TO DIE FOR CHOCOLATE CAKE
This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.
Provided by wiggleone
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
- Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
- While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.
Nutrition Facts : Calories 604.9, Fat 26, SaturatedFat 11.3, Cholesterol 76.6, Sodium 341.6, Carbohydrate 90.4, Fiber 1.5, Sugar 71.4, Protein 4.7
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
CHOCOLATE-CHOCOLATE CAKE TO DIE FOR
This cake is for only the serious chocolate lovers. It's moist and rich and oh so chocolaty.
Provided by Lori Brown
Categories Cakes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. For the cake; In a large mixing bowl combine the cake mix, pudding mixe,eggs,water,oil and chocolate chips. Mix well; Pour into greased 13x9 pan. Bake for 35-40 minutes; or until a toothpick inserted in center of cake comes out clean. Cool completely for frosting.
- 2. For the frosting; In a large mixing bowl, mix the whipped topping, pudding mix, and half and half. Spread evenly on the cake. Refrigerate until you are ready to serve. Refrigerate any left overs.
TO DIE FOR CHOCOLATE CAKE
Make and share this To Die for Chocolate Cake recipe from Food.com.
Provided by chocolatecup
Categories Dessert
Time 1h10m
Yield 1 Cake, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Oven Temp ~ 350° Baking Time ~ 50 minute.
- Preheat oven.
- Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin.
- Melt chocolate pieces with butter over hot water.
- Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
- Slowly fold in the melted butter and chocolate mix along with the sour cream.
- Bake at suggested temperature until a wooden pick inserted in center comes out clean.
- Cool the cake.
- FROSTING. Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn. Do Not Boil.
- Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
- Frost the cake.
- Put the cake into the fridge for one hour or more to harden the frosting. This cake should be room temperature when served.
Nutrition Facts : Calories 456.6, Fat 28.5, SaturatedFat 17, Cholesterol 118.7, Sodium 150.2, Carbohydrate 47, Fiber 3.4, Sugar 38.3, Protein 5
KELLIE'S TO-DIE-FOR CHOCOLATE CAKE
My sister gave me the recipe to this cake and it is TO DIE FOR! This is the cake that my family always requests for birthdays. It's so easy to make, looks beautiful and no frosting is needed - it's already rich enough! It's best if you DON'T use a "Pudding in the Mix" cake as you are adding the pudding seperately. I use Duncan Hines brand cake mix - it works great with this recipe.
Provided by Overton Fam
Categories Dessert
Time 1h7m
Yield 1 Bundt pan, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 345 degrees. Grease a bundt pan.
- Mix together: oil, water, eggs and sour cream. Beat until well mixed.
- Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
- Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
- Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
- Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
- Once cooled, dust with powdered sugar. Enjoy!
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- For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
- Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
- Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
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