Emergencychocolatecake Recipes

EMERGENCY CHOCOLATE CAKE

Steps:

• Put it all in a small microwave-safe dish/mug.
• Microwave for 60 seconds.
• Turn out onto a plate. Devour.

20 WAYS TO USE CHOCOLATE CAKE MIX

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate treat in 30 minutes or less!

CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Dump cake mix into the prepared baking dish.
• Dump dry pudding mix on top of the cake mix.
• Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

EMERGENCY CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cake: In a mixer with a whip attachment, mix the dry ingredients together. Add the softened butter, lukewarm milk, beaten egg, and vanilla and mix well for 2 to 3 minutes. Pour into a parchment lined 8 by 8-inch cake pan. Bake at 350 degrees F for 25 to 35 minutes.
• Broiled Icing: In a mixer with a paddle attachment, mix all the ingredients together. When the cake is done, take it out of the oven and, while it's warm, spread the icing on the cake to cover the top. Place it under the broiler until it bubbles all over and starts to brown. Cool then cut into squares and serve.

EMERGENCY CHOCOLATE CAKE - AMERICA'S TEST KITCHEN

Steps:

• Preheat oven to 350 degress; lightly spray an 8-inch square cake pan with oil spray.
• Whisk flour, sugar and baking soda together in large bowl.
• In separate bowl, whisk cocoa and water trogether until smooth. Whisk in the mayonnaise and vanilla. Stir the mayonnaise mixture into the flour mixture until combined.
• Put into pan; smooth the top. Bake until toothpick tests clean but with a few crumbs attached, about 35-40 minutes.
• Let cool in pan on rack 1 - 2 hours May top with confectioners sugar sifted over top.

EMERGENCY CHOCOLATE CAKE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 egrees. Lightly coat an 8-inch square cake pan with vegetable oil spray. Whisk the flour, sugar, cocoa, and baking soda together in a large bowl. In a separate bowl, whisk the mayonnaise, water, and vanilla together. Stir the mayonnaise mixture into the flour mixture until combined. Scrape the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35 to 40 minutes. Let the cake cool in the pan on a wire rack, 1 to hours. Cut into squares and serve straight from the pan or turn the cake out onto a serving latter and dust with confectioners' sugar (if desired).

ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
• Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
• Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.