INSIDE-OUT CHOCOLATE BUNDT CAKE
This cake is so moist and you don't even use oil or butter. We got the recipe from a lady at church. It is easy to make and is always a hit. Whenever we take it to a pot-luck, we don't get to bring any home. We only bring home an empty cake tray.
Provided by Ellenkjl
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Cake.
- Combine pudding mix, cake mix, chips, chips, milk and eggs.
- Mix by hand until well-blended--about 2 minutes.
- Pour into a greased and floured bundt pan.
- Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
- Cool 15 minutes in pan, then remove.
- Continue cooling.
- Frosting.
- Melt margarine in medium saucepan.
- Remove from heat.
- Stir in sugar and chocolate.
- Add vanilla.
- Stir enough hot water (3-4 Tablespoons) to make desired consistency.
- Drizzle over cake.
INSIDE-OUT CHOCOLATE TRUFFLE PUMPKIN CAKE
This ultra-moist pumpkin cake boasts a truffle-like chocolate center; the scratch cream cheese frosting is the literal icing on the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide cake mixture between pans.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
- In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Remove 1 cup frosting to medium bowl; set aside.
- Press 3-inch round cutter into center of one cake layer to make 3-inch circle. Use a small knife, if needed, to cut through to bottom of cake. Gently lift out center cake cutout, and crumble into bowl with 1 cup of frosting. Repeat with second cake layer; add to same bowl. Add cocoa to bowl; stir until well blended and texture of stiff frosting. Set aside.
- Place first cake layer on serving plate. Fill center with chocolate frosting-cake mixture so it is level with cake top, about 3/4 cup. Frost on top of cake layer with 2/3 cup of the vanilla cream cheese frosting, taking care not to frost over chocolate center. Gently place second cake layer on top of frosted cake layer; fill center circle with remaining chocolate frosting-cake mixture so it's level with cake top. Spread remaining cream cheese frosting over entire top and side. Refrigerate uncovered 3 hours.
- When ready to serve, sprinkle top of cake lightly with additional baking cocoa, if desired. Store in refrigerator.
Nutrition Facts : Calories 630, Carbohydrate 60 g, Cholesterol 130 mg, Fat 8, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 43 g, TransFat 1 g
INSIDE OUT GERMAN CHOCOLATE CAKE
I recently made this for a co-worker's birthday and it is out of this world. The cake layers are nice and chocolatey..not too dense. The German chocolate filling is amazing and the frosting is super easy to work with as long as you cool everything completely. I toasted the nuts along with the coconut for a little extra nutty oomph.
Provided by greysangel
Categories Dessert
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
- Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
- Make filling:
- Reduce oven temperature to 325°F
- Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
- Increase oven temperature to 425°F
- Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
- Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
- Make glaze while milk is baking:
- Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
- Assemble cake:
- Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
- Chill cake until firm, about 1 hour. Transfer cake to a plate.
- Cooks' notes:
- • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
- • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.
Nutrition Facts : Calories 795.7, Fat 54.9, SaturatedFat 31.9, Cholesterol 114, Sodium 358.7, Carbohydrate 78.6, Fiber 7.4, Sugar 53.3, Protein 10.9
INSIDE OUT CHOCOLATE CAKE
For all those chocolate lovers, this is a great cake! Moist and heavy cake and decadent!
Provided by Stephanie Dodd @skeen
Categories Cakes
Number Of Ingredients 6
Steps:
- Grease a Bundt pan. Combine cake mix, pudding, milk, eggs, sour cream, and chocolate chips. Mix by hand until combined. Pour into Bundt pan. Bake at 350 degrees for at least 50 minutes. Cool 15 minutes before removing from pan. Frost with Sour Cream Frosting as follows:
- Sour Cream Frosting: 2 1/2 c. powdered sugar, 3/4 c. cake flour, 1/2 tsp. salt, 1/3 c. butter, 2 tsp vanilla, 1/3 cup sour cream. Mix all ingredients well and if needed, add 1 - 2 T. more of sour cream. Spread on cake. Excellent!
INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE
It may not be from scratch, but your guests will never know that. This cake is so moist and tasty ... yummmmm!
Provided by Shelley Maurer
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Blend all ingredients, except for chocolate frosting, together on low speed until moistened. Beat at medium speed for two minutes. Pour into prepared bundt pan.
- 3. Back for approximately 50-60 or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and let cool completely.
- 4. At this point you can dust it with powdered sugar. Or, like me, you can drizzle it with the chocolate frosting (gently heated in the microwave) and then "dust" it with toasted coconut.
INSIDE-OUT GERMAN CHOCOLATE TORTE
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
- Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
- Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
- Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.
INSIDE OUT CAKE
This is my Mother in laws favorite cake. in the last six yrs she has asked me to make it for her or called me for the recipe. lol what can I say, she can't hang onto a recipe.
Provided by Sandy Williams
Categories Cakes
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Preheat oven 350º Beat cake mix, oil, eggs & water for 2 minutes. Add frosting & mix well.
- 2. Spray bundt pan with cooking spray (If you don't have a bundt pan just use a 9"x13" bake pan.) Bake for 45 to 55 minutes. This makes a very moist cake so it does not need any frosting on it.
- 3. Dust with Powder Sugar if desired ( I do)
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- Preheat the oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 9-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
- In a large bowl, whisk together the eggs, coconut sugar, maple syrup, almond butter and vanilla extract until smooth. Slowly whisk in the melted and cooled coconut oil until it’s well incorporated. The mixture should be very smooth and well combined. Note: It is important that your eggs are at room temperature otherwise the coconut oil will coagulate. The coconut oil should be melted but not HOT, but rather closer to room temperature.
- In a separate bowl, whisk the almond flour, cacao/cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until smooth.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Allow batter to sit in pans while your oven preheats. Bake for 17-28 minutes in the two 9-inch pans or 20-25 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool for 15 minutes before removing from the pans and placing on a wire rack to finish cooling. The cake should be completely cool before you frost it. This is very important. Cakes can be made a day or two ahead if you’d like.
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