Ingredients: 2 cups boiling water 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. 2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. 3. Bake in preheated oven for 25 to 30 minutes. Allow to cool 
Death By Chocolate Ingredients: 1 (18.25 ounce) package German chocolate cake mix 1 (3 ounce) package instant chocolate pudding mix 1 2/3 cups milk 3/4 cup strong brewed coffee 1 (12 ounce) container frozen whipped topping, thawed 6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed Directions: 1. Bake cake, according to package directions, in a 9x13 inch pan. Cool and crumble. Make pudding, according to package directions, with milk. 2. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, spread half the pudding over that, and top with half the whipped topping sprinkled with half the crumbled candy bars. Repeat layers. Refrigerate until serving
German Chocolate Cake Ingredients: 1 1/2 cups cake flour 1 cup white sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter, softened 3/8 cup buttermilk 1 teaspoon vanilla extract 4 (1 ounce) squares German sweet chocolate 2 eggs 3/8 cup buttermilk 2/3 cup flaked coconut 1/2 cup packed brown sugar 2 tablespoons cream 1/4 cup chopped walnuts 1/4 cup butter, softened Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. 2. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together. 3. Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan. 4. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost. 5. To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). minutes). Serve cake warm or cold.
GERMAN CHOCOLATE CAKE II Cream together: 1 cup shortening (some almost identical recipes say butter or margarine) 2 cups sugar 4eggs Mix 1/2 cup boiling water and 4 ounces sweet cooking (or German) chocolate. Set aside. Take 1 cup buttermilk and 1 tsp. soda, add alternately with: 2 1/2 cups sifted flour 3/4 tsp. salt Add chocolate last. Mix well. Bake in 3 9-inch round pans at 350 degrees. ICING Beat 3 whole eggs, add 1 cup sugar and 1 cup Pet Milk. Put in double boiler. Cook until real thick. Add 1 tsp. vanilla, 1/2 stick oleo, and 1 cup coconut, and 1/2 cup fine cut nuts. Spread on cake while cake is hot.
Red Velvet Cake 2 tablespoons unsweetened cocoa powder 2 ounces red food coloring 1 cup buttermilk 1 teaspoon salt 1 teaspoon vanilla extract 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 1/2 cups all-purpose flour, sifted 1 1/2 teaspoons baking soda 1 teaspoon white vinegar 1 cup milk 5 tablespoons all-purpose flour 1 cup white sugar 1 cup butter 1 teaspoon vanilla extract Directions 1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside. 2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter. 3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve. 4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency. Alternative Frosting: 2 packages cream cheese (3 oz. each), softened 6 Tbl. butter, softened 1 tsp. vanilla 2 cups sifted powered sugar Blend all ingredients until smooth.
Jacket Cake Cake : 1 cup unsifted unsweetened cocoa powder 2 cups boiling water 2 3/4 cups sifted all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 cup butter or margarine, softened 2 1/2 cups granulated sugar 4 large eggs 1 1/2 teaspoons vanilla extract Frosting: 1 package (6 oz.) semisweet chocolate pieces 1/2 cup light cream 1 cup butter or margarine 2 1/2 cups unsifted confectioners' sugar Filling: 1 cup heavy cream, chilled 1/4 cup unsifted confectioners' sugar 1 teaspoon vanilla extract Directions: 1.In medium sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350 degrees. Grease well and lightly flour three 9" x 1 1/2" layer cake pans. 2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes). At low speed, beat in flour mixture alternately with cocoa mixture. Do not overbeat. 3. Divide batter evenly into prepared cake pans, smooth the top. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides, remove from pans and completely cool on wire racks. 4. Frosting: In medium sized saucepan, combine chocolate pieces, cream and butter, stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners' sugar. In bowl set over ice, beat until frosting holds it's shape. 5. Filling: Whip cream with confectioners' sugar and vanilla, refrigerate. Assemble cake: On plate, place a layer top side down, spread with half the cream. Place second layer top side down, spread with other half of the cream. Place third layer top side up. 6. With spatula, frost the sides first. Frost top with remaining frosting. Refrigerate at least one hour before serving.
