Died And Gone To Heaven Cheesecake Food
DIED AND GONE TO HEAVEN CHOCOLATE CAKE
Make and share this Died and Gone to Heaven Chocolate Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
- Dust with flour and shake out excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
- Add buttermilk, brown sugar, eggs, oil and vanilla.
- Beat on medium speed for 2 minutes.
- Whisk in coffee until well blended.
- Pour into the prepared pan.
- Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
- Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- Set the cake on a serving plate and drizzle the icing over the top.
DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION
** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.
Provided by Annacia
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
- Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
- Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
- Note.
- Exchanges per Serving: 2 Starches, 2 Fats.
DIED AND GONE TO HEAVEN CHEESECAKE
This is one of the first recipes I ever made and still one of the best. It's asked for every year at holiday time. It is extremely easy!! And extremely rich. Serve small slices and a large glass of milk with it. It's THE BEST!
Provided by Melanie Clark
Categories Cheesecake
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend cream cheese and sugar in bowl.
- And eggs and vanilla; beat well.
- Stir in mini-chips.
- Pour into crust.
- Bake at 450 degrees for`10 minutes without opening door, reduce temp.
- to 250 degrees.
- Continue to bake for 20- 25 minutes (Until set).
- Cool completely.
- Cover, chill thouroughly.
- Spread top w/ chocolate topping.
- Chill several minutes or just until set.
- CHOCOLATE TOPPING: Place mini chips and cream in microwave safe bowl.
- Microwave at high for 20 seconds or just until chocolate is melted and mixture is smooth when stirred.
- Cool slightly.
- Dig in and enjoy.
Nutrition Facts : Calories 689.3, Fat 50.1, SaturatedFat 27.3, Cholesterol 160.5, Sodium 390.1, Carbohydrate 55.3, Fiber 3.2, Sugar 38, Protein 11.1
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