THE ULTIMATE CHOCOLATE CAKE RECIPE FROM A BOX
The ultimate chocolate cake recipe is something that you always want to have in your back pocket. But this delicious chocolate cake is from a doctored chocolate cake mix. And your friends or guests will never be able to tell!
Provided by Meaghan Lamm
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- In a medium sized bowl, add the number of eggs called for on the box plus one extra and beat well with a whisk. Add in melted butter in place of vegetable oil, milk in place of water, and beat until combined.
- Melt dark chocolate chips in a microwave safe bowl for 30 seconds and stir. Then melt in 10 second increments, stirring after each one, until smooth. Fold melted chocolate into the batter being careful not to overmix.
- Grease and line 2 8" round cake pans and evenly distribute the batter between them.
- Bake according to the directions for your cake mix or until toothpick inserted in the center has a few crumbs.
- Allow cakes to cool completely in their pans. Once cakes are cool, wrap in plastic wrap, and refrigerate for 15 minutes.
- Place one cake bottom side down on your cake stand or board and spread 1/2 a container of frosting over the top. Place your second cake on top, bottom side up, and crumb coat the cake with a thin layer of frosting. Refrigerate for 15 minutes.
- Once cake is chilled microwave the remaining fudge frosting for 15 to 20 seconds (you want it easy to spread not pourable!) and frost the cake using a cake scraper or large spatula.
Nutrition Facts : Calories 404 kcal, Carbohydrate 62 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 1 mg, Sodium 391 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
OSCAR'S CHOCOLATE BOX WITH OSCAR'S CHOCOLATE MOUSSE
Steps:
- For the chocolate box: Chop up the chocolate until very fine. In a microwave safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Add remaining finely chopped chocolate. Stir until smooth.
- Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box.
- Remove from refrigerator and gently tweak the box to gently conjoal the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries.
- For the chocolate mousse: Chop up chocolate until very fine. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve. Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogenous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use.
CHOCOLATE TREASURE BOXES
This tasteful container is constructed with candy bars. Consider personalizing the box lid with a conversation heart or a special message written with white chocolate or frosting. -Elaine Nichols, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 boxes (2 servings each).
Number Of Ingredients 7
Steps:
- Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside., Cut candy bars in half widthwise. Drizzle with white chocolate; refrigerate until set. Dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping., Place boxes on serving plates. Cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. Fill bag with pudding mixture; pipe into boxes., Reheat dipping chocolate if necessary. Dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with strawberries. Refrigerate for 10 minutes or until set.
Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 19mg cholesterol, Sodium 243mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 2g fiber), Protein 8g protein.
BOX OF CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 1 large cake plus 24 mini cupcakes
Number Of Ingredients 14
Steps:
- Spray a 12-by-2-inch heart-shaped cake pan with nonstick spray. Use the pan to trace a heart onto a piece of parchment. Cut out the heart and line the bottom of the pan with it.
- Prepare one of the cake mixes according to the package instructions. Pour the cake batter into the prepared cake pan and bake according to the package instructions for a 9-by-13-inch pan or until a toothpick inserted in the center comes out clean. Let cool, then remove from the pan.
- Line two 12-cup (or one 24-cup) mini cupcake tins with brown or black mini cupcake liners. Prepare the second cake mix according to the package instruction. Add about 1 tablespoon of batter to each cupcake liner. Bake until a cake tester inserted in the center comes out clean, 5 to 8 minutes. Let cool, then remove the cupcakes from the tins. Use any leftover batter to make more cupcakes.
- Melt the white chocolate in a double boiler. Set aside.
- Using a serrated knife, slice off the domed top of the heart cake to create a flat even surface. You want the final height of the cake to be about 1 inch. Save any cake scraps to make cake pops. Place a 16-inch round cake board on top of the cake and flip upside down so the parchment paper is on top. Carefully remove the parchment paper and discard. Cut some strips of parchment paper and slide them under the cake a little bit to cover the cake board; this will help keep the cake board clean when you frost the cakes. Set the cake aside.
- Carefully dip the top of 16 mini cupcakes into the Chocolate Ganache to cover each cupcake to the paper liner. Carefully dip the tops of the remaining 8 mini cupcakes into the melted white chocolate. Let set for about 5 minutes.
- For the 16 ganache-coated cupcakes: Top 3 with 3 chocolate-covered espresso beans and 3 with white chocolate shavings; drizzle 3 with melted white chocolate; dip 4 in the cocoa powder and top 3 with red heart sprinkles. For the 8 white chocolate-topped cupcakes: Top 4 with pink heart sprinkles and 4 with a pinch of chopped pistachios. Feel free to mix it up and do any combination of these decorations.
