Chocolate Chocolate Chip Dream Cake Food

CHOCOLATE CHOCOLATE CHIP DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Make chocolate pudding according to package directions.
• Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

CHOCOLATE CHIP DREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• melt the margarine in the 9x13 inch baking pan. Sprinkle the graham cracker crumbs over the melted margarine. Pour the sweetened condensed milk evenly over the graham cracker layer. Sprinkle the chocolate chips and chopped cherries over the milk in a random fashion. Then sprinkle the coconut over the top of everything.
• Bake in the preheated oven for 25 to 30 minutes. Cool and cut into squares.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

CHOCOLATE DREAM CREAM DESSERT

Steps:

• In a bowl, cut butter into cake mix until crumbly.
• Add egg and mix well.
• Press cake mixture into a greased 9-in.x13-in.x2-in. baking dish.
• Bake at 350 degrees for 15-18 minutes or until set. Cool completely on a wire rack.
• In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup of the stabilized whipped cream.
• Carefully spread mixture over the cake crust and refrigerate.
• In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened.
• Spread over the cream cheese layer.
• Top with the remaining whipped cream and refrigerate for 2 hours before cutting. Garnish with chocolate curls if desired.

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350.
• Line a 15"x10" pan with wax paper.
• Wisk together cocoa, sugar and boiling water.
• Cool to lukewarm.
• Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
• Spread batter evenly in the pan.
• Bake 20 minutes or till top looks dry.
• Invert onto large rack.
• Remove pan and wax paper and let cool.
• In a medium bowl, dissolve coffee in milk.
• Add whip topping& pudding mixes.
• Beat on low speed till moistened, then high speed till soft peaks form.
• Chill 5 minutes.
• Cut cake crosswise into thirds, cover each with topping, then stack.
• (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.

CHOCOLATE CHIP DREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9x13 inch baking pan.
• Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.
• To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners' sugar. Drizzle over cooled bars before cutting into squares.

CHOCOLATE DREAM CAKE

Steps:

• Cake:.
• Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks.
• Spread Sour Cream Chocolate frosting between layers and on top and sides of cake.
• Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool.
• Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.

CHOCOLATE CHOCOLATE-CHIP CAKE

Steps:

• Preheat oven to 350.
• Grease a 12 cup bundt pan.
• In a large bowl, mix cake and pudding mixes, sour cream, oil, eggs and water.
• Stir in chocolate chips and pour batter into prepared pan.
• Bake for 50 to 55 minutes; tip out onto cooling rack when done.
• Serve plain, sprinkled with confectioner's sugar or drizzled with warm icing.

A CHOCOHOLICS DREAM CAKE

Steps:

• Preheat a 350°F/180°C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
• Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
• Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
• Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
• Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
• Wrap the cake into greaseproof paper and refrigerate for 6 hours.
• For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
• Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
• Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.

GERMAN CHOCOLATE DREAM CAKE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.

CHOCOLATE CHOCOLATE CHIP CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

WHAT (CHOCOLATE) DREAMS ARE MADE OF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
• Mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. Pour batter into prepared baking pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice one cakes in half horizontally and place one half in a 10-inch springform pan. Save remaining 3/4 cake for another use.
• Melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set aside to cool.
• Mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. Allow to cool.
• Beat 3/4 cups heavy whipping cream until foamy in a large bowl. Add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. Spread mousse over cake arranged in springform pan. Refrigerate while preparing next layer.
• Beat egg yolks in a large bowl until yolks are a pale yellow. Beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
• Bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. Pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. Pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. Allow custard to cool, then pour over mousse layer in springform pan. Place cake in freezer while making remaining layer.
• Reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
• Bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. Pour cream mixture into the bowl over chocolate chips. Stir until smooth and chocolate is melted. Allow mixture to cool until chocolate ganache begins to thicken.
• Remover cake from freezer and remove pan collar from the springform pan. Pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. Press reserved 1/2 cup chocolate chips along the side of the cake. Refrigerate until ready to serve.

CHOCOLATE DREAM DESSERT

Steps:

• In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

CHOCOLATE CHOCOLATE CHIP DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Make chocolate pudding according to package directions.
• Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
• Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
• In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.