Chocolate Cake Lovers

We "figgered" you chocolate lovers would enjoy yer own page.So--here you are.Enjoy.I've heard of turnin' handsprings over somethin' but this cat is too much.
 
 

Makes 6 1/2 cup cakes

 6 oz. dark chocolate, chopped
 1 oz. unsweetened baking chocolate
 1/2 c. butter
 2 eggs
 2 egg yolks
 1/3 c. sugar
 1/2 c. plus 3 tbs. flour
 whipped cream for garnish

Pre-heat oven to 350°F.Butter 6 1/2 cup souffle or custard cups.

Melt butter and chocolate in a heavy saucepan over medium heat, stirring constantly. Cool to lukewarm.

Whisk eggs, yolks and sugar in top of a double boiler set over simmering water (do not allow bottom pot to touch water). Whisk for 2-3 minutes or just until warm to the touch. Remove top of double boiler. Using an electric mixer, beat egg mixture until very thick and pale yellow (about five minutes)
Fold chocolate mixture into egg mixture. Sift flour over batter and fold flour into batter until well mixed. Divide batter between the prepared dishes. Bake for about fifteen minutes. Edges of cake should be set, but a cake tester should come out with wet batter attached to it. Serve immediately with whipped cream.

NOTE: You can prepare batter up to two days ahead of time, cover the individual batter filled souffle or custard cups with plastic wrap and bake
them just before serving. Simply add 4-5 minutes to the baking time for the cold batter.

By Cheri Sicard:
These rich individual cakes are best served warm,right out of the oven. They have a soft, rich,chocolatey center that's hard to resist. The batter
can be made a day or even two ahead of time and popped in the oven a few minutes before you're ready to serve dessert.

Hershey's Fudge Cake
 

1/2 c. cocoa
1/2 c. boiling water
2/3 c. Crisco
1-3/4 c. sugar
1 tsp. vanilla
2 eggs (at room temperature)
2-1/4 c flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 c buttermilk
 
 

Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

In small bowl, mix cocoa and boiling water until smooth; set aside.

In large bowl, beat shortening, sugar and vanilla until light and fluffy, about 5 minutes. Add eggs and beat well. Stir together flour, baking powder, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture; beat well.

Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely before frosting.

2 c. flour
2 c. sugar
1/2 tsp. salt
1/2 c. margarine
1 c. water
1/2 c. vegetable shortening
3 tsp.  cocoa  ( heaping )
2  eggs ( beaten )
1 tsp. baking soda
1/2 c. buttermilk
1 tsp. vanilla
2 tsp. peanut butter
 

Place in large mixing bowl: Flour, Sugar, and Salt.  (Combine Mixture)

Place in saucepan: Margarine, Water, Shortening, and Cocoa.  Bring to
boil and pour over flour mixture.  Mix Well.

Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla.  Mix
Well add this mixture to hot mixture.  Mix Well.

Bake in greased and floured 9 x 13 inch pan at 350ºF for 15-20 min.

While cake is HOT spread very thin layer of Peanut Butter on it.  (You
may not use all of the Peanut Butter!)

Icing:

1/2 c. margarine
3 tsp. cocoa ( heaping )
16 oz  1 box powdered sugar
1 tsp.  vanilla
1/2 c. chopped nuts ( optional )
6 tsp. milk

Melt margarine and cocoa in saucepan, but DO NOT BOIL, Mix Well.  Take off heat and add powdered sugar, vanilla, nuts, and milk ( add just enough milk to make the icing thin enough to spread).  Mix Well.

 ICE CAKE WHILE HOT.

8 oz.  butter or margarine
2 c. sugar
4 eggs, separated
2 2/3 c. sifted cake flour
2 tsp.  baking powder
1/2 tsp. salt
1 c. milk
2 tsp. vanilla
5 oz.  german sweet chocolate bars 

Cream butter and sugar together. Add yolks one at a time, beating well after each addition. Add sifted dry ingredients, alternating with  milk and vanilla. Add in thirds, beating until smooth after each addition. Grate chocolate coarsely, reserving 1/3 cup for the topping.

Beat whites until stiff and fold into batter, add remaining chocolate to batter and mix. Pour in a greased and floured 9x13 pan. Sprinkle the top with the 1/3 cup of grated chocolate. Bake in a preheated 350º F oven for 40 minutes.

