Moms Super Chocolate Cake Recipes

Steps:

• 1. Bake in a 9x13 pan, or a bundt pan. For rectangular pan, grease the bottom of pan only. For a bundt pan, lightly coat the inside of pan with cooking spray, and coat with flour, shaking out any excess flour. Preheat oven to 350.
• 2. In a large bowl, combine the cake mix, pudding, eggs, sour cream, warm water, and oil. Beat on low for 1 minute, then scrape the sides of the bowl with a spatula. Increase speed to medium and beat for 2-3 minutes. Gently fold in chocolate chips, distributing evenly throughout batter.
• 3. Scrape the batter into the prepared pan, smoothing the top with a spatula. For the 9x13 pan, bake for 35-40 minutes, until toothpick inserted in center comes out clean. For a bundt pan, Bake 45-50 minutes or until it just starts to pull away from the sides of the pan and springs back when lightly pressed.
• 4. (9x13) Cool completely and frost
• 5. (Bundt pan) Cool on wire rack for 20 minutes. Carefully run a sharp knife around the edge of the cake pan. Invert the cake onto the rack to cool completely. To frost, set inverted cake onto a platter or cake plate and spread the warm frosting over the cooled cake with smooth strokes. Set aside until the frosting has set, about 20 minutes.
• 6. Use a can of chocolate frosting, or make your own. This frosting recipe makes about 4 cups of frosting, so you can divide the recipe if you need less.
• 7. To make frosting: Melt butter in a medium saucepan over low heat. Add cocoa and milk, stirring constantly until the mixture comes to a boil. Immediately remove the pan from the heat. Add powdered sugar and stir unil the frosting is thick and smooth. Use immediately while frosting is warm, or it will harden. To reheat, return the pan to low heat and stir until frosting softens.

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

Steps:

• In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes. , In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack., In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Steps:

• Mix all ingredients together until moist and well blended.
• Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
• Frost with your favorite icing.
• To make a layer cake, double the recipes and put in 2 round cake pans.
• Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.