Cocoa Coconut Snackin Cake Food

THE BEST CHOCOLATE SNACK CAKE

Steps:

• Set oven to 350 degrees F.
• Set oven to second-lowest rack.
• Grease an 8 x 8-inch square baking pan.
• In a bowl mix together the first 6 dry ingredients.
• In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
• Transfer/spread into prepared baking pan.
• Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
• Bake 30-35 minutes or until cake tests done.

COCONUT-PECAN SNACK CAKE

Steps:

• Preheat oven to 350.
• Lightly grease and flour 1 13x9 sheet cake pan.
• Add boxed cake mix to large mixing bowl, make a well in the center.
• Add eggs, oil and water to the well.
• Mix on low speed 30 seconds, then medium speed for 1 minute.
• Add entire contents of tub of frosting to the batter.
• Mix frosting into batter on medium speed for 1 additional minute.
• Pour batter evenly into prepared pan.
• Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
• Cool in and serve from pan.

COCOA ALMOND COCO CAKE

Steps:

• Cake - . Heat oven to 350 degrees . Butter and flour three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.
• In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at time, beating well after each addition. Beat in almondand vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.
• Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.
• Chocolate Ganache - Heat cream in a small pot on medium-high heat just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cover and cool to room temperature.
• Filling - Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended, about 1 minute. Increase speed to medium-high and beat for another 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.
• To assemble: Place one cake on a stand (if slightly rounded, trim off a bit to make it flat). Spread 1/2 the filling on the cake. Repeat with second cake and remaining filling. Top with the third cake (do not trim). Ice cake evenly with chocolate ganache. Garnish with coconut and almonds.

CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2-inches.
• Mix in remaining ingredients.
• Bake 35-40 minutes or until wooden toothpick poked in center comes out clean.
• Sprinkle with powdered sugar, if desired, or use icing of your choice, when cake cools.