Source: "The Yankee Kitchen" 

Texas Sheet Cake

2 c. flour
2 c. sugar
1 tsp. cinnamon
2 sticks oleo
4 tbs. cocoa
1 c. water
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
1 tsp. soda

I usually just add 1 Tbsp. of white vinegar to  milk to make buttermilk, but if you choose to do this, I think I would add the soda in with the dry ingredients instead of to the buttermilk.

Sift together cinnamon, sugar and flour.  Set aside. Bring to a boil the margarine, cocoa and water.  Pour boiled mixture over dry mixture.  Mix well, add,eggs, vanilla and buttermilk that has the soda added to it.  Mix well.  Do not use mixer.  Bake in 13 X 9 sheet pan at 350º for 30 minutes or a jelly roll pan for 20 minutes.

Frosting
6 tbs. milk
1 stick oleo
3 or 4 tbs. cocoa
1 box powdered sugar

Boil one minute.  Add powdered sugar, Pour over hot cake.
Sprinkle with nuts.

Pat

butter and flour for pan
1 c. butter
1/2 c. lard
3 c. sugar
5   eggs
3 c. sifted flour
1/2 c. sifted cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
2 tbs. grated chocolate
1 tsp. vanilla 

   Whipped cream (optional)
    Shaved chocolate (optional)

Preheat oven to 325ºF. Butter and flour a tube pan. In a large mixing bowl, cream the butter, lard, and sugar together until they are light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, cocoa, baking powder, and salt.

Add these dry ingredients alternately with the milk to the egg mixture, stirring after each addition until well blended. Add the grated chocolate. Stir in the vanilla. Turn the batter into the prepared pan. Bake at 325ºF for 1 1/2 hours. Turn out onto a wire rack to cool. Fill the center with whipped cream and sprinkle with shaved chocolate, if desired.

Mississippi Mud Cake

To make the cake: Preheat the oven to 350º and butter a 9-by-13-inch pan.  Cut out a piece of wax paper to fit the bottom of the pan.  Butter it.

With an electric mixer, beat the sugar and butter together until light and
fluffy.  Add the eggs, one at a time, beating after each addition.  Add the
flour, cocoa, salt, vanilla, and nuts, and beat again.  Turn the batter
into the pan and bake for 25-30 minutes.  Remove from the oven and cool on a rack.
When cool, remove the pan and peel off the wax paper.

To make the icing: Sift the sugar and cocoa together.  Beat in the melted
butter, vanilla, pecans and milk.  When smooth spread the icing over the
cake.

P.S.  I never have bothered with the wax paper.  I just bake it in the pan
and put the frosting on top.

P.P.S.  I usually add an extra 1/8 cup of cocoa to both the batter and the
frosting.

Marbled Chocolate-Banana Cake

Yield: 10 Servings
 

 1/2 tsp. salt
1 1/2 c. sugar
1/2 c.  vegetable oil
2 eggs
1 tsp. vanilla
3/4 c. water
1/3 c.  very rice banana; mashed-about 1 medium
1/4 c.  unsweetened cocoa

Chocolate Glaze
      2 tbs. butter or margarine
      2 tbs. unsweetened cocoa
      2 tbs. water
      1 c.  confectioners' sugar
    1/2 tsp. vanilla

  Grease an 8-inch springform tube pan.  Preheat oven to 350º F.

GLAZE: Melt butter in small saucepan over low heat.  Add cocoa and water, stirring constantly until mixture thickens; do not boil.
Remove from heat; cool slightly.  Blend in the sugar and vanilla.
Spoon over cake.

Marbled Cherry Brownies

Cherry Cream Filling (recipe follows)

2 c. sugar
1 c. butter
2 c  plus 2 tbs. flour; divided
1 1/4 tsp. baking soda
1/2 c.  butter or margarine, melted
1/3 c.  cocoa
2  eggs
1 c. sugar
1 tsp.  vanilla extract
1/2 c.  all-purpose flour
1/2 tsp.  baking powder
1/4 tsp.  salt

Prepare Cherry Cream Filling; set aside.
Heat oven to 350ºF. Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly. Beat eggs in medium bowl until foamy. Gradually add sugar and vanilla, beating until well blended. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended.

Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool; cut into squares. Cover; refrigerate leftover brownies. Bring to room temperature to serve. About 16 brownies

Cherry Cream Filling

3 oz. cream cheese, softened,
1/4 c. sugar
1  egg
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/3 c.  chopped maraschino cherries, well drained
1 to 2 drops  red food color (optional)

Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended. Add egg, vanilla and almond extract; beat well. (Mixture will be thin.) Stir in cherries and food color, if desired.
 

Southern Living 1989 Annual recipes

1 c.  butter, softened
2 c.  sugar
1 c. firmly packed brown sugar
6   eggs, separated
2 1/2 c.  all-purpose flour
1/2 c. cocoa
1 c. sour cream
1/4 tsp. baking soda
1 tsp.  vanilla extract

Cream butter; gradually add sugars, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.

Sift flour and cocoa together. Combine sour cream and baking soda. Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325ºfor 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Serve with whipped cream dusted with cocoa powder and fresh raspberries.

Recipe Courtesy of David Rosengarten

TASTE SHOW #TS4668
This is a new one on me,but David is an excellent chef with lots of really usable recipes so I'll take his word.Haven't tried it,yet.

Devil's Food Cake Made With Beets

Preheat oven to 350º F. Butter and flour two 9 by 2inch cake
pans.
Melt chocolate in double boiler and set aside to cool. Drain beets and
puree in a blender or food processor; you should have 1 cup. Sift together
flour, cocoa, baking soda and salt.

In a bowl with an electric mixer beat butter, sugars, eggs and vanilla until light and fluffy, about 5 minutes. Beat in chocolate. With mixer on low alternately beat in flour mixture (in fourths) and buttermilk mixed
with vinegar (in thirds), beginning and ending with flour. Beat until incorporated. Add pureed beets and mix on medium until blended. Divide thebatter between the pans. Bake for 30 to 35 minutes, or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed. Cool cakes in pans on wire racks for 10 minutes and
invert onto racks to cool completely.

Make frosting: In a bowl set over a large saucepan of simmering water beat sugar, cream of tartar, salt, egg whites and water with mixer for 5 to 7 minutes, or until mixture holds stiff peaks. Remove bowl from pan and beat icing for 3 minutes more. Beat in vanilla.

To assemble cake: On serving plate spread one cake layer with a third of frosting and top with second layer. Spread remaining frosting over top and sides.

Yield: 9-inch Layer Cake, 8 to 10 servings

Note:
The reddish brown color which results because of the combination of baking soda and  the (acid) chocolate.( baking cocoa )
Source: Piece of Cake by Susan Purdy.
 

Recipe By     : www.hersheys.com
Serving Size  : 8

2 c. sugar
1 3/4  c. all-purpose flour
3/4  c.  cocoa or Dutch processed cocoa
1 1/2  tsp. baking powder
1 1/2  tsp. baking soda
1 tsp. salt
2  eggs
1 c. milk
1/2  c.  vegetable oil
2 tsp. vanilla extract
1  c. boiling water 

* One Bowl Buttercream Frosting -- * recipe below

Heat oven to 350º. Grease and flour two 9-inch round pans or one 13  x 9 x 2-inch baking pan. In large bowl, stir together sugar, flour, cocoa, baking powder, baking  soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed of  electric mixer for 2 minutes. Stir in boiling water. {Batter will be thin}.Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular  pan, or until a toothpick inserted in center comes out clean. Cool 10  minutes; remove from pans to wire racks. {Cake may beleft in rectangular  pan.}  Cool completely. Frost with "One Bowl Buttercream
Frosting".

One Bowl Butter Cream Frosting

6 tbs. butter or margarine, softened
2 2/3 c. powdered sugar
1/2 c. cocoa
1/3 c. milk
1 tsp. vanilla extract

In medium bowl, beat butter. Add powdered sugar and cocoa, alternately with milk, beating to spreading consistency. {Additional milk may be needed}  Stir in vanilla. Makes about 2 cups.

