Triple Chocolate Sheet Cake Recipes

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TRIPLE CHOCOLATE SHEET CAKE



Triple Chocolate Sheet Cake image

Serving a crowd? Make a really big and easy cake for chocolate lovers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food or butter recipe chocolate cake mix
1/2 cup sour cream
1 cups water
2 tablespoons unsweetened baking cocoa
2 tablespoons butter, softened or vegetable oil
3 eggs
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
3/4 cup chopped pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
  • Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 17 g, TransFat 1 g

TRIPLE CHOCOLATE SHEET CAKE RECIPE - (4.5/5)



Triple Chocolate Sheet Cake Recipe - (4.5/5) image

Provided by á-9642

Number Of Ingredients 8

1 box Betty Crocker® SuperMoist® devil's food or butter recipe chocolate cake mix
1/2 cup sour cream
1 cups water
2 tablespoons unsweetened baking cocoa
2 tablespoons butter, softened or vegetable oil
3 eggs
1 container (1-pound) Betty Crocker® Rich & Creamy chocolate frosting
3/4 cup pecans, chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour. In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes. Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans. Expert Tips * To get the most flavor from the pecans, toast them before sprinkling on top of the cake. Spread on cookie sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally. Cool. * Adding cocoa is a great way to give extra chocolate punch to a devil's food cake mix.

TRIPLE CHOCOLATE CAKE



Triple Chocolate Cake image

Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 5

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups milk
2 large eggs
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts :

TRIPLE-CHOCOLATE CAKE



Triple-Chocolate Cake image

We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
1/4 cup white vanilla baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  • In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
  • In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg

"HAVE MERCY!" TRIPLE CHOCOLATE CAKE



When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.

Provided by Fuller House

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 ½ cups milk
1 (12 ounce) package semisweet chocolate chips
½ cup butter
8 ounces sour cream
4 ½ cups sifted powdered sugar

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
  • Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
  • Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
  • Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
  • To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g

TRIPLE-CHOCOLATE LAYER CAKE



Triple-Chocolate Layer Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

For cake
1/2 cup cold buttermilk
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
1 1/4 cups sugar
1 cup cake flour
6 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
For fillings and frosting
4 ounces good-quality white chocolate (such as Baker's of Lindt), finely chopped
4ounces imported milk chocolate, finely chopped
1 cup plus 1 tablespoon chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
White and milk chocolate shavings (optional)

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of and with parchment paper. Stir buttermilk, espresso power and vanilla in small bowl until powder dissolves.
  • Sift sugar and next 5 ingredients into large bowl. Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes. Add buttermilk mixture; beat until light and fluffy,about 1 1/2 minutes linger. Divide batter among pans.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 5 minutes. Turn cake out onto racks. Peel off parchment; cool completely.
  • Make fillings and frosting:
  • Place white chocolate and milk chocolate in separate medium bowls. Bring 1 cup cream to boil in heavy medium saucepan. Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate. Add bittersweet chocolate to remaining cream in saucepan; stir until smooth. Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes. Set aside bittersweet chocolate frosting.
  • Place 1 cake layer on platter. Using handheld mixer, beat white chocolate filling until slightly stiff. Spread over cake layer. Top with second cake layer. Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth. Spread over second cake layer. Top with third cake layer. Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
  • Stir frosting until smooth. Spread very thin layer over top and sides of cake to smooth surface and anchor crumbs. Chill 30 minutes. Spread remaining frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome and chill.)
  • Garnish cake with chocolate shavings, if desired,and serve.

TRIPLE-LAYER CHOCOLATE CAKE



Triple-Layer Chocolate Cake image

Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 18

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
CHOCOLATE CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
Pinch salt

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE SHEET CAKE III



Chocolate Sheet Cake III image

The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.

Provided by Arreinia Grubb

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 24

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 ½ cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
¼ cup margarine
¼ cup unsweetened cocoa powder
¾ cup sweetened condensed milk
1 cup confectioners' sugar
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
  • In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
  • Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
  • To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.

Nutrition Facts : Calories 281 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 238.4 mg, Sugar 26.3 g

DENVER CHOCOLATE SHEET CAKE



Denver Chocolate Sheet Cake image

Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting.

Provided by Alex Witchel

Categories     cakes, dessert, side dish

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 16

16 tablespoons unsalted butter in 16 pieces (plus 1 tablespoon softened butter for greasing pan)
2 1/2 cups all-purpose flour (more for pan)
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
8 tablespoons unsalted butter in 8 pieces
1/4 cup cocoa
6 tablespoons buttermilk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pound confectioners' sugar
1/2 cup chopped walnuts or pecans

Steps:

  • For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
  • Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
  • Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
  • For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
  • With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 216 milligrams, Sugar 61 grams, TransFat 1 gram

TRIPLE CHOCOLATE CAKE



Triple Chocolate Cake image

A friend in France gave me this recipe. It doesn't use any rising agent. The finished cake is rich, dense, moist and delicious.

Provided by Renata the Banana

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

200 g dark chocolate, broken in pieces
50 g milk chocolate, broken in pieces
225 g butter, cut in cubes
4 eggs, lightly beaten
325 g caster sugar
2 teaspoons vanilla extract
200 g white chocolate, roughly chopped
150 g plain flour
1 pinch salt

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Grease and line a large cake tin (round or square) with parchment paper. Set aside.
  • Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
  • In a bowl, beat together the eggs, sugar and vanilla.
  • Whisk the egg mixture into the cooled chocolate mixture.
  • Then add the chopped white chocolate, flour and salt.
  • Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.

