CHOCOLATE CAKE WITH DIVINITY ICING RECIPE - (4.3/5)
Provided by á-3209
Number Of Ingredients 18
Steps:
- In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool. Preheat the oven to 350°F. Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray. Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearance; layers will begin to pull away from the sides or by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake. Divinity Icing: Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks. In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265°F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.
CHOCOLATE CAKE WITH DIVINITY ICING
Provided by Trisha Yearwood
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool.
- Preheat the oven to 350 degrees F.
- Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
- Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake.
- Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
- In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.
DOUBLE CHOCOLATE CAKE I
This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.
Provided by Syd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
- Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
- Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
- Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g
DIVINITY FROSTING
I found this recipe in Southern Living Magazine. When growing up I remember my parents making divinity together. I always liked eating the divinity before it got hard, so a frosting is the next best thing to that.
Provided by Shirley King
Categories Dessert
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 6
Steps:
- Place first 4 ingredients in a 4-quart mixing bowl.
- Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended.
- Beat mixture at high speed 3 to 5 minutes or until stiff peaks form.
- Gradually add powdered sugar, beating at low speed until blended.
- Stir in toasted pecans.
- Spread Divinity Frosting immediately on cake.
Nutrition Facts : Calories 889.6, Fat 26.3, SaturatedFat 2.3, Sodium 124.3, Carbohydrate 168.4, Fiber 3.5, Sugar 107.1, Protein 4.4
DIVINE CHOCOLATE CAKE
From the website cancerbattlefield.com. Easy and delicious chocolate cake for any occasion. The frosting is optional but keeps the cake moist. And on the top of the cake, some berries can be added before the frosting is put. An important thing to remember is not to eat the cake with a glass of milk as the combination of chocolate and milk will cancel the positive effects against cancer.
Provided by Eva Fieffe
Categories Dessert
Time 40m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 C(375 F).
- Melt dark chocolate and butter over low heat.
- In a large bowl, mix the eggs and the sugar . Then add the chocolate mix.
- Add the flour and mix together.
- Grease and flour one 9 inch round pan.
- Pour the mix into the prepared pan, and bake for 20 to 30 minutes.
- For the frosting, melt dark chocolate ,butter and maple syrup in a small pan.
- Pour over the cooled cake and put it in the fridge.
Nutrition Facts : Calories 362.3, Fat 21.1, SaturatedFat 12.1, Cholesterol 174.6, Sodium 139.5, Carbohydrate 40.5, Fiber 1.9, Sugar 27.4, Protein 6.9
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
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