Caramel-Fudge Chocolate Cake

Recipe By     : Taste of Home's Quick Cooking Magazine* May/June
Serving Size  : 12

1  package {18 1/4 oz.}  chocolate cake mix
1  c. miniature semisweet chocolate chips -- divided
1  jar  {12 1/4 oz.}  caramel ice cream topping -- warmed
1  jar  {11 3/4 oz.}  hot fudge ice cream topping -- warmed
1  carton   { 8 oz.}  frozen whipped topping -- thawed
1/2  c.  English toffee bits or almond brickle bits

Prepare cake batter according to package directions. Stir in 3/4 cup
chocolate chips. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at
350 ° for 35 to 40 minutes or until a toothpick inserted near the center
comes out clean. Immediately poke holes in the cake with a meat fork or
skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack.
Frost with whipped topping. Sprinkle with toffee bits and remaining
chocolate chips. Store in the refrigerator.

16 Servings

3 extra-ripe, peeled medium Dole bananas
1 1/2 c. sugar
1/2 c. margarine, softened
3 eggs
3 tbs. Amaretto liqueur, or 1/2 to 1 tsp. almond extract
1 tsp. vanilla extract
1 1/3 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. Dole chopped almonds, toasted, ground 

Banana Chocolate Glaze:

1 pureed, extra-ripe small Dole banana
1 ounce (1 square) melted semisweet chocolate
 

Mash bananas (1 1/2 cups). Beat sugar and margarine until light and fluffy.
Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in
almonds.
Add to beaten mixture alternately with bananas. Beat well. Turn batter into greased 10-inch Bundt pan. Bake in 350º  F. oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down sides of cake.

Glaze: With a wire whip, beat pureed banana into melted chocolate.

I got this from one of my old Illinois State Fair Cookbooks. This was the
1994 Grand Champion winner by a Denise Turnbull. In Illinois the Grand
Champion winner means the best of the entire cooking/baking competition.
It's quite a good recipe as you might guess. I really like the frosting.

Cake

2-1/4 c. cake flour
1/2 c. unsweetened cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
1/2 c. shortening
1-3/4 c. sugar
1 tsp. vanilla extract
3 large eggs, separated
1-1/3 c. cold water

Sift cake flour and measure.Sift together the flour, cocoa powder, baking soda and salt.In a large mixing bowl, beat the shortening until fluffy.

Add 1 c. of the sugar and vanilla. Beat until light & fluffy.Add egg yolks, one at a time, beating one minute after each addition. Add dry ingredients and water alternately, mixing after each addition until just combined, in a small bowl, beat egg whites until soft peaks form.

Gradually add remainng sugar, beating until stiff peaks form. Gently fold egg whites into batter just until completely mixed.Pour batter evenly into 2 greased and floured 9" round cake tins.Bake in a preheated 350º oven for 30 minutes.Cool in pans for 10 minutes then turn out onto cooling racks.
Cool completely.

Dark Chocolate Frosting

1-2/3 c. powdered sugar
3/4 c. unsweetened cocoa powder
6 tbs. butter, softened
4-5 tbs. milk
1 tsp. vanilla extract
1 tbs .light corn syrup.

In a small bowl, combine powdered sugar and cocoa powder.Cream buter and 1/2 c. cocoa misture in small mixer bowl.Add remaining cocoa mixture, milk,vanilla and corn syrup.Beat to spreading consistency.Spread frosting
between cake layers.Spread frosting on entire cake.Garnish as desired.

Chocolate Wet Cake

2 c. flour
2 c. sugar
1 1/2 c. margarine
4 tbs. cocoa
1 c. water
1/2 c. sour milk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 eggs 

Combine flour and sugar. In a saucepan, put margarine, cocoa, and water.

Bring this to a boil. Combine with the flour and sugar mix. Add sour milk*, baking soda, cinnamon, vanilla, and eggs. Mix well. Pour into a 9" by 13" pan. Bake at 375º for 25 minutes or until done.
Frost as desired.