Ho-Hos 2 Tbsp Cornstarch 1 Cup Milk 1 Pk Chocolate cake mix 1 Cup Sugar 1/2 Cup Shortening 1/2 Cup Butter -- Softened 1 Tbsp Vanilla 1/2 Cup Melted Butter -- Plus 2 Tablespoons 6 Tbsp Baking cocoa 3 Cup Confectioner's sugar 1 Egg 2 1/2 Tbsp Hot water 1 Tbsp Vanilla Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake . Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely. Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake. Chill in refrigerator until set.
Milky Way Cake 8 milky way candy bars 2 sticks margarine 2 c. sugar 4 eggs 2 1/2c. flour 1/2 tsp. salt 1/2 tsp. soda 1 1/4 c. buttermilk 1 c. chopped nuts 1 tsp. vanilla Melt candybars with 1 stick of margarine and set aside. Cream sugar and remaining margarine. Add eggs;mix well. Add flour and salt alternately with combined soda and buttermilk. Add melted candyand margarine and then add the nuts and vanilla. Pour in tube pan. Bake at 325 degrees for 1 hour and 10 min. or in three 8 inch pans at 350 degrees for 30-35 minutes. Frost with the following icing. Icing: 2 1/2 c. sugar 1 c. evaporated milk 1 c. chocolate chips 1 c. marshmallow creme 1 stick margarine Combine sugar and milk and cook to soft ball stage. Add chips, marshmallow creme and margarine; stir until melted. Cool slightly and spread on cake.
Heavenly Hash Cake 1 stick margarine or butter 1 square unsweetened chocolate 2 eggs,beaten 1 c. sugar 1 c. flour 1 tsp. baking powder 1/2 tsp. vanilla 1 c. nuts Melt butter and chocolate together. Add sugar to eggs. Pour into chocolate mixture. Add flour which had been mixed with baking powder,vanilla and nuts. Pour in greased and floured 9x 13 pan. Bake at 325 degrees for 30 minutes. While warm, spread with the following frosting. Frosting: 1 pkg. marshmallows 1 stick margarine or butter 1 square unsweetened chocolate 1/4 c. warm milk 1 lb. powdered sugar Place marshmallows on top of hot cake. Melt butter and chocolate in milk; blend in sugar. Pour over marshmallows and swirl together.
Chocolate Date Cake with Pecan Sauce 1 tsp. soda 1 c. boiling water 1 c. chopped dates 1 c. shortening,butter or margarine 1 c. sugar 2 eggs 1 3/4 c. flour 2 Tbsp. cocoa 1/2 tsp. salt 1/2 tsp. vanilla 1 c. chocolate chips 1 c. chopped nuts (opt.) Dissolve soda in boiling water; pour over dates and cool. Cream shortening with sugar and eggs until fluffy. Sift together flour, cocoa, and salt. Add alternately with date mixture. Stir in vanilla, chocolate chips and chopped nuts. Spread in greased and floured 9 x 13 inch pan. Bake 25-30 minutes at 350 degrees. Serve with Coffe Pecan Sauce. Coffee Pecan Sauce 2 eggs 1c. powdered sugar 1 c. half and half or light cream 2 tsp. instant coffee 1 tsp. vanilla 1/2 c. pecans chopped Beat eggs in heavy saucepan until light and fluffy or lemon colored. Add sugar and continue beating until fluffy and sugar is dissolved. Gradually add scalded half and half. Cook slowly; stir constantly over low heat until mixutre thickens. Add coffee and vanilla. Stir until coffee dissolves and mixture thickens. Fold in nuts and serve warm over cake.
