CHOCOLATE WALNUT CAKE
This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.
Provided by Megan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g
CHOCOLATE WALNUT CRANBERRY CAKE (LIGHT)
Yummy! Dried cranberries and chocolate!! Mmmmm! Delicious! An adaptation of a Cooking Light recipe.
Provided by Redsie
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
- Combine applesauce, milk and oil; add to flour mixture, stirring just until moist.
- Stir in cranberries and walnuts.
- Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
- Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 283.5, Fat 7.1, SaturatedFat 0.5, Sodium 206.9, Carbohydrate 53.3, Fiber 2.5, Sugar 30.7, Protein 3.7
CRANBERRY CHOCOLATE WALNUT PIE
For a showstopping holiday pie, I mix cranberries, chocolate and walnuts. A little touch of rum makes it even happier. -Lorrie Melerine, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edge is light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust., Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 594 calories, Fat 41g fat (20g saturated fat), Cholesterol 130mg cholesterol, Sodium 276mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE WALNUT CAKE WITH COCOA GLAZE
Make and share this Chocolate Walnut Cake With Cocoa Glaze recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 1h
Yield 24 mini cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Line bottom of 13"x9"x2" baking pan with wax paper.
- In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
- In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
- Add egg and sour cream; beat on medium speed of mixer until well blended.
- Stir in nuts.
- Pour batter into baking pan.
- Bake until cake tester inserted in center comes out clean (20-22 minutes).
- Cool 10 minutes.
- Remove from pan to wire rack; carefully removing wax paper.
- Cool completely.
- Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
- Place on cooling rack.
- In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
- Cool slightly.
- Gradually add powdered sugar, mixing until smooth; stir in vanilla.
- Spoon glaze over top of each piece of cake, allowing it to run down the sides.
- Let glaze to set; then decorate with icing, if desired.
- Place in foil cups, if desired.
Nutrition Facts : Calories 192.9, Fat 8.6, SaturatedFat 4.5, Cholesterol 25.5, Sodium 97, Carbohydrate 29.1, Fiber 1.1, Sugar 23.2, Protein 1.8
OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE
Make and share this Outrageous Chocolate Cranberry Fudge Cake recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make cake:.
- Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping to remove excess.
- Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate.
- Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. Pour batter in prepared pan.
- Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold.
- Make glaze:.
- Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Add cranberry sauce, mixing well.
- Turn cake out onto flat serving plate. Remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill about 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
CRANBERRY CHOCOLATE CAKE
This is a delightful dessert fro any time of the year, but especially for the Holiday season - try it - you might like it -
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease bottom only of 13x9 baking pan.
- Prepare cake mix with water, eggs and oil according to package directions.
- Add half cranberry sauce, mix, until well blended.
- Pour into prepared pan.
- Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
- Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
- When cake has cooled, place remaining cranberry sauce in small microwaveable bowl, microwave on high 15 seconds or until softened. Spoon over cake, spread evenly. Top with whipped topping mix.
- Sprinkle with almond pieces, just before serving.
- TIP: Use a large container of whipped topping, and also toast the almonds in a 350F oven on a cookie sheet until slightly browned, this brings out the flavor.
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CHOCOLATE-WALNUT-CRANBERRY CAKE RECIPE | MYRECIPES
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- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine applesauce, milk, and oil; add to flour mixture, stirring just until moist. Stir in cranberries and walnuts. Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
- Bake at 350º for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.
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