Chocolate cake recipe

Questions and Answers

Could anyone give me a recipe for chocolate sandwich cake?

Q) Every time I make it is turns out rubbish - but I can make lots of other cakes, just not chocolate - my 2 small children are displeased! Would a competent cook kind soul share a great chocolate cake recipe with me??

A) what is a Chocolate SANDWICH Cake????? TONI's CHOCOLATE CAKE Cream: 1/2 cup margarine (softened) 2 eggs 1 1/2 cups sugar 1/2 cup cocoa (I use Hershey's) Add: 2 cups sifted flour 2 tsp baking soda 1/4 tsp salt 1/2 cup milk 1 tsp vanilla Add: 1 cup boiling hot water Pour into greased bundt pan or baking dish. Bake at 350 for 25-30 minutes. Cool. Frost with below: Chocolate Frosting: 1/2 cup butter (softened) 1 3/4 cup confectioners sugar 1/4 cup cocoa powder 1 teaspooon vanilla 2 teaspoons hot water Cream butter and sugar until smooth. Add cocoa, vanilla, water. Mix until spreading consistancy.

What is the best recipe for chocolate cake?

Q) I am looking for a very moist but delicious chocolate cake recipe. Does anyone know any great ones?

A) Yes. Its called the Texas Chocolate Cake. I've been to many weddings where they have used this cake. Here goes: Put in sauce pan & heat the following: 1 stick butter, 1/2 C cooking oil, 4 T Hershey's cocoa, 1 C water. In large bowl mix together 2 C sugar, 2 C flour. Mix all of the above together & add: 1/2 C buttermilk (this makes it very special), 2 eggs, 1 t vanilla, 1 t baking soda. Mix & pour into greased & floured 12x9x2 pan & bake at 350 for 30-40 min. Icing: Mix together & bring to a boil 1 stick oleo, 4T Hershey's cocoa, 6T milk. Remove from heat & add 1 box powdered sugar, 1 C chopped pecans, 1/4 t vanilla. Spread over cake when it comes from the oven. If too runny let cool or, if needed, add a little milk. If you don't have buttermilk add a T of vinegar to each C of regular milk for instant buttermilk. Let it stand about 10 min b4 use. This cake is so good, though, I don't make icing unless I have company. I have another great icing I sometimes use (with rum). If interested Email me & I'll send it to you.

Chocolate Cake Recipe?

Q) Its my little girls bday next week and i have decided to bake instead of buying. I had a recipe for choc cake using choc cake mix and choc pudding mix but can't remember the rest of the ingredients. help would be great please

A) Forget the mixes -- this is a very easy recipe for a delicious cake. BASIC CHOCOLATE CAKE 1/2 c. butter 2 c. sugar 3 eggs 1 1/2 tsp. vanilla 3 sqs. unsweetened chocolate, melted & cooled 2 c. cake flour, sifted 2 tsp. baking soda 1/2 tsp. salt 1 c. sour cream 1 c. boiling water Beat butter and sugar together in large bowl. Add eggs, beat until light and fluffy. Beat in vanilla and chocolate. Sift dry ingredients together, add alternately with sour cream to butter mixture, beat well after each addition. Stir in boiling water (batter will be thin). Pour into 2 greased and floured 9-inch layer pans. Bake in preheated 350 degree oven 35 minutes or until cake tests done. Cool in pan 10 minutes.

I need a chocolate sponge cake recipe?

Q) I would like a chocolate sponge cake recipe for two 7" round tins. And measurements in ozs or grams please not cups! Thankyou this would really help me out

A) 7oz SR flour 1oz good quality cocoa powder (not drinking chocolate) 8oz caster sugar 8oz butter or baking margarine 30ml milk or cream (depending on how rich you'd like it) 4 eggs (medium size) cream butter and caster sugar until pale and fluffy. Mix eggs and milk/cream together and slowly whisk into butter and sugar (add a tbsp flour if mixture starts to curdle). Sift flour and cocoa together and fold into mixture. Divide between 2 greased and lined 7" tins and bake for approx 20mins at 180 degrees C (reduce time/temp if using a fan oven). Sandwich together with ganache/cream/nutella depending on your taste and sit back and enjoy it with a cuppa.

anyone have a chocolate cake recipe?

A) So delicious ! Mayonnaise Cake "Mayonnaise makes this cake nice and moist." Original recipe yield: 2 -8 or 9 inch layers. INGREDIENTS: 1 cup mayonnaise 1 cup white sugar 3/4 cup water 2 cups all-purpose flour 1 1/2 teaspoons baking soda 4 tablespoons unsweetened cocoa powder 1/2 teaspoon salt 2 teaspoons vanilla extract DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans. Sift all-purpose flour, salt, baking soda, and cocoa together. Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

A to DIE for chocolate cake recipe pls!?

