STORE BOUGHT CHOCOLATE CAKE AND MILK
This is a recipe that my friend's Dad would always make when we were in elementary school. They bought a chocolate cake with vanilla icing. Sliced it up and placed it in a bowl and poured milk over it. I know you all are thinking I flipped my lid! LOL! This is so yummy!
Provided by AcadiaTwo
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Slice a piece of the chocolate cake off and place it in a cereal sized bowl.
- Pour the milk over top of it.
- Mash the cake down with your fork so as the milk saturates the entire cake.
- Enjoy.
Nutrition Facts : Calories 454.9, Fat 16.7, SaturatedFat 6.7, Cholesterol 67.3, Sodium 406.6, Carbohydrate 62.9, Fiber 1.5, Sugar 12.7, Protein 13.3
GLUTEN-FREE CHOCOLATE CAKE (WITH STORE-BOUGHT MIX!)
This fast recipe could easily be made with regular chocolate box mix, but I like to make it for my friends with celiac using gluten-free mix. It takes all the guess work out of converting your favorite chocolate cake recipe to use gluten-free flour. Since cocoa powder is GF, it's is the way to go if you need a GF option - use it to flour the pans instead of all-purpose flour.
Provided by Ana Calderone
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with cooking spray. Line each pan with parchment paper rounds. Spray the parchment paper and dust cocoa powder over the pan and paper. Tap the pan over a sink or trash can to get rid of excess powder.
- Whisk together the cake mix, pudding mix, water, oil and sour cream in large bowl. Add the eggs one at a time, whisking until full incorporated after each addition. Toss the chocolate chips with the cocoa powder in a small bowl. Fold the chocolate chips into the batter.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool in the pans on a wire rack for 10 minutes, then turn the cakes over onto the wire rack to cool completely.
- For the chocolate buttercream frosting: Add the butter to the bowl of a stand mixer fitted with a paddle attachment and stir on low speed until combined. Gradually add the confectioners' sugar alternating with the milk until incorporated. Gradually add the cocoa powder, salt and melted chocolate and mix until combined. Add to a large piping bag and tie off with a rubber band.
- Place the first cake layer on a 6-inch cardboard round and place on a rotating cake stand. Pipe a layer of about 1/2 cup buttercream on top and use an offset spatula to spread into an even layer. Place the second cake layer on top of the buttercream and pipe another 1/2 cup buttercream on top. Spread into an even layer, then top with the third cake layer.
- To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer the cake to the refrigerator and chill for 30 minutes.
- Remove the chilled cake from the refrigerator. Pipe about 2 tablespoons buttercream onto the center of a 12-inch cake drum or plate; this will help hold the cake in place while you frost. Place the cake drum on a rotating cake stand. Place the cake on top of the buttercream.
- Pipe 2 to 3 cups buttercream up the sides and top of your cake, smoothing the edges with a bench scraper. Scrape excess buttercream into a bowl to keep the bench scraper clean.
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
OLD FASHIONED TEA-TIME MILK CHOCOLATE CAKE
Another one of my Mum's failsafe recipes......originally taken from the Be-Ro Home Recipes Cookbook. This cake is always a winner for afternoon teas and is delicious if eaten with a glass of cold milk! A well-behaved cake when packed for a picnic too. If you don't have evaporated milk, use full fat fresh milk instead. You can decorate this cake with walnut or pecan halves - little Cadbury's "Chocolate Buttons" are also a good finishing touch! When raspberries are in season, I often add them to the sandwich filling and to the top for decoration.
Provided by French Tart
Categories Dessert
Time 45m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- CAKE:.
- Sieve the flour, sugar, salt and cocoa together.
- Rub in the margarine or butter.
- Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
- Beat well until light and fluffy and well mixed.
- Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
- Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
- Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
- ICING:.
- Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
- Beat until smooth and thick.
- Allow to settle for about 5 minutes before icing the cake.
- ASSEMBLING THE CAKE:.
- When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
- Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
- Decorate each rosette with a nut half, chocolate button or fresh raspberry.
- Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.
Nutrition Facts : Calories 373, Fat 16.6, SaturatedFat 6.6, Cholesterol 55.4, Sodium 223.8, Carbohydrate 54.3, Fiber 2.7, Sugar 35.4, Protein 5.5
ONE-BOWL MILK CHOCOLATE CAKE WITH CHOCOLATE-CARAMEL FROSTING
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.
Provided by Rhoda Boone
Categories #CAKEWEEK Cake Chocolate Father's Day Potluck Butterscotch/Caramel Bake Dessert Birthday Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 15
Number Of Ingredients 18
Steps:
- Bake the cake:
- Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
- Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
- Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
- Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
- Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
- Make the frosting:
- Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
- Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
- Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
- Do Ahead
- Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.
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