*(Add 1/2 tablespoon vinegar to 1/2 cup fresh milk to sour it)
 

                        -----Cake-----
1/3 c.  unsweetened cocoa
1 tsp.   baking powder
3/4 c.  egg substitute
1 c.  brown sugar
1/3 c.  water
1 tsp.  vanilla
1 tsp.  instant coffee dissolved in-1 ts water

                        -----filling-----

15  oz.  skim milk ricotta cheese
1 1/2  tbs.  vanilla
3 1/2  tbs.  sugar
2 c . raspberries
1  tsp.  all fruit raspberry spread

For CAKE roll:  Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or
wax paper.Spray with vegetable oil cooking spray. In a medium bowl,
sift together flour, cocoa and baking powder.Set aside.In a large
bowl beat the egg substitute until thick; gradually beat in brown
sugar.Blend in water, vanilla and coffee. Gradually add flour and
beat batter until smooth. Pour batter into pan, spreading to cover.
Bake 15 minutes or until tester inserted into center comes clean.
Invert cake onto a towel. Carefully remove foil or wax paper. While
still hot, roll the cake in the towel from the narrow end. Cool on a
wire rack.  Do not remove towel.

For FILLING: Blend the ricotta cheese, vanilla and sugar in a food
processor or blender until creamy.Mix half of cheese mixture with 1
cup of the berries. Mix the remaining half with the raspberry all-fruit spread.

TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and
remove the towel. Spread the cheese/whole berrie mixture over cake.
Then roll the cake. Frost the cake with the cheese/fruit spread
mixture ans decorate with remaining berries.

3/4  c.  Flour
24 Plain chocolate wafer Cookies (half of a 9 ounce Box)
Nonfat cooking spray
2 (8 ozs.) packages fat-free cream cheese
1 c. sugar
1 c. cocoa
1 tsp. pure vanilla extract
3 tbs. sugar-free seedless black raspberry preserves
1/2 c. fat free egg substitutes
1 (16 oz.) container fat-free sour cream
1/4 tsp. salt

For Fruit Topping:
1 (10 oz.) box sweetened frozen raspberries, thawed
2 tbs. cornstarch 

In a food processor or blender, grind the plain chocolate wafers into fine
crumbs. Generously coat a 8.1/2 inch or 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly. Set aside. Preheat oven to 350ºF. With an electric mixer,beat the fat-free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid.

You may have to beat the mixture for several minutes to reach this consistency.

Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300º. Bake for one hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cool completely.

Refrigerate overnight before serving. To make the raspberry sauce, puree the raspberries in a food processor or blender. Strain the pulp through a tea strainer, pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve one tablespoon of sauce on top of each slice of cheesecake.
Cake can also be frozen for two to three weeks before serving. To serve,thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing.
Makes 10 servings
Calories   254   Fat   3.7 g   Chol   11.3 mg   Sodium   405 mg
Fiber....1.5 g.

This very moist, smooth cake combines the typical flavor of pumpkin pie
with chocolate.

1/2 pound (2 sticks) unsalted butter
2 c.s sugar
1 pound pumpkin puree, canned or  homemade
1 tbs. vanilla extract
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
3/4 c. Dutch-processed cocoa powder
2 2/3 c. flour
1 1/2 c. pecan or walnut pieces
1 c. golden raisins
Confectioner's sugar (optional) 

Preheat the oven to 350ºF.
Grease and flour a 10-inch bundt pan or tube pan. In a large heavy saucepan over medium heat, melt the butter. Remove from heat and mix in the sugar,pumpkin puree, vanilla, and eggs. Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa. Stir in the flour, just until blended, then the nuts and raisins. Pour and scrape the batter into the pan. Smooth the top. Bake for 45 minutes. Cool in the pan on a rack for 10 minutes. Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.

      Yield: 10 slices

  Preheat oven to 350º F.

  Using solid shortening, grease and flour 12-cup fluted tube pan.  In
  small bowl, beat egg white at high speed until soft peaks form.
  Gradually add sugar; beat until stiff peaks form.  By hand, stir in
  remaining filling ingredients. Set aside.

  In large bowl, combine all cake ingredients.  Blend at low speed
  until moistened.  Beat 3 minutes at medium speed, scraping bowl
  occasionally.  Pour chocolate batter into prepared pan.   Drop
  teaspoonfuls of filling over chocolate batter.  Bake 55-65 minutes
  or until toothpick inserted in center comes out clean.  Cool upright
  in pan 45 minutes; turn onto serving plate.  Cool completely.  Can
  sprinkle with powdered sugar or serve with whipped cream.
 

