CHOCOLATE CREAM CAKE
Combine cake mix and instant pudding mix to make a tasty Chocolate Cream Cake! Try decorating your frosted Chocolate Cream Cake with chocolate sprinkles.
Provided by My Food and Family
Categories Home
Time 1h24m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
- Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
- Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 27 g, Protein 5 g
CHOCOLATE CREAM CAKE
On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
- Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
- Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
- Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
- In a separate bowl, whip the cream into peaks.
- Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
- Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.
CHOCOLATE CREAM CAKE
From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 14
Steps:
- Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE ITALIAN CREAM CAKE
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
- Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g
CHOCOLATE CREAM CHEESE CAKE
Make and share this Chocolate Cream Cheese Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 F.
- Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
- Combine sugar, oil and eggs.
- Beat for one minute until smooth.
- Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
- Set batter aside.
- For filling, cream sugar with cream cheese.
- Add vanilla, egg and chocolate chips.
- Blend until smooth.
- Ladle half of batter into pan.
- Spoon filling evenly over this layer.
- Cover with remaining batter.
- Bake for 70 minutes or until cake tests done.
- Top should spring back when touched.
- Let cake cool at least 30 minutes before removing from pan.
- If cake sticks, place on a warm burner to loosen up and help release cake.
- Cake will firm up as it comes to room temperature.
- For glaze, combine all ingredients to form a pourable liquid.
- Thin with hot water if necessary.
- Pour over cooled cake.
- This cake freezes well and keeps for several days covered at room temperature.
CHOCOLATE CREAM CUPCAKES
My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 cupcakes.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely., Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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