EASY CHOCOLATE BUNDT CAKE
I received this delicious recipe from my husband's aunt several years ago after devouring this cake at a family dinner (I even had the leftovers for breakfast the next morning!). It is super-easy to make and is one of the best chocolate cakes I've ever had. This cake tastes even better the next day and freezes extremely well. I usually use a little of the chocolate cakemix instead of white flour to flour the pan so that you don't see any white specks on the cake. It's so rich that I usually don't use frosting. I usually use Duncan Hines fudge cakemix and Jello pudding mix. Makes a great presentation at potlucks and dinner parties. The best thing is that this cake doesn't taste at all like it came from a mix. Enjoy!
Provided by dahlia
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cakemix with eggs& oil in large bowl.
- Add pudding mix, water, vanilla and beat well.
- Add chocolate or mint chips and stir to incorporate.
- Pour mixture into greased and floured 10" Bundt pan.
- Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
- Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
- When cool, frost with chocolate frosting or dust with powdered sugar, if desired.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ZUCCHINI CAKE
Chocolate Zucchini Cake - an incredibly moist chocolate cake topped with a cloud of chocolate cream cheese frosting. No one will ever guess the secret ingredient is green!
Provided by Kelly
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Spray a 9 by 13-inch baking pan with nonstick cooking spray.
Nutrition Facts : Calories 505 kcal, ServingSize 1 serving
DOUBLE CHOCOLATE CAKE WITH CREAMY FROSTING
A one-two punch of VOSKOS® Nonfat Vanilla Greek Yogurt--in the cake and in the frosting--adds richness and a hint of vanilla to this elegant layer cake. Make this cake mix fix-up for a birthday or an everyday celebration.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 9x1 1/2-inch cake pans. Combine cake mix, VOSKOS® Nonfat Vanilla Greek Yogurt, water, vegetable oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed until smooth. Scrape sides of bowl; fold in grated chocolate.
- Divide batter between prepared pans. Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans; cool cakes on wire racks. Fill and frost layers with Creamy Frosting (see below).
- Creamy Frosting: Combine butter, VOSKOS® Nonfat Vanilla Greek Yogurt, and vanilla in large mixing bowl. Beat with an electric mixer for 30 seconds. (Mixture will appear curdled.) Gradually beat in powdered sugar until frosting is spreadable.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 50.6 g, Cholesterol 58 mg, Fat 18.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 81.1 mg, Sugar 46.6 g
NO BAKE CHOCOLATE ECLAIR CAKE
Steps:
- In a large bowl, mix the milk, pudding mix, and whipped topping together until fully combined. Set aside
- In the bottom of a 13x9 inch baking pan, arrange a single layer of graham cracker squares (you can break the squares into smaller pieces to get into the corners of the pan)
- Spread half of the pudding mixture over top of the graham crackers
- Top with another layer of graham crackers
- Spread the remainder of the pudding mixture overtop
- Top with one final layer of graham crackers
- Spread the prepared frosting overtop of the entire cake, and use an offset spatula to spread it right into the corners (chill the cake for 30-minutes prior to help making spreading easier)
- Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before serving
EASY 'NO BEAT' CHOCOLATE CAKE WITH FROSTING
This is the quickest, easiest cake I have ever made that always comes out moist and perfect! I got it from a friend and have had many requests to pass it on to other friends and family.
Provided by BestBel
Categories Dessert
Time 1h10m
Yield 1 large cake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to moderate temp (180C).
- Grease large square baking tin.
- Into a large bowl sift flour and cocoa, then mix in sugar.
- Place on top of dry ingredients butter, golden syrup, bi-carb and vanilla.
- Pour over boiling water and mix well until all butter is melted.
- Cook for 45 mins to 1 hour or until cooked ( when skewer comes out clean).
- CHOCOLATE FROSTING.
- Sift icing sugar and cocoa into a bowl.
- Add all other ingredients and mix well.
- Spread on top of cooled cake.
Nutrition Facts : Calories 513.9, Fat 18.2, SaturatedFat 11.3, Cholesterol 45.3, Sodium 256.4, Carbohydrate 86.5, Fiber 2.8, Sugar 50.3, Protein 5.2
EASY MEXICAN CHOCOLATE CAKE
Couldn't be any easier than using a boxed cake mix! Special without all the effort and time and it's great served with berries and a cooling whipped cream! Recipe comes from Mr. Food himself.
Provided by GeeWhiz
Categories Dessert
Time 10m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
- *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
- Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
- Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cake cool for 15 minutes then remove to a wire rack to cool completely.
- In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
Nutrition Facts : Calories 304.6, Fat 14.5, SaturatedFat 2.9, Cholesterol 52.9, Sodium 374.7, Carbohydrate 43.8, Fiber 2.4, Sugar 26.5, Protein 4.8
EASY CHOCOLATE STOUT CAKE WITH RUM FUDGE FROSTING
I'm sure there are better variations on the stout cake theme, but I doubt there's any easier, and it turned out awfully good. If you take nothing else from this recipe, do try the frosting idea. I'm sure it work as well with bourbon or any other sweet alcohol, such as wine or brandy. * Food.com required sizes on the cake mix and frosting, so I guesstimated, but they were your standard Betty Crocker/ Pillsbury type cake mix and frosting containers.
Provided by giani23
Categories Dessert
Time 1h
Yield 1 cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it.
- Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting.
- Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!
Nutrition Facts : Calories 4089.8, Fat 146.4, SaturatedFat 33, Cholesterol 372, Sodium 3814.8, Carbohydrate 584.4, Fiber 7.2, Sugar 445.9, Protein 38.4
CHOCOLATE FROSTING
this is what makes all cupcakes scrummy , double this recipe for a 20cm cake
Provided by lovelessons
Time 10m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Beat the icing sugar , butter and cocoa power together in a free standing electric mixer with a paddle attachment (or use a hald held electric whisk)on medium-slow speed until the mixture comes together and is well mixed .
- Turn the mixerdown to slow speed. Add the milk to the butter mixture a couple of teaspoons at a time . Once all the milk has been incorporated , turn the mixer up to high speed. Continue beating until the frosting is light and fluffy , about 5 minutes . The longer the frosting is beaten, the fluffier and the lighter it becomes.
THE BEST EASY CHOCOLATE CAKE EVER
I have made this cake for years...Got the recipe from an elderly church lady.. This is a no fail favorite..
Provided by BJW6198
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and lightly grease/flour a 13 x 9" cake pan.
- Mix cake according to box instuctions and bake as directed.
- As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
- When cool, spread with cool whip and refrigerate until ready to serve.
- This is a great recipe!
- Jean.
Nutrition Facts : Calories 216.8, Fat 10.4, SaturatedFat 5.5, Cholesterol 33.4, Sodium 234.7, Carbohydrate 30.1, Fiber 1, Sugar 19.8, Protein 2.6
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