Chocolate Crazy Cake Frosting Recipe Recipe For Lasagna

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CRAZY CHOCOLATE CAKE



Crazy Chocolate Cake image

My sisters and I always requested this cake for our birthdays. Now, my daughters ask for it for their birthdays!

Provided by Judy and Amanda

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
⅝ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups cold water
2 teaspoons distilled white vinegar
⅔ cup vegetable oil

Steps:

  • Mix all ingredients right in a 9 x 13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 39.8 g, Fat 8.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 270 mg, Sugar 22.3 g

CHOCOLATE LASAGNA



Chocolate Lasagna image

Make and share this Chocolate Lasagna recipe from Food.com.

Provided by - Momma Loon

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
buttercream frosting
1 1/2 cups butter, softened (3 sticks)
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chilled

Steps:

  • Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
  • Allow the cake to cool completely.
  • When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
  • Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
  • Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
  • Turn cake out of the pan onto wax paper.
  • Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
  • Now you're going to cut through the cake twice, creating three layers.
  • We'll start at the bottom slice.
  • First slide the cake over to the edge of your kitchen counter.
  • This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
  • Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
  • Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
  • When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
  • Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
  • Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
  • A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
  • Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
  • Turn the top section back over onto the bottom layer.
  • Again, slice through the top section creating the final two layers.
  • Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
  • You may, at this point, wish to slice the top into thirds across the width of the cake.
  • This makes flipping over the top layer much easier.
  • It's also how you're going to slice the cake later, so you'll never see the cuts.
  • Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
  • Carefully reassemble the top section on the rest of the cake.
  • If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
  • Throw that slice away.
  • Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
  • The cake is served as triangular slices.
  • So, slice it up by first cutting through the middle of the cake, lengthwise.
  • Next cut across the cake through the middle (widthwise) twice.
  • Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
  • Chill any cake you don't eat that day.

Nutrition Facts : Calories 666.5, Fat 42.2, SaturatedFat 20.3, Cholesterol 114.6, Sodium 542.3, Carbohydrate 74.5, Fiber 2.6, Sugar 55.9, Protein 5.7

CRAZY CAKE



Crazy Cake image

This cake was popular during the Depression, and does not have eggs in it.

Provided by Amy Parsons

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Steps:

  • Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 39.5 g, Fat 9.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 270.7 mg, Sugar 22.4 g

CRAZY CHOCOLATE CAKE ICING



Crazy Chocolate Cake Icing image

Make and share this Crazy Chocolate Cake Icing recipe from Food.com.

Provided by aprilrobertson

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 tablespoon margarine
1 tablespoon cocoa
3 tablespoons boiling water
1 cup icing sugar

Steps:

  • Mix together first 3 ingredients.
  • Add icing sugar; adding 1 cupful and adding a little more as needed until it's spreadable.

Nutrition Facts : Calories 580.5, Fat 12.2, SaturatedFat 2.4, Sodium 136.2, Carbohydrate 122.6, Fiber 1.8, Sugar 117.6, Protein 1.2

FROSTED CHOCOLATE CAKE



Frosted Chocolate Cake image

This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. -Beth Bristow West Plains, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs, separated
1/2 cup baking cocoa
1/2 cup boiling water
1/2 cup butter, softened
1 cup packed brown sugar
1 cup sugar, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup buttermilk
FROSTING:
3/4 cup butter, melted
3/4 teaspoon vanilla extract
6 cups confectioners' sugar
3 tablespoons whole milk
Dark or additional regular baking cocoa, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

Nutrition Facts : Calories 510 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 283mg sodium, Carbohydrate 89g carbohydrate (71g sugars, Fiber 1g fiber), Protein 5g protein.

CRAZY CAKE



Crazy Cake image

This easy crazy cake recipe is made without eggs, milk, or butter. The result is a rich, fudgy, and moist chocolate cake.

Provided by Jaclyn Shimmel

Categories     Dessert

Time 35m

Number Of Ingredients 9

1 ½ cups flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Steps:

  • Preheat oven to 350 F.
  • Add dry ingredients to an ungreased 8-inch round or square baking pan. Whisk to combine.
  • Make 3 wells in the mixture. One larger hole and 2 smaller (see image). Pour oil, vinegar, and vanilla into the wells.
  • Pour water over all of the ingredients. Mix well with a fork, making sure to get all the dry mix that gets stuck in the corners.
  • Before baking, give the pan a couple of taps on the counter to help release any bubbles. Bake for 25-30 minutes, or until a toothpick inserted in center comes out mostly clean.
  • Serve plain, topped with powdered sugar, or frosted. If frosting, allow the cake to cool to room temperate before frosting.

Nutrition Facts : Calories 237 calories, ServingSize 1

CRAZY CAKE FROSTING



Crazy Cake Frosting image

Make and share this Crazy Cake Frosting recipe from Food.com.

Provided by KJK 5

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups sugar
1/2 cup butter
1 dash salt
1/2 cup cocoa powder
1/2 cup milk
1 teaspoon vanilla

Steps:

  • Combine all ingredients except vanilla in a sauce pan. Bring to a boil and boil for only 1 minute.
  • Remove from heat and cool.
  • Add vanilla and beat with fork or beaters until spreading consistency.
  • Cooking time does not include time to cool.

WACKY CHOCOLATE CAKE



Wacky Chocolate Cake image

Make and share this Wacky Chocolate Cake recipe from Food.com.

Provided by steff_koczera

Categories     Bar Cookie

Time 45m

Yield 9-12 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup water

Steps:

  • Sift dry ingredients into an ungreased (8x8) pan. Make 3 holes in dry ingredients.
  • In first hole, put 6 Tbsp oil.
  • In second hole, put 1 tsp vanilla.
  • In third hole, put 1 Tbsp vinegar.
  • Pour 1 cup water over all and stir until smooth.
  • Bake at 350 degrees for 35 minutes.
  • Frost or sprinkle with confectioner's sugar.
  • Can double recipe.

Nutrition Facts : Calories 250.3, Fat 9.4, SaturatedFat 1.2, Sodium 270.5, Carbohydrate 39.2, Fiber 0.9, Sugar 22.3, Protein 2.5

CHOCOLATEY CHOCOLATE CAKE



Chocolatey Chocolate Cake image

Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.

Provided by Odette Williams

Categories     Mother's Day     Cake     Chocolate     Bake     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 1 (10- by 3-inch) round cake

Number Of Ingredients 13

1 3/4 cups (225g) all-purpose flour
1/2 cup (45g) unsweetened Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups (300g) granulated sugar
2 eggs, at room temperature
1 cup (240ml) whole milk
1/2 cup (120ml) grapeseed oil or any mild-flavored oil
1/2 teaspoon pure vanilla extract
1 cup (240ml) boiling water
Optional toppings:
Confectioners' sugar, chocolate Swiss meringue buttercream, warm ganache, marshmallow icing, whipped cream

Steps:

  • Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
  • Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
  • Add the sugar and whisk until combined.
  • In another large bowl, whisk the eggs, milk, oil, and vanilla together.
  • Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
  • Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
  • Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
  • Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
  • Variation:
  • Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

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