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Chocolate Cake

Ingredients

* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour

Directions

1. Grease 2 round cake pans and sprinkle with flour to avoid sticking.

2. in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.

3. Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.

4. sift together dry ingredients onto a piece of wax paper, (or separate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.

5. pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!

6. Fudge Frosting.

Myrna :rose:

Ready in: 2-5 hrs

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

 

Serves/Makes:   12

 

Ingredients:

1 German chocolate cake mix

1 can sweetened condensed milk

1 jar fudge or caramel topping

1 carton (8 oz size) non dairy whipped toppping

3 crushed Heath bars, crushed in package

Turn this recipe into a puzzle! [click]

 

 

Directions:

 

Mix cake according to directions. When baked, poke holes in cake, while warm, with wooden spoon handle.

 

Warm condensed milk and pour over warm cake. Chill cake.

 

Pour fudge or caramel topping over cake and chill again.

 

Spread with whipped topping and top with crushed candy bars.

 

This Chocolate Dream Cake serves 12

 

Great recipe for Valentines Day!……Yummyly Delicious!!!

Ready in: 1-2 hrs

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   10

Ingredients:

4 ounces semi-sweet chocolate

1/2 cup unsalted butter, softened

2/3 rounded cup sugar

3 eggs

6 ounces unsalted almonds, skins on, very finely ground

1/3 cup bread crumbs (preferably your own)

1 lg. orange, zested

***Glaze***

2 ounces unsweetened chocolate

2 ounces semi-sweet chocolate

1/4 cup butter

1 tablespoon honey

Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 375 degrees. Butter bottom and sides of an 8-inch cake pan. Line bottom with parchment paper or wax paper. If wax paper, butter it also. Melt chocolate in double boiler over hot, not boiling, water.

Cream the butter and sugar in electric mixer. Add eggs, one at a time. Mix in well, scraping down sides with spatula as needed. Add almonds, mix, then bread crumbs. Add chocolate. Mix well, add orange zest. Pour into cake pan and bake 25 minutes. Remove from oven and let cool in pan placed on a rack for 30 minutes. Turn out into dish, remove paper and cool completely.

Glaze For French Chocolate Cake:

Melt chocolate and butter in top of double boiler, stirring regularly. Add honey and stir well. Remove from heat. Beat with wire whisk for 5 minutes to help cooling process and assure smoothness. When the glaze mixture has cooled but is still tepid. Pour over thoroughly cooled cake.

This is a very rich cake and densely chocolate. A small piece is a completely adequate serving.

This recipe will make a great Valentines Cake!  ….Enjoy!!

Ready in: 30-60 minutes

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   16

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

2 cups white sugar

4 eggs

1 cup buttermilk

4 1/2 squares unsweetened chocolate — (1 ounce size)

1/2 cup boiling water

2 teaspoons vanilla extract

1/4 teaspoon lemon juice

***Caramel Filling***

1 1/8 cup butter

3 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon lemon juice

2 cups superfine sugar

1 cup milk

Turn this recipe into a puzzle!

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.

Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.

Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Caramel Filling: Mix the butter, confectioners’ sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer.

Remove saucepan from heat, and set in a large bowl filled with ice water.

Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.

Per Serving (excluding unknown items): 363 Calories; 31g Fat (73.9% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 400mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0Fruit; 0 Non-Fat Milk; 6 Fat.

lazy town – cooking bookThis icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring.

Ingredients

  • 1/2 Cup Margarine, softened
    1/2 Cup +1 Tbls Vegetable Shortening
    5 Cups 10X Powdered Sugar
    1 Cup Semisweet Chocolate Chips (Ghirardelli is my preference)
    1 1/2 Tsp Vanilla
    4 Tbls Milk

Instructions

    Mix margarine and 1/2 cup shortening until blended. Slowly add 4 cups powdered sugar, vanilla and 2 tbls of milk until creamy, set aside. Melt chips with 1 tbs shortening, mix until syrup like. This can be done in microwave…do not over heat. Poor chocolate into icing and mix well slowly adding additional cup of sugar alternting with 1-2 tbs of milk. Mix until creamy. Add black color paste if desired. Spread onto your favorite cake. Makes about 4 cups of icing. Can be stored in refrigerator for up to 2 weeks. Allow icing to sit until room temperature, then mix before spreading on cake.  After that, WALA!  Enjoy!!

    Myrna  :rose:

Halloween Cake

This Halloween cake was made of chocolate and chocolate icing. Most of the decors I made them out of gum paste, the bones I just piped them out of butter-cream icing, and the dirt was made out of crushed oreos.

I am very happy of the way this cake turned out!  Besides looking great, it tasted awesome! :silly:

Myrna  :rose:

Ingredients

* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour

Directions

1.
1
Grease 2 round cake pans and sprinkle with flour to avoid sticking.
2.
2
in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.
3.
3
Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.
4.
4
sift together dry ingredients onto a piece of wax paper, (or seperate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.
5.
5
pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!
6.
6
Goes great with milk-free Fudgy Frosting.!

myrna

This is a moist, yummy cake perfect for those who can’t have milk and/or eggs!

SERVES 6 (change servings and units)

Ingredients

* 1 cup all-purpose flour
* 1 cup white sugar
* 3 tablespoons cocoa
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup canola oil (or any vegetable oil)
* 1 tablespoon white vinegar
* 1 teaspoon pure vanilla extract
* 1 cup water

Directions

1. Preheat oven to 350F degrees.

2. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.

3. Set aside.

4. In a large mixing bowl, combine all dry ingredients and mix thoroughly.

5. Add all liquid ingredients and combine with whisk just until blended.

6. Pour into prepared pan and bake for 30 minutes or until tester comes out clean.

7. Serve with Fluffy Frosting (recipe #12586 posted separately) or your favorite cake icing.

8. Note: to make a layer cake, you’ll need to double this recipe and bake in two pans.

Enjoy!! :silly: Myrna

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Reviews

My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,
Myrna

Jackie

Thank you myrna cake was a big hit.

Bob