Heavenly Chocolate Cake Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 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. Fill and frost as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Mix all ingredients and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

Steps:

• In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.

Steps:

• For best results, prepare cake 1 day in advance.
• Bake cake in a 9 x 13 inch cakepan according to package directions.
• Let cool completely.
• With the end of a wooden spoon, poke holes in cake.
• Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
• Pour caramel ice cream topping over cake; let soak in for 5 minutes.
• Ice cake with whipped topping.
• Sprinkle crushed candy over top.
• Chill overnight.

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

Steps:

• Cream butter, shortening, and sugar. Add one egg at a time, beating after each addition. Sift together all dry ingredients. Mix dry and wet, alternating with milk. Add vanilla. Pour into a 12-cup greased and floured tube or bundt pan.
• Bake at 325° for 1 hour or until cake tests done.

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.