Collection (8) Chocolate Cakes
here are all my recipes. maybe you can find something you like here.... 
mayonnaise chocolate cake 
german chocolate cake 
the ultimate chocolate mousse cake 
chocolate wet cake 
poor man's cake 
hershey syrup cake 
wacky cake 
red velvet cake (and icing) 
mayonnaise chocolate cake 
2 cup  cake flour
1 cup  sugar
6 Tbsp  cocoa
1/4 tsp  salt
2 tsp  baking soda
1 cup  mayonnaise
1 cup  cold coffee
1 tsp  vanilla extract
preheat oven to 350'f. grease and flour 2 8-inch round cake pans. stir the 
dry ingredients together and sift onto waxed paper. in a bowl, beat the 
mayonnaise, coffee and vanilla until thoroughly blended. add the combined 
dry ingredients and beat until batter is perfectly smooth. divide evenly 
between the prepared pans and bake for 30 minutes or until cake test done. 
let cool in pans for 5 minutes before turning out on racks to cool 
german chocolate cake 
1/2 cup  boiling water
4 oz.  sweet cooking german chocolate
2 cup  sugar
1 cup  butter, softened
4   egg yolks
1 tsp  vanilla
2-1/2 cup  cake flour
1 tsp  baking soda
1 tsp  salt
1 cup  buttermilk
4   egg whites, stiffly beaten
heat oven to 350 degrees f. grease 2 9-inch square pans or 3 8-inch round 
pans. line bottom of pans with wax paper. pour boiling water on 
chocolate, stirring until chocolate is melted; cool. mix sugar and butter 
in large mixing bowl until light and fluffy. beat in eggs yolk, one at a 
time. beat in chocolate and vanilla on low speed. mix in flour, baking 
soda and salt alternately with buttermilk, beating after each addition 
until batter is smooth. fold in egg whites. divide batter among pans. 
bake square pans 40-45 minutes or round pans 35-40 minutes. check for 
doneness with toothpick in center. cool and top with coconut-pecan 
coconut pecan frosting 
1 cup  sugar
1/2 cup  margarine or butter
1 cup  evaporated milk
1 tsp  vanilla
3   egg yolks
1-1/3 cup  flaked coconut
1 cup  chopped pecans
mix sugar, butter, milk, vanilla and egg yolks in saucepan. cook over med. 
heat, stirring occasionally, until thick, about 12 minutes. stir in 
coconut and pecans. beat until spreading consistency. 
the ultimate chocolate mousse cake 
  cake (10 inch cake layer)
2-1/4 cup  all purpose flour
1-1/2 tsp  baking soda
1/4 tsp  plus 1/8 teaspoon baking powder
pinch  of salt
3/4 cup  cocoa
1-1/2 cup  cold water
3/4 cup  butter, softened
1-3/4 cup  plus 1 tablespoon granulated sugar
3 large  eggs, at room temperature, slightly beaten
  sugar syrup:
2/3 cup  water
1/3 cup  granulated sugar
1 tsp  orange extract or
1 Tbsp  grand marnier
  or other orange flavored liqueur)
  chocolate mousse filling:
11 oz.  bittersweet or semisweet chocolate, coarsely chopped
1 envelope  (1/4 oz.) unflavored gelatin
3 Tbsp  cold water
2-1/4 cup  heavy cream
6 Tbsp  unflavored sugar syrup
1-1/2 cup  shortening
1-1/2 lb.  confectioner's sugar
1/2 tsp  salt
1-1/2 tsp  vanilla
1/3-1/2 cup  milk
white chocolate curls 
instructions cake: grease and flour 1 10x 3" round cake pan or 2 8" or 9" 
round cake pans. in a bowl, stir together flour, baking soda, baking 
powder, and salt. in another bowl, combine the cocoa and cold water. stir 
until smooth. in a mixer bowl, cream butter for 30-60 seconds, until 
light. increase mixer speed and gradually add the sugar. continue beating 
for 2-3 minutes, until light and fluffy. scrape down the sides of the 
bowl. in five parts, slowly add the eggs, mixing web after each addition. 
beat for 1 minute until batter is smooth and creamy. using a spoon or 
spatula, in six parts, alternately stir the flour mixture and cocoa 
mixture into the butter mixture. do not overmix! scrape batter into 
prepared pans. bake at 350 for about 50-60 minutes (if using the 10"x3" 
pan.) or 20-30 minutes if using the smaller pans. when done, cool for 10 
minutes, then invert onto a wire rack and let cool completely. wrap cake 
in plastic and refrigerate-preferably overnight 
sugar syrup: 
in a saucepan, combine the water and sugar. stir over medium heat until 
dissolves. bring syrup 
to a gentle boil. let cool don't add flavoring yet. 
chocolate mousse: in the top of a double boiler over hot, not boiling 
water. melt the chocolate, stirring until smooth. remove the double boiler 
from the heat. in a heatproof bowl, sprinkle the gelatin over the cold 
water and stir to soften. place the bowl over a saucepan of hot water and 
stir constantly to dissolve. remove the bowl from heat. in a mixer bowl, 
whip heavy cream just until soft peaks start to form. in a small saucepan, 
heat the 6 tablespoons sugar syrup needed for the mousse if it has gotten 
cold. stir the warm sugar syrup (save leftover syrup) into the warm 
dissolved gelatin. quickly mix in the warm chocolate. stir the mixture 
gently until completely combined and smooth. gently fold 1 cup of the 
whipped cream into the gelatin mixture. return the bowl to the mixer and 
whip in the remaining whipped cream with the chocolate mixture. whip just 
until combined. scrape down sides and bottom to be sure all is well 
combined. cover bowl with plastic wrap and refrigerate for 20-30 minutes 
or until set. 
