Toffee Chocolate Cake

Toffee Chocolate Cake

Ingredients:

• 6 oz Pkg semisweet chocolate chip
• 2/3 c Sour cream
• 11 oz Ready-to-serve pound cake
• 2 English Toffee Candy Bars chpd 1 1/8oz ea

Instructions:

In small saucepan, over low heat, heat chocolate until melted, stirring
often. Remove from heat; stir in sour cream until smooth. Cut pound
cake horizontally in half. Place 1 cake layer on serving plate; spread
with one-third frosting; sprinkle with one-third chopped candy. Top
with second layer; frost cake with remaining frosting. Sprinkle top with
remaining candy.

Strawberry Chocolate Shortcake

Strawberry Chocolate Shortcake

Ingredients:

• 1 pt Strawberries, rinsed, hulled and sliced
• 1/2 pt Raspberries, rinsed
• 1 c Sugar
• 2 c All-purpose flour
• 1/2 c Unsweetened cocoa powder
• 1 tb Baking powder
• 1/2 ts Salt
• 6 tb Unsalted butter, cut into
• Bits and chilled
• 1/2 c Milk
• 1 ts Vanilla
• 1 c Heavy cream
• Fresh mint sprigs, for garnish
• Bottled hot fudge sauce Optional

Instructions:

Preheat oven to 425. Place strawberries and raspberries in medium
size bowl. Gently stir in 1/4 cup sugar; toss to coat. Let stand 20
minutes, stirring occasionally. Meanwhile, prepare chocolate
shortcake: Combine flour, cocoa powder, remaining sugar, the baking
powder and salt in large bowl. With pastry blender or 2 knives used
scissor fashion, cut in butter until mixture resembles fine crumbs.
Slowly add milk and vanilla, toss with fork, until mixture just come
together. Turn dough out onto lightly floured surface. Knead lightly
about 10 times. Pat or roll dough to 3/4-inch thickness. Cut out with 4-
inch round fluted cookie cutter. Place on ungreased baking sheet,
about 1 inch apart. Reroll the scraps and cut out more shortcakes, for
a total of four. Bake in 425 oven for 12 minutes or until wooden pick
inserted into center comes out clean. Remove shortcakes to wire rack
to cool completely. Cut each shortcakes in half horizontally. Place
bottom halves on plates. Spoon some juice from strawberry mixture
over bottoms. Spoon strawberry mixture on each bottom half,
reserving a few berries for garnish. Spoon about 1/2 cup whipped
cream over each. Cover with top half. Garnish with fruit and mint.
Drizzle with fudge sauce if desired. Cut in half for two servings.

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

Ingredients:

• 2 c Self-rising flour
• 2 c Sugar
• 1 c Water
• 1/4 c Shortening
• 4 oz Melted unsweetened chocolate (cooled)
• 1 ts Vanilla
• 2 Eggs
• 3/4 c Dairy sour cream
• 1/4 ts Soda
• Sour Cream Frosting

Instructions:

Preheat oven to 350 degrees. Grease and flour pans. Measure all
ingredients except icing in a large mixing bowl. Mix 1/2 minute on low
speed, scraping bowl constantly. Beat 3 minutes high speed, scraping
bowl occasionally.

Pour into pans. Bake layers 30-35 minutes or until top springs back
when touched lightly with finger. Cool.

Pineapple Cherry Chocolate Cake

Pineapple Cherry Chocolate Cake

Ingredients:

• 2 1/3 c Cake flour; sifted
• 1/2 c Cherries
• 2 1/4 t Baking Powder
• 3/4 t Salt
• 1/2 t Soda
• 2/3 c Butter; or shortening
• 1 1/4 c Sugar
• 1 ea Egg; unbeaten
• 2 ea Egg yolks; unbeaten
• 3 oz Unsweetened Choc.; melted
• 3/4 c Milk
• 1 t Vanilla
• 1/3 c Boiling water

Instructions:

Sift flour once, measure, add baking powder salt and soda, and sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add egg and egg yolks, one
at a time beatlng well after each. Add chocolate and blend. Add flour
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla, then add boiling water, beating
quickly and thoroughly Bake in two greased deep 9-inch layer pans in
moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done.
Spread Plneapple Fluff Frosting (see recipe) between layers and on top
and sides of cake. Double recipe for three 10-inch layers. This cake
may be baked as follows: bake about 2/3 o batter in greased pan,
8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until
done; remalnlng 1/3 of batter may be baked in 15 greased medium
cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until
done.

