Perfect Chocolate Frosting Cake Mix Doctor Recipes

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" PERFECT" CHOCOLATE FROSTING



This is now one of my favorite chocolate frostings. I got it from "The Chocolate Cake Mix Doctor" by anne byrn. I have made a few changes to the recipe. Actually, I didn't have the 1 cup of semisweet chocolate chips that the original recipe called for. Lennie came to the rescue (thanks!) by figuring out the appropriate amount of semisweet squares to use, which I did have on hand. Now I always make it with the squares instead of the chips. This frosting is very thick, creamy, and fudgy. I usually bake two 9-inch layers, cut them into four layers, and slather this frosting on each and every layer and all over the top and sides--because I like a little cake with my frosting :) Another thanks goes out to leeannr for making me post this recipe. Now she loves it as much as I do.

Provided by taylortwo

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 4

6 ounces semisweet chocolate (I use 6 squares baker's semisweet chocolate)
1/2 cup heavy cream
1 cup butter, cut into tablespoon sizes
2 1/2 cups confectioners' sugar, sifted

Steps:

  • Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
  • In a medium size pot over medium low heat, melt chocolate, cream, and butter.
  • Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
  • Cook for 5-6 minutes.
  • DO NOT LET BOIL.
  • Remove pot from heat.
  • Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
  • Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
  • Remove from ice.
  • Spread onto cooled cake layers.
  • The frosting will thicken as it sets up.
  • If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
  • ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.

Nutrition Facts : Calories 4076.9, Fat 319.2, SaturatedFat 200.3, Cholesterol 651.1, Sodium 1713.8, Carbohydrate 354.7, Fiber 28.9, Sugar 295.3, Protein 26.8

PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)



Perfect Chocolate Frosting (Cake Mix Doctor) image

This frosting really does qualify as perfect. If you follow the recipe to the letter it will be the most satiny, delicious chocolate frosting.

Provided by Ann 3

Categories     Dessert

Time 20m

Yield 1 2-3 layer cake, 16 serving(s)

Number Of Ingredients 4

1 cup semi-sweet chocolate chips
1/2 cup half-and-half
1 cup butter, cut into tablespoons (2 sticks)
2 1/2 cups confectioners' sugar, sifted

Steps:

  • Place a large mixing bowl full of ice in the kitchen sink.
  • Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
  • Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
  • Remove the pan from the heat.
  • Whisk the confectioners' sugar into the mixture until it becomes smooth.
  • Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
  • Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
  • Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.

Nutrition Facts : Calories 234.9, Fat 15.5, SaturatedFat 9.7, Cholesterol 33.3, Sodium 105.9, Carbohydrate 25.8, Fiber 0.6, Sugar 24.1, Protein 0.8

BEST CHOCOLATE FROSTING



Best Chocolate Frosting image

Best chocolate frosting recipe I've found!

Provided by Michelle Ann

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 5

½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups confectioners' sugar
⅓ cup milk
1 teaspoon vanilla extract

Steps:

  • Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g

OLD FASHIONED DEVIL'S FOOD CAKE (CAKE MIX DOCTOR)



Old Fashioned Devil's Food Cake (Cake Mix Doctor) image

This cake is delicious but truly it is "the icing on the cake" that makes it. Use the "Perfect Chocolate Frosting" and this cake will be perfect. Both the cake and icing recipes are from the Cake Mix Doctor cookbook.

Provided by Ann 3

Categories     Dessert

Time 40m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package devil's food cake mix or 1 (18 1/4 ounce) package devil's food cake mix with pudding
2 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Place rack in center of oven and preheat oven to 350°F; grease two 9-inch round cake pans.
  • Place the cake mix, cocoa, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop the machine and scrape down sides. Increase the speed to medium and beat 2 minutes more, scraping sides if needed. The batter will look well combined. Divide the batter evenly between cake pans, smoothing with rubber spatula. Place pans side by side in oven.
  • Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Run a knife around the edges and invert onto rack, and again until right side up and cool another 30 minutes.

Nutrition Facts : Calories 222.7, Fat 13, SaturatedFat 2.4, Cholesterol 35.7, Sodium 302.2, Carbohydrate 25.1, Fiber 1, Sugar 13.5, Protein 3.9

CAKE MIX DOCTOR'S CREAM CHEESE FROSTING



Cake Mix Doctor's Cream Cheese Frosting image

Make and share this Cake Mix Doctor's Cream Cheese Frosting recipe from Food.com.

Provided by Dragonfly AZ

Categories     Dessert

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 4

8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
2 tablespoons vanilla

Steps:

  • Combine cream cheese and butter in mixing bowl and beat at low speed for about 30 seconds.
  • Add powdered sugar, mixing in a little at a time, until it is all incorporated.
  • Add more sugar, as necessary to reach desirable consistency.
  • Add vanilla, increase mixer speed to medium and beat until frosting is fluffy, about 1 minute more.
  • Use to frost your favorite cake or cupcakes.

Nutrition Facts : Calories 980.2, Fat 49, SaturatedFat 30.9, Cholesterol 141, Sodium 380.6, Carbohydrate 130.7, Sugar 127, Protein 5.2

DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)



Darn Good Chocolate Cake ( Cake Mix Cake) image

This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)

Provided by taylortwo

Categories     Dessert

Time 45m

Yield 1 layered cake, 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting (" Perfect" Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)

Steps:

  • Preheat oven to 350°F.
  • Grease 2 9-inch round cake pans.
  • Dust with flour and tap out the excess; set pans aside.
  • Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop and scrape down the sides of the bowl.
  • On medium low speed, continue to blend for 2-3 minutes more.
  • The batter will be very thick and should look well combined.
  • Pour batter into prepared pans and smooth it out.
  • Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
  • Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
  • Allow to cool in the pans on a wire rack for 20 minutes.
  • Now is the time to start preparing your frosting.
  • Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
  • When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

Nutrition Facts : Calories 271.2, Fat 16, SaturatedFat 4, Cholesterol 54, Sodium 397.9, Carbohydrate 30.4, Fiber 1, Sugar 17.8, Protein 3.9

PERFECT CHOCOLATE CAKE



Perfect Chocolate Cake image

An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!

Provided by BCMASON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 17

1 cup unsweetened cocoa powder
2 cups boiling water
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
2 ½ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
⅓ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
  • In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
  • Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
  • In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
  • To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g

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