Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipe for chocolate cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe for chocolate cake?),it will help you,my kids.
Answers:
This cake is to die for.
Death By Chocolate Cake
Cake
1 box devils food cake mix
1/2 c. semi sweet chocolate chips
1/2 c. milk chocolate chips
1/2 c. white chocolate chips
1 pkg. chocolate instant pudding mix
1 c. sour cream
1/2 c. vegitable oil
1/4 c. water
4 eggs
1 tsp vanilla
Mix all the above ingredients together in large bowl, (dry ingredients first) divide evenly into three "prepared" round cake pans, bake in a preheated 350 degree oven for about 20-25 minutes or untill a toothpick when inserted into the center comes out clean.
Frosting
1 stick butter (cut up)
2/3 c. cocoa
3 c. powdered sugar (can get from 1 box)
1/3 c. milk
1 tsp vanilla
dash of salt
beat the butter and the cocoa untill soft and creamy, add all other ingredients until fluffy, if to thick add more milk. (1 TBS at a time)
Other Answers:
Use a box of Chocolate cake mix. It just as good as the homeade kind, it's cheaper, and easier.
Ingredients:
2 2/3 c Flour
2 ts Baking soda
2/3 c Cocoa powder
2 c White sugar
1 t Salt
2 c Water
2 ts Vanilla
2/3 c Vegetable oil
2 ts White vinegar
Directions:
Sift dry ingredients into a bowl.
Add liquid. Mix well.
Transfer to 13 X 9 X 2-inch pan.
Bake at 350F for 35 minutes.
Source(s):
www.recipeatlas.com
http://southernfood.about.com/od/chocolatecakes/
Here is a whole collection of recipes for chocolate cake
go to all recipes.com they have tons of recipes
1. Sift 2 c Flour
with 1 tsp Baking Powder and 1 tsp Baking Soda
2. 1c butter melted
Add: 1 c milk
Add: 1/4 c cocoa powder
Add 2 c Sugar
Add: 2 Eggs
Add: 1/4 c Sour Cream
3. Add 1 and 2
Pour into a greased 10" round pan and bake at 375 for 20 min, turn 1/4 turn and bake for another 15 min.
1 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/4 cup shortening
1 tsp vanilla
1 egg
3 tbls cocca powder
mix all pour into greased and floured baking dish bake 350 for 30 minutes
for frosting 1/4 cup shortening
4 cups powdered sugar
1 tsp vanilla 2 tsp cocca
1/2 cup peanut butter/optional
mix till crumbly add 1/2 cup water and mix till fluffy
If you just want the chocolate cake, skip the filling part. This recipe is from Cooks Illustrated.
German Chocolate Cake with Coconut-Pecan Filling
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Serves 12 to 16
Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature
This multilayered cake always looks impressive. Some test kitchen tweaks gave it the flavor to match.
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
http://www.foodnetwork.com/food/site_map
WHAT KIND OF
HEAR IS ONE FOR
Chocolate Raspberry Layer Cake
Rating:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 16
Ingredients
1 package white cake mix
3 eggs
1-1/3 cups water
1/3 cup oil
2/3 cup semisweet chocolate chips
2-1/2 cups unsweetened frozen raspberries, thawed
1/4 cup sugar
3/4 cup plus 1 Tbsp. water
2 Tbsps. cornstarch
1/4 cup no sugar added seedless raspberry spread
3 Tbsps. light corn syrup
2 Tbsps. unsalted butter
Instructions
Preheat oven to temperature 350°F. Spray 2 9 inch round cake pans with cooking spray and set aside. Combine first 4 ingredients in a bowl and mix thoroughly. Reserve 2-1/2 cups batter. Pour remaining batter into a prepared cake pan. Melt 2 Tbs. chips chocolate chips and stir into reserved batter. Pour chocolate batter into other cake pan. Bake 25 minutes or until a tester comes out clean when inserted in center. Cool cake in pans 10 minutes on wire racks, then remove from pans. Cool completely on wire racks.
Combine raspberries, sugar and 1/2 cup water in a saucepan over medium heat. Cook 5 minutes, stirring occasionally. Combine 1/4 cup water and cornstarch in a jar with a tight-fitting lid. Shake vigorously and add to raspberry mixture. Bring to a boil and cook 1 minute, stirring constantly with a wire whisk. Remove from heat and stir in raspberry spread. Let cool to room temperature.
Cut each cake layer in half horizontally using a serrated knife. Place 1 chocolate layer, cut side up, on a serving plate. Spread with 2/3 cup raspberry mixture and top with 1 white cake layer. Repeat procedure with remaining cake layers and raspberry mixture, ending with a white cake layer.
Combine remaining chocolate, 1 Tbs. water, corn syrup and butter in the top of a double boiler. Cook mixture over simmering water until chocolate melts, stirring occasionally. Chill 15 minutes or until chocolate is spreadable. Spread glaze over top and sides of cake.
