STARLIGHT DOUBLE-DELIGHT CAKE
This cake won the $25,000 first prize in the Pillsbury BAKE-OFF contest in 1951, for the most inventive chocolate cake!
Provided by Sharon123
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350F.
- Grease and flour two 9-inch round cake pans.
- In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth.
- Add powdered sugar alternately with hot water, beating until smooth.
- Blend in chocolate.
- In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well.
- Beat in eggs 1 at a time, beating well after each addition.
- Add flour, baking soda, salt and milk; beat until smooth.
- Pour batter evenly into greased and floured pans.
- Bake at 350F.
- for 30 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes; remove from pans.
- Cool completely.
- To assemble cake, place 1 layer, top side down, on serving plate; spread with about 1/4 of frosting.
- Top with second layer, top side up.
- Spread sides and top of cake with remaining frosting.
- Yield: 12 servings High Altitude: Above 35000 feet: Increase flour to 2 1/2 cups and use 1 1/2 cups of frosting mixture in cake.
- Bake as directed above.
DOUBLE-CHOCOLATE CAKE
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
- Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
- Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
- For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.
Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g
DOUBLE CHOCOLATE CAKE
It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!
Provided by Food Network
Categories dessert
Time 12h40m
Yield Serves 12 (makes one 9-inch round layer cake)
Number Of Ingredients 16
Steps:
- Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
- Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
- Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
- In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
- Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
- Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.
Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams
CHOCOLATE SANDWICH DELIGHT
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
Provided by Kardea Brown
Categories dessert
Time 4h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
FAMILY CHOCOLATE CAKE
This is our family's favourite chocolate cake. It is a moist cake that keeps well. Ice/frost with your favourite chocolate icing or frosting.
Provided by Jen T
Categories Dessert
Time 55m
Yield 1 9
Number Of Ingredients 10
Steps:
- Melt butter and golden syrup together.
- Warm milk and dissolve the baking soda in it.
- Sift together the flour, baking powder and cocoa into large bowl of mixer.
- Stir through the sugar.
- Add eggs, butter mixture and milk mixture.
- Beat on medium speed until combined.
- Lastly add vinegar and beat well for 2 minutes.
- Pour into a 9" tin which has been greased and bottom lined with baking paper.
- Bake at 350F for 45 minutes or until cake springs back after touching with finger.
- Cool in tin for 10 minutes before turning onto a rack to cool completely.
- Ice/frost with your favourite chocolate icing/frosting.
DOUBLE DELIGHTS
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 15 dozen.
Number Of Ingredients 22
Steps:
- For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE
Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.
Provided by Jessie Sheehan
Time 3m
Yield Yield: 1 mug cake
Number Of Ingredients 11
Steps:
- Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
- Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
- Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.
PINEAPPLE DELIGHT CAKE
From our family friend Sylvia Morris. Tastes even better the second day. I am totally without willpower when confronted with this cake!
Provided by Sudie
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cake mix, oil, oranges and eggs together.
- Bake at 325 degrees for about 30 minutes.
- Cool completely.
- Make frosting: Drain a little of the juice off the pineapple and reserve.
- Put the pineapple in a large bowl.
- Sprinkle pudding on top.
- Fold in Cool Whip.
- If this seems stiff, add some of reserved juice.
- Frost cake, and refrigerate until ready to serve.
DOUBLE CHOCOLATE BUNDT CAKES
Chocolate lovers will delight in this moist rich cake that's easy to prepare using handy mixes and canned frosting. "I only make this dessert if I'm taking it somewhere," reports Nancy Baker of Boonville, Missouri. "I don't want it sitting in my kitchen, where I might be tempted to eat it all!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.
Nutrition Facts : Calories 463 calories, Fat 26g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 375mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
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