to assemble: remove cake from refrigerator. using a long serrated kite, 
horizontally slice into three layers (if using the 8" or 9" layers, cut 
each in half-horizontally). place the bottom part of the cake on serving 
plate. add orange liqueur to remaining sugar syrup and brush some on the 
bottom layer of cake. then spread half of the chocolate mousse on that 
layer. repeat this process with the middle layer (on another plate or 
cardboard circle). refrigerate both layers if chocolate mousse is still 
soft. place middle layer on top of the bottom layer, then place top layer 
on top. 
frosting: cream shortening until soft and creamy. gradually add in 
remaining ingredients and beat until well-mixed and creamy. (use enough 
milk to make an adequate spreading consistency). frost the outside of the 
cake with the frosting. then, immediately after frosting the cake, 
sprinkle with or carefully place white chocolate curls on top (and on 
sides, if desired). refrigerate until ready to serve. 
chocolate wet cake 
2 cup  flour
2 cup  sugar
1-1/2 cup  margarine
4 Tbsp  cocoa
1 cup  water
1/2 cup  sour milk
1 tsp  baking soda
1 tsp  cinnamon
1 tsp  vanilla
2   eggs
combine flour and sugar. in a saucepan, put margarine, cocoa, and water. 
bring this to a boil. combine with the flour and sugar mix. add sour milk, 
baking soda, cinnamon, vanilla, and eggs. mix well. pour into a 9" by 13" 
pan. bake at 375 degrees for 25 minutes or until done. frost as desired. 
(add 1/2 tablespoon vinegar to 1/2 cup fresh milk to sour it) 
poor man's cake 
1-1/2 cup  sifted flour
3 Tbsp  cocoa
1 tsp  soda
1 cup  sugar
1/2 tsp  salt
5 Tbsp  cooking oil
1 Tbsp  vinegar
1 tsp  vanilla
1 cup  cold water
put sifted flour into sifter. add cocoa, soda, sugar and salt; sift into 
9x9x2-inch cake pan. make 3 grooves in dry mixture; into one pour oil, 
into a second pour vinegar and vanilla into the third groove. pour cold 
water over all. beat with a spoon until it's nearly smooth and you can't 
see the flour. bake at 350'f for 30 minutes. frosting: sift together 2 c. 
confectioners' sugar and dash of salt. add one teaspoon vanilla and enough 
cream to make the right spreading consistency. 
hershey syrup cake 
1/2 cup  margarine
1 cup  sugar
4   eggs
1 cup  flour
1 tsp  baking power
1/4 tsp  salt
1 - 16 oz.  can hershey syrup
cream margarine and sugar; then add eggs one at a time and beat well, 
after each. sift dry ingredients and add to above mixture. add syrup and 
bake at 350 degrees for 50 minutes in 13x9 inch pan. do not over bake. 
ice while hot. 
1/2 cup  margarine
1 cup  sugar
1/3 cup  milk
1/2 cup  chocolate chips
boil margarine, milk and sugar together for two to three minutes. add 
chocolate chips, beat until smooth. pour on cake. 
wacky cake 
1-1/2 cup  flour
1 tsp  baking soda
1 cup  sugar
1/4   unsweetened cocoa
1/2 tsp  salt
1 Tbsp  white or cider vinegar
1 tsp  vanilla extract
1/3 cup  salad oil
1 cup  water
  powdered sugar
preheat oven to 350 degrees f. grease and flour an 8 inch square pan. 
combine the first 5 ingredients and sift them together in the baking pan. 
shake the pan to level the ingredients. make 3 holes in the flour mixture 
with the back of the spoon. pour the vinegar in one hole, vanilla in 
another, and the salad oil in the remaining one. pour the water over all. 
using a table fork mix well. make sure you get all the flour out of the 
corners, etc. mixing will take about 1 1/2 minutes and batter will be 
almost smooth. bake 30 minutes or until toothpick comes out of center 
clean. cool completely, in or out of pan. dust with powdered sugar before 
red velvet cake 
1/2 cup  shortening
1-1/2 cup  sugar
2   eggs
2 Tbsp  cocoa
2 oz.  red food coloring
1 tsp  vanilla
1 tsp  salt
1 cup  buttermilk
2-1/2 cup  sifted cake flour
1-1/2 tsp  baking soda
1 Tbsp  vinegar
cream shortening and sugar; add eggs. make paste of cocoa and food 
coloring, add to creamed mixture and mix well. add salt and vanilla to 
buttermilk. alternately add buttermilk and flour into shortening mixture, 
mixing well. mix baking soda to vinegar and fold gently into batter. do 
not beat! makes 3 layers. bake at 350 degrees f for 20-30 minutes. 
5 Tbsp  flour
1 cup  milk
1/2 lb.  real butter
1 cup  sugar
1 tsp  vanilla
mix the flour and milk together in saucepan. bring to a boil, stirring 
constantly. boil until thick (keep stirring). cool completely!!!! (in fact 
in works the best to chill it) cream butter, sugar and vanilla together. 
add flour mixture and beat until thick enough to spread. 
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(ID: 12177) Mirror: Wed, Jun 18, 2003

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