Pineapple Chocolate Cake

Pineapple Chocolate Cake

Ingredients:

• 2 1/3 c Cake flour; sifted
• 2 1/4 t Baking Powder
• 3/4 t Salt
• 1/2 t Soda
• 2/3 c Butter; or shortening
• 1 1/4 c Sugar
• 1 ea Egg; unbeaten
• 2 ea Egg yolks; unbeaten
• 3 oz Unsweetened Choc.; melted
• 3/4 c Milk
• 1 t Vanilla
• 1/3 c Boiling water

Instructions:

Sift flour once, measure, add baking powder salt and soda, and sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add egg and egg yolks, one
at a time beatlng well after each. Add chocolate and blend. Add flour
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla, then add boiling water, beating
quickly and thoroughly Bake in two greased deep 9-inch layer pans in
moderate oven (350 degrees F) 30 to 35 mlnutes, or until done.
Spread Pineapple Fluff Frosting (see recipe) between layers and on top
and sides of cake. Double recipe for three 10-inch layers. This cake
may be baked as follows: bake about 2/3 o batter in greased pan,
8x8x2 inches, in slow oven ( 325 degrees F. ) 45 minutes, or until
done; remalnlng 1/3 of batter may be baked in 15 greased medium
cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until
done.

Peach Chocolate Cake

Peach Chocolate Cake

Ingredients:

• 1 1/2 c Flour
• 1 c Sugar
• 1/4 c Cocoa powder
• 1 ts Baking soda
• 1/2 ts Salt
• 1 c Water
• 1/4 c Oil
• 1 ts Vinegar
• 1 ts Vanilla extract
• 2 c Peach slices

Instructions:

Combine flour, sugar, cocoa, baking soda and salt in a large bowl. Add
water, oil, vinegar and vanilla extract. Beat with a wire whisk or
wooden spoon just until batter is smooth and ingredients are well
blended. Pour into 2 - 8" round cake pans that have been sprayed with
non stick vegetable coating spray. Bake at 350 degrees for 20 to 25
minutes or until wood pick inserted in center comes out clean. Cool 10
minutes, then remove from pan. Cool completely on a wire rack. Just
before serving, place 1 layer on serving plate and arrange 1 cup peach
slices on top. Top with second cake layer and remaining peaches.

Old Fashioned Chocolate Cake

Old Fashioned Chocolate Cake

Ingredients:

• 3/4 c Butter or margarine, softened
• 1 2/3 c Sugar
• 3 Eggs
• 1 ts Vanilla extract
• 2 c All-purpose flour
• 2/3 c Hershey's Cocoa
• 1 1/4 ts Baking soda
• 1 ts Salt
• 1/4 ts Baking powder
• 1 1/3 c Water
• 1/2 c Hard peppermint candy, opt. (finely crushed)
• Add'l hard peppermint candy (crushed), optional
• Frosting
• 6 tb Butter or margarine, softened
• 2 2/3 c Powdered sugar
• 1/2 c Hershey's Cocoa
• 1/3 c Milk
• 1 ts Vanilla extract

Instructions:

Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch
round baking pans or one 13x9x2-inch baking pan. In large mixer
bowl, combine butter, sugar, eggs and vanilla; beat on high speed of
electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt
and baking powder; add alternately with water to butter mixture,
beating until blended. Add candy, if desired. Pour batter into prepared
pans. Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes; remove from pans to wire racks.
Cool completely. Frost. Just before serving, garnish with peppermint
candy, if desired. 8 to 10 servings.