Nutrition Facts : Calories 775.2, Fat 48.2, SaturatedFat 29.3, Cholesterol 159.8, Sodium 288.9, Carbohydrate 84.8, Fiber 5, Sugar 59, Protein 11

CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE



Clare's World's Very Best Triple Chocolate Cake image

This recipe was given to my Husband from our friend, who got it from her friend Clare. He had to beg for it! It is without a doubt the richest, most decadent and delicious cake I have ever tried. Kiss your low fat diet goodbye. It's easy to make and will impress any chocolate lover :)

Provided by Leslie

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 7

1 (510 g) package devil's food cake mix
3 ounces instant chocolate pudding mix (1 package)
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • In a very large bowl stir together cake mix and pudding mix.
  • Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
  • Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
  • Prepare a large bundt pan by greasing all the sides and then dusting with flour.
  • Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
  • Baking times can vary with this recipe for some reason, so do keep an eye on it!

Nutrition Facts : Calories 7190.2, Fat 479.6, SaturatedFat 256.9, Cholesterol 1734.5, Sodium 8038, Carbohydrate 662.9, Fiber 26.7, Sugar 444, Protein 100.7

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From tommybahama.com


TRIPLE CHOCOLATE CAKE - KITCHEN FUN WITH MY 3 SONS
2021-05-05 Preheat oven to 350 degrees and spray three 9in a round cake pan with baking spray. In a large bowl, whisk together the flour, salt, and baking powder. Using a standing mixer, beat together until creamy the butter, oil, and sugar for about 3 minutes. Beat in the eggs, one at a time until combined.
From kitchenfunwithmy3sons.com


ULTIMATE TRIPLE CHOCOLATE CAKE — ANA'S BAKING CHRONICLES
2019-03-13 Preheat your fan oven to 160°C (325°F) or 175°C if you're not using a fan oven. Grease and line with parchment paper three 6" round cake tins. Alternatively, you can use two 8" cake tins. In a medium bowl sift together flour, cocoa powder, baking powder and salt. Add sugars, whisk until combined and set aside.
From anasbakingchronicles.com


TRIPLE CHOCOLATE GANACHE CAKE: A SECRET BAKERY RECIPE
2021-06-16 Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise. Bake in the middle or top rack (avoid bottom rack) of …
From amycakesbakes.com


TRIPLE CHOCOLATE CAKE - THE SLOW ROASTED ITALIAN
2022-02-09 Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans. Line with parchment paper and set aside. In a microwave-safe bowl, stir together 1 cup of water and instant espresso powder. Microwave and bring to a boil for 30-40 seconds, while watching closely to make sure it doesn’t overflow.
From theslowroasteditalian.com


PERFECT TRIPLE LAYER CHOCOLATE CAKE - BAKED AMBROSIA
2019-10-25 Preheat oven to 200 degrees F. Line a baking sheet with parchment paper and set aside. Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and a pinch of salt and continue beating until you get very stiff peaks.
From bakedambrosia.com


TRIPLE CHOCOLATE CAKE - WITH THE WOODRUFFS
2021-11-30 Preheat the oven to 350ºF. Prepare two 8" x 3" round cake pans by lining the bottom of the pan with parchment paper and generously greasing the sides of the pan with butter. In a large bowl, add the flour, sugar, cocoa powder, baking powder, and salt. Mix together until fully combined. Set aside.
From withthewoodruffs.com


TRIPLE CHOCOLATE SHEET CAKE | RECIPE | SHEET CAKE RECIPES, …
Baking & Spices. 2 tbsp Baking cocoa, unsweetened. 1 container Betty crocker chocolate frosting, Rich & Creamy. 1 box Betty crocker devil's food …
From pinterest.com


CHOCOLATE CHIP SHEET CAKE - STEPHANIE'S SWEET TREATS
2020-07-13 Chocolate Cake. Preheat oven to 350F. Spray a 9X13 pan with non stick baking spray. Place a layer of parchment paper on the bottom. Spray again. In a mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, salt, sugar, and brown sugar together.
From stephaniessweets.com


TRIPLE CHOCOLATE COOKIE CAKE - DESIGN EAT REPEAT
Preheat oven to 350 degrees. Roughly chop 1/2 cup of chocolate chips using a knife, rolling pin, or meat mallet (if not using a knife, place chips in a plastic bag while crushing). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture.
From designeatrepeat.com


TRIPLE CHOCOLATE CAKE RECIPE | MYRECIPES
Bake at 350° for 1 hour or until cake begins to pull away from sides of pan. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack. To serve, cut cake into 16 slices. Drizzle each slice with 1 tablespoon fudge topping.
From myrecipes.com


TRIPLE LAYER CHOCOLATE OREO CAKE - BAKER BY NATURE
2013-10-10 Preheat oven to 350º (F). Prepare three 9-inch metal cake pans by spraying them generously with baking spray or generously buttering and lightly flouring. Arrange 13 oreo cookies on the bottom of each pan; set aside. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer.
From bakerbynature.com


TRIPLE CHOCOLATE CAKE RECIPE - SUGAR GEEK SHOW
2019-01-03 Add in your mayonnaise (straight from the fridge) so it cools the chocolate mixture a bit. Then add in your vanilla and eggs and whisk to break up the eggs. Set aside to cool. Combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) in the bowl of your stand mixer. Attach the paddle attachment and blend on low.
From sugargeekshow.com


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