Chocolate Sauce Cake?

Question

hi i was wondering does anyone have the recipe for the chocolate sauce cake (or something like that i don't remember what it was called) that was on the side of a Hersheys Cocoa Powder container? if you do could you please submit the recipe as your answer? Thanks.

Answer 1

First recipe makes sort of a chocolate fudge sauce that the cake floats on top of after baking. The second recipe has "lava" or liquid chocoalte in the center, when you cut into it. Not sure which one you're looking for.


Chocolate Pudding Cake

3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
½ cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine

Sift sugar, flour, salt, baking powder and cocoa together in pan. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish).

TOPPING:
½ cup of granulated sugar
½ cup brown sugar
1/4 cup cocoa

Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.

Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)

Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.
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MOLTEN CHOCOLATE LAVA CAKES

1/2 C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
1/4 C. sugar
2 T. all-purpose flour

Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or sauce of your choice.

Answer 2

Chocolate cake with Chocolate Sauce - would eat some now but had the winter bug, will save myself.

Answer 3

Another chocolate cheesecake
Categories: Cheesecake Chocolate
Yield: 16 Servings
1 pack (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tablespoon Unsalted butter; melted
2 pack (8 oz) cream cheese; softened (low fat works well)
⅔ cup Sugar
3 Eggs
12 ounce Or 2 cups semi-sweet chocolate, melted
1 cup Whipping cream
2 tablespoon Unsalted butter; melted
1 teaspoon Vanilla
½ cup Kahlua

Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10-inch springform pan. Refrigerate. In a large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add melted chocolate; beat well. Add remaining ingredients, and beat until smooth. Pour into crust-lined pan. Bake at 325F for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with the reserved crumbs (provided you can keep your spouse from eating them), and refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3 days, probably longer, but who can keep from eating it before then? From: Robert Driskill, modified from Chocolate and other Cravings Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster on Nov 08, 1997
i don't know

Answer 4

Try doing a search at www.backofthebox.com for the recipe you need. This site has a lot of recipes that were on boxes that we all forgot to copy and save.
Hope this helps..

Answer 5

Ah, another chocolate lover...

here's when you're in a hurry and don't want to bake...
Pepperidge Farm Chocolate Layer Cake.
Jello Chocolate Pudding.
spoon pudding over big slice of the cake....WOW!!

Answer 6

Here is the recipe from the side of the box.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.