Dreamy Chocolate Cake With Frosting Recipes

MOM'S DREAMY CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Prepare a 9x13x2-inch pan or for sheet cake a 16x11x1-inch, pan with 'Baker's Joy' non-stick cooking spray (my suggestion) or grease and flour pans the old-fashioned way.
• 3. Sift flour and sugar in a large mixing bowl and blend well. In a saucepan, combine butter, shortening, water, and cocoa. Bring to a rapid boil. Pour over flour/sugar mixture and mix well.
• 4. Combine remaining ingredients and add ALL AT ONCE to the batter, mixing well.
• 5. Pour into the prepared pan.
• 6. Bake at 400 degrees F for 35 to 40 minutes (9x13x2-inch pan). For a sheet cake (16x11x1-inch), bake for 20 minutes or until tests done. Let cool 15-20 minutes while preparing the frosting.
• 7. FROSTING: Combine butter, cocoa, and milk in a saucepan. Heat slowly and bring to boil.
• 8. Add remaining ingredients; beat well.
• 9. Spread over warm cake.
• 10. Leave in pan until ready to serve. Cut in squares and enjoy!

DREAMY CHOCOLATE CAKE WITH FROSTING

Steps:

• Beat the cake ingredients by hand, do not use an electric mixer.
• Pour into a prepared 9x13 pan.
• Bake at 350 for 40 -45 min's. until done.
• Meanwhile, in a deep glass mixing bowl, whisk the cornstarch into the cold milk.
• Bring to a boil on med high heat in the microwave whisking often.
• Cook until thick, then set aside to cool.
• ((It is important that the gel be soft enough to spoon out, but firm enough that it can't be poured. If you overcook it, whisk a little warm milk into it until smooth.)).
• Beat the margarine, butter, sugar and vanilla until smooth.
• Add the cooled gel mixture and beat until set.
• Frost the cooled cake, garnish with almonds and drizzled chocolate if desired.

SANDY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

EASY 'NO BEAT' CHOCOLATE CAKE WITH FROSTING

Steps:

• Heat oven to moderate temp (180C).
• Grease large square baking tin.
• Into a large bowl sift flour and cocoa, then mix in sugar.
• Place on top of dry ingredients butter, golden syrup, bi-carb and vanilla.
• Pour over boiling water and mix well until all butter is melted.
• Cook for 45 mins to 1 hour or until cooked ( when skewer comes out clean).
• CHOCOLATE FROSTING.
• Sift icing sugar and cocoa into a bowl.
• Add all other ingredients and mix well.
• Spread on top of cooled cake.

6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN

Steps:

• Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
• Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
• Mousse:.
• In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
• In a small bowl, combine sugar and cocoa powder.
• In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
• Chocolate Fudge Frosting
• In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.