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake

Ingredients:

• 1 c Flour
• 2 tb Cocoa
• 1/4 ts Salt
• 2 tb Salad Oil
• 1 c Chopped Nuts
• 1 3/4 c Hottest Tap Water
• 3/4 c Sugar
• 2 ts Baking Powder
• 1/2 c Milk
• 1 ts Vanilla
• 1 c Brown Sugar
• Ice Cream

Instructions:

Heat oven to 350 degrees F. In an ungreased square pan, 9" X 9" X
2", stir together flour, sugar, cocoa, baking powder and salt. Mix in
milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly
in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water
over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into
dessert dishes or cut into squares. Invert each square onto dessert
plate. Top with ice cream and spoon sauce over each square.

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

Ingredients:

• 1 1/4 c Sugar, divided
• 1 c All-purpose flour
• 7 ts Hershey cocoa, divided
• 2 ts Baking powder
• 1/4 ts Salt
• 1/2 c Milk
• 1/3 c Butter, melted
• 1 1/2 ts Vanilla
• 1/2 c Light brown sugar; packed
• 1 1/4 c Hot water

Instructions:

Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 cup
sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk,
melted butter and vanilla; beat until smooth. Pour batter into square
pan, 8 x 8 x 2" or 9 x 9 x 2". In small bowl, combine remaining 1/2
cup sugar, brown sugar and remaining 4 tbsp cocoa; sprinkle mixture
evenly over batter. Pour hot water over top; do not stir. Bake 40
minutes or until center is almost set. Let stand 15 minutes; spoon into
dessert dishes, spooning sauce from bottom of pan over top. Garnish
as desired.

French Chocolate Cake

French Chocolate Cake

Ingredients:

• 7 oz Semisweet chocolate
• 14 tb Butter or margarine
• 4 Eggs
• 3/4 c Sugar
• 1 c Flour
• 1/3 c Hazelnuts, coarsely chopped
• 1 ts Baking powder

Makes about 10 servings

Instructions:

Preheat oven to 425 degrees F. Grease a springform pan with
detachable bottom that has a diameter of about 9 1/2 inches.
Melt cooking chocolate and butter in a thick-bottomed pot over low
heat. Beat eggs and sugar until light and airy. Carefully stir the
somewhat cooled chocolate mixture into egg mixture.

Blend flour, nuts, and baking powder together, and fold carefully into
batter. It's important to fold it in gently.
Pour batter into pan and bake in the oven for about 15 minutes. The
cake should not become firm. The "unbaked" batter tastes like a
delicious filling.

You may garnish cooled cake with a bit of grated chocolate and a ring
of whipped topping.

Fat Free Chocolate Cake

Fat Free Chocolate Cake

Ingredients:

• 1 1/4 c Flour
• 1 c Sugar
• 1/2 c Unsweetened cocoa
• 1/4 c Corn starch
• 1/2 ts Baking soda
• 1/2 ts Salt
• 4 Egg whites
• 1 c Water
• 1/2 Light or dark corn syrup
• Mazola No-stick cooking spray

Instructions:

Preheat oven to 350 degrees F. Spray 9" square baking pan with
cooking spray.
In large bowl, combine dry ingredients until well mixed. In medium
bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients
until smooth. Pour into prepared pan. Bake 30 minutes or until cake
springs back when lightly touched. Cool on wire rack 10 minutes.
Makes 16 servings.

Diabetic German - Chocolate Cake

Diabetic German - Chocolate Cake

Ingredients:

• 4 oz Baking chocolate
• 1/2 c Boiling water
• 1/2 c Butter
• 1/2 c Granulated sugar replacement
• 3 T Granulated fructose
• 4 ea Egg yolks
• 2 t Vanilla extract
• 2 1/4 c Flour
• 1 t Baking soda
• 1/2 t Salt
• 1 c Buttermilk
• 4 ea Egg whites,stiffly beaten

Instructions:

Melt chocolate in boiling water and cool.Cream next 3 ingredients
together until fluffy.Add egg yolks,one at a time,beating well after each
addition.Blend in vanilla and chocolate water.Sift flour with baking
soda and salt.Add alternately with buttermilk to chocolate
mixture,beating till smooth.Fold in egg whites.Grease and line 3 9-in.
pans.grease again and flour.Pour batter into pans and bake 25-30
minutes at 350 degrees F. Remove paper lining and cool.Frost with
Diabetic Coconut-Pecan Frosting. yield: 60 servings