A) American Fudge Cake This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream. FOR THE CAKE 125 g (4 oz) butter 225 g (8 oz) dark soft brown sugar 2 eggs 142 ml (¼ pint) soured cream 175 g (6 oz) plain flour 5 ml (1 tsp) baking powder 2.5 ml (½ tsp) bicarbonate of soda 50 g (2 oz) Cadbury Bournville cocoa FOR THE FILLING 40 ml (2 Tbs) Cadbury Bournville cocoa 125 g (4 oz) butter 150 g (5 oz) icing sugar, sieved Vanilla essence FOR THE FROSTING 200 g bar of Cadbury Bournville chocolate 40 ml (2 Tbs) Cadbury Bournville cocoa 142 ml (¼ pint) double cream Two 20 cm (8-inch), shallow cake tins, greased and base-lined For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool. Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling. For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife. Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

What's the simplest yet yummy chocolate cake recipe?

A) this is a recipe my nan uses and it's DELICIOUS. 200g of cadburys hot chocolate powder, 3 medium eggs, 100g self rising flour, 100ml milk. wisk togther until you get a smooth yet thick browny sauce then bake until risen (about 20mins). i think that's it. then decorate with stuff

Chocolate cake?

Q) Can anyone tell me why recipe for chocolate cake which always turned out so soft and moist in south Africa always flops in England? Is it the ingredients, altitude, oven etc? How can I adjust it?

A) England is too wet a climate for your cake. Adjust the amount of flour by 1/4 cup and see if that doesn't help. Otherwise get a dehumidifier for the kitchen.

chocolate victoria sandwich cake recipe please guys n gals!?

Q) Can u please gave me a easy to follow recipe for the above. Im from UK. I want to put chocolate butter icing inside. A light and fluufy cake with fluffy butter cream. Should I have melted choc on the top or any suggestions? My partner has a nut allergy. Thanks

A) A true Victoria sponge will not have any nuts and really you can add what you like. Orange/Lemon/Choclate etc etc Try the following basic recipe

Has anybody got a recipe for school chocolate cake (the hard square kind)?

Q) I want a recipe for that cake we used to have i school - the hard chocolate one that they used to cut in squares. If anybody has one, I'd be really gratefull as I want to make it with my sick son. :o) want a recipe for that cake we used to have i school - the hard chocolate one that they used to cut in squares. If anybody has one, I'd be really gratefull as I want to make it with my sick son. :o) PS. I think some people call it chocolate concrete

A) i know this has got to be it i loved chocolate crunch at school

A challenge to Pastry Chefs: I need a recipe for the Greatest Chocolate Cake! This Cake has to be moist!!?

Q) If your a Pastry Chef, I would appreciate a Choco/cake recipe that blow's the competition away. I want people to fall to their knees and bow down in appreciation of the flavor and texture and moistness of this Chocolate Cake. Do you have the winning recipe? So what do you win? Bragging Rights!!! It can be a milk chocolate or dark chocolate recipe. GOOD LUCK!!!

A) Sue B's Chocolate Cake 9 servings 2 9 inch rounds time to make 45 min 15 min prep 3/4 cup cocoa powder 3/4 cup boiling water 1 cup buttermilk 1 cup canola oil 4 large eggs 1 teaspoon vanilla 2 cups sugar 2 cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1. Mix cocoa and boiling water. 2. Mix buttermilk, oil, eggs and vanilla together. 3. Mix dry ingredients together. 4. Mix dry ingredients into buttermilk/oil mixture. 5. Mix in cocoa. 6. Bake at 350 degrees Fahrenheit in two greased and floured and parchment lined 9-inch round pans. 7. Bake until tester comes out clean, approximately 30 minutes. --Make Cake into a layer cake using frosting of choice in the middle and on the cake.

Do you know a dark moist chocolate cake recipe that's good?

Q) I have been on the lookout for some time now for a chocolate recipe that is good. No luck. Chocolate cake with milk is the yummiest thing in the world.

