I'm looking for chocolate cake and chocolate frosting recipes please?

Answer 1

Chocolate Chip Cake

1 Devil's Food chocolate cake mix
4 eggs
1 small package chocolate pudding and pie filling
1 (8 oz.) container sour cream
1/2 cup Wesson oil (or equivalent vegetable oil)
3/4 cup Kahlua (or equivalent coffee liqueur)
(10 oz) package semi-sweet chocolate chips
OPTIONAL: enough chopped walnuts or pecans to cover the bottom of pan
Mix all ingredients together, except for nuts. Spray bunt pan with Pam (or equivalent vegetable oil spray). If using chopped nuts, add them to the bottom of the bunt pan.

Pour cake mixture over the top of the nuts. Bake at 350° for 50-55 minutes. Cool cake in pan for 15 minuets, then turn cake (nut-side up) onto cake dish to finish cooling.


Chocolate Frosting

INGREDIENTS:
1/2 cup butter
2/3 cup cocoa
4-1/2 cups powdered sugar
1/2 cup half and half
1 tsp. vanilla extract
pinch salt
PREPARATION:
In large saucepan, melt together butter and cocoa. Stir until smooth. Using mixer, alternately beat in powdered sugar and milk until frosting is smooth and creamy. Stir in vanilla and salt. Fills and frosts 2 9" cake layers

Answer 2

Here is a sugarless (kindof) and flourless chocolate cake. It is amazingly rich

8 eggs
3 tbs STRONG coffee (or flavored liquor)
1 1/2 lbs semisweet chips
2 1/2 c. heavy cream

Beat the eggs and coffee until smooth and frothy

Melt chips and add to eggs, continue to mix

Beat the heavy cream until stiff peaks.

Fold chocolate mixture and cream together and mix well.

Grease a springform pan generously and pour batter into pan.

Bake at 260 for 2 hours or until toothpick comes out clean.

Cool on counter.
Run knife around sides of pan then cook in refridgerator for at least 3 hours.

Serve with whipped cream and a caramel sauce or fruit sauce.

(This is almost like the capuccino cake that Pizzeria Uno used to serve)

Answer 3

heres a chocolate cake recipe:

2 cups all-purpose flour
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup water
1/2 cup vegetable oil
1/4 cup butter or margarine
3 tablespoons cocoa
2 large eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1/4 cup strong brewed coffee
Chocolate Frosting
Chopped pecans (optional)

Stir together first 5 ingredients.
Bring 1 cup water and next 3 ingredients to a boil. Add to flour mixture, and beat at medium speed with an electric mixer until smooth.

Beat eggs and next 3 ingredients at medium speed with electric mixer until blended. Stir into flour mixture. Pour into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Spread Chocolate Frosting over warm cake; cool completely in pan on a wire rack. Sprinkle with chopped pecans, if desired.



Yield: Makes 24 servings

and chocolate frosting:

Ingredients:
1 cup sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla


Directions:

Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat.

This recipe serves/makes 1.5 cups

Answer 4

Rich Chocolate Cake
2 c sugar
1 c cooking oil (Crisco)
2 eggs
1/2 tsp salt
1&1/2 tsp vanilla
1 c buttermilk
2 tsp baking soda
2 c flour
3/4 c cocoa
1 c boiling water
Blend sugar & oil together. Mix in eggs and beat well. Blend in salt & vanilla. Mix soda and buttermilk & stir well then add it to sugar
mixture. Mix flour & cocoa together and add to sugar mixure making sure to mix real well then add boiling water & beat well.
Bake in well oiled and paper lined cookie sheet at 400'F for 20 minutes. It can also be baked in 2 oiled & paper lined 9" cake pans at 350'F for 30 minutes.
Frosting
1/4 c cocoa
1 box powdered sugar
1/2 stick oleo
1/4-1/2 c milk
1/4 tsp salt
1 tsp vanilla
Blend cocoa,sugar & salt together in a small sauce pan. Add oleo and let melt into sugar & cocoa. Stir well then add milk a little at the time. Stir until mixture comes to a boil. Boil mixture until it becomes thick then remove from heat and add vanilla. Stir until thinkened and pour over hot cake.

Answer 5

This is so good!!!

RED VELVET CAKE 350 OVEN

1 PK GERMAN CHOC. CAKE MIX
2 LG EGGS
1 CUP LOW FAT BUTTERMILK
½ CUP OF WATER
¼ CUP VEG. OIL
1T CIDER VINEGAR
1T RED FOOD COLOR
BUTTER AND FLOUR FOR COATING THE BAKING DISH
CREAM CHEESE FROSTING
½ CUP CHOPPED PECANS FOR GARNISH


1. PUT CAKE IN LARGE BOWL OF ELECTRIC MIXTURE. ADD EGGS, MILK AND ½ CUP OF WATER AND BEAT FOR 1 MIN. AT LOW SPEED TO BEGIN TO COMBINE. TURN OFF MIXER AND ADD FOOD COLORING. BEAT 2 MIN. AT HIGH SPEED. GREASE AND LIGHTLY FLOUR A 13X9 GLASS BAKING DISH. POUR BATTER INTO PAN.
2. PLACE IN MIDDLE RACK OF OVEN AND BAKE UNTIL TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN, ABOUT 30 MIN. REMOVE FROM OVEN AND LET COOL FOR AT LEAST 30 MIN. CAN BE STORED COVERED AT ROOM TEMP FOR UP TO 24 HOURS.
3. FROST CAKE WITH CREAM CHEESE FROSTING. SPRINKLE WITH NUTS.


CREAM CHEESE FROSTING

4T BUTTER

1 1/2 CUPS CONFECTIONERS SUGAR

2 SMALL PK. (3OZ EACH) CREAM CHEESE

1. PUT BUTTER IN SMALL BOWL AND MICROWARVE UNCOVERED 50% FOR 45 SECONDS TO 1 MIN. TO SOFTEN IT SLIGHTLY.
2. PUT CONFECTION SUGAR IN THE BOWL OF FP AND PROCESS FOR 1 MIN. TO SIFT.
3. CUT EACH PIECE OF CREAM CHEESE IN HALF AND ADD TO CONFECTONERS SUGAR. ADD SOFTENED BUTTER AND VANILLA EXTRACT. PROCESS UNTIL SMOOTH, ABOUT 30 SECONDS, STOPPING AS NECESSARY TO SCRAPE DOWN THE SIDE OF THE BOWL.

MAKES 11/3 CUPS
(FROSTING CAN BE REFRIGERATED FOR UP TO 3 DAYS. LET IT RETURN TO ROOM TEMP. BEFORE USING)


You can make the cake ahead, and not frost it until the day you need it. After I frost it I put it in the refrigirator, and it is still wonderful a week after.

Answer 6

Go to recipesource.com. this is my favorite web site for cooking