CHOCOLATE CHIP WALNUT CAKE
A quick and easy cake topped with chocolate chips and walnuts. Perfect for any gathering. Serve with ice cream and drizzle with caramel topping for a rich and delicious dessert!
Provided by Norine Rogers
Categories Desserts & Sweets
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees
- Grease sides and bottom of a 9 x 13 glass baking dish. Flour lightly.
- Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened. (about 30 seconds). Beat at medium speed for 2 minutes or until well blended.
- Pour batter into pans.
- Sprinkle cake top evenly with chocolate chips.
- Sprinkle walnuts over entire cake.
- Bake for 26-31 minutes. Cake is done when toothpick inserted in center comes out clean.
- Cool in pan. Serve when cool. Cover to keep moist.
Nutrition Facts : Calories 286 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 85 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHOCOLATE WALNUT CAKE
Rich chocolate cake with fudgy chocolate frosting and crunchy walnuts. If you're craving chocolate, you need to try this cake!
Provided by Krystle Smith
Categories Dessert
Number Of Ingredients 27
Steps:
- Preheat your oven to 350 degrees F. Spray (3) 9 inch cake pans with Pam baking spray.
- In a medium kettle, combine water and sugar. Bring to a boil, and cook for 1 minute.
- Remove from heat and whisk in the dark chocolate and butter until melted. Add in oil and vanilla.
- Cool slightly and whisk in eggs one at a time. Then stir in cocoa powder, baking powder, baking soda, and salt.
- Gradually stir in flour a little at a time until just combined. Do not over mix.
- Fold in walnuts.
- Evenly divide batter between prepared pans and bake for 30-35 minutes.
- In a large bowl, beat butter until light and fluffy. Stir in vanilla. Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
- In a large bowl combine butter and cream cheese until light and fluffy. Stir in cocoa powder, vanilla, and salt.Add powdered sugar a little at a time, adding heavy cream as needed.
- In a small bowl, combine walnuts and chocolate chips.
- In a small kettle , heat up the heavy whipping cream until steaming. Pour over chocolate chips. Allow to stand for 1 minute before whisking until smooth
- Frost the first cake layer with around 1 cup of frosting.
- Place the second cake layer on top, and repeat.
- Top with the final cake layer.
- Spread chocolate frosting over the top and down the sides of the top layer.
- Coat the bottom of the cake with the walnut/chocolate chip mix
- Drip ganache down the sides of the cake by using a squeeze bottle.
- Pipe dollops of chocolate frosting on top using a star tip.
- Sprinkle with remaining walnut and chocolate chips.
Nutrition Facts : Calories 1366 kcal, Carbohydrate 151 g, Protein 14 g, Fat 83 g, SaturatedFat 39 g, TransFat 1 g, Cholesterol 164 mg, Sodium 971 mg, Fiber 7 g, Sugar 114 g, ServingSize 1 serving
BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
CHOCOLATE WALNUT CAKE
This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.
Provided by Megan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g
WALNUT AND CHOCOLATE CHIP CAKE
Make and share this Walnut and Chocolate Chip Cake recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190degrees celsius.
- Cream butter and first batch of sugar. Add egg yolks in one by one and mix well.
- In another bowl, whisk egg whites till foamy. Gradually add in the rest of the sugar and beat till stiff. Mix this into your butter mix.
- Sift in flour, milk powder and baking powder.
- Fold in nuts and chocolate chips.
- Pour into a greased 8 inch square cake tin and bake for 50-60 mins till cooked.
Nutrition Facts : Calories 659.2, Fat 46.7, SaturatedFat 20.9, Cholesterol 252.3, Sodium 267, Carbohydrate 53.2, Fiber 2.7, Sugar 31.7, Protein 11.9
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
SOUR CREAM CHOCOLATE CHIP NUT LOAF
At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
CHOCOLATE CHIP WALNUT POUND CAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
- In a bowl whisk together flour, salt, and baking soda.
- In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
- Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.
BANANA, WALNUT & CHOCOLATE CHIP LOAF
Paul Hollywood shares his banana bread recipe - this delicious bake is dotted with chocolate and nuts
Provided by Paul Hollywood
Categories Afternoon tea, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin.
- Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve cut into thick slices, either warm or at room temperature. Any uneaten cake will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 578 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BEST CHOCOLATE CHIP WALNUT COOKIES
Make and share this Best Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Honeybeee
Categories Drop Cookies
Time 24m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
- Preheat oven to 375 degrees.
- In mixer bowl combine butter and sugars; beat until fluffy and well blended.
- Beat in egg.
- Add vanilla and mix well.
- Gradually add flour mixture until just blended.
- Stir in chocolate chips and walnuts (if used).
- Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
- Bake until cookies are well browned (12 to 14 minutes).
- Cool on wire racks.
BANANA CAKE WITH CHOCOLATE CHIPS AND WALNUTS
Provided by David Latt
Categories breakfast, brunch, easy, lunch, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round cake pan, then put the pan in the freezer for 30 minutes. (The frozen butter prevents the batter from sticking to the pan.) On a cookie sheet bake the walnuts in a 350 degree oven for 20 minutes, turning every 5 minutes or so; let cool, roughly chop, and set aside.
- In a bowl mash the bananas with a fork, add the baking soda and vanilla. Stir well and set aside. In a mixer use the whisk to cream together the softened butter and both sugars. Add the eggs, mashed bananas, half and half and whisk until blended. Mix in the flour half a cup at a time, being careful not to over-beat. Remove the bowl from the mixer. Use a rubber spatula to blend in the walnuts and chocolate chips. Pour the batter into the buttered cake pan; it will only fill the pan half-way.