Basic Glaze
 

2 c. confectioners' sugar
1 tbs. butter
1 tsp. vanilla, rum, or almond extract
2 tbs. milk, plus a little more,-if necessary

In a small bowl, combine sugar and butter. Add extract.Add milkto achieve desired consistency and stir until smooth. For coffee cakes and breads, use a thinner glaze. Use one half the basic recipe.

Orange Glaze:  Use basic recipe, but add 2-4 tablespoons orange juice and 1 teaspoon grated orange peel.

Lemon Glaze:  Use basic recipe, but add 2-4 tablespoons lemon juice and 1 teaspoon grated lemon peel.

Spice Glaze:  Use basic recipe, but add 1/2 teaspoon pumpkin pie spice.

Chocolate Glaze:  Use basic recipe, but add 2 tablespoons cocoa.

Peanut Butter Glaze:  Use basic recipe, but add 3 1/2 tablespoons peanut butter (smooth or chunky).

1 box Devils Food cake mix
1 small box (3 oz.) instant chocolate pudding
2 cups sour cream
5 eggs
1 c. melted butter
1 tsp.almond extract
2 c. semi-sweet chocolate chips

In large bowl, beat first 6 ingredients till well blended (mixture will be
thick). Stir in chocolate. chips. Pour into greased 9 or 10 inch Bundt pan.
Bake at 350º F for 55-60 minutes. (test with a toothpick) Cool in pan 5
minutes, remove and cool on rack completely before serving.
Note: Can be dusted with powdered sugar or topped with a chocolate or
vanilla glaze.

7 oz. chocolate bar, broken into pieces
1/2 c. butter
1 c. boiling water
2 c. flour
1 1/2 cups sugar
1/2 c. cocoa
2 tsp. baking soda
1 tsp. salt
2 eggs
1/2 c. dairy sour cream
1 tsp. vanilla extract

Heat oven to 350º F. Grease and flour 12-cup fluted tube pan. In a small bowl stir together chocolate pieces, butter and water until chocolate is melted. In large mixing bowl, stir together dry ingredients; gradually add chocolate mixture, beating until thoroughly blended. Add the rest of the ingredients and blend well. Beat on medium speed for 1 minute. Pour batter into prepared pan. Bake for 50-55 minutes or until toothpick comes out of center clean. Cool 10 minutes and remove from pan. Cool completely. Drizzle Vanilla Glaze over top of the cake.

Vanilla Glaze

1/4 cup of butter
2 c. powdered sugar
2-3 tbs. hot water
1 tsp. vanilla

Melt  butter. Gradually stir inpowdered sugar, hot water and 1 tsp.
vanilla;beat with a wire whisk until smooth and slightly thick.

Chocolate - Sour Cream Poundcake

1 1/2 c.  butter; softened
3 c. sugar
5  eggs
3 c.  all-purpose flour
1/2 c.  cocoa
1 tsp. baking soda
1/4 tsp. salt
8 oz  carton commercial sour cream
1 c.  boiling water
2 tsp. vanilla extract

Cream butter; gradually add sugar, beating well after each addition.

Combine flour, cocoa, soda, and salt; add to creamed mixture
alternately with sour cream, beginning and ending with flour mixture.
Mix well after each addition.  Add boiling water, and mix well.Stir
in vanilla.

Pour batter into a well-greased and floured 10-ich tube pan.  Bake
at 325º F for 1 hour and 20 minutes or until cake tests done.
Cool cake in pan 10 to 15 minutes; remove from pan, and cool completely. Yield: one 10-inch cake.

Mrs. James R. Lineberger of North Carolina, in October, 1983 "Southern
Living".

Red Velvet Cake

 This cake has been around since I can remember and that is a while let me tell you.

 1 1/2 c. sugar
 2 c. cooking oil
 3  eggs
 1 tsp. vinegar
 1 bottle  red food coloring
 2 1/2 c.  cake flour
 1 tsp. baking soda
 1 tsp. salt
 2 tbs.  Cocoa
 1 c.  buttermilk
 1 tsp. vanilla 

 Cream sugar and oil, add eggs beat well. Add vinegar and food coloring, beat Sift dry ingredients, add alternately with milk. Add vanilla and beat well.  Pour into 3 cake pans.
Bake at 350° for 30 to 35 minutes.

