Chocolate Cake (3) Collection
decadent chocolate cake 
devil's food cake with fudge frosting 
perfect layer chocolate cake 
 
* exported from mastercook * 
 
decadent chocolate cake 
 
recipe by :patti anderson 
serving size : 12 preparation time :0:00 
categories : cakes 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 cup  boiling water
3 oz.  unsweetened chocolate
1/2 cup  margarine
1 tsp  vanilla extract
2 cup  sugar
2   eggs -- separated
1 tsp  baking soda
1/2 cup  sour cream
1-7/8 cup  all-purpose flour -- sifted
1 tsp  baking powder
  chocolate frosting:
2 Tbsp  margarine
3/4 cup  semisweet chocolate chips
6 Tbsp  heavy cream
1-1/4 cup  powdered sugar
1 tsp  vanilla extract
 
preheat oven to 350 f. grease and flour a 10" tube pan. knock out 
excess. 
pour boiling water over chocolate and margarine; let stand until melted. 
stir in vanilla and sugar, then whisk in egg yolks, one at a time, 
blending well after each addition. 
mix baking soda and sour cream and whisk into chocolate mixture. 
sift flour and baking powder together and add to batter, mixing 
thoroughly. beat egg whites until stiff but not dry. stir a quarter of 
the egg whites thoroughly into the batter. scoop remaining egg whites on 
top of the batter and gently fold together. 
pour batter into the prepared pan. set on the middle rack of the oven and 
bake for 40-50 minutes, or until the edges have pulled away from the sides 
of the pan and a cake tester inserted into the center comes out clean. 
cool in pan for 10 minutes; unmold and cool completely before frosting. 
 
chocolate frosting: place all ingredients in a heavy saucepan over low 
heat and whisk until smooth. cool slightly; add more sugar, if necessary, 
to achieve a spreading consistency. spread on cake while frosting is still 
warm. 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 480 calories; 22g fat (40.0% 
calories from fat); 5g protein; 70g carbohydrate; 2g dietary fiber; 46mg 
cholesterol; 277mg sodium. exchanges: 1 grain(starch); 0 lean meat; 0 
non-fat milk; 4 1/2 fat; 3 1/2 other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 
 
 
* exported from mastercook * 
 
devil's food cake with fudge frosting 
 
recipe by :jean anderson 
serving size : 10 preparation time :0:00 
categories : cakes 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  cake
1-3/4 cup  cake flour -- sifted
1/2 cup  cocoa
1 tsp  baking soda
1/4 tsp  salt
1/2 cup  margarine
1-1/4 cup  sugar
1-1/2 tsp  vanilla extract
2 large  eggs
1 cup  boiling water
  frosting
1/4 cup  margarine
2 cup  powdered sugar
2 oz.  unsweetened chocolate -- melted
1-1/2 tsp  vanilla extract
2 Tbsp  evaporated milk -- or half and half
 
preheat the oven to 350 f. grease 2-8" round cake pans well, then dust 
them generously with cocoa. 
cake: sift the flour, cocoa, baking soda, and salt onto a piece of waxed 
paper and set it aside. 
cream the margarine until it is fluffy; add the sugar and vanilla, and 
continue beating until the batter is silvery and light. beat the eggs in 
one by one, then add the sifted dry ingredients, alternately with the 
boiling water, beginning and ending with the dry ingredients beating well 
after each addition. 
divide the batter equally between the two pans, smoothing the tops. bake 
the layers for 30-35 minutes, or until the layers feel spongy to the touch 
and begin to pull away from the sides of the pans. cool the layers 
upright in their pans on wire racks for 10 minutes, then carefully loosen 
them around the edges with a spatula and turn them onto wire racks. cool 
them completely. 
 
frosting: cream the margarine until it is light, then add the powdered 
sugar gradually, beating constantly. beat in the melted chocolate and 
vanilla, then add just enough cream to make the frosting a good 
consistency for spreading. 
 
sandwich the two cake layers together with frosting, then frost the top 
and sides of the cake. swirl the frosting into peaks and valleys. 
 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 442 calories; 19g fat (36.5% 
calories from fat); 4g protein; 69g carbohydrate; 2g dietary fiber; 38mg 
cholesterol; 357mg sodium. exchanges: 1 1/2 grain(starch); 0 lean meat; 0 
non-fat milk; 3 1/2 fat; 3 1/2 other carbohydrates. 
 
 
nutr. assoc. : 2130706543 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 
 
 
* exported from mastercook * 
 
perfect three layer chocolate cake 
 
recipe by :patti anderson 
serving size : 1 preparation time :0:00 
categories : cakes 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  cake
1 cup  unsweetened cocoa powder
2 cup  boiling water
2-3/4 cup  all-purpose flour
2 tsp  baking soda
1/2 tsp  baking powder
1/2 tsp  salt
1 cup  margarine -- softened
2-1/2 cup  sugar
4 large  eggs
1-1/2 tsp  vanilla extract
  frosting
6 oz.  semisweet chocolate chips
1/2 cup  light cream
1 cup  margarine
2-1/2 cup  powdered sugar
  filling
1 cup  heavy cream -- chilled
1/4 cup  powdered sugar
1 tsp  vanilla extract
 
cake: preheat oven to 350 f. grease and flour 3-9" cake pans. 
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. 
 
in large bowl of electric mixer, at high speed, beat margarine, sugar, 
eggs, and vanilla until light, scraping bowl occasionally. at low speed, 
beat in flour mixture alternately with cocoa mixture, beginning and ending 
with flour. do not overbeat. 
 
divide batter evenly into prepared pans. bake for 25-30 minutes or until 
surface springs back when touched. cool in pan for 10 minutes. carefuly 
loosen sides with spatula; remove from pans; cool completely on wire 
racks. 
 
frosting: in medium saucepan, combine chocolate, cream, and margarine; 
stir over medium heat until smooth. remove from heat. with wire whisk, 
blend in powdered sugar. in bowl, set over ice, beat until frosting holds 
it shape. 
 
filling: whip cream with powdered sugar and vanilla; refrigerate. 
 
assemble: on plate, place a layer, top side down; spread with half of the 
filling. place second layer, top side down; spread with remaining 
filling. place third layer, top side up. with spatula, frost sides 
first, covering whipped cream filling; frost remaining cake, swirling 
decoratively. refrigerate at least 1 hour before serving. to cut, use a 
thin edged knife and slice with a sawing motion. 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 10080 calories; 559g fat (48.1% 
calories from fat); 94g protein; 1266g carbohydrate; 48g dietary fiber; 
1154mg cholesterol; 8516mg sodium. exchanges: 20 1/2 grain(starch); 4 
lean meat; 1/2 non-fat milk; 108 1/2 fat; 63 other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 
 
 
 
-- 
(ID: 12282) Mirror: rec.food.recipes: Fri, Jun 13, 2003


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