HOMEMADE CHOCOLATE CAKE
A rich chocolate frosting is the flavorful finishing touch to this moist from-scratch cake that's mixed in one bowl. It always turns out and is quickly gobbled up by friends and family. I'm asked to fix this favorite so often that the recipe card is an absolute mess! -Cindy Miller, Riverside, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 413 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 385mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)
This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)
Provided by taylortwo
Categories Dessert
Time 45m
Yield 1 layered cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease 2 9-inch round cake pans.
- Dust with flour and tap out the excess; set pans aside.
- Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop and scrape down the sides of the bowl.
- On medium low speed, continue to blend for 2-3 minutes more.
- The batter will be very thick and should look well combined.
- Pour batter into prepared pans and smooth it out.
- Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
- Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
- Allow to cool in the pans on a wire rack for 20 minutes.
- Now is the time to start preparing your frosting.
- Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
- When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
Nutrition Facts : Calories 271.2, Fat 16, SaturatedFat 4, Cholesterol 54, Sodium 397.9, Carbohydrate 30.4, Fiber 1, Sugar 17.8, Protein 3.9
HOMEMADE CHOCOLATE CAKE MIX
Say goodbye to store bought boxes of cake mix and hello to your new BFF, HOMEMADE chocolate cake mix! Equivalent to 1 box of cake mix.
Provided by Laurie McNamara
Categories Desserts & Sweet Treats
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt. Whisk to combine.
- Use a pastry cutter to blend in the butter.
- Store in an airtight container and refrigerate until ready to use.
Nutrition Facts : ServingSize 1 g, Calories 2678 kcal, Carbohydrate 532 g, Protein 43 g, Fat 57 g, SaturatedFat 33 g, Cholesterol 120 mg, Sodium 4045 mg, Fiber 23 g, Sugar 301 g, TransFat 2 g, UnsaturatedFat 18 g
MAKE YOUR OWN CHOCOLATE CAKE MIX
This is for when you want to make a recipe calling for chocolate cake mix and you don't have one on hand. Found on Recipelink.com, originally from Make Your Own Groceries.
Provided by pattikay in L.A.
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Mix together flour, cocoa, soda, and salt; stir to blend.
- Mix in sugar.
- Cut the shortening into the dry ingredients until the mixture looks crumbly.
- Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
- Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
- TO USE:
- Pour 1 package of mix into a mixing bowl.
- Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
- Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
- Add 2 eggs; beat 1 minute more.
- Grease and dust with flour your choice of pan(s).
- Spread batter evenly in pans.
- Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
- Cool cakes in their pans for 10 minutes before turning out onto racks.
- CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.
Nutrition Facts : Calories 3431, Fat 146.8, SaturatedFat 44.4, Sodium 3019.8, Carbohydrate 531.5, Fiber 23.4, Sugar 301.5, Protein 32.3
HOMEMADE CHOCOLATE CAKE MIX
If you have 5 minutes, you have time to make this cake mix. Then when you are craving a moist, cocoa-rich chocolate cake, you just have to whisk it with eggs and oil in one bowl, no machinery required. It's as easy as boxed mix, but truly homemade.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 11
Steps:
- For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.
CHOCOLATE CAKE FROM SCRATCH
Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.
Provided by Pat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
- Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
- Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 40 g, Cholesterol 21.7 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 203.2 mg, Sugar 25.9 g
More about "diy chocolate cake mix food"
HOMEMADE CHOCOLATE CAKE MIX - ANNIE'S NOMS
From anniesnoms.com
5/5 (3)Estimated Reading Time 3 minsServings 24Total Time 23 mins
- To make the cake mix: Place the flour, cocoa powder, sugar, baking powder an salt into a large bowl and whisk until well combined. Store in an airtight container, at room temperature for 2 months.
- To make 24 cupcakes/two 8 inch cakes: Place the cake mix into a large bowl and add the eggs, vanilla and oil. Whisk until the mixture starts to come together and then add in the milk. Whisk until well combined and everything is smooth.
- For cupcakes: divide between 24 cupcake liners; placing 2tbsp of mixture into each liner and bake in the oven at 180C/350F for 18-22 minutes until risen and an inserted skewer into the centre comes out clean. Transfer to a wire rack to cool as soon as possible. Once cool, frost with desired icing and add sprinkles if desired.
- For 8 inch cakes: Grease two 8 inch pans and line the base of the pans with grease proof paper. Divide the cake batter evenly between each cake pan and bake at 180C/350F for 23-27 minutes, until risen and an inserted skewer into the centre comes out clean. Leave to cool completely before filling with jam/buttercream and frosting the outside of the cake.
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