Died And Went To Heaven Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.

Steps:

• 1. CAKE: Preheat oven to 350 degrees.
• 2. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray.
• 3. Dust the pan with flour, shaking out excess.
• 4. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
• 5. Add buttermilk, brown sugar, eggs, oil and vanilla.
• 6. Beat with an electric mixer on medium speed for 2 minutes.
• 7. Whisk in hot coffee until completely incorporated.
• 8. The batter will be quite thin.
• 9. Pour the batter into the prepared pan.
• 10. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
• 11. Cool the cake for 10 minutes.
• 12. Remove from pan and let cool completely on rack.
• 13. ICING: In a small bowl, whisk together confectioner\'s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• 14. Set the cake on a serving platter and drizzle the icing over the top.

Steps:

• Preheat oven to 350°.
• Lightly oil a 12 cup bundt pan or coat it with non-stick cooking spray and dust the pan with flour, and shake out excess.
• In large bowl, whisk together flour, white sugar, cocoa, baking soda, baking powder, salt.
• Add buttermilk, brown sugar, eggs, oil, vanilla.
• Beat with electric mixer on medium speed for 2 minutes.
• Whisk in hot coffee until completely incorporated -- (the batter will be quite thin).
• Pour batter in pan.
• Bake 35-40 minutes.
• Test with toothpick. Cool in pan for 10 minutes.
• Remove and cool completely.
• Icing.
• Mix all ingredients. Put cake on serving dishes and drizzle.

Steps:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.

Steps:

• Mix butter and sugar together in an electric or hand mixer. Add eggs and blend well. Add vanilla, salt, cocoa, and flour. Be sure not to over-beat the batter. Pour the batter into a greased 9 inches x13 inches baking pan. Bake at 350 F degrees for 20-25 minutes or until done. Cool completely. Once brownies are cooled completely cut into 1 inch squares. In a large bowl, mix chocolate pudding mix, water, and sweetened condensed milk. Fold in 8 oucess container of cool whip until there are no streaks remaining. In a trifle bowl or glass serving dish, build the following layers: 1/2 brownies squares 1/2 pudding mixture 1/2 of 12 ounces container Cool whip Remaining brownie squares Remaining pudding mixture Remaining Cool Whip Top with 3 crushed Heath candy bars Refrigerate 8 hours before serving. Enjoy!