1/2 lb. pitted dates,coarsely chopped (1 1/2c.) 1 c. boiling water 1/2 c. shortening 1 c. sugar 1 tsp. vanilla 1 egg 1 1/2c. flour 1 tsp. salt 2 Tbsp. cocoa 1/2 c. walnuts 1/2 c. choc. chips Combine dates with water; cool to room temperature. Cream shortening and sugar till light. Add vanilla and egg; beat well. Sift flour,soda,salt, and cocoa together; add to creamed mixture alternately with date mixture, beating well after each addition. Turn into greased and lightly floured 9 x 13 pan. Sprinkle with 1/2 c. chopped walnuts and 1/2 c. chocolate chips. Bake at 350 degrees for about 25-30 minutes. Serve with dollop of whipped cream. 
Chocolate Chiffon Cake 4 1-ounce squares unsweetened chocolate,melted 1/4 c. sugar 2 1/4 c. sifted cake flour 1 1/12 c. sugar 3 tsp. baking powder 1 tsp. salt 1/2 c. salad oil 7 egg yolks 3/4 c. cold water 1 tsp. vanilla 1/2 tsp. cream of tarter 7 egg whites Thoroughly blend melted chocolate, 1/2c. boiling water and 1/2c. sugar; cool. Sift together flour, 1 1/2 c. sugar, baking power and salt into a bowl. Make well in center of dry ingredients. Add in order: salad oil, egg yolks,water, and vanilla. Beat until satin smooth. Stir chocolate mixture into batter. In large mixing bowl, combine cream of tarter and egg whites; beat till very still peaks form. Pour chocolate batter in thin stream over entire surface of eggwhites; fold in gently. Bake in an ungreased 10-inch tube pan in 325 degree oven for one hour and 5 minutes. Invert pan; cool.
Chocolate Jelly Roll 4 egg yolks 1/3 c. sugar 1/2 tsp. vanilla 4 egg whites 1/2 c. sugar 2/3 c. sifted cake flour 1 tsp. baking powder 1/4 tsp. salt 1/4 c. cocoa Beat egg yolks until thing and lemon-colored. Gradually beat in 1/3 c. sugar; add vanilla. Beat egg whites till soft peaks form; gradually add 1/2 c. sugar and beat till stiff peaks form. Fold yolks into whites. Sift together flour, cocoa,baking powder, and salt; fold into egg mixture. Spread batter evenly in greased and lightly floured jelly roll pan (15 1/2 x 10 1/2 x 1). Bake at 375 degrees for about 10-12 minutes or until done. Immediately loosen sides and turn out on a towel sprinkled with powdered sugar. Starting at narrow end, roll cake and towel together; cool on a rack. Unroll and spread with 1 cup whipping cream that has been whipped; roll back up. Frost with chocolate gloss: Chocolate Gloss: 1/2 c. sugar 1 1/2 Tbsp. cornstarch 1 1-ounce square unsweetened chocolate dash salt 1 1/2 Tbsp. butter 1/2 tsp. vanilla Combine sugar and cornstarch; add chocolate,salt, and 1/2 c. water. Cook and stir till thickened and bubbly and chocolate has melted. Remove from heat; add butter and vanilla. While hot frost rolled cake.
Chocolate Marble Cake 1/2 c. butter 1 c. sugar 1 tsp. vanilla 3 eggs 2 c. sifted cake flour 2 1/2 tsp. baking powder 1/4 tsp. salt 2/3 c. milk 1 1-ounce square unsweetened chocolate,melted and cooled 2 Tbsp. hot water 1/8 tsp. red food coloring 1/4 tsp. baking soda Cream butter and sugar till light. Add vanilla and eggs, one at a time, beating well after each. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk;beating well after each addition. Combine remaining ingredients; stir into a THIRD of the batter. Alternate light and dark batters by spoonfuls in greased and lightly floured 9 x 5 x 3 loaf pan. Zigzag spatula through batter. Bake at 350 degrees for 55-60 minutes. Cool 15 minutes; remove from pan. Cool.
