GOLDEN CHOCOLATE CAKE
I love this one! I don't make if often though - because I always eat too much of it! I always use Hershey's chocolate bars in this one. My sister made this years ago for a family dinner, it was the best part of the meal. This one doesn't need a frosting to dress it up - it's great just as is.
Provided by PamMal
Categories Dessert
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray bundt pan with non-stick cooking spray.
- Mix cake mix, pudding, water, oil and eggs on low setting until moist. Then beat on high for 2 minutes.
- Add sour cream, mix well.
- Fold in chopped chocolate bars, chocolate chips, pecans and coconut.
- Bake for 60 - 65 minutes.
- Cool for 15 minutes and turn out from pan.
- Cool completely prior to serving.
GOLDEN CHOCOLATE CAKE
At our Wisconsin farm, dessert was just as important as the main course. This idea has followed us to California, where I'm still on the lookout for good dessert recipes. This moist cake is a favorite since it's chock-full of fun ingredients like chocolate candy bars, pecans and coconut. -Kay Hansen, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 412 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 330mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE FUDGE AND GOLDEN LAYER CAKE
Provided by Food Network
Categories dessert
Time 1h16m
Yield 12 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
EASY CHOCOLATE CAKE
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
GOLD CAKE
This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
- Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g
GOLDEN CAKES
This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.
Provided by Gale
Categories Desserts Cakes Yellow Cake Recipes
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
- In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g
GOLDEN CARAMEL CAKE
Want to hook up with a recipe that's got homemade taste and can be made with a beginner's skill? Then this is for you! This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h58m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
- Bake and cool as directed on cake mix box.
- To make icing, in heavy 2-quart saucepan, heat butter over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, reserved cake batter and evaporated milk. Cook over medium heat, stirring constantly with whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 21 g, TransFat 0 g
CHOCOLATE FUDGE AND GOLDEN LAYER CAKE
this is a really, really good cake. I'm not that into cake, really, and especially golden cake, but this is a winner.
Provided by spatchcock
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
- Add the sugar and mix until blended.
- Add the eggs, 1 at a time, mixing after each addition until blended.
- Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
- Mix until just smooth.
- Pour into 2 cake pans.
- Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
- Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well.
- Add the confectioners' sugar gradually.
- Add the melted chocolate, then the vanilla.
- Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
- Place the second layer on top of that but bottom-side up, to create a nice flat top.
- Press down to secure the layer.
- Frost the top and sides using a swirling motion.
- Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
Nutrition Facts : Calories 842.3, Fat 37.3, SaturatedFat 22.8, Cholesterol 145.5, Sodium 313, Carbohydrate 126, Fiber 2.9, Sugar 92.7, Protein 7.9
GOLDEN SHEET CAKES
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h50m
Yield Makes two 9-by-13-inch cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans. Line with parchment, leaving an overhang on long sides. Butter parchment. Flour pans, tapping out excess.
- Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add vanilla, then beat in eggs, 1 at a time.
- Beat flour mixture into butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Scrape bottom of bowl, and mix until smooth. Divide batter between pans.
- Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, 40 to 45 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.
GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING
Categories Cake Chocolate Dairy Dessert Bake Wedding Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Sift together flour, baking powder, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
- Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
- Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.
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