Chocolate Jody Cake From Heaven Recipes

HEAVENLY HASH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
• In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
• Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
• To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.

CHOCOLATE JODY - CAKE FROM HEAVEN

Steps:

• Prepare cake according to package directions. This can be baked in either a 9 x 13, 2 - 8 x 8's or a bundt pan. Allow to cool.
• In a microwaveable container, heat cocoa, butter and water for 20 seconds. Stir, then heat for an additional 10 seconds.
• Beat until smooth, using an electric mixer, while adding icing sugar in 1/4 cup increments. Set aside to cool. If once cooled, the glaze is too thick, it may be thinned by stiring in warm water, 1/2 tsp at a time until desired consistancy is reached.
• Add pudding mix to the whipping cream, and beat until firm peaks form. Set aside.
• Cut the cooled cake into layers. (cut the 9x13 in half , to form two 9 x 6-1/2" layers).
• Set aside some of the cream mixture for decorating the top.
• Spread cream mixture on top of bottom layer, top with the second cake layer. If you have more than two layers -- continue in this fashion, ending with a cake layer.
• Spread the chocolate glaze on the top layer. Decorate with remaining cream.

HEAVENLY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
• For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
• For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
• For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
• For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

AUNT JOYCE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
• Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

HEAVENLY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Mix all ingredients and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

"HEAVEN SENT" CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour.
• Place cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.Scrape down sides of bowl and then on medium speed beat another 2-3 minutes more. The batter will be nice and thick. Fold in chocolate chips if desired,making sure they are well distributed throughout the batter.
• Pour batter into prepared pan, smoothing it out with a rubber spatula.
• Place in oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
• Remove from oven when finished and let cool for 20 mintues. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack or waxed paper to cool completely. Serve while still warm or enjoy it nice and cold straight from the fridge with a nice glass of milk. May sprinkle with powdered sugar or top with any of your favorite frostings or eat it plain. Anyway is a good one I promise.

DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
• Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• TO MAKE ICING:.
• In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.

DIED AND GONE TO HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.

DEATH BY CHOCOLATE CAKE AKA CHOCOLATE HEAVEN CAKE

Steps:

• Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
• Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
• When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
• Add second layer and repeat the process icing the sides of the cake as well.
• Enjoy this Chocolate Heaven!