Best Chocolate Snack Cake Recipe Recipes Recipe For Shrimp

HOMEMADE CHOCOLATE SNACK CAKE

Steps:

• In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

THE BEST CHOCOLATE CAKE YOU EVER ATE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
• Sift 2 cups white sugar and 2 cups flour together; set aside.
• In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
• Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
• Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
• To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
• Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
• In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.

THE BEST CHOCOLATE SNACK CAKE

Steps:

• Set oven to 350 degrees F.
• Set oven to second-lowest rack.
• Grease an 8 x 8-inch square baking pan.
• In a bowl mix together the first 6 dry ingredients.
• In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
• Transfer/spread into prepared baking pan.
• Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
• Bake 30-35 minutes or until cake tests done.

CHOCOLATE CAKE

Steps:

• Heat the oven to 350°F. Spray the bottoms of two 9-inch round cake pans with the cooking spray. Cut rounds of cooking parchment paper to fit each pan and then line bottoms of pans with the paper.
• Coarsely chop the chocolate and place in a heat safe bowl. Gently heat the heavy cream on the stove over medium heat or in the microwave on 50% power until almost boiling. Pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes. Stir to combine (chocolate should be fully melted by the time you stir. If not, you can heat in microwave on 50% power in 30 second increments). Allow mixture to cool.
• In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda and salt until mixed. Set aside.
• In the bowl of a stand mixer, beat sugar and butter with paddle attachment on medium to high speed until light and fluffy; set aside. Note - you can't overmix the butter and sugar, so be sure to keep mixing until it is very light and fluffy, scraping the bowl as needed to ensure it is fully mixed.
• Reduce speed to medium and add 1 egg yolk at a time into the sugar mixture until mixed. Reduce speed to low and mix in the melted chocolate and vanilla. With speed still on low, alternate adding the flour mixture and buttermilk until fully incorporated. Once all ingredients are mixed in, increase speed to high for just a few seconds to really whip it together. Transfer this batter to a large clean bowl and wash stand mixer bowl you were using.
• Add the egg whites to the stand mixer and attach the whisk attachment. Beat on high speed until soft peaks form. Do not overmix. You basically want the whites to be light and fluffy so that when you stop mixing and pull the whisk out, the peak that it pulls on it's way out holds it's shape. If you over mix, the whites will break.
• Add egg whites to the batter and gently fold in using a rubber spatula to turn the batter over the egg whites, continuing until all of the egg whites are fully mixed in. Be sure to be as gentle as possible using the least amount of mixing required to fully incorporate.
• Pour batter into pans, using a rubber spatula to scrape the batter from bowl. Spread batter evenly in pans and smooth top of batter.
• Ensure oven racks are adjusted so that cakes bake in center of oven and bake in preheated oven 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cakes should also start pulling away from sides of pan once cooked.
• Cool cakes in pans on cooling rack. When pans and cake are still hot but cool enough to touch, flip cakes out of pan by placing your hand on the cake, inverting pan to release, then set back down on cooling rack with parchment round side down. Allow to fully cool on cooling rack.
• Frost with your favorite frosting and enjoy!

CHOCOLATE SNACK CAKE

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. Pour into a greased 8-in. square baking pan. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2-inches.
• Mix in remaining ingredients.
• Bake 35-40 minutes or until wooden toothpick poked in center comes out clean.
• Sprinkle with powdered sugar, if desired, or use icing of your choice, when cake cools.

CHOCOLATE CHIP SNACK CAKE

Steps:

• Preheat oven to 350°F. Grease an 8-inch square baking pan.
• Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
• Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, and mix well. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream. Stir in 1/2 cup chocolate chips and the pecans.
• Transfer the batter to the prepared pan. Bake 28-32 minutes, or until a pick inserted into the center comes out clean.
• Set the pan on a wire rack. Sprinkle 3/4 cup chocolate chips on top of the warm cake. Wait 5 minutes. Then, using an offset spatula, spread the chocolate to cover top of cake. Allow the cake to cool completely.