ingredients in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve warm or cool.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 240 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 300mg Carbohydrate 45g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 12% DIET EXCHANGES: 2 Starch 1 Fruit 1/2 FatBETTY'S TIP: For the kid at heart, serve this gooey dessert in a sundae bowl, and top it off with a maraschino cherry. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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