Best chocolate cake recipe?!
Answers: My cousin is a chocoholic and she is coming over for dinner this weekend and I want to make a cake that is so good you will want to cLIm. Who has the best recipe? Thank you soo much!
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use
I love the recipe on the Hershey's cocoa can, although I'm not sure it's exactly orgasmic :)
I can definitely suggest the chocolate cake at www.inspired-by-chocolate-and-cakes.com They have a base recipe and show you how you can turn it into wonderful cakes. Very moist and chocolately, I especially love the almond chocolate version.
The one on the Hershey's cocoa can, with 7-minute frosting with raspberry filling between the layers...to die for!
Dark Chocolate Cake
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.
Moist and elegant, yet a bit homey! A winning combination. I made no alterations, none were needed! Here IS a tip, though: Use a simple frosting. The cake is rich enough by its self. I used a mocha frosting. Delicious, if you don't mind the fact you proably won't be able to hold down a big piece!
Emergency Chocolate Cake:
(Makes one 8-inch square cake)
(Serves 9)
Ingredients :
2 cups all-purpose flour
1 cup sugar
1/4 cup Dutch-processed cocoa powder
2 teaspoons baking soda
1 cup mayonnaise
1 cup water
1 teaspoon vanilla extract
Confectioners' sugar (for serving; optional)
Method:
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat an 8-inch square cake pan with vegetable oil spray.
Whisk the flour, sugar, cocoa, and baking soda together in a large bowl. In a separate bowl, whisk the mayonnaise, water and vanilla together. Stir the mayonnaise mixture into the flour mixture until combined.
Scrape the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35 to 40 minutes.
Let the cake cool in the pan on a wire rack, 1 to 2 hours. Cut into squares and serve straight from the pan or turn the cake out onto a serving platter and dust with the confectioners' sugar (if desired).
To make ahead:
After the cake has cooled, it can be wrapped tightly in a plastic wrap and kept at room temperature for up to 3 days.
don't let the fact that there is mayo in it freak you out, this recipe has been around forever, since like the 30's and i have not met one person that doesn't like it, the lack of butter and oil and egg in the recipe allows the chocolate flavor to come out more
Double Chocolate Cake
1 (3-1/4 oz.) box instant chocolate pudding /pie filling
1 (6 oz.) bag semisweet chocolate chips
1 3/4 c. milk
1 box yellow Duncan Hines cake mix
1/2 c. nuts (optional)
2 eggs
Preheat oven to 350 F. In a large bowl, mix the first 4 ingredients together. Beat for 2 minutes. Add the chocolate chips and nuts. Mix well. Pour into 2 greased and floured cake pans (or 1 tube pan.) Bake for 55-60 minutes. Cake is done when toothpick or knife inserted into the center comes out clean. Let cake cool. Frost with chocolate fudge frosting.
Chocolate Fudge Frosting
1/2 c. butter
3 (1 oz.) squares unsweetened chocolate
1 lb. confectioners' sugar
1/2 tsp. vanilla extract
3/4 c. milk
Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. Let stand until frosting. (The frosting will thicken as it cools). When frosting is at the consistency you desire, frost the cake and let sit a few minutes for the frosting to set.