A) SUPER MOIST CHOCOLATE CAKE 1. 5 cups of all purpose flour (can substitute with wholewheat flour) 3 tablespoons of sifted good quality cocoa 1 teaspoon baking soda 1 cup white or vegan brown sugar 0. 5 teaspoon salt (optional) 5 tablespoons canola oil (can substitute with any veg. oil or even olive oil) 1 tablespoon white vinegar 1 teaspoon vanilla extract 1 cup cold water By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. 1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well. 2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla. 3. Pour the water into the bowl, over all of this--- making a great big mess. 4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased. 5. Bake at 350 for about half an hour, test with a fork. Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!! TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well! Preparation time: 15 min. + 30 min. bake.

chocolate cake??

Q) does anyone have a really good chocolate cake recipe?

A) Do you want to use a box cake or make it from scratch? Here's a recipe for both . . . Chocolate Ganache Cake 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Rich & Creamy chocolate frosting 1/3 cup whipping cream 1/2 cup semisweet chocolate chips 2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. 2. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting. 3. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator. Chocolate Cream Cake 2 2/3 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3/4 cup butter, softened 2 1/4 cups granulated sugar 2 teaspoons vanilla extract 3 large eggs 3 ounces unsweetened chocolate, melted and cooled 1 1/2 cups ice water Butter Cream Filling (recipe follows) Chocolate-Cream Cheese Frosting (recipe follows) Preheat oven to 350*F (175*C). Grease and lightly flour three 9 x 1 1/2, or 8 x 1 1/2-inch round baking pans. Combine flour, baking soda and salt; set aside. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Pour batter into prepared pans. Bake for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Spread Butter Cream Filling on two of the layers; stack layers. Top remaining layer. Frost the sides of the cake with Chocolate-Cream Cheese Frosting. After that add white & dark chocolate pieces plus pecans to the frosing and frost the top. Makes 12 servings. Butter Cream Filling 1/2 cup butter, softened 2 1/4 cups sifted powdered sugar About 2 tablespoons milk 1/2 teaspoon vanilla extract Beat butter, powdered sugar, milk and vanilla together, adding additional milk, if necessary, to make a filling of spreading consistency. Chocolate-Cream Cheese Frosting 4 ounces (1/2 of an 8-ounce package) cream cheese, softened About 3 tablespoons milk 3 3/4 cups sifted powdered sugar 3 ounces unsweetened chocolate, melted and cooled 1 teaspoon vanilla extract Beat cream cheese and milk together until combined. Beat in powdered sugar. Beat in melted chocolate and vanilla. Beat in additional milk, if necessary, to make frosting of spreading consistency. Both are really good. I've made each for several birthday parties, and they always turn out great. Good luck! :)

Chocolate Cake Recipe?

Q) i was wondering if you guys could give me a great chocolate cake recipe for my sister. i don't want to use cake flour. if you oculd make it like a brownie cake that will be good too. and i was wondering if i could make icing out of semi sweet chocolate chips? thank you and it will be much appreciated.

A) Fudgy Chocolate Cake **wasn't sure if you wanted a recipe with no flour at all or just not cake flour. 1/2 cup semisweet chocolate chips 1/4 cup milk 2 tablespoons heavy cream 4 tablespoons unsalted butter 1/3 cup sugar 1/3 cup plus 1 tablespoon all purpose flour 1/4 teaspon baking soda pinch of salt 1 egg 1/2 teaspoon vanilla extract 1. Preheat oven to 275 degrees. Butter and flour an 8 inch square baking pan. 2.Melt chocolate chips, milk, and heavy cream over low heat. Add the butter and sugar and stir until smooth. Remove from heat. 3. In a separate bowl, put the flour, baking soda, and salt. Add the above chocolate mixture and stir til smooth. Whisk in the egg and vanilla. Pour it into the pan, cook 30 minutes. **You can pour the batter into muffin cups and bake 25 minutes for individual servings. Sauce for cake 1/2 cup semisweet chocolate chips 1 tablespoon unsalted butter 1/4 cup heavy cream Melt the above over low heat in a saucepan until smooth. Pour over cake(s).

Gooey Chocolate Cake Recipe?

Q) I need a really good gooey chocolate cake recipe that is made *without* baker's chocolate. Yes, *without* baker's chocolate. If past experience counts for anything, I should say it again--absolutely *no* baker's chocolate. I would prefer something made with cocoa powder, but if it uses milk chocolate or bittersweet chocolate instead (or in addition), that would be okay.

