20 WAYS TO USE CHOCOLATE CAKE MIX
Dessert is so much easier with these chocolate cake mix recipes! From brownies to waffles to donuts, chocolate cake mix makes more than just cake!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chocolate treat in 30 minutes or less!
Nutrition Facts :
QUICK MIX CHOCOLATE CAKE
This cake is so good, no need to use an electric mixer for this it's all mixed by hand in a matter of minutes! This cake is so moist and so chocolaty. If you are a cinnamon lover add in 1 teaspoon. You will love the simplicity, texture and taste of this cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 1 (13x9-inch) cake
Number Of Ingredients 15
Steps:
- Set oven to 350°.
- Set oven rack to second-lowest position.
- Butter a 13 x 9-inch baking pan.
- In a large bowl sift together both sugars, flour, cocoa powder, baking soda, salt and cinnamon; set aside.
- In another bowl mix/whisk together the melted butter, buttermilk, oil, water, eggs and vanilla; add to the dry ingredients; mix well to combine until you have a smooth batter (I use a large whisk for mixing).
- Add in chocolate chips and nuts (if using).
- Pour into prepared baking dish.
- Bake for about 25-30 minutes or until cake tests done.
- Cool completely before frosting.
- **NOTE** if using nuts reduce amount of chocolate chips to 1/2 cup.
Nutrition Facts : Calories 5589.7, Fat 269, SaturatedFat 109, Cholesterol 620.9, Sodium 3021.6, Carbohydrate 788.3, Fiber 24.8, Sugar 565.7, Protein 55.2
HOMEMADE CHOCOLATE CAKE MIX
If you have 5 minutes, you have time to make this cake mix. Then when you are craving a moist, cocoa-rich chocolate cake, you just have to whisk it with eggs and oil in one bowl, no machinery required. It's as easy as boxed mix, but truly homemade.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 11
Steps:
- For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.
QUICK MIX IN THE PAN DOUBLE CHOCOLATE CHIP CAKE
My son loves chocolate so I make a lot of chocolate baking when he comes to visit.This recipe came from a Kraft booklet I got in 1996
Provided by NoraMarie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and the 2 squares of unsweetened chocolate in a 9-inch square pan in 375°F oven for 4 minutes, until melted.
- Add water, sugar, egg, flour, salt, and soda.
- Beat with a fork until smooth, about 2 minutes.
- Stir in half of the chocolate chips.
- Spread in pan.
- Sprinkle with nuts and remaining chips.
- Bake 30 minutes.
- Cool.
QUICK-DOES-THE-TRICK CHOCOLATE CAKE
My go-to chocolate fix! One bowl cake with on-hand ingredients, and always licked right up. Very moist.
Provided by Merry Rose
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Whisk sugar, margarine, and eggs together in a large bowl until smooth and creamy. Add flour, buttermilk, cocoa, and baking soda and mix. Stir boiling water into mixture just until batter is mixed. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Sprinkle chocolate chips over cake and let sit until chocolate begins to melt; spread over cake, creating an instant chocolate frosting.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.5 g, Cholesterol 31.8 mg, Fat 10.2 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 332.6 mg, Sugar 36.5 g
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
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QUICK MIX MOIST CHOCOLATE CAKE - STAY AT HOME MUM
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4/5 (13)Category MainServings 8Total Time 30 mins
- Heat a large saucepan on low and put in the cubes of butter follow with milk and sugar. Then, sift the cocoa powder and bicarbonate soda over the pan.
- Whisk the ingredients together in the pan until smooth but avoid letting it boil. After mixing, remove pan from heat and set aside.
QUICK-MIX CHOCOLATE CAKE | AUSTRALIAN WOMEN'S WEEKLY …
From womensweeklyfood.com.au
Servings 10Total Time 1 hr 10 minsCategory Afternoon Tea, Morning Tea, Dessert
- Turn on the oven to 180°C/350°F and let it heat up. Spray a deep 20cm (8-inch) round cake pan with cooking oil; line the base with a circle of baking paper, use a strip of baking paper to line the side of pan.
- Put the butter, vanilla extract, sugar, eggs, sifted flour and cocoa, and the water into a large bowl; beat with an electric mixer on low speed until the ingredients are just mixed together. Turn up the speed to medium; beat the mixture for about 3 minutes or until it is smooth and pale in colour.
- Put the mixture into the pan; use a spatula to spread it evenly over the base. Put the pan in the oven and bake about 1 hour. Take the pan out of the oven; leave it for 5 minutes. Turn the cake from the pan onto a wire rack, top-side up; leave it to cool.
- Meanwhile, make the chocolate icing. Put the chocolate and butter in a small heatproof bowl. Half-fill a small saucepan with water; bring to the boil. Turn down the heat and let the water simmer. Put the bowl of chocolate mixture on top of the saucepan; stir the mixture until it is smooth. Add a little of the sifted icing sugar and some of the water; stir until mixture is smooth. Keep adding the sifted icing sugar and the water, a little bit at a time, stirring, until the icing is spreadable.
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