Ann Byrn's DARN GOOD CHOCOLATE CAKE (From Daylilytam) Baking time: 45-50 min, 350 degrees, 12-cup bundt pan Veg oil spray for misting the pan Flour for dusting the pan 1 pkg (18.25 oz) plain devil's food or dark choc fudge cake mix 1 pkg (3.9 oz) choc INSTANT pudding mix 4 large eggs 1 c sour cream 1/2 c warm water 1/2 c veg oil, such as canola, corn, safflower, soybean, or sunflower 1-1/2 c semisweet choc chips 1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-c bundt pan w/veg oil spray, then dust w/flour. Shake out the excess flour. Set the pan aside. 2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend w/an elec mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl w/a rubber spatula. Increase speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in choc chips, making sure they are well distributed throughout the batter. Pour batter into prepared pan, smoothing it gently out with the spatula. Place pan in oven. 3. Bake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 min. Run a long sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 min more. Or invert it onto a serving platter to slice and serve while still warm. ~Store this cake, covered in aluminum foil or plastic wrap at room temperature for up to 1 week(here in TX, it would mold in warm weather, so would have to refrigerate it!) or freeze it, wrapped in foil for up to 6 months. Thaw overnight on the counter before serving.
Coffee Toffee Fudge Cake By The Canadian Living Test Kichen 7 ounces semisweet chocolate, coarsely chopped (200 g) 1/2 cup butter, cut in pieces (125 mL) 1/4 cup coffee liqueur (50 mL) 1 tablespoon instant coffee granules (15 mL) 1/2 cup packed brown sugar (125 mL) 4 eggs, separated 2/3 cup all-purpose flour (150 mL) 1/4 teaspoon each salt and cream of tartar (1 mL) 1/4 cup granulated sugar (50 mL) 4 bars (each 39 g) milk chocolate-covered toffee, finely chopped Chocolate Glaze 1/4 cup whipping cream (50 mL) 2 tablespoons coffee liqueur (25 mL) 2 teaspoons instant coffee granules (10 mL) 5 ounces semisweet chocolate, coarsely chopped (150 g) In saucepan, heat semisweet chocolate, butter, liqueur and coffee granules over medium-low heat, stirring constantly, until smooth. Remove from heat; whisk in brown sugar until dissolved. Whisk in egg yolks, one at a time, whisking well after each addition. Whisk in flour in three additions; let cool for 5 minutes. In bowl and using electric mixer, beat together egg whites, salt and cream of tartar until soft peaks form; gradually beat in granulated sugar until stiff peaks form. Whisk one-third into chocolate batter; fold in remaining egg whites. Gently fold in half of the chopped chocolate bars. Pour into well-greased 8-inch (750 mL) round cake pan. Run knife through batter to remove air bubbles. Bake in 350°F (180°C ) oven for 45 minutes or until top is firm to the touch and crust has formed. Let cool on rack for 10 minutes. Remove from pan and let cool completely. Chocolate Glaze: In small saucepan, bring cream, liqueur and coffee granules to boil over medium-high heat. Immediately stir in chocolate; remove from heat and whisk until smooth. Let cool to room temperature. Pour over cake, letting some drip down sides. Garnish with remaining chopped chocolate bar. Refrigerate for at least 1 hour or until glaze is set. (Cake can be covered and refrigerated for up to 5 days or frozen for up to 1 week.) Yield: 8 servings
BLACK WALNUT CHOCOLATE CAKE Yield: 8 -inch cake 2 oz unsweetened chocolate 1/4 cup salad oil 1/4 tsp salt 1/2 cup hot, strong, coffee 1/2 cup sugar 1 egg 1/4 cup whipping cream 1 tsp baking soda 1 tsp vanilla 1/2 tsp white wine vinegar 1 cup all-purpose flour 1 cup chopped, black walnuts 5 oz semi-sweet baking chocolate 4 tsp solid, vegetable shortening In the top of a double boiler over simmering water, stir chocolate, oil, salt and coffee until melted. Pour chocolate mixture into a large bowl. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. Stir in 1/2 cup of the walnuts. Pour cake batter into *prepared 8 inch pan and set in lower third of oven. Bake at 350F for 35 to 40 minutes or until cake begins to pull from sides of pan. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper. CHOCOLATE GLAZE In the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts. Serves 8 to 10.
