Mystery Chocolate Cake Recipes

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MYSTERY MOCHA CAKE

Provided by Food Network

Categories     dessert

Time 1h

Yield 9 servings

Number Of Ingredients 11



Mystery Mocha Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.

2 ounces unsweetened chocolate
4 tablespoons butter
1 1/2 cups sugar
2 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup cocoa powder
1 cup cold coffee

MYSTERY CHOCOLATE CAKE

A moist and delicious cake with an unusual ingredient in it.

Provided by Anita Hoffman

Categories     Cakes

Time 55m

Number Of Ingredients 12



Mystery Chocolate Cake image

Steps:

  • 1. Cream butter and sugar. Add eggs and vanilla and beat well.
  • 2. Add dry ingredients alternately with water. Rinse sauerkraut with water, drain and pat dry with a paper towel. Chop fine and stir into cake along with nuts.
  • 3. Bake in a greased and floured 9 X 13 inch pan at 350 degrees for 30 to 35 minutes.
  • 4. Frost with a chocolate frosting.

2/3 c butter, softened
1-1/2 c sugar
3 eggs
1 tsp vanilla
1/2 c cocoa
2-1/4 c flour
2 tsp baking powder
1-1/2 tsp baking soda
1/4 tsp salt
1-1/4 c water
2/3 c sauerkraut, drained, rinsed and chopped
1/2 c chopped nuts

MYSTERY CAKE

This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret.

Provided by Jennifer Steinhauer

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 19



Mystery Cake image

Steps:

  • Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
  • Using an electric mixer, beat the butter and sugar on high speed until well-combined, 3 to 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
  • If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
  • To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 18 grams, Carbohydrate 110 grams, Fat 37 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 502 milligrams, Sugar 77 grams, TransFat 1 gram

2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup sugar
1 10 3/4-ounce can condensed tomato soup
1 cup chopped walnuts or pecans
1 cup raisins
Confectioners sugar, optional
Cooking-oil spray for greasing pan
8 ounces cream cheese, chilled
6 tablespoons unsalted butter, softened
2 teaspoons vanilla
3 cups confectioners sugar, sifted
Grated lemon or orange zest, ground
cinnamon or any liqueur to taste, optional

SECRET-INGREDIENT DARK CHOCOLATE CAKE

A secret-ingredient chocolate cake guaranteed to be moist and delicious. Use your favorite frosting.

Provided by Cody Joseph Barnhart

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 13



Secret-Ingredient Dark Chocolate Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
  • Sift flour, cocoa powder, baking soda, salt, and baking powder into a large bowl.
  • Combine stout, vanilla extract, and espresso powder in separate bowl and stir.
  • Beat sugar and butter together in another bowl until creamy, scraping sides occasionally. Add eggs, one at a time, mixing after each addition. Beat in mayonnaise. Alternate adding the flour and stout mixtures, 1/3 at a time, beating after each addition. Fold in dark chocolate just until combined. Split batter between the 3 prepared pans and level out the tops.
  • Bake in the preheated oven until a toothpick inserted into the cakes comes out clean, about 35 minutes. Cool in the pans for 15 minutes, then run a knife around the edge and flip onto a cooling rack. Let cool completely.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 48.1 g, Cholesterol 75.6 mg, Fat 27.6 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 547.2 mg, Sugar 29.9 g

1 ½ cups all-purpose flour
1 cup Dutch-processed unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ cups stout beer
1 tablespoon vanilla extract
1 tablespoon instant espresso powder
1 ½ cups white sugar
1 cup butter
2 large eggs
½ cup mayonnaise
1 (4 ounce) bar dark chocolate, chopped

CHOCOLATE MYSTERY CUPCAKES

We love this cupcake recipe, my sister got the recipe from her mother-in-law. Frosting is optional, but the filling is sweet enough. We don't use frosting. Made for every birthday in our family, mostly to give out to friends and neighbors. I have used yellow cake mix, but doesn't give the desired look.

Provided by julie schmidt @julie53590

Categories     Cakes

Number Of Ingredients 5



Chocolate mystery cupcakes image

Steps:

  • Make cupcakes as directed on package. Fill cupcakes half full. Mix remaining ingredients. Drop 1 Tablespoon in each cupcake. Bake as directed on package.
  • I use paper liners in my cupcake pans, since I usually give them as gifts. You really don't have to, but does keep the moisture in the cupcake.

1 box(es) chocolate cake mix
8 ounce(s) softened cream cheese
1 large egg
1/3 cup(s) white sugar
6 ounce(s) chocolate chips, mini

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