CHOCOLATE SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
SPICED CHOCOLATE CHIP COOKIES
Delicious glazed cookie is quick and easy - a coffee shop treat you can enjoy warm from your oven.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat butter, brown sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in remaining ingredients except chocolate chips and walnuts. Stir in chocolate chips and walnuts.
- On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 1 inch apart.
- Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE SPICE CAKE WITH CARAMEL ICING
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE SPICE CAKE
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 eight-inch bundt cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Butter and flour a six-cup Bundt pan, and set aside. Place the grated ginger, water, cranberries, and raisins in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until the liquid has evaporated, about 5 minutes. Set aside to cool.
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, salt, and ground ginger. Place the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla. Add the flour mixture and sour cream in alternate small batches, starting and ending with the flour mixture; beat just until combined. Fold in dried fruit mixture.
- Pour the batter into the prepared pan, and bake for 40 to 50 minutes, or until a cake tester inserted into center comes out clean. Remove from the oven, transfer to a wire rack, and let cake cool in the pan for 30 minutes. Invert the cake onto a wire rack to cool completely.
- Place cake on a cake plate or serving platter, and tuck pieces of waxed paper under the edges of the cake to keep the plate clean. Apply a thick coating of chocolate fudge frosting to cake, using a small offset or rubber spatula. Remove waxed paper before serving.
CHOCOLATE CHIP SPICE CAKE
I made this by playing with a basic quick bread/cake recipe that my mother taught me when I was about 10. She used to flavor it with anything she had on hand: oranges, chocolate, pureed carrots or just plain vanilla with pecans to name a few. It's very moist and is a friendly companion for your morning coffee. I'm not a fan of frostings but you could frost it if you like.
Provided by Mami J
Categories Quick Breads
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In a bowl, mix all the dry ingredients except the sugar and set aside. In another bowl, cream the butter with the sugar. Add the eggs one by one, mixing well after every addition. Add the vanilla and mix well. Start adding the flour mixture, 1/3 at a time and alternating it with the milk, beating on low so that it incorporates smoothly. Pour the chocolate chips in and mix them in with a spatula or spoon. Pour batter into a greased cake pan and bake for 25-35 minutes or until golden brown and a toothpick inserted n the center comes out clean.
Nutrition Facts : Calories 562.4, Fat 27.7, SaturatedFat 16.4, Cholesterol 170.4, Sodium 491.6, Carbohydrate 71.6, Fiber 1.5, Sugar 35.6, Protein 7.6
CHOCOLATE CHIP APPLESAUCE CAKE
At last, an easy-to-make "scratch" cake recipe that does not need frosting! Recipe has been modified from one given to me by a friend years ago... 6/30/07 NOTE: This is not a standard chocolate cake recipe nor a spice cake recipe. The cocoa and chocolate chips help add to the "dark chocolaty" flavor and appearance but the applesauce and spices give it a unique flavor addition, producing a dark, moist cake with a different flavor with the added bonus of being a no-frost cake.
Provided by Mareesme
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a 13x 9" baking pan.
- In large mixing bowl, mix oil and 1 1/2 c sugar.
- Add beaten eggs, flour (no need to sift), cinnamon, salt, applesauce, baking soda and cocoa and mix until well-blended.
- Pour into pan and sprinkle with 1 1/2 T sugar, nuts (chopped walnuts or pecans) and 3/4 C chocolate chips.
- Bake at 350 dg. for 30-40 mins, until top springs back when touched, covering with foil if top gets too brown.
- Moist and delicious!
Nutrition Facts : Calories 390.4, Fat 16.4, SaturatedFat 3.7, Cholesterol 31, Sodium 318, Carbohydrate 59.2, Fiber 2.6, Sugar 31.6, Protein 5
PUMPKIN-SPICE CAKE WITH CHOCOLATE CHIPS
This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
- Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
- Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.
CHOCOLATE CHIP-PUMPKIN SPICE CAKE
A yummy cake for fall or any time of year.
Provided by Ariel A
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g
SOUR CREAM CHOCOLATE CHIP CAKE I
I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired.
Provided by Shellie
Categories Desserts Chocolate Dessert Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
- In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
- Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
Nutrition Facts : Calories 414 calories, Carbohydrate 51.4 g, Cholesterol 79.7 mg, Fat 22.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 13.5 g, Sodium 325.4 mg, Sugar 32.6 g
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