A) Hope this Helps.Chocolate Cake Recipe This recipe is from "Old Favorites from New Friends", The Wellesley Newcomer's Club Cookbook, published in 1995, with typography/design/indexing by my friend Ellena-- this is a great cookbook. My daughter and I like to make this cake. If you make it, let us know how it came out! -------------------------------------------------------------------------------- Moist Chocolate Cake This is the cake your mom used to make-- the kind you can't find a recipe for anymore, until now! 2 C.sugar 2 C.flour 1 C.vegetable oil 1 tsp. salt 2 eggs 1 tsp. baking powder 1 C.milk 2 tsp. baking soda 1 C.hot coffee 1/2 C.sour cream, optional but makes it even moister. (Can substitute applesauce.) 1 tsp. vanilla extract Whipped cream or powdered sugar (or chocolate frosting) 3/4 C.cocoa Preheat over to 325 F. Grease and flour a 9x13 inch pan. In a large mixing bowl, combine the ingredients in order, one at a time, mixing well at low speed after each addition. (Do not mix fast or too much.) Pour into pan. Bake in a preheated over for about 40 minutes, or until a toothpick inserted comes out clean. Serve with powdered sugar or whipped cream (or chocolate frosting). NOTE: For best results, bake one day before serving. YIELD: 12 to 15 servings.

Chocolate Cake Recipe w/frosting?

Q) Does anyone have a simple chocolate cake recipe w/frosting? There are so many recipes out there that I don't know where to start, any recipes would be appreciated.

A) Betty Crocker Chocolate Ganache Cake 1 box SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1 Rich & Creamy chocolate frosting 1/3 cup whipping cream 1/2cup semisweet chocolate chips 2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped Betty Crocker Chocolate Turtle Cake 1box SuperMoist® devil's food cake mix 1 1/3cups water 1/2cup vegetable oil 3eggs 1bag (14 oz) caramels 1/2cup evaporated milk 1cup chopped pecans 1 bag (6 ounces) semisweet chocolate chips (1 cup) Ice cream or Whipped cream, if desired Caramel and chocolate topping, if desired Chopped pecans, if desired

"Hot Chocolate Cake" Recipe???

Q) My late father had a this recipe. He had received it from a family member during the 70's and he made it occasionally. I would really like to find it. Someone must have one somewhere. It has also been called "Hot Chocolate Lava Cake". To describe it, the cake is served hot, and moist and drenched in a chocolate sauce that is very much like hot chocolate itself in taste, but very rich and smooth.

A) I made this many, many, many years ago... HOT FUDGE SUNDAE CAKE 1 cup Gold Medal all-purpose flour 3/4 cup granulated sugar 2 tablespoons baking cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar 1/4 cup baking cocoa 1 3/4 cups very hot water Ice cream, if desired 1 . Heat oven to 350ºF. 2 . Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. 3 . Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. 4 . Bake about 40 minutes or until top is dry. 5 . Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

Great Chocolate cake recipe needed!!!?

Q) hello all. My moms birthday is tomorrow and she loves chocolate cakes. I was searching for some sort of choc cake with a hot fudge type icing, and can't find anything. I just thought that sounded good. If anyone has TRIED a recipe and loved it, please would you mind giving me the recipe? Thanks

A) Chocolate Sheath Cake * 2 cups of sugar * 2 cups flour * 1 tsp. soda * 1 tsp. ground cinnamon * 1 cup of water * 1 stick margarine * 1/2 cup all vegetable cooking oil * 4 tbs. cocoa * 1/2 cup buttermilk * 2 eggs * 1 tsp. vanilla extract Sift together sugar, flour, soda and cinnamon. Set aside. In a saucepan place the water, margarine, oil and cocoa. Bringto boil and pour over dry ingredients, mixing well. Set aside. Mix together the buttermilk, eggs and vanilla; add to chocolatebatter. Pour batter into greased and floured 13 x 9 x 2 inch pan. Bakeat 400 degrees for 20 minutes. Start chocolate icing about 5 minutes before cake is done and frostcake in pan. Chocolate Icing: * 1 stick of margarine * 4 tbs. cocoa * 6 tbs. milk * 1 box powdered sugar * 1 tsp. vanilla * 1 cup of chopped pecans Place margarine, cocoa and milk in a saucepan. Bring to a boil,being careful not to let it scorch. Add powdered sugar, vanilla extract and pecans. Spread on hot cake.

A good Egyptian Chocolate Cake recipe?

Q) I have to bake a cake for an upcoming birthday. I was looking to make a (round) chocolate cake, and I was told by my brother that he had once baked an Egyptian Chocolate Cake that was really good. He doesn't have the recipe anymore, and I can't find a good recipe anywhere-got any ideas?

