Chocolate Meltaway Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• CAKE Prepare 2 9" ccake pans Chill a medium bowl and beaters. Mix milk and vanilla. In the chilled bowl, beat l cup heavy cream until it holds soft peaks. Beat 3 egg whites until peaked. Fold whipped cream and egg whites together. Sift dry ingredients in fourths into cream mixture, folding until just blended after each addition and alternating with milk mixture. Turn into pans and bake at 350 for 25-30 min. Cool 10 min. FROSTING In well chilled bowl, beat cream until thickened. Add dry ingredients in 2 or 3 additions. Beat until stiff peaks.

Steps:

• Preheat oven to 350 degrees.
• Combine butter, cocoa, water, buttermilk, and eggs in a pan.
• Cook over low heat until bubbly.
• Add flour, sugar, baking soda, and vanilla.
• Mix well.
• Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
• Bake for 30 minutes.
• Mix the oil and peanut butter together and spread over warm cake.
• Chill thoroughly.
• Make icing by combining cocoa and butter in pan.
• Cook until bubbly.
• Add the remaining ingredients.
• Mix until spreading consistency.

Steps:

• Melt chocolate and butter in microwave at 50% power (Defrost)
• Sift flour into pitcher, add sugar, add eggs, mix together.
• Fold in melted chocolate and butter mix
• Pour into small Glass Ramekins (about 3" across)
• (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
• Preheat Oven to 300.
• Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
• Place Heart Stencil on top of dessert and sift powdered sugar.
• Serve Warm.
• This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.

Steps:

• Preheat oven to 425F and spray 4 cups of a muffin tin.
• In a microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
• Add the sugar, egg, egg yolk, and flour and whisk until smooth.
• Pour batter into prepared muffin tins.
• Bake for about 10 minutes, or until edges are set but center is still soft; don't over bake. Baking times will vary based on oven.
• Allow cakes to cool in the muffin cups for about 1 minute, gently rim the edges of muffin cups with a knife, and slowly take it.
• Top it with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.