A Different Chocolate Cake Food
A DIFFERENT CHOCOLATE CAKE
Make and share this A Different Chocolate Cake recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the yeast in 1 Tbs of the milk and let stand for 5-10 minutes.
- Into a large mixing bowl sift 1/2 cup of the flour, 1/4 cup of the sugar and the salt.
- Stir in the remaining milk,add the yeast mixture and mix well.
- Cover with a damp cloth and set aside in a warm place for about 45 minutes.
- Cream together the butter, vanilla and remaining sugar and add this to the dough mixture.
- Blend in the eggs.
- Sift in the remaining flour and mix until smooth, adding flour if necessary to ensure a smooth, pliable mixture.
- In the top of a double boiler melt the chocolate and then stir in the coffee.
- On a lightly floured board spread the dough and coat with the chocolate mixture.
- Roll the dough over until a multi-layered roll has been formed.
- Place the roll in a well-greased baking pan, cover with a damp cloth and let rise in a warm place until the volume is doubled.
- Brush the top with the melted butter and bake in a medium 365° oven for 40 minutes.
Nutrition Facts : Calories 380.2, Fat 12.5, SaturatedFat 7.1, Cholesterol 98.8, Sodium 199.8, Carbohydrate 57.8, Fiber 1.5, Sugar 17, Protein 8.5
A DIFFERENT CHOCOLATE ECLAIR CAKE (DESSERT)
Most Eclair Cakes or Desserts use Graham Crackers. I find that by using Club Crackers, the desert actually tastes more like a true Chocolate Eclair. I find its not as sweet using the Club Crackers also. If you don't want to make the frosting, use a ready made chocolate fudge frosting. Just heat for a few seconds so its pourable. Cook time is chill time. To make it lighter, you can use sugar free pudding, low fat milk, low fat Club crackers, and sugar free Cool Whip.
Provided by Briteyz
Categories Dessert
Time 3h45m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
- Mix pudding and milk, then fold in cool whip.
- Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
- Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
- Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
- You will have Club crackers left.
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