Chocolate Chocolate Cake To Die For Recipes
CHOCOLATE BUNDT CAKE
Chocolate Bundt Cake with chocolate glaze made with cake mix, pudding, sour cream, and chocolate chips is an easy and delicious dessert for any occasion.
Provided by Stephanie Manley
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
- Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
- Beat until well blended. The batter will be thick.
- Stir in chocolate chips.
- Pour the batter into the greased bundt pan.
- Bake at 350 degrees for 55 to 60 minutes.
- Allow the cake to cool for 10 minutes before removing it from the pan.
- Invert the cake onto a wire rack and cool completely.
- In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
- Stir until the chocolate chips are melted and the texture is smooth.
- Stir in vanilla extract.
- Pour the glaze over the top of the cake letting it drizzle down the sides.
- Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
- Transfer the cake to a cake plate or serving platter.
Nutrition Facts : Calories 604 kcal, Carbohydrate 50 g, Protein 7 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 138 mg, Sodium 632 mg, Fiber 3 g, Sugar 32 g, TransFat 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
KELLIE'S TO-DIE-FOR CHOCOLATE CAKE
My sister gave me the recipe to this cake and it is TO DIE FOR! This is the cake that my family always requests for birthdays. It's so easy to make, looks beautiful and no frosting is needed - it's already rich enough! It's best if you DON'T use a "Pudding in the Mix" cake as you are adding the pudding seperately. I use Duncan Hines brand cake mix - it works great with this recipe.
Provided by Overton Fam
Categories Dessert
Time 1h7m
Yield 1 Bundt pan, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 345 degrees. Grease a bundt pan.
- Mix together: oil, water, eggs and sour cream. Beat until well mixed.
- Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
- Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
- Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
- Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
- Once cooled, dust with powdered sugar. Enjoy!
CHOCOLATE CAKE TO DIE FOR
This is a moist, sweet, chocolatey/fudgy cake that a former co-worker of mine used to bake for potlucks at work. She gave me the recipe to me when I left. I'm not sure where she got the recipe from. NOTE: Although the recipe calls for a 16oz jar of Mrs. Richardson's hot fudge, you can of course use a jar of your favorite fudge. I used a jar of Hershey's hot fudge once because it was on sale, but prefer the Mrs. Richardson's one more. Also, this recipe has the cake topped with whipped cream and crushed candy bars, but I've served the cake with just the hot fudge topping, and still got rave reviews (no one minded the holes on the top of the cake).
Provided by Mama_Cito95
Categories Dessert
Time 40m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions.
- Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
- Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
- Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
- Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
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