Chocolate Thunder Cake Recipes

BEST MOIST CHOCOLATE CAKE

Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories Desserts Cakes Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

CHOCOLATE BUNDT CAKE

Chocolate Bundt Cake image

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Number Of Ingredients 13

Ingredients

8 ounces (2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup sour cream (4 ounces)
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

PATRICIA POLACCO'S THUNDER CAKE

Patricia Polacco's Thunder Cake image

This is the Thunder Cake recipe from Patricia Polacco's "Thunder Cake" picture book. It is a wonderful chocolate cake with a hint of fruit flavor from the secret ingredient! It is perfect frosted with Recipe #169403 and topped with fresh sliced strawberries! (The strawberries and tomato match wonderfully and I promise that no one will know it is tomato, they will only ask what you did to make it so wonderful!)

Provided by Dwynnie

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
3 eggs, separated
1 cup cold water
1/3 cup tomato puree
2 1/2 cups cake flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Steps:

Preheat oven to 350°F.
Grease and flour two 8 1/2 inch cake pans.
Cream together the shortening and sugar.
Beat in the vanilla and egg yolks.
Mix in the cold water and pureed tomatoes.
Beat the egg whites until they are stiff and fold into egg/tomato mixture.
Sift the cake flour, cocoa, baking soda, and salt.
Mix dry mixture into wet.
Pour batter evenly into cake pans.
Bake for 35 to 40 minutes.
Let cakes cool on wire racks before frosting with chocolate buttercream icing.
Optional: Top with fresh strawberries.

Nutrition Facts : Calories 595.4, Fat 28.5, SaturatedFat 7.5, Cholesterol 69.8, Sodium 559.6, Carbohydrate 81.4, Fiber 2.7, Sugar 44.5, Protein 7.1