A) Egyptian Chocolate Cake Ingredients 1 3/4 c Flour; Unbleached, Sifted 2 t Baking Powder 1 t Cinnamon; Ground 1/8 t Cloves; Ground 1/2 c Butter Or Regular Margarine 1 c Sugar 2 ea Eggs; Large 1/2 c Milk CINNAMON WHIPPED CREAM 1/4 c Sugar 2 t Vanilla Extract 4 oz Semisweet Chocolate 1/2 c ; Brewed Strong Coffee 1/2 t Cinnamon; Ground 1 t Vanilla Extract 2 c Heavy Whipping Cream Instructions Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream.

Chocolate Cake Recipe please! Perferably with no nuts in it.?

Q) I want to make a chocolate cake but I have no mix, so I need a recipe that would take me less than an hour to make. Perferably without nuts or anthing weird. Thanks.

A) Hershey's ® 'Perfectly Chocolate' Chocolate Cake "A deep chocolate 2 layer cake with chocolate frosting." Original recipe yield: 1 - 2 layer 9 inch cake INGREDIENTS 2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup HERSHEY®'S Cocoa Powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 1/2 cup butter 2/3 cup HERSHEY®'S Cocoa Powder 3 cups confectioners' sugar 1/3 cup milk 1 teaspoon vanilla extract DIRECTIONS Heat oven to 350 F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. NUTRITION INFORMATION Servings Per Recipe: 12 Amount Per Serving Calories: 528 Total Fat: 19.3g Cholesterol: 58mg Sodium: 487mg Total Carbs: 83.8g Dietary Fiber: 3.2g Protein: 6.4g CHOCOLATE CHUNK CAKE RECIPE 3 cups flour 1¾ cups sugar 2/3 cup cocoa 2¼ teaspoons baking powder 1½ teaspoon baking soda 1½ cup mayonnaise ¾ cup chocolate chunks 1½ teaspoon vanilla 1½ cup water Preheat oven to 350º. Sift flour, sugar, cocoa, baking powder, and baking soda. Mix in mayonnaise. Add vanilla and water, mix well. Bake for 40 minutes. Source: http://ctct.essortment.com/chocolatechunk_mxy.htm ________________________________________ ABSURDLEY EASY CHOCOLATE CAKE 3 cups flour (680 grams) 2 cups sugar (450 grams) 6 tablespoons cocoa (100 grams) 2 teaspoons baking soda (10 cc's = 10 ml) 1 teaspoon salt (5 cc's = 5 ml) 3/4 cup vegetable oil (200 cc's) 2 tablespoon vinegar (30 cc's) 2 teaspoon vanilla (10 cc's) 2 cup cold water (480 cc's) Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it (see below). QUICK CAKE FROSTING One pound (one box) confectioner's sugar 1/4 teaspoon salt 1/3 cup (2/3 stick) margarine, room temperature 1/4 cup thin liquid 1-2 teaspoons flavoring, optional (usually vanilla extract) some drops of coloring, optional (juice of crushed berries works well) Mix the sugar, salt, and margarine in a very clean bowl. Add the liquid. Beat until smooth, adding more liquid if necessary. Use immediately and rapidly: spread over a cooled cake with a rubber spatula or blunt knife. Decorate the cake quickly, before the frosting hardens. Source: http://www.boutell.com/vegetarian/cake.html ________________________________________ FLOURLESS CHOCOLATE CAKE (Diabetic) 6 tablespoons margarine 10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™ 4 ounces unsweetened chocolate 1/3 cup skim milk 1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit 3 egg whites 1/8 teaspoon cream of tartar 1/4 cup all-purpose flour 2 teaspoons instant espresso coffee crystals 1/8 teaspoon salt 1 egg yolk Rich Chocolate Glaze (optional, recipe follows) 1 teaspoon vanilla Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired. Makes 12 servings Nutrition information per serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium. Food Exchanges: 1/2 bread, 2 fat. Rich Chocolate Glaze 1/4 cup skim milk 2 ounces unsweetened chocolate, cut into small pieces 3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™ Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal® Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread. Nutrition information per serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium. Food Exchanges: 1/2 fat. Recipe source: The NutraSweet Company. http://www.cooksrecipes.com/diabetic/flourless-chocolate-cake-diabetic-recipe.html ________________________________________ 18 MINUTE CHOCOLATE CAKE 2 c Flour 1 3/4 c Sugar 1/4 ts Salt 4 tb Cocoa 1 c Cold Water 1/2 c Vegetable Oil 1/2 c Butter 1/2 c Buttermilk 2 Eggs 1 ts Soda Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still a little warm, frost with your favourite frosting.