Chocolate Christmas Celebration Cake Recipes

CHOCOLATE CHRISTMAS CELEBRATION CAKE

Chocolate Christmas Celebration Cake image

This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you'll know how easy it is to make!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h40m

Yield 12

Number Of Ingredients 12

Ingredients

1 1/4 cups granulated sugar
3/4 cup water
1 cup frozen cranberries, thawed
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
2 cups Kraft Jet Puffed marshmallow creme (from two 7-oz jars)
1 1/4 cups butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
3 1/4 cups powdered sugar
Fresh rosemary sprigs

Steps:

In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

Nutrition Facts : Calories 690, Carbohydrate 100 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 76 g, TransFat 1 g

CHOCOLATE-STRAWBERRY CELEBRATION CAKE

Chocolate-Strawberry Celebration Cake image

Although I have some great "from-scratch" recipes, this chocolate strawberry celebration cake uses a boxed mix with plenty of doctoring. It has become a popular groom's cake that gets more attention than the wedding cake. -Nora Fitzgerald, Sevierville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs, room temperature
1 cup sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted
FROSTING:
2 cups butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup 2% milk
GARNISHES:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1 pound fresh strawberries, hulled
Seedless strawberry jam, warmed, optional

Steps:

Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

Nutrition Facts : Calories 666 calories, Fat 40g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.

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