- Frost the entire cake with the red frosting. Remove the parchment paper strips and discard. Cut the icing sheet into 1 1/2-inch-wide strips to go around the heart cake; the strips should come up about 1/2 inch above the surface of the cake. You will need 4 strips to make it around the entire heart cake; the fourth strip will need to be shorter, so cut it to fit cleanly between the end of the first and third strips. Carefully press the icing strips around the cake to form the rim of the box. Arrange the cupcake "candies" inside the box on top of the cake.
- In a small pot, bring the cream to a simmer.
- Put the chocolate chips in a small bowl. Pour over the hot cream and let stand for 2 minutes. Wish until blended and smooth. Whisk in the corn syrup. Let stand before using until the consistency is similar to pancake batter.
DOUBLE CHOCOLATE 'BOX' BROWNIES RECIPE BY TASTY
Here's what you need: chocolate cake mix, whole milk, canola oil, large egg, dark chocolate, white chocolate
Provided by Frank Tiu
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square pan with parchment paper.
- In a large bowl, combine the cake mix, milk, oil, and egg.
- Add ½ cup (115 g) chopped dark chocolate and the chopped white chocolate and mix until combined.
- Spread the brownie batter in the prepared pan.
- Sprinkle the remaining chopped dark chocolate on top.
- Bake for 30 minutes until toothpick comes out clean when inserted in the middle.
- Let cool before slicing and serve.
- Enjoy!
Nutrition Facts : Calories 563 calories, Carbohydrate 73 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, Sugar 47 grams
CHOCOLATE BROWNIES
This recipe is great! You can double it to make more, using a bigger pan. My family just loves them. It is a regular dessert is our home! The brownies just melt in your mouth! Adding peanut butter to the batter really brings out the fudge taste!
Provided by TERESA VANNATTA
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
- In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 12.3 g, Cholesterol 18.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 56.6 mg, Sugar 7.8 g
CHOCOLATE ICE BOX DESSERT
A dessert that is just a little different, but with a lot of great taste, I'm sure you will enjoy it -
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 1 9x13 cake
Number Of Ingredients 9
Steps:
- Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool.
- Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over crust.
- Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip. Put on top of first layer.
- Grate Hershey bar on top.
- Cool and serve.
Nutrition Facts : Calories 4374.4, Fat 300.9, SaturatedFat 149.5, Cholesterol 596, Sodium 4941.9, Carbohydrate 366.6, Fiber 22, Sugar 139.3, Protein 71.2
HEALTHIER CHOCOLATE BOX CAKE
This is a healthier version than the conventional. Be sure to use the "lighter" ingredients as listed to ensure that it is healthier. HINT: The frosting firms up as it rests. If it becomes too firm to spread, gently warm it in the microwave on medium power for 30 seconds, or until softened. This cake actually tastes better when made a few hours before serving. As soon as the cake is frosted, cover it with plastic wrap and refrigerate. Let stand at room temperature for about 30 minutes before serving and refrigerate for up to 4 days.
Provided by Celeste
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray.
- In a large bowl, using an electric mixer set on high speed, beat the egg whites for 1 minute, or until foamy. Beat in the buttermilk and applesauce. Add the cake mix and beat for 2 minutes, or until smooth. Scrape into the prepared pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan. Cool completely in the pan on a rack.
- TO MAKE THE FROSTING: In a small bowl, combine the confectioners' sugar and cocoa, stirring to remove lumps. In a medium bowl, using an electric mixer set on medium speed, beat the butter until fluffy. Gradually beat in the cocoa mixture, milk, and vanilla extract. Beat until very smooth. Spread over the cooled cake, swirling it for a decorative appearance.
Nutrition Facts : Calories 372.7, Fat 11.7, SaturatedFat 4.4, Cholesterol 8.9, Sodium 444.7, Carbohydrate 66.5, Fiber 2.7, Sugar 47.8, Protein 6.4
CHOCOLATE PRETZEL POKE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: dark chocolate cake mix, condensed milk, caramel, whipped cream, pretzel, caramel
Provided by Quinton Washington
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Prepare and bake chocolate cake according to package instructions.
- Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
- Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
- Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
- Slice cake into even rectangles and sprinkle chopped pretzels on top.
- Serve with a drizzle of caramel topping.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 107 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 75 grams
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- In bowl combine dark chocolate and milk. Microwave for about 1-2 minutes or until chocolate is melted. (Tip - Don't over heat the chocolate. It might seize up or get clumpy) Use a rubber spatula to mash and stir chocolate to make sure it’s smooth. Allow chocolate to cool about 10-15 minutes on the counter, but don’t put it in the fridge or else it will harden too fast.
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