GIANNA'S CHOCOLATE WHIPPED CREAM CAKE
Steps:
- 1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside.
- Bring a small sauce of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl.
- Beat in the oil, milk, eggs, vanilla and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water.
- Divide the batter between the prepared pans and bake until a wooden sketer inserted into the middle of each cake comes out clean - about 35 minutes. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.
- 2. Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined.
- 3. Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining froting over the top and sides of the cake. Sprinkle with the remaining chocolate chips. Serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDPOP'S SPECIAL CHOCOLATE CAKE
Here is my version of chocolate cake. Aunt Mary's Vanilla Frosting compliments it perfectly.
Provided by Leo J. Lagrotte
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
- Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 53.3 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 272.4 mg, Sugar 34.5 g
CHOCOLATE WHIPPED CREAM CAKE
A great chocolate cake with a light (not overly sweet) whipped cream frosting (uses Cool Whip). It is great with a glass of cold milk. Since it is kept in the frig, it is a nice cool dessert for summer as well.
Provided by Margo59
Categories Dessert
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl, blend cake mix, water, eggs and oil.
- Blend for 3 minutes at medium speed.
- In greased and floured pans; either 2 round (9") or 1 (13 x 9), bake per cake package directed times.
- Cool completely.
- Remove the cake from the round pans, I leave the 13 x 9 cake in the pan.
- Place Cool Whip in a chilled mixing bowl.
- Gradually add the sugar and cocoa.
- Frost cake with chocolate cream mixture.
- Refrigerate 24 hours before serving.
- Time does not reflect frig time.
Nutrition Facts : Calories 278.6, Fat 16.6, SaturatedFat 5.4, Cholesterol 39.7, Sodium 287.8, Carbohydrate 32.2, Fiber 1.2, Sugar 20.1, Protein 3.5
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