Zippys Chocolate Dream Cake Recipe Recipe For Stuffed

COPYCAT ZIPPY'S CHOCOLATE DREAM CAKE RECIPE - (3.9/5)

Steps:

• Combine cocoa powder in hot water in mixing bowl. Stir to dissolve; cool. Preheat oven to 325 degrees. Line bottoms of 3 9-inch round cake pans with parchment (or make 2 cake layers and 12 cupcakes). Add oil, vanilla and egg yolks to cooled chocolate mixture. Whisk until smooth. In large mixing bowl, whisk together flour, sugar, baking soda and salt. Add chocolate mixture to flour mixture and whisk until smooth. To make meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar and beat on high speed until stiff peaks form. Gradually add meringue to chocolate batter and stir until incorporated. Pour into baking pans and bake 30 minutes, until a pick inserted into the center comes out clean. Cool on wire rack, then remove from pans. Frost between layers, top and sides with whipped cream. Use a vegetable peeler to peel curls off sides of chocolate bar and use to garnish cake.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

CREAMY CHOCOLATE DREAM DESSERT

Steps:

• In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

ZIPPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter or margarine and sugars. Add already beaten eggs and vanilla.
• Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts.
• Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
• Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
• In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.

CHOCOLATE CHOCOLATE CHIP DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Make chocolate pudding according to package directions.
• Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

A CHOCOHOLICS DREAM CAKE

Steps:

• Preheat a 350°F/180°C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
• Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
• Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
• Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
• Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
• Wrap the cake into greaseproof paper and refrigerate for 6 hours.
• For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
• Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
• Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.

COCONUT DREAM CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.

BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE

Steps:

• Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
• Crush the chocolate bars, reserve 1/4 cup for the top.
• In the microwave, heat up the caramel in a Pyrex glass measuring cup until it can be poured easily (about one minute). Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then
• Pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
• Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs (I like chunks). Let the cake cool completely on a rack in the fridge.
• Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff.
• Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy. Then add swirls of caramel topping. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!