Chocolatedreamcake Recipes

CHOCOLATE CHOCOLATE CHIP DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Make chocolate pudding according to package directions.
• Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
• Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
• In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350.
• Line a 15"x10" pan with wax paper.
• Wisk together cocoa, sugar and boiling water.
• Cool to lukewarm.
• Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
• Spread batter evenly in the pan.
• Bake 20 minutes or till top looks dry.
• Invert onto large rack.
• Remove pan and wax paper and let cool.
• In a medium bowl, dissolve coffee in milk.
• Add whip topping& pudding mixes.
• Beat on low speed till moistened, then high speed till soft peaks form.
• Chill 5 minutes.
• Cut cake crosswise into thirds, cover each with topping, then stack.
• (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.

CHOCOLATE DREAM CAKE

Steps:

• 1). Cake: Preheat oven to 350F. Lightly grease and flour or use cooking baking spray on two 9" cake pans. In large bowl, combine all ingredients, beat well at high speed for 2 minutes scrape sides of bowl at least once to make sure all ingredients are combined. Pour into prepared cake pans. Bake at 350 degrees for 25-35 minutes, until toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 15 minutes. Carefully remove from pans and cool completely. 2). Chocolate Mousse Frosting: Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30-second intervals, set aside to cool. In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup, vanilla and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. On instant-read thermometer. (Be careful not to overcook.) Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.) In large bowl, beat remaining 2 cup cream and vanilla pudding at medium-high speed until stiff peaks form; fold cooled chocolate mixture into whipped cream. To frost cake: lay first layer, flat side up, generously frost leaving a thick layer of frosting in center of the first layer. Top with last cake layer, flat side down, pressing slightly and frost with remaining frosting; refrigerate for 1 hour 3). For Ganache: Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add both chocolates; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes. Drizzle over cool mouse cake and refrigerate cake. Garnish top with whipped cream or white whipped frosting.

CHOCOLATE DREAM DESSERT

Steps:

• In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

BEST MOIST CHOCOLATE CAKE

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.

CREAMY CHOCOLATE DREAM DESSERT

Steps:

• In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

COPYCAT ZIPPY'S CHOCOLATE DREAM CAKE RECIPE - (3.9/5)

Steps:

• Combine cocoa powder in hot water in mixing bowl. Stir to dissolve; cool. Preheat oven to 325 degrees. Line bottoms of 3 9-inch round cake pans with parchment (or make 2 cake layers and 12 cupcakes). Add oil, vanilla and egg yolks to cooled chocolate mixture. Whisk until smooth. In large mixing bowl, whisk together flour, sugar, baking soda and salt. Add chocolate mixture to flour mixture and whisk until smooth. To make meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar and beat on high speed until stiff peaks form. Gradually add meringue to chocolate batter and stir until incorporated. Pour into baking pans and bake 30 minutes, until a pick inserted into the center comes out clean. Cool on wire rack, then remove from pans. Frost between layers, top and sides with whipped cream. Use a vegetable peeler to peel curls off sides of chocolate bar and use to garnish cake.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.