Chocolate Potluck Cake Food

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.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

BEST CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
• Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
• In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

CHOCOLATE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

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.

PERFECT POTLUCK DESSERT

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray.
• Mix together the crushed cookies, melted butter and 1/2 cup of the finely chopped pecans in the prepared baking dish until the ingredients are combined and resemble crumbs. Using your fingers, press the crust to form an even, compact layer. Bake until crisp, 5 to 7 minutes. Set aside to cool.
• Using an electric mixer, beat together the cream cheese, confectioners' sugar and vanilla in a bowl until combined. Fold in half of the whipped topping and place the mixture on top of the cooled crust. Spread evenly.
• Next, beat together the chocolate pudding mix and milk in a second bowl until you have a thick mixture. Pour it over the cream cheese layer and spread evenly. Top with the remaining whipped topping and spread evenly again. Sprinkle with the mini chocolate chips and remaining 1/4 cup finely chopped pecans. Chill for 1 hour before serving.