Holy Cow Cake Decadently Rich Chocolate Cake Recipes

HOLY COW CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13 by 9 inch pan with cooking spray.
• Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes.
• Remove the pan from the oven and place it on a wire rack.
• Immediately poke holes in the top of the cake with a drinking straw or chopstick.
• While the cake is baking prepare the topping. Place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine.
• Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
• Spread the frosting over the candy covered cake.
• Sprinkle the remaining candy pieces on top.
• Place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.
• Store this cake, covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long!).
• *Here is a tip from the Cake Doctor: Smaller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!

HOLY COW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
• Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
• Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

RICH CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,

HIGH-ALTITUDE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
• Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
• Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.

HOLY COW CAKE

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan.
• Place cake mix, water, oil, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour batter into prepared pan. Place pan in oven.
• Bake cake until it springs back when lightly pressed with your finger, 35-38 minutes. Remove pan from oven and place on wire rack. Immediately poke holes in top of cake with drinking straw or chopstick.
• Prepare topping. Place caramel topping and sweetened condensed milk in bowl and stir to combine. Spoon mixture over warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• Place whipped topping and cream cheese in mixing bowl and blend with mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle remaining candy pieces on top. Place pan, uncovered, in refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

RICH CHOCOLATE CAKE WITH A NEW YORK ATTITUDE

Steps:

• Make the New York Cheesecake Swirl:
• In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.
• Make the Rich Chocolate Cake:
• Preheat the oven to 350 degrees F.
• Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.
• In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.
• Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.

RICH CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan.
• In a medium bowl, mix together the egg, milk and oil. Stir in the sugar, cocoa and flour, mix until smooth. Pour the mixture into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean.

DECADENTLY RICH PORT AND CHOCOLATE CHRISTMAS CAKE

Steps:

• You will also need: Brown paper- enough to wrap a double layer around the cake tin.
• Use a pair of scissors to cut up the prunes.
• Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
• Allow to stand for 2 hours, stirring occasionally.
• Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
• When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
• Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
• Place the chopped chocolate, cherries and walnuts into a mixing bowl.
• Add the sifted flours and spices to this bowl and stir lightly to combine.
• Now, chop the butter into smallish pieces and transfer to a small bowl.
• Beat with an electric mixer until the colour of the butter changes to pale yellow.
• Add vanilla and beat for an extra minute.
• Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
• (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
• Add the eggs, one at a time, beating well after each addition.
• Add the butter and egg mixture to the fruit and mix well.
• Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
• (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
• Call in the family and have everyone give the cake a stir while they make a Christmas wish.
• Spoon the batter evenly into the cake tin.
• Run your hand under the tap and then use it to smooth the top of the cake.
• Now, wrap a double thickness of brown paper around the tin and secure it with string.
• Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
• Remove the cake from the oven and, while still hot, pour over the extra port.
• Now, wrap the cake (tin and all) in a thick, clean towel.
• Keep wrapped for at least 24 hours, or until the cake is completely cold.
• Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
• Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
• Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
• Serve small portions as this cake is very, very rich.

HOLY COW CAKE - CHOCOLATE VERSION

Steps:

• Bake cake according to directions on package in 9x13-inch pan.
• Hot from the oven, poke holes into the cake and pour milk over the top.
• Then pour chocolate syrup on the cake.
• Cool cake completely.
• Spread Cool Whip on top and top with chocolate candies.
• Keep refrigerated.

HOLY COW CAKE

Steps:

• Follow directions on cake mix box and bake in a 9 x 13 inch pan.
• After cake has cooled, punch 25-30 holes in it with a straw all the way to the bottom.
• Pour condensed milk on top of cake.
• Squeeze ½ of caramel on top of cake.
• Sprinkle with chopped Hershey bars.
• Spread cool whip on top and refrigerate before serving.