I have a full kitchen so ingredients are not an issue. The dry ingredients are pretty basic, flour, cocoa, egg whites, milk, corn starch solids, salt, the usual.
2007-07-31 17:19:17 · 8 answers · asked by Valerie 6 in Food & Drink ➔ Cooking & Recipes
a big cake...
2007-07-31 17:22:25 · answer #1 · answered by Carla Bund 2 · 1⤊ 0⤋
A five pound box of devils food cake mix will cover a 'full' sized commercial sheet pan.You could mix it,bake it off,let it cool for 90 minutes,frost st it,and cover and freeze it for the next big food related event you may plan.At least you wont have to worry about ordering a 'full sheet cake'....in the can.
2007-08-01 00:33:52 · answer #2 · answered by effminorseven 3 · 0⤊ 0⤋
Cake Mix Dessert Recipes:
http://southernfood.about.com/od/cakemixrecipes/Cakes_and_Desserts_made_with_Cake_Mixes_Cake_Mix_Dessert_Recipes.htm
2007-08-01 00:30:56 · answer #3 · answered by Anonymous · 0⤊ 0⤋
A really big devils food cake?
2007-08-01 00:27:11 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Black Forest cake. Brush the layers with Kirsch and top with Cherry pie filling and whipped cream and shaved dark chocolate.
2007-08-01 00:27:48 · answer #5 · answered by Fr. Al 6 · 0⤊ 0⤋
A really BIG devil's food cake!
2007-08-01 02:05:36 · answer #6 · answered by Penguin_Bob 7 · 0⤊ 0⤋
Here are several recipes
FAST-FIXIN' CHOCOLATE CHIP CAKE
1 pkg. Duncan Hines Deluxe II devil's food cake mix
1/4 c. cooking oil
2 eggs
1 1/4 c. water
1 pkg. chocolate instant pudding mix (4 serving size)
1 c. chocolate chips (6 oz. pkg.)
Preheat oven to 350 degrees. Pour oil into 13"x9"x2" pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir with fork or spoon until blended, about 2 minutes. Scrape sides and spread batter evenly in pan.
Bake at 350 degrees for 35 to 45 minutes until done (when a toothpick inserted in center comes out clean - but sometimes the cake is done but the toothpick goes through a chocolate chip and gets melted chocolate on it, so try more than once).
Frost with your choice of frosting, when cool.
INSIDE OUT CHOCOLATE CAKE
1 (4 oz.) pkg. instant chocolate pudding
1 pkg. Devil's food cake mix
1 3/4 c. milk
1 (12 oz.) pkg. semi-sweet chocolate chips
2 eggs
1 c. chopped pecans
Combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. Mix by hand until well blended (about 2 minutes). Fold in pecans.
Bake in greased bundt pan in preheated 350 degree oven for 50-55 minutes. Cool for 30 minutes in pan, then remove. Serve with ice cream or whipped cream, if desired.
ROCKY ROAD CAKE
1 c. chopped walnuts
1 c. seedless raisins
1 c. miniature marshmallows
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 pkg. (18 1/5 oz.) devil's food cake mix (with pudding in mix)
4 eggs
1 c. real mayonnaise
1 c. water
Grease and flour 12 cup fluted tube pan. In small bowl mix first 4 ingredients. In large bowl with mixer at low speed beat together cake mix, eggs, mayonnaise and water just until blended. Increase speed to medium. Beat 2 minutes. Stir in nut mixture. Pour in prepared pan. Bake in 350 degree oven for 50 minutes or until cake tester inserted in center comes out clean. Cool in pan 15 minutes. Remove, cool on rack. If desired, dust with confectioner's sugar. Makes 12 servings.
2007-08-01 00:27:50 · answer #7 · answered by depp_lover 7 · 1⤊ 0⤋
Easy Black Forest Torte
5 cups miniature marshmallows
1 package (18-1/4 ounces) chocolate cake mix
1 can (21 ounces) cherry pie filling
1 carton (8 ounces) frozen whipped topping, thawed
Sprinkle marshmallows in a greased 13-in. x 9-in. x 2-in. baking pan. Prepare cake batter according to package directions; pour over the marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until a toothpick inserted near the center comes outclean. Cool. Frost with whipped topping. Store in the refrigerator. Yield: 12-16 servings.
Chocolate Trifle Dessert
1 package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bar (1.4 ounces each), crushed
Bake cake according to package directions. Cool. Prepare pudding according to
package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the
remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass
bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping
and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings
Ice Cream Cake Dessert
1 package (18-1/4 ounces) chocolate cake mix
1 quart vanilla ice cream, softened
1 cup sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
3 squares (1 ounce each) unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup slivered almonds
Line a greased 15-in. x 10-in.x 1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack. Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm over cake. Sprinkle with almonds.
2007-08-01 02:12:43 · answer #8 · answered by CarolSandyToes1 6 · 0⤊ 0⤋