Box Of Chocolate Cake Food

THE BEST RICH AND MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Grease a 9 x 13 inch pan.
• Mix all ingredients except chocolate chips at medium speed for 2 minutes.
• Gently fold in chips.
• I always use a 9 x 13 pan, by 2 - 9 inch round pans can also be used. Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.

BOX OF CHOCOLATE CAKE

Steps:

• Spray a 12-by-2-inch heart-shaped cake pan with nonstick spray. Use the pan to trace a heart onto a piece of parchment. Cut out the heart and line the bottom of the pan with it.
• Prepare one of the cake mixes according to the package instructions. Pour the cake batter into the prepared cake pan and bake according to the package instructions for a 9-by-13-inch pan or until a toothpick inserted in the center comes out clean. Let cool, then remove from the pan.
• Line two 12-cup (or one 24-cup) mini cupcake tins with brown or black mini cupcake liners. Prepare the second cake mix according to the package instruction. Add about 1 tablespoon of batter to each cupcake liner. Bake until a cake tester inserted in the center comes out clean, 5 to 8 minutes. Let cool, then remove the cupcakes from the tins. Use any leftover batter to make more cupcakes.
• Melt the white chocolate in a double boiler. Set aside.
• Using a serrated knife, slice off the domed top of the heart cake to create a flat even surface. You want the final height of the cake to be about 1 inch. Save any cake scraps to make cake pops. Place a 16-inch round cake board on top of the cake and flip upside down so the parchment paper is on top. Carefully remove the parchment paper and discard. Cut some strips of parchment paper and slide them under the cake a little bit to cover the cake board; this will help keep the cake board clean when you frost the cakes. Set the cake aside.
• Carefully dip the top of 16 mini cupcakes into the Chocolate Ganache to cover each cupcake to the paper liner. Carefully dip the tops of the remaining 8 mini cupcakes into the melted white chocolate. Let set for about 5 minutes.
• For the 16 ganache-coated cupcakes: Top 3 with 3 chocolate-covered espresso beans and 3 with white chocolate shavings; drizzle 3 with melted white chocolate; dip 4 in the cocoa powder and top 3 with red heart sprinkles. For the 8 white chocolate-topped cupcakes: Top 4 with pink heart sprinkles and 4 with a pinch of chopped pistachios. Feel free to mix it up and do any combination of these decorations.
• Frost the entire cake with the red frosting. Remove the parchment paper strips and discard. Cut the icing sheet into 1 1/2-inch-wide strips to go around the heart cake; the strips should come up about 1/2 inch above the surface of the cake. You will need 4 strips to make it around the entire heart cake; the fourth strip will need to be shorter, so cut it to fit cleanly between the end of the first and third strips. Carefully press the icing strips around the cake to form the rim of the box. Arrange the cupcake "candies" inside the box on top of the cake.
• In a small pot, bring the cream to a simmer.
• Put the chocolate chips in a small bowl. Pour over the hot cream and let stand for 2 minutes. Wish until blended and smooth. Whisk in the corn syrup. Let stand before using until the consistency is similar to pancake batter.

EXTREME CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

COME-HOME-TO-MAMA CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.