Frosting:
1 stick margarine (room temperature)
1 oz. cream cheese (room temperature)
1 tsp. vanilla
1 box powder sugar
1 c. chopped pecans (or use walnuts)

This is a good old standby "receipt".Of all the cake mixes and recipes,my family still loves a chocolate cake from Hershey's Cocoa.Some things can't be improved upon.

Hershey's Chocolate Syrup Cake

1/4 lb. margarine
1 c.  flour
1 lb. can chocolate syrup
1 c. sugar
1 tsp. baking powder
4  eggs
1 tsp. vanilla
dash of salt
 

Cream butter, sugar.  Add eggs one at a time, beat well after each            addition.  Add chocolate syrup and blend.  Sift together flour, baking powder and salt. Add flour mixture to syrup and blend.  Add vanilla.
Pour into load pans.  Bake for 1 hour at 350 degrees.  If using 8 inch square pan, bake for 35 minutes.

For Chocolate Lovers
 

2 cups flour
1 tbs. baking powder
1/2 tsp. baking soda
2 c. sugar
2 large eggs
1/2 c. butter - softened
1 c. sour cream
1/2 c.  water
2 tsp. vanilla extract
1/2 c. plus 2 tbs. cocoa
12 oz. chocolate chips
powdered sugar 

Sift flour, baking powder, and baking soda twice. Set aside. Beat the sugar and eggs in a large mixing bowl until sugar is dissolved. Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract and beat. Add flour mixture and cocoa and beat slowly, just until flour is absorbed. Do not over beat. Fold in chocolate chips and
pour into buttered Bundt pan. Bake at 350° F for 1 hour. When cool, sift powdered sugar on top.

Old-fashioned Chocolate Layer Cake
 

1 3/4 c. sugar
3/4 c. margarine or butter (1 1/2 sticks), softened
3 large  eggs
1 1/2 tsp.  vanilla extract
2 3/4 c. cake flour (not self rising)
1 1/2 c. milk
3/4 cup  unsweetened cocoa
1 1/2 tsp.  baking soda
1/2 tsp.  salt
White Chocolate Butter Cream Frosting
                                  (Below) 

Preheat oven to 350º F. Grease three 9 inch round cake
pans. Line bottom of cake pans with waxed paper; grease and flour
paper.

 In large bowl, with mixer at medium speed, beat sugar and
 margarine or butter until light and fluffy, about 5 minutes.

 Beat in eggs and vanilla until smooth, about 2 minutes. Reduce speed to low. Add cake flour, milk, cocoa, baking soda, and salt; beat until combined. Increase speed to medium; beat 1 minute,occasionally scraping bowl.

 Pour batter into pans. Bake 20 to 25 minutes until toothpick inserted
 in centers of cake layers comes out clean. Cool layers in pans on wire
 racks 10 minutes. Remove from pans; cool completely.

Prepare White Chocolate Butter Cream Frosting.

 Place 1 cake layer on cake plate; spread with 3/4 cup butter cream.
 Repeat layering, ending with a cake layer. Frost side and top of cake
 with remaining butter cream. Refrigerate cake if not serving right away.

WHITE CHOCOLATE BUTTER CREAM FROSTING: In large bowl,
        with mixer at high speed, beat 1 cup butter (2 sticks), slightly
        softened, 2 1/2 cups confectioners' sugar, 6 ounces white
        chocolate, * melted but still slightly warm, 1/4 cup milk, and 1 1/2
        teaspoons vanilla extract just until mixed. Increase speed to high;
        beat 2 minutes or until light and fluffy.
 

1 c. flour
1/3 c. sugar
1/2 c. cocoa
1 egg
2 tbs. vegetable oil
1 tsp. vanilla
1/2 c. brown sugar
1 1/2 c. cold brewed coffee
 

Combine flour, sugar, cocoa, egg, oil and vanilla in bowl. Stir until just combined. Pour into 9" square pan.

Combine brown sugar and coffee. Pour gently over top of batter in pan.

Bake at 350º for about 25-30 minutes or until set.

1 box chocolate cake mix
1 small box chocolate pudding
1 bag chocolate chips
1 pt. sour cream (or vanilla yogurt)
4 eggs
1/2 c. oil
1/2 c. water

Mix all ingredients and then add chocolate chips. Grease and four pan. Bake at 350 for 50-60 minutes.