- Bake the cake in a 350 oven for 60-70 minutes, turning the pan every 20 minutes so the cake cooks evenly. Test to see if the cake is done by inserting a wooden skewer. If the top is browning too quickly, lightly lay a sheet of aluminum foil over the top. When the skewer comes out clean, take the cake out of the oven and place it on a wire rack for 30 minutes. Remove the cake from the pan, putting it back on the wire rack to finish cooling.
- Just before serving dust the top with powdered sugar and shaved chocolate. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 26 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 592 milligrams, Sugar 38 grams, TransFat 1 gram
WALNUT OVERLOAD, DARK CHOCOLATE & COCONUT CAKE
A four layer, dark cocoa, walnuts & coconut cake with the smoothest chocolate cream cheese icing you've ever tasted. ------ My wife made this recipe by combining my Italian Cream Cake recipe with the chocolate cake recipe off the back of the Hershey's Special Dark Cocoa can. In addition to cocoa, she added butter and Cool Whip to the frosting... resulting in a uniquely creamy icing. The resulting combo is the best chocolate cake I've ever had. ------ With all the walnuts and coconut, best to use a serrated edge knife to cut it.
Provided by Ron Mauldin
Categories Dessert
Time 1h25m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 22
Steps:
- Cake Directions:.
- Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
- Combine flour, cocoa, baking powder and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts.
- Add 1 cup boiling water ( stir).
- Then Stiffly beat egg whites in separate bowl and immediately fold into cake batter.
- Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
- Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
- Cream Cheese Icing Directions:.
- Beat cream cheese until smooth.
- In separate bowl, combine sugar, very soft butter and vanilla,cocoa, whole milk ; mix well. Add whipping topping mix well.
- Add to cream cheese and beat until smooth. ( If icing is too soft, add a bit more cocoa and sugar powder. If icing is too hard, add more whipped topping. Be careful when adding whipped topping. ).
- Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
- Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy.
Nutrition Facts : Calories 745, Fat 46.7, SaturatedFat 19, Cholesterol 97.1, Sodium 231.1, Carbohydrate 77.1, Fiber 3.6, Sugar 62.6, Protein 9.7
ONE-BOWL BANANA CHOCOLATE CHIP WALNUT CAKE
"The best cake I've ever had" according to my 8-y-o. No fat either (well...except for optional chocolate chips!).
Provided by roos4136
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mash bananas; push to side, leaving a space along bowl's side.
- Beat eggs along empty side of bowl, then combine with bananas.
- Stir in sugar, applesauce, vanilla and salt.
- Shake lightly and evenly across surface of batter, the flour and soda; mix just enough to incorporate.
- Stir in chocolate chips and walnuts. Go easy on chocolate chips because they can overwhelm the cake.
- Pour into greased and floured 7"x11" pyrex glass baking dish (or muffin tins, bundt rounds, etc).
- Bake 40 minutes at 350-degrees (less for muffins, etc.).
- Frosting is unnecessary but cream cheese (8 oz) & butter (4 Tb) with any flavoring (any syrup, orange concentrate) is yummy.
Nutrition Facts : Calories 104.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 17.6, Sodium 109, Carbohydrate 18.3, Fiber 1.7, Sugar 9.8, Protein 2.2
CHOCOLATE CHIP BANANA WALNUT MUFFINS- USING CAKE MIX
These are easy muffins to make using a cake mix. Smells so good when you take them out of the oven. Use olive oil, the kind for baking.
Provided by Cookie 3
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix bananas, oil and eggs in a separate bowl with a whisk, then add to cake mix, combine with a rubber spatula.
- Stir in nuts and walnuts.
- Makes 12 large muffins. Sprinkle with coconut on each, it will toast when baking -- and bake for 20 to 25 minutes at 400 degrees°F.
Nutrition Facts : Calories 390, Fat 20.7, SaturatedFat 4.8, Cholesterol 47.4, Sodium 308.3, Carbohydrate 49.2, Fiber 2.5, Sugar 28.9, Protein 5.4
CHOCOLATE BANANA CHOCOLATE CHIP BUNDT CAKE
After first trying this years ago my 2nd son declared -who needs banana bread?! - and this became our favorite choice for doing away with overripe bananas. The recipe originally had an optional chocolate glaze, I've always skipped it and just added a light dusting of confectionary sugar. This is a pretty sturdy cake which makes it great for picnics, potlucks and lunch bags - the same son recently took 1/2 a cake with him for the drive back to S.CA! An extra note - seeing some of the comments - this is not a tall cake it only rises a littel more than half way up the pan. Ovens are different - go with a shorter cooking time and check to see if needs more.
Provided by momaphet
Categories Dessert
Time 1h10m
Yield 14-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
- Mix together dry ingredients, set aside.
- Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
- Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
- Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
- Cool slightly then remove from pan.
- Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
- Note:.
- I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.
Nutrition Facts : Calories 243, Fat 11.4, SaturatedFat 6.8, Cholesterol 44, Sodium 187.1, Carbohydrate 36, Fiber 2.3, Sugar 23.2, Protein 3.4
ITALIAN CHOCOLATE WALNUT CAKE (FLOURLESS)
This is an extremely rich cake which is easy to prepare. The inside is soft and rather creamy. While it is great the first day, we think the flavor improves the second (if you still have any left!). Cooking time does not include cooling time in the oven.
Provided by FlemishMinx
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180°C.
- Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well.
- Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water).
- Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside.
- In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened.
- Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder.
- Coarsely chop the remaining walnuts.
- Stir the ground walnuts and walnut pieces into the egg mixture.
- Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so).
- Pour the mixture into the prepared pan.
- Bake 40 minutes or until the top of the cake is dry.
- Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY.
- When the cake is cooled, remove from the oven.
- Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.
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