Chocolatethundercake Recipes

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PATRICIA POLACCO'S THUNDER CAKE



Patricia Polacco's Thunder Cake image

This is the Thunder Cake recipe from Patricia Polacco's "Thunder Cake" picture book. It is a wonderful chocolate cake with a hint of fruit flavor from the secret ingredient! It is perfect frosted with Recipe #169403 and topped with fresh sliced strawberries! (The strawberries and tomato match wonderfully and I promise that no one will know it is tomato, they will only ask what you did to make it so wonderful!)

Provided by Dwynnie

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
3 eggs, separated
1 cup cold water
1/3 cup tomato puree
2 1/2 cups cake flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Grease and flour two 8 1/2 inch cake pans.
  • Cream together the shortening and sugar.
  • Beat in the vanilla and egg yolks.
  • Mix in the cold water and pureed tomatoes.
  • Beat the egg whites until they are stiff and fold into egg/tomato mixture.
  • Sift the cake flour, cocoa, baking soda, and salt.
  • Mix dry mixture into wet.
  • Pour batter evenly into cake pans.
  • Bake for 35 to 40 minutes.
  • Let cakes cool on wire racks before frosting with chocolate buttercream icing.
  • Optional: Top with fresh strawberries.

Nutrition Facts : Calories 595.4, Fat 28.5, SaturatedFat 7.5, Cholesterol 69.8, Sodium 559.6, Carbohydrate 81.4, Fiber 2.7, Sugar 44.5, Protein 7.1

CHOCOLATE THUNDER CAKE



Chocolate Thunder Cake image

This is chocolate paradise! I am a severe chocoholic and this fills the bill for ooey, gooey, and oh so good. This is from a friend that I used to go to church with. I helped a boy make this for a bake-off at church and he won first prize. My sister donated a certificate for this cake to a charity auction and the woman that bought it has called 4 times since then to have me to make this for her.

Provided by foxysnana

Categories     Dessert

Time 1h13m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) package swiss chocolate cake mix
1 1/3 cups water (or as called for by your cake mix)
1/2 cup vegetable oil (or as called for by your cake mix)
3 large eggs (or as called for by your cake mix)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar chocolate fudge topping
1 (16 ounce) container Cool Whip, thawed
2 Heath candy bars, crushed

Steps:

  • Bake cake in a 13x9 pan according to directions on box.
  • Let cool 25-30 minutes in pan.
  • Poke holes in cake with wooden spoon handle.
  • Pour on sweetened condensed milk.
  • Spread evenly and wait 5 minutes.
  • Pour on fudge topping (I melt it a few seconds in microwave to pour evenly).
  • Spread evenly and wait 5 minutes.
  • Spread Cool Whip over top.
  • Sprinkle crushed candy bars on top.

Nutrition Facts : Calories 459.1, Fat 27.4, SaturatedFat 14, Cholesterol 68.1, Sodium 188.2, Carbohydrate 48.6, Fiber 0.9, Sugar 40.2, Protein 6.2

THE BEST CHOCOLATE CAKE EVER



The Best Chocolate Cake Ever image

My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.

Provided by Emily Passaro

Categories     Dessert

Time 1h

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour (I use Gold Medal brand)
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 teaspoons vanilla extract

Steps:

  • Sift together dry ingredients in a large mixing bowl.
  • Add oil, coffee, and milk; mix at medium speed for 2 minutes.
  • Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
  • Pour into 2 greased and floured 9 inch cake pans.
  • Bake at 325 for 25-30 minutes.
  • Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
  • To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
  • In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
  • Add chilled milk/flour mixture and beat for 10 minutes.
  • Frost cake after is it completely cool.
  • Refrigerate cake until just before serving.

Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5

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