Icing:
1 stick butter
3 c. confectioners sugar
1 1/2 tsp. vanilla
2 tbs. milk

Beat together and spread.

Chocolate Eclair Cake

For cake:
Plain Graham crackers
2 (3 3/4 oz) boxes French vanilla pudding, instant
3 cups milk
9 oz. Cool Whip

For topping:
1 c. sugar
1/2 tsp. salt
1/3 c. cocoa
1/4 c. milk
1/4 c. butter
1 tsp. vanilla

Mix and beat milk with pudding for 2 minutes. Fold in Cool Whip. Layer
whole crackers and pudding in a 13x9 inch pan until you have 4 layers, ending with crackers.
Topping: Mix sugar, salt, cocoa and milk; bring to a boil and cook 1
minute.
Remove from heat. Add butter and vanilla. Cool and beat until creamy.
Spread on top of crackers. Refrigerate for 24 hours. (Best to not cover it)

Tunnel Of Fudge Cake
 
 

                         6  eggs
2 c.  powdered sugar
2 1/4  c. all-purpose flour
2 c. walnuts - chopped
3/4 c. unsweetened cocoa

                                   GLAZE
3/4  c. powdered sugar
1/4  c. unsweetened cocoa
2 tbs.  milk

                     RASPBERRY SAUCE
1   pint raspberries
2  tbs.  sugar
1   tsp. lemon juice

 Cake-Preheat oven to 350º.  Butter and flour a tube
pan.  In a large bowl, beat together sugar and butter with a hand mixer
until light and fluffy.  Add eggs one at a time, beating well after each
addition.  Gradually add powdered sugar.  By hand, stir in flour,
walnuts and cocoa.  Pour into prepared pan and bake for 1 hour.  Remove
from oven and cool in pan for 1 hour.  Invert onto serving plate.

Glaze - Whisk together all ingredients and drizzle over the cake.

Raspberry sauce - Place ingredients in blender and puree until smooth.
Strain to remove seeds.  Serve with cake.

From: Jane Shelton

Quick Red Velvet Cake

1  (2 layer size) box yellow cake mix
1/2 c. oil
1 c. low fat buttermilk
2 tbs. unsweetened cocoa powder
5 eggs
2 oz. red food coloring

Make and bake the cake according to package directions, substituting theoil, buttermilk, cocoa, eggs and food coloring listed above for the packageingredients.

Cream Cheese Icing
1 package (8 ounces) softened cream cheese
1/2 box (1/2 lb) plus 2 tablespoons powdered sugar (add a little at a time)
1 teaspoon vanilla
1/4 cup softened butter.

Cream together and spread on cake

Black Magic Cake

2 cups sugar
1 3/4 c. flour
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. strong black coffee
1 c. buttermilk
1/2 c. vegetable oil
1 tsp. vanilla

Heat oven to 350º F. Grease and flour 2 9-inch round pans or 1 -13 by 9-inch pan. Blend dry ingredients. Add rest of ingredients, beat on medium speed for 2 minutes (batter will be thin) Pour batter into prepared pans. Bake at 30-35 minutes for round pans, 35 to 40 minutes for rectangle pan or until they test done. Cool 10 minutes, remove from pans and cool completely. Frost as desired.

Almond Joy Cake

1 box fudge cake mix
1 can evaporated milk
2-1/2 c. white sugar
24 to 25 large marshamallows
14 oz. Flaked coconut
1/2 c .butter or margarine
2 c. semisweet chocolate chips
3 oz. toasted almonds

Mix cake mix and bake  as directed for one 9X13 inch cake.

In a sacuepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar.  Bring mixture to a rapid boil.  Quickly remove from the heat and add marshmallows.  Stir until melted.  Stir in coconut.  Pour mixture over the top of the baked cake.

In a saucepan combine the remaining sugar and the remaining evaporated milk.  Bring to a boil.  Remove from heat and add butter and chocolate chips.  Stir until melted.  Mix in toasted almonds.  Pour mixture over the top of the coconut topped cake.  Chill for at least 2 hours before serving.  Cake tastes best if baked
the day before.

 

 

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