Devil's Food

Devil's Food

Ingredients:

• 4 oz Unsweetened Chocolate
• 1 c Sugar
• 1/2 c Buttermilk or sour milk
• 1/2 c Cake Flour; sifted
• 1 1/2 ts Baking Powder
• 3/4 ts Soda
• 1/2 ts Salt
• 1/2 c Butter or shortening
• 3/4 c Sugar
• 3 Eggs; well beaten
• 1 c Buttermilk or sour milk
• 1 ts Vanilla

Instructions:

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup
buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift
flour once, measure, add baking powder, soda, and salt and sift
together three times. Cream butter thoroughly add 3/4 cup sugar
gradually, and cream together until light and fluffy. Add eggs and beat
well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate
mixture and blend. Add remaining flour, alternately with buttermilk, a
small amount at a time; beat very thoroughly after each addition. Add
vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 350
degrees F.) 30 minutes, or until cake is done. When cold, trim edges,
cut in half crosswise, and put together as a two-layer cake, matching
edges carefully. Spread tops and sides with Fudge Frosting. Or add
chopped nut meats to part of frosting and use as filling.

Decadent Fat Free Chocolate Cake

Decadent Fat Free Chocolate Cake

Ingredients:

No stick cooking spray
• 1 1/3 c Flour
• 1/2 c Unsweetened cocoa
• 1/4 c Argo Corn Starch
• 1 ts Baking powder
• 1/2 ts Baking soda
• 1/2 ts Salt
• 1 1/4 c Sugar
• 1 c Water
• 3 Egg whites
• 1/2 c Karo light Corn Syrup

Instructions:

Preheat oven to 350 degrees F. Spray 9x9-inch square baking pan with
cooking spray. In a large bowl combine flour, cocoa, cornstarch,
baking powder and salt. In a medium bowl with wire whisk or fork, stir
together sugar and water 1 minute. Add egg whites and corn syrup;
stir until blended. Gradually stir into dry ingredients until smooth. Pour
into pan. Bake 35 minutes or until toothpick inserted into center of
cake comes out clean. Cool. If desired, sprinkle with confectioners
sugar. Makes 16 servings.

Death By Chocolate

Death By Chocolate

Ingredients:

• 4 Eggs
• 1/2 c Water
• 1/2 c Vegetable oil
• 8 oz Sour cream
• 1 Box chocolate or devils food cake mix
• 1 sm Box of instant chocolate pudding
• 1/2 ts Instant coffee (opt)
• Butter buds (to taste, opt)
• 12 oz Bag mini chocolate chips

Instructions:

Beat eggs. Mix in water, oil and sour cream. Add dry ingredients and
beat until smooth. Stir in chocolate chops last.
Pour into a greased bundt pan, and bake 1 hour at 350 F.

Cranberry White Chocolate Coffee Cake

Cranberry White Chocolate Coffee Cake

Ingredients:

• 2 c Fresh or frozen cranberries
• 3/4 c Butter
• 1 1/4 c Packed brown sugar
• 2 Eggs
• 2 1/2 c All-purpose flour
• 1 ts Baking soda
• 1 ts Baking powder
• Pinch of salt
• 1 c Buttermilk
• 1 c White chocolate chips

Instructions:

If using frozen cranberries, thaw and drain berries.
In large bowl, beat butter with 1 cup of the brown sugar until light.
Beat in eggs, 1 at a time, beating well after each addition. In separate
bowl, mix together flour, baking soda, baking powder and salt. Add to
butter mixture alternately with buttermilk, making 3 additions of flour
mixture and 2 of buttermilk.

Gently stir in cranberries and 3/4 cup of the white chocolate chips.
Spoon into greased 9 inch springform pan, smoothing top. Sprinkle
with remaining brown sugar and chocolate chips.

