Chocolate Ring Cake Food

GLAZED ITALIAN CHOCOLATE RING CAKE

Steps:

• Put the chocolate in a heatproof bowl. Heat the cream over medium heat until it forms little bubbles around the edge of the pan. Pour the cream over the chocolate and let it sit for 5 minutes, then add the butter and sugar and stir until completely smooth. Set aside to cool.
• Preheat oven to 350 (175 C) degrees with rack placed in the center.
• Oil a 9-inch savarin mold or plain tube pan with oil or cooking spray.
• Sift the flour, cornstarch, salt and cocoa powder through a fine strainer set over a mixing bowl.
• Whip the egg whites in a large bowl (by hand or with an electric mixer with the whip attachment) until they form soft peaks.
• In another mixing bowl, whisk the egg yolks, sugar, yogurt and vanilla until smooth and airy. Slowly add the oil while mixing to incorporate. Add the flour mixture to the egg mixture and combine with a wooden spoon or spatula until the flour is no longer visible. Add the egg whites and fold gently until incorporated.
• Pour the batter into the pan (it will almost reach the top) and place in the oven. Bake 30-35 minutes, until the edges of the cake begin to pull away from the sides and a toothpick inserted in the middle comes out clean. The cake will crack along the middle - that's what you want.
• Cool in the pan 10 minutes, then gently invert onto a cooling rack. Cool completely.
• Put the cake cracked side up on a large plate or serving platter. Pour the glaze over the cake. Dump the berries in the middle of the cake, then slice and serve.

EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE

Steps:

• Preheat oven to 400 degrees.
• On a cookie sheet grease and flour a circle
• approx 7 inches.
• In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
• Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
• Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
• Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
• For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
• Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
• For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.

CHOCOLATE CHERRY CAKE

Steps:

• Prepare cake layers according to pkg directions.
• In small bowl, combine pudding mix, topping mixes, and milk.
• Beat with electric mixer at medium speed until stiff, about 2-3 minutes.
• Place one cake layer, flat side down, on serving plate.
• With pudding mixture, make a ring about 1/2 in high and 1 in wide on top of cake layer.
• Place half of cherry pie filling in center of cake.
• Place second cake on top, flat side down.
• Repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake.
• Frost sides of cake with pudding mixture.
• Refrigerate until serving.

RING-OF-COCONUT FUDGE CAKE

Steps:

• Heat oven to 350°F.
• Generously grease and lightly flour a 12-cup Bundet pan.
• In medium bowl, combine all filling ingredients; blend well and set aside.
• In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
• Add remaining cake ingredients except nuts.
• Beat 3 minutes ate medium speed, scraping bowl occasionally.
• Stir in nuts.
• Pour 1/2 of the batter into greased and floured pan.
• Carefully spoon filling over batter, forming a ring.
• Top with remaining batter.
• Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
• Cool upright in pan for 15 minutes; remove from pan.
• Cool completely on wire rack.
• For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
• Spoon over cake, allowing some to run down sides.
• Store uneaten cake in refrigerator.

CHOCOLATE MACAROON RING CAKE

Steps:

• Preheat oven to 350.
• For macaroon, whip eggs whites and extract until frothy in a small mixer bowl.
• Gradually add sugar and beat at hgih speed until peaks are slightly rounded.
• Mix in coconut and flour.
• For cake, combine cake mix, oil, water, yolks and egg in large mixing bowl.
• Mix 2 minutes at medium speed.
• Spread half of mix in greased and floured 10 inch tube pan.
• spoon macarooon in a ring on top of batter.
• Carefully cover with remaining batter.
• Bake at 350 for 55-65 minutes or until toothpick is clean.
• Cool in pan 25 minutes and invert on serving plate.
• Blend remaining ingredients together for glaze until desired consistency.
• Spoon over cooled cake.