3 INGREDIENT CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
- Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
- Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
- Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.
TOP SECRET CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
- Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
- Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
- For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
- Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.
BARBARA'S 10-LAYER CHOCOLATE CAKE - DEE DEE'S
My sister in law Barbara is the baker in our family. I don't think there's anything she can't bake. This is her recipe and it's one of the best and most requested recipe!! When ever Barbara brings this cake to an outing, you can be sure it's the first thing on the dessert table to disappear. People will get a slice of this...
Provided by Diane Atherton
Categories Chocolate
Time 20m
Number Of Ingredients 13
Steps:
- 1. DIRECTIONS FOR CAKE: Combine flour, sugar and baking soda. Add remaining ingredients and mix well.
- 2. Spray 9-inch cake pans with non-vegetable spray (PAM). Spread 1/2 cup batter in pan and bake at 325 degrees about 10 minutes. Use a spatula to loosen layers when you remove from oven. DO NOT COOL IN PANS. Repeat this step until you have baked all 10 layers.
- 3. DIRECTIONS FOR FROSTING: Combine sugar and cocoa. Add milk and margarine and let come to a boil. Boil about 5 minutes (soft-ball stage when dropped in water). Frost cake while frosting is hot. Use about 5 soup spoons of frosting for each layer. Frost sides of cake before frosting top.
CHOCOLATE MICE - DEE DEE'S
The Chocolate Mice are not exactly a recipe but an Instruction for Construction. These chocolate-covered cherry mice are fun to create and make an adorable presentation for parties, bake sales, and of course, Halloween. Let the kids help by setting up a production line, and they will have a ball. These candy mice are almost too...
Provided by Diane Atherton
Categories Other Desserts
Time 25m
Number Of Ingredients 6
Steps:
- 1. Line a cookie shee with waxed or parchment paper.
- 2. Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.
- 3. Place about 2-3 squares at a time of chocolate almond bark in a bowl and gently melt in the microwave. Be careful not to over process the chocolate. You want it melted but not liquid. Thick enough to get at good coating.
- 4. Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on Hershey Kiss, flat side to the front of the dipped cherry, to form a head.
- 5. While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
- 6. Use a toothpick to dab nose and beady red eyes on either side of the Hersheys Kiss with the red gel icing.
- 7. Refrigerate to firmly set chocolate.
- 8. NOTE: Use both white chocolate and dark chocolate for a variety.
BAKED CHOCOLATE PUDDING CAKE/BROWNIE - DEE DEE'S
This warm chocolate dish is a cross between pudding and chocolate cake and/or brownie to me. I use to make this pudding cake/brownie years ago (in the 70's and 80's) I thought I had lost this recipe. I was delighted when I found it tonight as I was going through some old recipes!! Add a scoop of vanilla ice cream to this and you'll be in heaven!! Even though I haven't tried this yet, I think this recipe would be good baked in a Pillsbury pie shell. Recipe is tried and true. Hope you enjoy!
Provided by Diane Atherton @DeeDee2011
Categories Cakes
Number Of Ingredients 8
Steps:
- Cream together: margarine, sugar, vanilla and cocoa.
- Lightly beat eggs and add to sugar mixture.
- Sift together: flour and salt, add to sugar mixture. Blend in chopped nuts.
- Pour into un-greased 8x8 pan. Place into a larger pan, the bottom of which is covered with water.
- Bake 45 minutes to an hour at 350 degrees.
BIG CHOCOLATE BIRTHDAY CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar and salt.
- In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
- Divide the batter among the prepared cake pans and bake for 20 minutes.
- Cool completely before icing. Refrigerate the layers after cooling for best results.
- For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
- Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
- Frost the cake in between each layer, on the top and around the sides.
DEE'S TRIPLE CHOCOLATE FUDGE CAKE
I have been making this recipe for about 40 years, since Betty Crocker first came out with the recipe. I have added my own spin to it thru the years, suchas adding the expresso & milk for texture, etc. This cake is always moist and dense and chocolaty.Yum! *Betty started messing with the amt of cake mix they put in a box. I buy...
Provided by Dee Stillwell
Categories Chocolate
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. In mixer bowl, blend together the cake and pudding mix, sour cream, oil, milk, beaten eggs and expresso. Beat at medium speed for a minute. Turn on low and fold in chocolate chips. If the chocolate chips are regular size, dust with flour before folding them in. Pour batter into a well greased (or spray well with non stick spray) 12 cup bundt pan.
- 2. Bake for 50 to 55 minutes, or until top springs back and a toothpick comes out clean. Cool cake thoroughly in pan at least 40 minutes before inverting onto a plate. Dust the cake with powdered sugar or drizzle with chocolate glaze or chocolate ganache. Another variation would be to add peanut butter chips to the batter and PB glaze on top. Enjoy
- 3. * This batter can always be baked into cupcakes as well. Adjust baking time and check after 15 minutes.
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- Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl.
- To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.
- When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges.
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