Salad Dressing Chocolate Cake With Easy Shortening Icing Recipes

SALAD DRESSING CHOCOLATE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix flour, sugar, baking soda, vanilla extract, cocoa powder, creamy salad dressing, and water in a large bowl. Pour into the greased baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SALAD DRESSING CHOCOLATE CAKE WITH EASY SHORTENING ICING

Steps:

• Stir sugar and cocoa together.
• Add salad dressing and mix well.
• Dissolve soda in warm water.
• Alternate water (with soda) with flour into cream mixture.
• Mix well.
• Add vanilla.
• Bake 350 degrees for 30-35 minutes.
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• Icing.
• Boil 4 T flour and 1 C milk to thin paste. Cool to lukewarm.
• Cream together:.
• 1 C shortening
• 1 C sugar
• dash salt.
• Add cooled paste to creamed mixture. Beat. Add vanilla. Beat until fluffy.

SALAD DRESSING CAKE

Steps:

• Sift together flour, sugar, cocoa, baking soda, and salt. Then add the MIRACLE WHIP, hot water and vanilla. Mix well.
• Bake at 325 degrees F for 30 to 40 minutes or until it springs back when touched.

CHOCOLATE CAKE MADE WITH SALAD DRESSING

Steps:

• Sift flour, sugar, baking soda and cocoa together.
• Add water.and lemon juice and vanilla
• Add salad dressing.
• Beat by hand.
• Place batter in a greased and floured 9 inch square pan.
• Bake in moderate oven, 350 degrees Fahrenheit, for 40 minutes or til done my oven is wonky.

BEST CHOCOLATE FROSTING

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.

CHOCOLATE SALAD DRESSING CAKE RECIPE

Steps:

• Heat oven to 350°F. Mix all ingredients together well. Pour into large baking pan. Bake 55 to 60 minutes. I like to frost this cake with the following homemade Peanut Butter Frosting: Cream ¼ cup butter or margarine together with ¼ cup peanut butter and 1 teaspoon vanilla. Add 2½ cups sifted confectioners' sugar, alternately with 3 tablespoons milk and beat until light, fluffy and spreadable.

UNDER-A-SPELL CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; line with cooking parchment paper.
• Make cake batter as directed on box. Divide batter evenly among 3 pans.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; remove parchment paper. Cool completely, about 1 hour.
• Place 1 cake layer on cardboard round. Frost top with 1/3 cup frosting. Top with second cake layer; frost top with 1/3 cup frosting. Top with third cake layer; frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
• Place 1/3 cup frosting in 1-quart resealable food-storage plastic bag; set aside. Remove cake from refrigerator; frost top and side. Refrigerate 30 minutes.
• In small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Holding pretzel rod on one end, spread melted candy melts to cover three-fourths of the rod. Place rod on piece of cooking parchment or waxed paper; sprinkle 2 tablespoons of sprinkles to cover. Let stand about 15 minutes or until sprinkles are attached to rod.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Let stand 10 to 15 minutes or until chocolate has cooled and mounds slightly when drizzled from spoon.
• Remove cake from refrigerator; place on cooling rack with cooking parchment or waxed paper under rack. Pour chocolate mixture on center of cake, spreading to edge of cake, allowing some to drip down sides.
• Place sprinkle-covered rod off center on top of cake; push into cake slightly so it is at an angle. Cut off one corner of bag with reserved frosting. Pipe frosting around rod, going upward to form large mound around base. Sprinkle top of cake with candy sprinkles.
• Press 2 candy-coated chocolate candies on side of cake. Use icing pen to make small circle in center of each chocolate candy to create an "eye." Place 6 slivered almonds around two eyes to look like claws. Repeat with remaining candies and almonds around side of cake. Refrigerate 30 minutes to harden.
• Transfer cake to serving plate when ready to serve. Decorate small brown bag as desired, and place on top of sprinkle-covered rod. Use piece of crumpled foil to fill inside of bag to maintain shape if needed. Store covered at room temperature; remove rod when covering cake for storage.

DELICIOUS CHOCOLATE CAKE WITH WHITE FROSTING

Steps:

• Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
• In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
• Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
• In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.

SALAD DRESSING CAKE FROSTING RECIPE

Steps:

• Heat together milk and margarine. Add sugar and cocoa; beat until smooth.