FOUR-LAYER CHOCOLATE DESSERT
With creamy layers in a big 13x9-in. pan, this simple dessert is tailor-made for a buffet table. I like to add a sprinkling of toasted slivered almonds on top for the finishing touch. -Linda Knoll, Jackson, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.
Nutrition Facts : Calories 450 calories, Fat 31g fat (15g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.
EASY FOUR-LAYER CHOCOLATE DESSERT
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
FOUR-LAYER CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 12 to 15 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
- Whisk together the flour, cocoa, baking soda and salt in a large bowl.
- Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
- Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
- Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
- Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
- Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
- Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake.
CHOCOLATE-STRAWBERRY LAYER CAKE
Combine two favorites, chocolate and strawberry, in this Chocolate-Strawberry Layer Cake. Made with strawberry cake mix, semi-sweet chocolate, COOL WHIP and white chocolate pudding, our Chocolate-Strawberry Layer Cake is a decadent treat the entire family will enjoy.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cover 3 baking sheets with parchment; spray with cooking spray. Beat cake mix, oil, water and eggsin large bowl with mixer until blended. Drop 1 cup batter into 2 mounds on 1 of the prepared baking sheets, using 1/2 cup batter for each mound and placing mounds 8 inches apart.
- Spread each mound of batter into 6-inch round with back of spoon. Repeat with remaining batter on remaining 2 prepared baking sheets.
- Bake 12 min. or until tops spring back when gently pressed in centers. Cool completely. Gently run offset spatula under each cake layer to loosen cake from parchment.
- Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Cool until thickened. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Fold in remaining COOL WHIP. Refrigerate until ready to use.
- Place 1 cake layer on plate; spread with 1/3 of the chocolate mixture. Cover with second cake layer, 1/3 of the pudding mixture and 1/2 cup strawberries.
- Repeat layers twice. Refrigerate 2 hours.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FOUR-LAYER STRAWBERRY CREAM CAKE
Since I first made this cake, everyone at work requests it for special occasions and I have even sold some! Keep refrigerated.
Provided by The Durrett's
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans and line with parchment paper.
- Combine sugar and butter in a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs one at a time. Mix in 1 cup flour. Beat in 1/2 cup milk. Repeat with remaining flour and milk, beating briefly after each addition. Scrape down sides of bowl and mix in vanilla extract.
- Pour batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool cakes in the pans for 10 minutes; invert onto a wire rack to cool completely, about 20 minutes.
- Mix sour cream and sliced strawberries together in a large bowl. Spread evenly between the cooled cake layers.
- Frost top and sides of cake with whipped topping. Decorate top of cake with whole strawberries and mint leaves.
Nutrition Facts : Calories 646.4 calories, Carbohydrate 77.7 g, Cholesterol 121 mg, Fat 35.1 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 23.6 g, Sodium 568.1 mg, Sugar 52.2 g
RICH FOUR LAYER CHOCOLATE CAKE
Super-moist chocolate cake that starts from a mix. Adapted from Hellman's Super-Moist Chocolate Mayo Cake. Recipe from Country Living.
Provided by ShaGun
Categories Dessert
Time 1h
Yield 1 4 layer cake, 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside.
- Cake: Beat devil's food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans.
- Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely.
- Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
- Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.
Nutrition Facts : Calories 565.2, Fat 29.2, SaturatedFat 8.3, Cholesterol 51.5, Sodium 591, Carbohydrate 76.6, Fiber 2.8, Sugar 55.3, Protein 6.1
FOUR LAYER CHOCOLATE DESSERT
Make and share this Four Layer Chocolate Dessert recipe from Food.com.
Provided by jecooks
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
- Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
- Pudding Layer- Mix ingredients, spread over cream cheese layer.
- Cover dessert and put in refrigerator to set.
- Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
Nutrition Facts : Calories 486.7, Fat 29.5, SaturatedFat 16.3, Cholesterol 51.4, Sodium 324.7, Carbohydrate 50.4, Fiber 2, Sugar 31.4, Protein 7.3
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