Chocolate Potluck Cake Food

EASY CHOCOLATE BUNDT CAKE

Steps:

• Mix cakemix with eggs& oil in large bowl.
• Add pudding mix, water, vanilla and beat well.
• Add chocolate or mint chips and stir to incorporate.
• Pour mixture into greased and floured 10" Bundt pan.
• Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
• Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
• When cool, frost with chocolate frosting or dust with powdered sugar, if desired.

BEST CHOCOLATE CAKE RECIPE (9X13 RECIPE)

Steps:

• Preheat oven to 350º F. Prepare one 9x13 baking dish by spraying with baking spray or buttering and lightly flouring.
• For the cake:
• Whisk together add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large mixing bowl.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully stir the boiling water into the cake batter and pour into the prepared 9x13 dish.
• Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
• Remove from the oven and allow to cool completely.

POTLUCK CHOCOLATE CAKE

Steps:

• In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth. Cool to room temperature. In a bowl, combine flour, sugar and salt. Add cocoa mixture; beat on low speed just until combined. Add sour cream, eggs and baking soda; blend until smooth. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For frosting, in a bowl, cream butter. Combine the confectioners' sugar and cocoa; gradually add to butter. Beat in the vanilla and enough milk to achieve spreading consistency. Frost the cake. Sprinkle with nuts. Refrigerate until serving.

POTLUCK CAKE

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9 by 13 inch pan. Mix together dry cake mix, dry pudding mix, eggs, and milk. Blend well. pour into prepared pan. Sprinkle brown sugar and chocolate chips on top. Bake for 30-35 minutes or until cake tests done with a toothpick. Serve warm, as is, or with Cool Whip.

THE BEST CHOCOLATE CAKE RECIPE {EVER}

Steps:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

CHOCOLATE DUMP CAKE

Steps:

• Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan.
• Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter.
• Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix.
• Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork, gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.
• Bake the cake at 350 degrees F for about 35-40 minutes or until top looks "set" (still soft and jiggly, but not runny and not hard), being careful to not overbake. Serve with your favorite toppings.

EASY DOUBLE CHOCOLATE CHEESE CAKE

Steps:

• Set aside 1 cup of cake mix.
• Mix remaining cake mix with oil and 1 egg. Mixture will be crumbly. Press mixture into bottom of a greased 9 X 13" pan.
• Blend softened cream cheese and sugar together. Add 3 eggs and the reserved cup of cake mix. Beat with electric mixer until smooth.
• Slowly add milk and vanilla, blending at low speed. Mixture will be thin.
• Pour mixture over crust and bake at 300­° for 55 to 65 minutes or until center is firm.
• Cool at room temperature.
• Cover with Cool Whip and chill at least 1 hour before serving.

CHOCOLATE POTLUCK CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13x9-inch baking pan with nonstick spray.
• Place cake mix, yogurt, water, oil, and eggs in a mixing bowl.
• Using an electric mixer, blend on low speed for 1 minute.
• Scrape the sides of the bowl, and mix on medium speed for 2 minutes more.
• Pour the batter into the baking pan and spread evenly with a spatula.
• Stir together the pecans, brown sugar, and chocolate chips.
• Sprinkle this mixture over the top of the cake, and bake for 30-35 minutes, or until it springs back when lightly pressed with your finger.
• Remove the cake from the oven and cool for 20 minutes on a wire rack.
• Serve slightly warm.

POTLUCK BUTTERMILK CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. If using a disposable pan, you can skip this step.
• In a saucepan, melt the butter. Add the cocoa powder and stir until smooth, then stir in the water. Remove from heat and set aside.
• Mix together flour, sugar, salt and baking soda. Sift if necessary.
• In a mixing bowl or in a 2 cup glass measure, whisk together eggs, buttermilk and vanilla.
• Add cocoa mixture and buttermilk mixture to dry ingredients and stir until everything is well mixed, then beat 30 strokes with a big spoon or a heavy duty scraper.
• Pour into the pan and bake for about 30 minutes or until cake springs back when touched.
• Let the cake cool while you make the icing.
• To make the icing, melt butter in a saucepan set over low heat. Add the cocoa and whisk until smooth, then add the buttermilk and vanilla and whisk until smooth.
• Put the confectioners' sugar and salt (if using) in a food processor.
• With motor running, pour cocoa mixture through feed tube and process only until smooth.
• Pour this mixture over the cooled cake. Let cool down slightly, then put the whole cake in the refrigerator to help set the icing.
• Once the cake is chilled and set, you can take it out and store it covered at room temperature.

CHOCOLATE CHIP OATMEAL CAKE

Steps:

• Preheat oven to 350*.
• Pour boiling water over rolled oats and let stand 20 minutes.
• Beat butter until creamy. Gradually add sugars beating until fluffy. Blend in vanilla and eggs.
• Add softened oatmeal and mix well. Set aside.
• In medium bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Add dry ingredients to creamy mixture.
• Stir in 1 cup dark chocolate chips and 1/4 cup toffee bits.
• Pour batter in 9"x13" greased pan.
• Sprinkle remaining chocolate chips. toffee bits and pecans on top of cake.
• Bake for 45 minutes.
• Tip: Good dessert for a picnic or a potluck meal.

CHOCOLATE COCONUT CREAM CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees.
• Grease and flour a 9x13" cake pan.
• In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute.
• Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven.
• Remove the pan from the oven and cool, in the pan, on a wire rack.
• Prepare the frosting:.
• Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside.
• Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated.
• Add the milk, vanilla, and 3 ½ cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to ½ cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy.
• Spread frosting on cooled cake.
• Sprinkle the coconut on top.

POTLUCK CHOCOLATE CAKE

Steps:

• In a saucepan, bring butter, water and cocoa to a boil; whisk until smooth. Cool to room temperature. In a mixing bowl, combine flour, sugar and salt. Add cocoa mixture; beat on low speed just until combined. Add sour cream, eggs and baking soda; blend until smooth. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, cream butter. Combine the confectioners' sugar and cocoa; gradually add to butter. Beat in the vanilla and enough milk to achieve spreading consistency. Frost the cake. Sprinkle with nuts. Refrigerate until serving.