20 WAYS TO USE CHOCOLATE CAKE MIX
Dessert is so much easier with these chocolate cake mix recipes! From brownies to waffles to donuts, chocolate cake mix makes more than just cake!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chocolate treat in 30 minutes or less!
Nutrition Facts :
QUICK CHOCOLATE CAKE
This is so fast & easy to prepare. Another winner from Robin Miller. I prefer to ice mine, she just dusted with powdered sugar. Either way, this is a moist, delicious cake that is ready so fast...I don't even let it cool first if I am just using powdered sugar.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine dry ingredients in large bowl.
- In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
- Stir the two mixtures together, then add boiling water.
- Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
- Allow to cool if planning to use icing.
TOP SECRET CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
- Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
- Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
- For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
- Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.
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.
QUICK MIX CHOCOLATE CAKE
This cake is so good, no need to use an electric mixer for this it's all mixed by hand in a matter of minutes! This cake is so moist and so chocolaty. If you are a cinnamon lover add in 1 teaspoon. You will love the simplicity, texture and taste of this cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 1 (13x9-inch) cake
Number Of Ingredients 15
Steps:
- Set oven to 350°.
- Set oven rack to second-lowest position.
- Butter a 13 x 9-inch baking pan.
- In a large bowl sift together both sugars, flour, cocoa powder, baking soda, salt and cinnamon; set aside.
- In another bowl mix/whisk together the melted butter, buttermilk, oil, water, eggs and vanilla; add to the dry ingredients; mix well to combine until you have a smooth batter (I use a large whisk for mixing).
- Add in chocolate chips and nuts (if using).
- Pour into prepared baking dish.
- Bake for about 25-30 minutes or until cake tests done.
- Cool completely before frosting.
- **NOTE** if using nuts reduce amount of chocolate chips to 1/2 cup.
Nutrition Facts : Calories 5589.7, Fat 269, SaturatedFat 109, Cholesterol 620.9, Sodium 3021.6, Carbohydrate 788.3, Fiber 24.8, Sugar 565.7, Protein 55.2
TOO MUCH CHOCOLATE CAKE
This cake won me First Prize at the county fair last year. It is very chocolaty.
Provided by Denise
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 60.9 g, Cholesterol 78.9 mg, Fat 38.6 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 12.8 g, Sodium 550.4 mg, Sugar 43.5 g
EASY CHOCOLATE CAKE
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
QUICK CAKE MIX
Steps:
- Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
- Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
- Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
- Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
- Scoop out the frozen mix ¿ no need to thaw ¿ and use as individual recipes direct.
QUICK MIX IN THE PAN DOUBLE CHOCOLATE CHIP CAKE
My son loves chocolate so I make a lot of chocolate baking when he comes to visit.This recipe came from a Kraft booklet I got in 1996
Provided by NoraMarie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and the 2 squares of unsweetened chocolate in a 9-inch square pan in 375°F oven for 4 minutes, until melted.
- Add water, sugar, egg, flour, salt, and soda.
- Beat with a fork until smooth, about 2 minutes.
- Stir in half of the chocolate chips.
- Spread in pan.
- Sprinkle with nuts and remaining chips.
- Bake 30 minutes.
- Cool.
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