Black Forest Cake Beat 2 egg whites till soft peaks form. Gradually add 1/2 c. sugar,beating till still peaks form. Sift together 1 3/4 c. sifted cake flour, 1 c. sugar, 3/4 tsp. baking soda, and 1 tsp. salt into mixing bowl. Add 1/3 c. salad oil and 1/2 c. milk; beat 1 minute at medium speed on mixer. Scrape bowl often. Add 1/2 c. milk,2 egg yolks, and two 1-ounce suares unsweetened chocolate that has been melted and cooled. Beat 1 minute longer. Gently fold in egg whites. Pour into two greased and lightly floured 9inch round cake pans. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pans. Cool thoroughly. Split each layer in half making 4 thin layers. Set aside. Cherry Filling: Combine 1 lb 4oz. can pitted tart red cherries, drained, 1/2 c. port wine, 1 Tbsp. kirsch, and 3 drops almond extract. Chill 3-4 hours or overnight. Drain Thoroughly. Chocolate Mousse: Combine 3 1-ounce squares of semi-sweet chocolate and 3 Tbsp. kirsch in top of double boiler; stir till chocolate melts and mixture is smooth. Slowly stir into 1 well beaten egg. Whip 1 c. whipping cream and 2 Tbsp. sugar, fold into cooled chocolate. Chill 2 hours. Chocolate Frosting: Cream 6 Tbsp. butter, gradually add about 1/2 lb. powdered sugar, blending well. Beat in 2 Tbsp. light cream and 2 1-ounce squares of unsweetened chocolate that has been melted and cooled, add 1 1/2 tsp. vanilla. Gradually blend in another 1/2 lb. powdered sugar. Add enough light cream to make of spreading consistency. To Assemble: Spread 1/2 c. frosting on the cut side of a cake layer. With remaining frosting, form on ridge 1/2 inch wide and 3/4 inch high around outside edge of same cake layer; make another ridge 2 inches from outside edge.. Chill 30 minutes. Fill spaces with Cherry filling. Spread second cake layer with chocolate mousse and place unfrosted side atop first. Chill 30 minutes.Whip 2 cups whipping cream with 2 Tbsp. sugar and 1 tsp. vanilla. Spread third cake layer with 1 1/2 cups whipped cream and place atop second layer. Top with fourth layer. Reserving 1/4 c. whipped cream, frost sides with remainder. Sift confectioners sugar over top. Garnish with dollops of whipped cream, maraschino cherries and chocolate curls. Chill 2 hours.
Chocolate Angel Cake 3/4 c. sifted cake flour 1/4 c. cocoa 3/4 c. sugar 1 1/2 c. (12) egg whites 1 1/2 tsp. cream of tarter 1/4 tsp. salt 1 1/2 tsp. vanilla 3/4 c. sugar Sift flour, cocoa, and 3/4 c. sugar 2 times. Set aside. Beat egg whites with cream of tarter, salt, and vanilla till stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 c. sugar, 2 Tbsp. at a time, continuing to beat till egg whites hold stiff peaks. Sift about 1/4 of flour mixture over whites;fold in. Repeat, folding in remaining flour by fourths. Bake in an Ungreased 10-inch tube pan at 375 degrees for 35-40 minutes or till done. Invert cake in pan; cool.
Chocolate Chip Cake 1/2 c. shortening 1 c. light corn syrup 2 eggs 2 1/2 c. cake flour 1/2 tsp. salt 2 1/2 tsp. baking powder 1/2 c. milk 1 c. chocolate chips 1 tsp. vanilla 2 tsp. grated orange rind Cream shortening and add syrup. Blend together and add beaten eggs. Beat again. Sift flour; measure and add salt, and baking powder. Sift again. Add sifted dry ingredients alternately with milk and flavoring. Beat thoroughly after each addition. Fold in chocolate chips. Pour into 2 greased 9 inch layer pans. Bake at 350 degrees for 25-30 minutes. Frost with favorite frosting.
Chocolate Nut Loaf 1 c. shortening 1 3/4 c. sugar 4 eggs 2 1/2 c. cake flour 1/2 tsp. salt 1 tsp. baking soda 3 1-ounce squares chocolate 1 c. buttermilk or sour milk 1 c. chopped nuts 1 tsp. vanilla Cream shortening and add sugar gradually. Beat until fluffy. Add well-beaten eggs and beat again. Melt chocolate in double boiler and allow to cool. Sift flour; measue and add salt, and soda, sift again. Add sifted dry in gredients alternately with milk and flavoring. Beat thorougly after each addition. Add melted chocolate and chopped nuts. Blend mixture. Pour into a large greased loaf pan ( 5 x 9 x 4 ). Bake at 350 degrees for 1 hour.
