1 cup Coca-Cola 1/2 cup oil 1 stick Margarine 3 Tbsp. cocoa 2 C. sugar 2 C. flour 1/2 tsp. salt 2 eggs 1/2 cup buttermilk 1 tsp. baking soda 1 tsp. vanilla Preparation Instructions: In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well, Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes. Frosting: 1/4 lb. Margarine 3 Tbsp. cocoa 6 Tbsp. cream or milk 1 tsp. vanilla 1/2 to 1-cup pecans chopped 1-lb. confectioners sugar In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and spread on hot. Cool and cut. 
Hersheys Fudgey Mocha Brownie Cake Ingredients: 1-1/4 cups (2-1/2 sticks) butter or margarine 3/4 cup HERSHEY'S Dutch Processed Cocoa 4 eggs 1/4 teaspoon salt 1 teaspoon vanilla extract 2 cups sugar 1 cup all-purpose flour 1 cup finely chopped pecans CREAMY COFFEE FILLING (recipe follows) Chocolate curls (optional) Directions: 1. Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper. 2. Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. 3. Beat eggs until foamy in large bowl; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans. 4. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. 5. Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate at least 1 hour before serving. Cover; refrigerate leftover cake. 10 to 12 servings. CREAMY COFFEE FILLING: In medium bowl, stir 1-1/2 cups cold whipping cream, 1/3 cup packed light brown sugar and 2 teaspoons powdered instant coffee; beat until stiff. About 3 cups filling.
WALDORF ASTORIA RED VELVET CAKE II 1/2 c Shortening 1 1/2 c Sugar 2 Egg 2 oz Red food coloring 2 tb Cocoa -- heaping 1 c Buttermilk 2 1/4 c Cake flour 1 t Salt 1 t Vanilla 1 t Baking soda 1 t Vinegar -----FROSTING----- 3 tb Flour 1 c Milk 1 c Sugar 1 t Vanilla 1 c Butter (MUST be butter!!) Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar (foams!!!), and blend in. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350 F. for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. COOL IT COMPLETELY!! Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
Chocolate Pound Cake 6 ounces Nestle Chocolate Chips 1 Duncan Hines Yellow Cake Mix 1 small Instant Chocolate Pudding 3/4 cup Oil 8 ounces Sour Cream 4 Eggs 1 teaspoon Vanilla Mix all together until smooth. Fold in bag of chocolate chips. Bake in floured and greased tube pan, at 300F for 1 hour and 15 minutes.
Chocolate Pound Cake II 1/2 Pound Butter or margarine 1/2 Cup Vegetable shortening 3 Cups Sugar 5 Eggs 3 Cups Sifted flour -- plain 1/2 Cup Cocoa -- Hershey's pref. 1/2 Teaspoon Salt 1/2 Teaspoon Baking powder 1 1/4 cups Milk 1 teaspoon Vanilla 1/2 cup Cocoa 1 package Powdered sugar 1/3 cup Milk -- hot 1/4 pound Butter 1 teaspoon Vanilla Cream butter, shortening and sugar by hand until creamy. Beat on medium speed with electric mixer until creamy. Add 1 egg at a time and beat well after each addition. Mix all dry ingredients together and add alternately with milk, beginning and ending with flour. Add vanilla and use low speed to mix well, scraping down sides with a rubber spatula. Prepare a large tubed pan - grease and line bottom with waxed paper. Bake at 325 deg. for 1 hour and 25 to 30 minutes. After cake is cool, top with the icing. For Icing: Sift together powdered sugar and 1/2 c. cocoa. Beat 1 stick butter until creamy. Add small amount of sugar mixture, beating on low speed. Add hot milk and remainder of sugar. Beat well and scrape sides of bowl with rubber spatula. Add vanilla; beat well and spread on cooled cake.
Chocolate Sponge Cake 1/4 cup Cocoa 1 1/2 cups Sugar 3/4 cup Cake meal 9 Egg yolks 3/4 cup Potato starch 3/4 cup Orange juice 9 Egg whites 1/4 cup Water Preheat oven to 350F. Sift together first three ingredients and set aside. In large metal bowl, beat egg whites until foamy. Gradually add sugar and beat until mixture is of meringue like consistency. Using a rubber spatula, fold in yolks, one at a time, blending thoroughly. Combine orange juice and wate. Add to egg mixture alternately wit h sifted dry ingredients. Pour into ungreased angel cake pan and bake for 60-70 minutes until done. Top should appear dry. Invert and cool. Tester's note* Cake must be completey done or it will split apart when inverted...
Easy White Chocolate Cake 1 package White cake mix w/ pudding 4 Egg whites 1 1/4 cups Water 1 cup White chocolate -- melted Mix first 3 ingredients as usual. Measure chocolate and then melt. Add to cake batter. Then follow directions on cake box as usual. This is great with raspberry filling.
German White Chocolate Cake 2 1/2 cups Cake flour 1 teaspoon Baking soda 1/2 pound Unsalted butter 1 1/2 cups Sugar 4 large Eggs -- separated 4 ounces White chocolate -- melted in c boiling water and -- cooled 1 teaspoon Vanilla extract 1 cup Buttermilk 1 cup Shredded unsweetened coconut 1 cup Chopped pecans Frosting 1 cup Evaporated milk 1 cup Sugar 1/4 pound Unsalted butter 3 large Egg yolks 1 teaspoon Vanilla extract 1 cup Chopped pecans 1 cup Shredded unsweetened coconut CAKE: 1. Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess. 2. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans. 3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. 4. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. FOR THE FROSTING: 5. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. 6. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining.
CHERRY CHOCOLATE CAKE 2 cups Flour 3/4 cup Sugar 3/4 cup Vegetable oil 2 Eggs 2 teaspoons Vanilla 1 1/4 teaspoons Baking soda 1 teaspoon Cinnamon 1/2 teaspoon Salt 21 ounces Can cherry pie filling 6 ounces Chocolate chips 1 cup Chopped nuts Confectioners sugar Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in pie filling, chocolate chips and nuts, if desired. Pour into greased and floured tube pan. Bake at 350 degrees for 1 to 1 1/2 hours. Cool 10 minutes in pan. Sprinkle with confectioners sugar.
CHOCOLATE BUNDT CAKE 1 package Deep chocolate cake mix 4 ounces Pk instant chocolate pudding 1/2 pint Sour cream 1/2 cup Oil 1/2 cup Warm water 4 each Eggs 1 package (12 oz.) Chocolate chips Powdered sugar to sprinkle Mix all ingredients, except powdered sugar, until well blended. Pour into well greased bundt pan. Bake at 350 degrees for 50-60 minutes. Cool in pan for 10 minutes, then turn out on serving plate. When thoroughly cooled, sprinkle with powered sugar.
Chocolate Heath Cake 1 package Chocolate cake mix 14 ounces Sweetened condensed milk 6 ounces Heath Bits 'O Brickle 4 Heath Candy bars (freeze) 8 ounces Cool Whip Bake cake as directed on box. As soon as cake comes out of the oven, punch holes in the top of the cake with a straw. Spread condensed milk on top. Sprinkle package of brickle chips on top of cake. Cool cake. Spread cool whip on top. Mash frozen Heath Bars (use a hammer) and spread on top of cake. Keep refrigerated.
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