Chocolate Carrot Cake 4 eggs 1 tsp. vanilla 1/3 c oil 1 c applesauce 2 c shredded carrots (about 3) 2 c flour 1 1/2 c sugar 1/4 c cocoa 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon Mix eggs, vanilla, oil, and applesauce together until well blended. Combine the dry ingredients and add to the egg mixture. Beat for another 2 minutes. Stir in the carrots. Pour into greased 13x9 pan. Bake at 350 for 50 minutes or until toothpick inserted in center of cake comes out clean.
Cream Cheese Chocolate Cake 2 cups cake flour, sifted 1 teaspoon salt 1/2 cup vegetable shortening 6 cups confectioners' sugar, sifted 4 ounces baking chocolate 3 eggs 1 tablespoon milk 1 1/2 teaspoons baking soda 6 ounces cream cheese 2 teaspoons vanilla extract 1/4 cup hot water 1/4 cup vegetable shortening 3/4 cup milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting.
Mississippi Mud 1 cup margarine, melted 1/3 cup cocoa 1 cup pecans, chopped 4 large eggs, beaten 2 cups sugar 1 1/2 cups flour 3/4 cup coconut 1 jar marshmallow cream 1 pound powdered sugar, sifted 1 teaspoon vanilla, salted to taste 1/2 cup evaporated milk 1/2 cup margarine, melted 1/3 cup cocoa In a large bowl combine the first 7 ingredients and beat until smooth. Pour batter into a greased and floured 9 x 13 inch cake pan. Bake about 20 minutes at 350 degrees. When cake tests done remove from oven and spread marshmallow cream evenly over top. In a medium bowl, combine the powdered sugar, vanilla, evaporated milk, melted margarine and 1/3 cup cocoa and beat until smooth. When cake is cool spread icing evenly over top.
Velvet Underground Cake 4 oz unsweetened chocolate 2 cups sugar 1 1/2 cups sifted all-purpose flour 3/4 tsp baking soda 1/2 tsp salt 1 cup strong coffee or 5 tsp instant coffee dissolved in 1 cup hot water 1/2 cup sour cream, room temperature 1/2 cup vegetable oil 2 large eggs, lightly beaten, room temperature Preheat oven to 345. Lightly grease two 8-in. layer cake pans with oil or butter, or line them with parchment circles. Melt chocolate in top of double boiler placed over simmering water, then turn off the heat. Sift sugar, flour, baking soda and salt together into a large mixing bowl. In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with whisk. With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop mixer to scrape the bowl several times with spatula. Add eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape bowl each time. Add chocolate and mix until batter is uniform in color, about 10 seconds. Divide batter evenly between pans and place on center rack in oven. Bake until cake springs back to touch and tester comes out dry (do not wait for crust to form), 35 to 38 minutes. Cool layers in the pans on a rack. Fudge Filling 2 oz. unsweetened chocolate 2 T. unsalted butter 5 T. plus 1 1/2 tsp. sugar 6 T. hot water 1/2 tsp. vanilla Place all ingredients except vanilla in top of double boiler over simmering water and cook uncovered, stirring occasionally, until the chocolate is melted and sugar dissolved, about 30 minutes. Mixture will be smooth and velvety. Pour fudge into small bowl, stir in vanilla and refrigerate until the mixture is thick and of spreading consistency, 2 hours. Buttercream 8 T. unsalted butter, room temperature 1 1/4 C. confectioner's sugar 3/4 C. plus 2 T. heavy (whipping) cream, chilled Place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop mixer several times to scrape down sides of bowl. Transfer buttercream to medium-size mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed, until buttercream is white and fluffy, 15 to 20 minutes. Stop mixer to scrape bowl several times. (If you don't have a paddle attachment, use whisk.) Use buttercream within an hour or it will need rewhipping. Spread all interior layers of cake with fudge filling and outside of cake with about 1 1/2 C. of buttercream. Shave 1 oz. dark chocolate over surface of cake with a fine grater, then use the knife method of shaving to make darker accents on the top of the cake. Makes 12 to 16 servings.
Earthquake Cake Submitted by Fishwife 1 c. pecans, chopped 1 c. coconut 1 German chocolate box cake mix 1 stick margarine 1 (8 oz.) pkg. cream cheese 1 box confectioners sugar Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.
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