DEATH BY CHOCOLATE CAKE
Make and share this Death by Chocolate Cake recipe from Food.com.
Provided by Burrheadssis
Categories Dessert
Time 55m
Yield 1 Cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat 4 eggs, water, oil,& sour cream until smooth.
- Add the box of cake mix and pudding stirring until smooth.
- added chocolate chips, mixing just until blended.
- Pour into greased bundt pan.
- Bake at 350 degrees for 50 to 60 minutes.
- I sometimes garnish with powdered sugar when cooled.
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
DEATH BY CHOCOLATE CUPCAKES
Steps:
- Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
- In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
- In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible.
- Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting.
- To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting.
- Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
- In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency.
DEATH BY CHOCOLATE III
Every time we have a church supper, I have to make this. It's a favorite!
Provided by LaNita
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 16
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g
DEATH BY CHOCOLATE PUDDING
Make and share this Death by Chocolate Pudding recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 1h10m
Yield 1 trifle, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Bake brownies according to box directions and allow to cool.
- Crumble brownies and sprinkle a little in bottom of a trifle dish.
- Mix Pudding mix and milk and allow to chill 30 minutes.
- With an electric mixer, blend a little of the pudding with whipped topping and cream cheese and scoop a little into trifle dish.
- add crushed butterfingers andthen pudding.
- repeat until dish is filled and serve cold.
Nutrition Facts : Calories 660.2, Fat 35.9, SaturatedFat 17.7, Cholesterol 68.3, Sodium 410, Carbohydrate 80.1, Fiber 0.6, Sugar 22.1, Protein 9.3
DEATH BY CHOCOLATE (AUNT SANDRA'S PUDDING CAKE)
Steps:
- (1) Prepare the cake mix as directed on box and bake in a 13x9 pan. Cool. (may only use half the cake, depends on serving bowl) (2) Drizzle Kahlua on cake (optional) (3) Break up cake with fork. (4) Make mousse and pudding (separately) according to directions. (5) In a glass deep bowl, layer cake, mousse, pudding, cool whip and sprinkle with candy. Repeat layer using remaining cake and end with cool whip and some candy sprinkled on top. Refrigerate before serving.
DEATH BY CHOCOLATE CUPCAKES
Steps:
- For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
- In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the melted chocolate and mix well. Add the eggs, one at a time, and mix thoroughly after each addition. Add the vanilla and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone.
- Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
- For the ganache: Put the chocolate chips, heavy cream and butter in a medium microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring after each time, until the chocolate chips are melted and the ganache has the consistency of hot fudge. It will look like a mess at first but as you continue to stir it will start to form a thicker mixture. If the ganache becomes too thick to dip, put it back in the microwave for about 15 seconds and stir again.
- For the chocolate whipped mousse filling and topping: In large mixer bowl, beat the heavy cream, half-and-half and pudding mix until light and fluffy using heavy duty mixer. It should have the consistency of whipped cream. Put the filling in a pastry bag or zipper bag with a corner cut off.
- To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes using the filling in the bag. Using the same bag, frost the tops of the cupcakes with the filling. Put in the freezer until the topping mixture is cold and somewhat stiff, about 20 minutes.
- Dip each cupcake in ganache and immediately sprinkle with mini chocolate chips and garnish with a piece of chocolate bar. Let the cupcakes sit until the ganache is set. Then serve, or refrigerate until time to serve.
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Reviews 1Category DessertCuisine AmericanTotal Time 55 mins
- For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
- Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
- Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
- After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
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