DEATH BY CHOCOLATE III
Every time we have a church supper, I have to make this. It's a favorite!
Provided by LaNita
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 16
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g
CHOCOLATE CAKE TO DIE FOR
This is a moist, sweet, chocolatey/fudgy cake that a former co-worker of mine used to bake for potlucks at work. She gave me the recipe to me when I left. I'm not sure where she got the recipe from. NOTE: Although the recipe calls for a 16oz jar of Mrs. Richardson's hot fudge, you can of course use a jar of your favorite fudge. I used a jar of Hershey's hot fudge once because it was on sale, but prefer the Mrs. Richardson's one more. Also, this recipe has the cake topped with whipped cream and crushed candy bars, but I've served the cake with just the hot fudge topping, and still got rave reviews (no one minded the holes on the top of the cake).
Provided by Mama_Cito95
Categories Dessert
Time 40m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions.
- Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
- Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
- Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
- Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).
CHOCOLATE BUNDT CAKE
Chocolate Bundt Cake with chocolate glaze made with cake mix, pudding, sour cream, and chocolate chips is an easy and delicious dessert for any occasion.
Provided by Stephanie Manley
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
- Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
- Beat until well blended. The batter will be thick.
- Stir in chocolate chips.
- Pour the batter into the greased bundt pan.
- Bake at 350 degrees for 55 to 60 minutes.
- Allow the cake to cool for 10 minutes before removing it from the pan.
- Invert the cake onto a wire rack and cool completely.
- In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
- Stir until the chocolate chips are melted and the texture is smooth.
- Stir in vanilla extract.
- Pour the glaze over the top of the cake letting it drizzle down the sides.
- Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
- Transfer the cake to a cake plate or serving platter.
Nutrition Facts : Calories 604 kcal, Carbohydrate 50 g, Protein 7 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 138 mg, Sodium 632 mg, Fiber 3 g, Sugar 32 g, TransFat 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
KELLIE'S TO-DIE-FOR CHOCOLATE CAKE
My sister gave me the recipe to this cake and it is TO DIE FOR! This is the cake that my family always requests for birthdays. It's so easy to make, looks beautiful and no frosting is needed - it's already rich enough! It's best if you DON'T use a "Pudding in the Mix" cake as you are adding the pudding seperately. I use Duncan Hines brand cake mix - it works great with this recipe.
Provided by Overton Fam
Categories Dessert
Time 1h7m
Yield 1 Bundt pan, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 345 degrees. Grease a bundt pan.
- Mix together: oil, water, eggs and sour cream. Beat until well mixed.
- Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
- Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
- Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
- Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
- Once cooled, dust with powdered sugar. Enjoy!
ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE
If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.
Provided by ELIZABETHBH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 19
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.
Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g
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