RECIPES OF DELICIOUS CHOCOLATE CAKES

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2 Minute Chocolate Cake Recipe

Oven Temp ~ 350° Baking Time ~ 35 - 40 Min. Pan Type ~ 7 inch cake pan

Preheat Oven, Grease and flour pan.

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Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick.

Three Layer Chocolate Cake Recipe 3 cups 1 1/2 tsp 3/4 tsp 1 1/2 tsp 2 2/3 cups 1 cup + 2 Tb 1 cup + 2 Tb 1 cup + 2 Tb 5 Large 3/4 cup 1 1/2 tsp Frosting 1 box 3.4 cup 1 tsp or so 1 1/2 cup All purpose flour Salt Baking powder Baking soda Sugar Cocoa Water Canola oil Eggs Water Vanilla Powdered sugar Unsweetened cocoa Liquid flavoring, vanilla, rum, or cognac Butter, firm, not cold Oven Temp ~ 350° Baking Time ~ 25-35 Min. Pan Type ~ Three 10" cake pans Preheat oven, grease and flour pans. In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa. Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute. Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer. Pour into pans, bake, test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours. Frosting This part is a little harder as it is really done to taste. Put powdered sugar and 3/4 cup cocoa into a blender, mix until blended. Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). Do not put in too much liquid, but if you do, add cocoa or sugar. When the flavor and consistency is right, add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the blender will warm it slightly. Mix until blended. Assembling the cake: Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving. Chocolate Chip Cake Recipe Very healthy too because it contains oatmeal.............LOL Recipe by Rod Vetter 1 3/4 cup 1 3/4 cup 1 cup 1 tsp 1 cup 1/2 tsp| 1 cup 2 Tb 1 stick 1 pkg. 2 3/4 cup Boiling water Un-sifted flour Oatmeal (uncooked, either regular or quick) Soda Brown sugar Salt Granulated sugar Unsweetened cocoa Margarine Semi-sweet chocolate chips Eggs, extra large Chopped walnuts Oven Temp ~ 350° Baking Time ~ 40 Min. Pan Type ~ 9 x 13 inch pan Preheat oven, grease and flour pan. Pour Boiling water over oatmeal, add margarine and set aside for 10 minutes until margarine melts. Add the mixture to the brown sugar and granulated sugar. Add eggs and mix well. Sift flour, soda, salt and cocoa together and add to sugar mixture. Mix well. Add about half of the chips to the batter mix. Pour batter into prepared pan. Sprinkle walnuts and remaining chips on top. Bake until wooded pick inserted in center comes out clean. DO NOT OVER BAKE Chocolate Ice Cream Cake Recipe 2 1 1/2 cups 1 1/4 cups 1/2 cup 3/4 tsp 1/2 tsp 1/2 cup 1 cup Ice Cream Layers 3/4 cup 1/2 cup Eggs, Large Granulated sugar, divided All-purpose flour Hershey's cocoa Baking soda Salt Vegetable oil Buttermilk or sour milk * Sweetened whipped cream or non-dairy whipped topping Fresh fruit, sliced Chocolate Cream Rosettes (recipe follows, optional) Oven Temp ~ 350° Baking Time ~ 18 - 20 Min. Pan Type ~ three 9-inch round baking pan Preheat oven, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.) In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1 2/3 cups batter into each prepared pan. Bake until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare Ice Cream Layers. Remove cake and Ice Cream Layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired. Makes 10 to 12 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Ice Cream Layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm. Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip. Chocolate Almond Shortcake Recipe 1 1/4 cups 1 1/4 tsp 1 1/2 cup 1 tsp 1/2 cup Almond Topping 1/2 cup 1 cup 1/2 cup 1 1 tsp Flour Baking Powder Egg Sugar Cocoa Butter Melted butter Confectioners' sugar Flour Egg Almond extract Oven Temp ~ 400° Baking Time ~ 20 Min. Pan Type ~ jelly roll pan Preheat oven. Cream butter and sugar, add egg, beat well. Add sifted dry ingredients. Press into pan. Bake 20 minutes about 400 F. Topping Beat egg and butter, add almond, then dry ingredients. Mix well. Spread on base. Allow to set. Ice with chocolate icing.

Chocolate Espresso Sponge Cake Recipe 1/2 cup 2 squares (2 oz) 6 1 cup 1 tsp 1 cup Unsalted butter Semisweet chocolate Eggs, slightly beaten Sugar Vanilla All-purpose flour Espresso Buttercream: Oven Temp ~ 350° Baking Time ~ 25 - 30 Min. Pan Type ~ two 9 x 1 1/2 inch round Preheat oven, Grease and lightly flour two baking pans. In a saucepan melt butter and chocolate over low heat, stirring often; set aside. In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasionally, about 10 minutes or till lukewarm. Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high speed about 15 minutes or till nearly tripled in volume. Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool completely. Prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe buttercream around the edge of cake. Chocolate Peanut Butter Torte Cake Recipe 1 cup 1/4 cup 1/4 cup 2 cups 2 cups 2 pkg (8 oz each) 2 Tb 1 tsp 1 1/2 cups 3/4 cup 3 Tb 1/4 cup 1/2 tsp 1 1/2 cups Graham cracker crumbs Brown sugar, firmly packed Unsalted butter, melted Creamy peanut butter Sugar Cream cheese Butter, melted Vanilla extract Heavy cream, whipped Semi-sweet chocolate pieces Butter Sour cream Vanilla Powdered sugar, sifted Oven Temp ~ Baking Time ~ Pan Type ~ 9 inch spring form pan Combine crumbs, brown sugar, and butter. Press into a 9 inch spring form pan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistency. Spread over filling. Chill until firm. Passover Chocolate Nut Cake Recipe 1 Tb 1 pkg. (8 oz) 6 3/4 cup 3/4 cup 1 tsp 1 cup 1/4 cup Matzo meal or matzo cake meal, for dusting Semi-sweet baking chocolate, divided Eggs, separated Sugar, divided Margarine, softened Grated orange peel Walnut pieces, finely ground Apricot jam Oven Temp ~ 350° Baking Time ~ 35 to 40 min. Pan Type ~ 9-inch springform pan Preheat oven, grease and dust side of with matzo meal. Melt 7 oz. of the chocolate, set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine; beat until light and fluffy. Add melted chocolate, orange peel and walnuts; mix well. Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan. Bake until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on high 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate, drizzle over cake. Let stand until chocolate is firm.