Chocolate Midnight Cake Recipes

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BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

CHOCOLATE MIDNIGHT CAKE



Chocolate Midnight Cake image

This is such a delicious and easy cake--very moist, too! From the Cake Mix Doctor. Mixes up in minutes, but it tastes like you spent much more time on it. Frost with your favorite frosting--mine is #86768, Perfect Chocolate Frosting, by taylortwo. Serve with a big glass of ice cold milk--chocolate cake heaven, if you ask me. Oh! There is mayonnaise in this cake--don't say yuck! It adds moisture, but no flavor or extra sweetness to the cake. Really, it's just eggs and oil, right?

Provided by ciao4293

Categories     Dessert

Time 38m

Yield 16 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) package plain dark chocolate fudge cake mix
1 cup water
1 cup mayonnaise (Hellman's is best)
3 large eggs
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350°.
  • Grease and flour 2- 9 inch round cake pans.
  • Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute.
  • Scrape down the sides of the bowl, and mix on medium speed for 2 minutes.
  • Divide batter evenly between the 2 pans.
  • Bake the cakes until they spring back when lightly pressed, about 28-32 minutes.
  • Remove from oven and cool on racks for 10 minutes.
  • Run a knife around the edge of each cake and invert on to cooling rack.
  • Cool completely and frost as desired.

Nutrition Facts : Calories 211, Fat 10.9, SaturatedFat 2.1, Cholesterol 43.5, Sodium 384.7, Carbohydrate 27.2, Fiber 0.8, Sugar 13.5, Protein 3.2

MIDNIGHT CHOCOLATE CAKE



Midnight Chocolate Cake image

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

Provided by Juenessa

Categories     Dessert

Time 1h25m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup half-and-half
8 ounces semi-sweet chocolate chips
1/2 teaspoon instant coffee granules (can't taste the coffee in this, just inhances the chocolate flavor)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan.
  • In a large bowl, and with an electric mixer, combine dry ingredients.
  • Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
  • Stir in boiling water (batter will be thin).
  • Pour into prepared pan.
  • Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan).
  • Remove cake from oven, and cool completely on rack.
  • After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar.
  • Ganache:.
  • Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave.
  • Wisk together until chocolate is shiny and of "drizzly" consistency.
  • Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan.
  • Dust with powdered sugar, if desired.
  • **This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.

Nutrition Facts : Calories 627.8, Fat 27.5, SaturatedFat 9.5, Cholesterol 61.5, Sodium 636.7, Carbohydrate 95.6, Fiber 5.1, Sugar 67.5, Protein 8.6

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