Chocolate Cake To Die For Food

TO DIE FOR CHOCOLATE CAKE

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.

KELLIE'S TO-DIE-FOR CHOCOLATE CAKE

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!

CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
• Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
• Beat until well blended. The batter will be thick.
• Stir in chocolate chips.
• Pour the batter into the greased bundt pan.
• Bake at 350 degrees for 55 to 60 minutes.
• Allow the cake to cool for 10 minutes before removing it from the pan.
• Invert the cake onto a wire rack and cool completely.
• In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
• Stir until the chocolate chips are melted and the texture is smooth.
• Stir in vanilla extract.
• Pour the glaze over the top of the cake letting it drizzle down the sides.
• Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
• Transfer the cake to a cake plate or serving platter.

CHOCOLATE-CHOCOLATE CAKE TO DIE FOR

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

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.