Chocolate Cake Recipe?

Question

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

Answer 1

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.

Answer 2

Death By Chocolate Cake:

Cake
1 box devils food cake mix
1/2 c. semi sweet chocolate chips
1/2 c. milk chocolate chips
1/2 c. white chocolate chips
1 pkg. chocolate instant pudding mix
1 c. sour cream
1/2 c. vegitable oil
1/4 c. water
4 eggs
1 tsp vanilla
Mix all the above ingredients together in large bowl, (dry ingredients first) divide evenly into three "prepared" round cake pans, bake in a preheated 350 degree oven for about 20-25 minutes or untill a toothpick when inserted into the center comes out clean.
Frosting
1 stick butter (cut up)
2/3 c. cocoa
3 c. powdered sugar (can get from 1 box)
1/3 c. milk
1 tsp vanilla
dash of salt
beat the butter and the cocoa untill soft and creamy, add all other ingredients until fluffy, if to thick add more milk. (1 TBS at a time)

Answer 3

My mom used to make this Hot Fudge Pudding Cake for me every year for my birthday. It does not use chocolate pudding mix, but it creates a delicious pudding-like center that's amazing, especially served hot with vanilla ice cream. She started with Betty Crocker's recipe, and then found an even better version in Cook's magazine. I'll include both, because the Betty Crocker version requires fewer ingredients, but I really like the Cook's magazine version more. Enjoy!

New Darker and Richer Hot Fudge Pudding Cake, from Cook's magazine

2 ounces semi-sweet chocolate
3/4 cup flour
2/3 cup sugar
1/3 cup Dutch cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
6 Tablespoons butter
1 Tablespoon vanilla
1 egg yolk
In addition: Combine 1/3 cup brown sugar, 1/3 cup white sugar, 1/3 cup Dutch cocoa. Also, separately, have 1 1/2 cups hot water on hand at the end. (Optional: You can dissolve 2 teaspoons regular or decaf instant coffee into the water to give the cake a delicious mocha flavor, but it isn't necessary.)

Preheat oven to 400 degrees

1. Whisk 2/3 cup sugar, 1/3 cup milk, salt, vanilla and egg yolk into mixing bowl.
2. Melt 6 Tablespoons butter, 2 ounces chocolate and 1/3 cup cocoa (either in a metal bowl over boiling water...watch your fingers...or in the microwave)
3. Mix flour and baking powder. Add together the products of step 1 and 2.
4. Pour into greased 8X8 pan.
5. Sprinkle top with brown/white sugar/cocoa mixture.
6. Top with coffee and water mixture.
7. Bake at 400 for 20 minutes, cool for 15 minutes.
(The center will not be solid, the ooey and gooey pudding is the delicious surprise!)

Betty Crocker's Hot Fudge Pudding Cake

1 cup flour
3/4 cup white sugar
2 Tablespoons plus 1/4 cup cocoa, keep separate
2 Tablespoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons melted butter or margarine
1 cup brown sugar
1 3/4 cup hot water

Preheat oven to 350 degrees

Combine flour, white sugar, 2 Tablespoons baking cocoa, baking powder and salt. Blend in milk and melted butter or margarine. Pour into ungreased 9X9 pan. Combine brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour 1 3/4 cup hot water over the top. (Again, you can add the 2 teaspoons of instant coffee for the mocha flavor, it's up to you.) Bake for 45 minutes at 350 degrees.

Answer 4

Triple-Chocolate Cake

Cake
1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
White Chocolate Glaze
1/4 cup white vanilla baking chips
1 teaspoon shortening

1. Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
4. In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
5. In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Answer 5

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