Chocolate Amaretto Cake Cake: 1 box chocolate cake mix 1 small box instant pudding mix 4 eggs 1/2 c. water 1/2 c. Amaretto 1/2 c. cooking oil 1 6-oz. pkg. Nestle Toll House Semi-Sweet Morsels Glaze: 1/4 c. butter 1/2 c. sugar 1/2 c. water 1/4 c. Amaretto Cake: Pre-heat oven to 325 degrees F. Lightly grease or oil a bundt cake pan. Combine all ingedients in a large bowl and beat with an electric mixer until well blended. Pour into cake pan and bake for 1 hour, or until a tester inserted into cake comes out clean. Glaze cake after it’s removed from the pan, but while it’s still warm. Glaze: Combine all ingredients in a saucepan and boil until clear, about 5 minutes. Stir in Amaretto. Pour glaze over cake.
Chocolate Applesauce Cake 2 cups flour 1 1/2 cups sugar 1/2 teaspoon salt 2 tablespoons cocoa 1 1/2 teaspoon baking soda 1 3/4 cup applesauce 2 eggs 1/2 cup oil 1 teaspoon vanilla Topping: 1 small bag semi-sweet chocolate chips 1/2 cup pecan halves 4 tablespoons sugar Mix all ingredients together, except topping ingredients, until well blended. Pour into a 13x9 pan. Top with chips, pecans and sugar. Bake at 350* for 30-35 minutes.
Chocolate Chip Mounds Cake 1 box devils food cake mix 2 eggs 1 3/4 cup milk 3 tbsps. Cocoa 1 sm box choc pudding 1 12oz bag milk chocolate chips Frosting: 1 1/2 lb. powdered sugar 8 oz. cream cheese(softend) 1/2 stick of butter 1 tsp. of vanilla coconut milk Mix cake mix with eggs and milk,add pudding,cocoa and choc.chips.Mix well. Bake at 350 degrees for approx. 30 min. I use 2 cake pans.greased and floured. Let cake cool Frosting: In a bowl, cream together, butter and cream cheese ,add sugar ,mix well, add vanilla and 1 cup coconut,add very little milk ,enough to make a smooth frosting. After you frosting the cake apply coconut to the frosting.Put in refrig. and get good and cold.
Geman Chocolate Upside Down Cake 1 cup of Nuts 1 cup Coconut 1 German Chocolate Cake mix 3 Large Eggs 1/3 cup Cooking Oil 1/2 cup Butter or margarine. 16oz package of Cream cheese 3 1/2 cups Powdered Sugar Oil a 9 x 13 pan. Spread nuts and coconut on bottom of pan. Mix cake mix according to box directions. Pour over the nuts and coconut. Heat in a microwaveable dish the stick of butter and cream cheese util warm. Stir in powdered sugar until creamy. Spoon on top of cake mix evenly. Bake at 350 degrees for 35-40 mins. Cake will be sticky when done.
Saurkraut Cake 1 chocolate fudge moist cake mix (Follow directions on box) 1 sm can or about 1c. of saurkraut (drained and chopped) Make up cake mix according to directions. Add drained chopped kraut to mix. Pour into greased and floured pan and bake according to directions, adding 5-10 minutes to cooking time. Frost with chocolate icing of choice.
Chocolate Chip Fruitcake 3 eggs 1 c. sugar 1 1/2 c. flour 1 1/2 tsp. baking powder 1/4 tsp. salt 2 c. chopped pecans 1 c. chopped dates 1 c. halved candied cherries 2/3 c. semi-sweet choc. chips In a mixing bowl, beat eggs and sugar. Combine flour, baking powder and salt; add to sugar mixture and mix well. Fold in pecans, dates, cherries, and choc. chips. Pour into a greased 9 x 5 x 3 inch loaf pan. Bake at 325 degrees for an hour and 15 minutes to 1 1/2 hours or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 min. and remove from pan to a wire rack to cool completely.
Chocolate Fudge Cake 2 c. flour 2 c. sugar 1 tsp. baking soda 1 tsp. ground cinnamon 1 c. water 1/2 c. butter or margarine 1/2 c. shortening 1/4 c. baking cocoa 2 eggs 1 c. buttermilk 1 tsp. vanilla Icicng: 1/2 c. butter 1/3 c. cocoa 1/3 c. milk 3 1/2c. powdered sugar 1 tsp. vanilla 1 c. chopped pecans In a large mixing bowl, combine flour, sugar, baking soda, and cinnamon; set aside. In a small saucepan, bring water, butter,shortening, and cocoa to a boil. Add to dry ingredients and mix well. In a small mixing bowl, beat eggs, buttermilk and vanilla. Stir into cocoa mixture. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. Meanwhile in a saucepan, combine butter, cocoa and milk; bring to a boil, stirring constantly. Remove from heat, add powdered sugar and vanilla; mix well. Spread over hot cake; sprinkle with pecans. Cool.
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