6 MINUTE CHOCOLATE CAKE
Moist chocolate cake that takes just minutes to make
Provided by Kate @ I Heart Eating
Categories Dessert
Time 31m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F. Lightly grease an 8-inch square baking dish. Set aside.
- In a medium bowl, whisk sugar, oil, water, and vanilla together until combined.
- Add flour, cocoa powder, baking soda, and salt.
- Whisk in until just combined.
- Add the vinegar and stir just until combined. Don't overmix.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan.
Nutrition Facts : ServingSize 1 serving, Calories 279 kcal, Carbohydrate 41 g, Protein 3 g, Fat 13 g, SaturatedFat 10 g, Sodium 254 mg, Fiber 2 g, Sugar 22 g
SIX LAYER CAKE
Steps:
- For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes.
- For the cake: Preheat the oven to 350 degrees F. Butter and flour six 8-inch round cake pans.
- Mix the cake batter according to cake mix package instructions. Measure out how much batter you have and then divide it by six. Pour the portioned batter into the cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking.
- Bake for 7 to 10 minutes, keeping a close eye on the cakes, until cooked through. Remove from the oven and cool on a rack in the pan.
- Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving.
SIX-MINUTE CHOCOLATE CAKE
A Moosewood recipe. I usually make this without the glaze when the kids are requesting chocolate cake and they actually deserve a treat for dessert but I want something that doesn't require too much effort. And its great when you have run out of eggs!
Provided by Missy Wombat
Categories Dessert
Time 31m
Yield 1 9 inch round cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
- In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
- Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
- When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
- Bake for 25-30 minutes. Set aside the cake to cool.
- If you are making the glaze, reset the oven to 300°F.
- Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
- Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.
Nutrition Facts : Calories 252.1, Fat 11.5, SaturatedFat 1.7, Sodium 244.7, Carbohydrate 36.1, Fiber 1.5, Sugar 20.2, Protein 2.5
NINETY-SIX HOUR CAKE
This is an easy, and unusual recipe that has been very popular at our house. You can use a white cake or yellow cake. Be sure to cut it with a sharp knife.
Provided by GREENTHUMB30
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time P4D
Yield 12
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for 2 - 9 inch layers. Cool cake completely.
- With a long serrated knife, cut each layer in half horizontally to make 4 layers. set aside.
- In a large bowl, mix the confectioners' sugar, sour cream, and coconut. Spread between layers, and on top, but not on the sides of cake. Place in large container with cover, or wrap in plastic, and place in refrigerator for four days before serving.
Nutrition Facts : Calories 606.7 calories, Carbohydrate 79.6 g, Cholesterol 17.7 mg, Fat 31.3 g, Fiber 6.9 g, Protein 5.2 g, SaturatedFat 23 g, Sodium 489.7 mg, Sugar 53 g
EASY SIX-LAYER RAINBOW CAKE
If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.
Provided by Magda
Categories Desserts Cakes Birthday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 662.8 calories, Carbohydrate 47 g, Cholesterol 152.4 mg, Fat 50 g, Fiber 0.8 g, Protein 9.4 g, SaturatedFat 29.6 g, Sodium 315.4 mg, Sugar 21.5 g
6 MINUTE LITERAL CUP-CAKE
I think this recipe is good for satisfying a chocolate brownie/cake craving. It's cheaper than buying a baked good, and since it only makes one (or two) servings, it's economical as well (not having to make a large cake just to satisfy a one-day craving). The cake comes out a bit dense. Texturaly more closer to a light brownie than a cake. I used a 6" tall tapered mug, It expanded the full height whilst cooking, but shrunk down to 4" once the cooking process was done. The cake really shrinks away from the sides of the mug so itll fall out easily. I made this without adding any chocolate chips and don't think it's too chocolatey as is, but chocolatey enough.
Provided by ReadyForThe80s
Categories < 15 Mins
Time 6m
Yield 1 Cup-Cake, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in a large microwaveable mug.
- Stir in the egg.
- Add oil, vanilla extract and milk and mix well taking care to ensure any dry ingredients aren't sticking to the sides and bottom of the mug.
- Microwave on medium/high for 3 minutes.
- Allow to cool and then enjoy on its own or with a bit of whipped cream or ice cream!
Nutrition Facts : Calories 802.4, Fat 49, SaturatedFat 8.8, Cholesterol 192.4, Sodium 97.2, Carbohydrate 82.5, Fiber 4.4, Sugar 51.3, Protein 13
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