Bake coffee cake in center of 350 degrees F oven for about 1 hour and
15 minutes or until firm when gently pressed in center. Let cool in pan
on rack for 20 minutes before removing from pan. Serve warm or cool.
(Coffee cake can be wrapped in plastic wrap, then foil and frozen in
airtight container for up to 2 weeks.) Makes 12 servings.

Cocoa Chiffon Cake

Cocoa Chiffon Cake

Ingredients:

• 3/4 c Boiling water
• 1/2 c Cocoa
• 1 1/2 c Flour -- sifted
• 1 3/4 c Sugar
• 1 1/2 tb Baking powder
• 1/2 tb Salt
• 1/2 c Oil
• 1 ts Vanilla
• 1/2 ts Almond extract
• 1 c Egg whites -- 7-8
• 1/2 ts Cream of tartar

Instructions:

Blend cocoa and water and cool. Mix flour. baking powder and salt.
Beat yolks with half of sugar. In another bowl, beats whites with cream
of tartar, gradually adding rest of sugar till stiff peaks form. Fold in
yolk mixture and dry ings. Spoon into ungreased tube pan. Bake about
65 min. at 325 degrees F. Invert to cool.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Ingredients:

• 1/2 c Butter
• 1 3/4 c Sugar
• 2 1/2 c Flour
• 4 tb Cocoa
• 1 ts Baking soda
• 1/2 ts Baking powder
• 1/2 ts Cinnamon
• 1/2 ts Salt
• 2 Eggs
• 1/2 c Sour milk; (a tsp of vinegar added to milk)
• 1/2 c Oil
• 1 ts Vanilla
• 2 c Grated zucchini
• Chocolate chips
• Whipped cream

Instructions:

Preheat oven to 325 degrees. Grease a 9x13 inch pan. Combine
butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs,
milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips.
Serve with whipped cream.

Chocolate Raspberry Marbled Cake

Chocolate Raspberry Marbled Cake

Ingredients:

• 10 oz Frozen red raspberries; thawed and drained, reserving syrup
• 1/4 c Red raspberry jam
• 4 tb Cornstarch
• 1 Chocolate cake mix
• 8 oz Cream cheese; softened
• 2 tb Margarine; softened
• 14 oz Sweetened condensed milk
• 1 Egg
• 1 ts Vanilla

Instructions:

Preheat oven to 350 F. In 1-quart glass measure with handle, combine
reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2
tablespoons cornstarch. Microwave on 100% power 1-1/2 to 2-1/2
minutes or until thickened and clear. Gently stir in raspberries. Set
aside. Prepare cake mix as package directs. Pour half the batter into
lightly greased 13x9x2 inch baking pan; bake 15 minutes. Meanwhile,
in small mixer bowl, beat cheese, margarine and remaining 2
tablespoons cornstarch until fluffy. Gradually beat in sweetened
condensed milk, then egg and vanilla. Pour evenly over cake in pan.
Spoon raspberry mixture in small amounts over top. Return to oven;
bake 10 minutes longer. Top evenly with remaining cake batter.
Return to oven; bake 30 minutes longer or until cake springs back
when lightly touched. Cool. Chill thoroughly. Garnish as desired.
Refrigerate leftovers.

Chocolate Orange Cake

Chocolate Orange Cake

Ingredients:

• Veg spray
• 1 Egg, or substitute
• 1/2 c Low fat buttermilk
• 2 ts Very ripe banana
• 2 tb Fresh orange juice
• 1 ts Orange peel, grated fine
• 1 ts Vanilla
• 3/4 c Sugar
• 1 c Self rising flour
• 1 ts Soda
• 1/2 c Tiny semisweet choc chips
• Cocoa powder and oj peel for garnish

Instructions:

Preheat oven 350. Use bundt pan or 8x8 pan coated with nonstick
spray.

Beat egg 2-3 mins on medium speed. Add sugar gradually. Add all
ingredients except garnish and mix gently.

Put in pan. Bake 30 mins, or until it passes the toothpick test. Cool
before removing from pan and garnish with cocoa powder and orange
zest.