HOPE U LIKE PLEASE VOTE FOR ME
Source(s):
SUYOG
go to www.foodnetwork.com
go to allrecipes.com!
here is my favourite Chocolate Cake
Source(s):
http://www.freewebs.com/choco-cake/
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.recipe for chocolate cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recipe for chocolate cake?),it will help you,my kids.
Answers:
This cake is to die for.
Death By Chocolate Cake
Cake
1 box devils food cake mix
1/2 c. semi sweet chocolate chips
1/2 c. milk chocolate chips
1/2 c. white chocolate chips
1 pkg. chocolate instant pudding mix
1 c. sour cream
1/2 c. vegitable oil
1/4 c. water
4 eggs
1 tsp vanilla
Mix all the above ingredients together in large bowl, (dry ingredients first) divide evenly into three "prepared" round cake pans, bake in a preheated 350 degree oven for about 20-25 minutes or untill a toothpick when inserted into the center comes out clean.
Frosting
1 stick butter (cut up)
2/3 c. cocoa
3 c. powdered sugar (can get from 1 box)
1/3 c. milk
1 tsp vanilla
dash of salt
beat the butter and the cocoa untill soft and creamy, add all other ingredients until fluffy, if to thick add more milk. (1 TBS at a time)
Other Answers:
Use a box of Chocolate cake mix. It just as good as the homeade kind, it's cheaper, and easier.
Ingredients:
2 2/3 c Flour
2 ts Baking soda
2/3 c Cocoa powder
2 c White sugar
1 t Salt
2 c Water
2 ts Vanilla
2/3 c Vegetable oil
2 ts White vinegar
Directions:
Sift dry ingredients into a bowl.
Add liquid. Mix well.
Transfer to 13 X 9 X 2-inch pan.
Bake at 350F for 35 minutes.
Source(s):
www.recipeatlas.com
http://southernfood.about.com/od/chocolatecakes/
Here is a whole collection of recipes for chocolate cake
go to all recipes.com they have tons of recipes
1. Sift 2 c Flour
with 1 tsp Baking Powder and 1 tsp Baking Soda
2. 1c butter melted
Add: 1 c milk
Add: 1/4 c cocoa powder
Add 2 c Sugar
Add: 2 Eggs
Add: 1/4 c Sour Cream
3. Add 1 and 2
Pour into a greased 10" round pan and bake at 375 for 20 min, turn 1/4 turn and bake for another 15 min.
1 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/4 cup shortening
1 tsp vanilla
1 egg
3 tbls cocca powder
mix all pour into greased and floured baking dish bake 350 for 30 minutes
for frosting 1/4 cup shortening
4 cups powdered sugar
1 tsp vanilla 2 tsp cocca
1/2 cup peanut butter/optional
mix till crumbly add 1/2 cup water and mix till fluffy
If you just want the chocolate cake, skip the filling part. This recipe is from Cooks Illustrated.
German Chocolate Cake with Coconut-Pecan Filling
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Serves 12 to 16
Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature
This multilayered cake always looks impressive. Some test kitchen tweaks gave it the flavor to match.
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
http://www.foodnetwork.com/food/site_map
WHAT KIND OF
HEAR IS ONE FOR
Chocolate Raspberry Layer Cake
Rating:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 16
Ingredients
1 package white cake mix
3 eggs
1-1/3 cups water
1/3 cup oil
2/3 cup semisweet chocolate chips
2-1/2 cups unsweetened frozen raspberries, thawed
1/4 cup sugar
3/4 cup plus 1 Tbsp. water
2 Tbsps. cornstarch
1/4 cup no sugar added seedless raspberry spread
3 Tbsps. light corn syrup
2 Tbsps. unsalted butter
Instructions
Preheat oven to temperature 350°F. Spray 2 9 inch round cake pans with cooking spray and set aside. Combine first 4 ingredients in a bowl and mix thoroughly. Reserve 2-1/2 cups batter. Pour remaining batter into a prepared cake pan. Melt 2 Tbs. chips chocolate chips and stir into reserved batter. Pour chocolate batter into other cake pan. Bake 25 minutes or until a tester comes out clean when inserted in center. Cool cake in pans 10 minutes on wire racks, then remove from pans. Cool completely on wire racks.
Combine raspberries, sugar and 1/2 cup water in a saucepan over medium heat. Cook 5 minutes, stirring occasionally. Combine 1/4 cup water and cornstarch in a jar with a tight-fitting lid. Shake vigorously and add to raspberry mixture. Bring to a boil and cook 1 minute, stirring constantly with a wire whisk. Remove from heat and stir in raspberry spread. Let cool to room temperature.
Cut each cake layer in half horizontally using a serrated knife. Place 1 chocolate layer, cut side up, on a serving plate. Spread with 2/3 cup raspberry mixture and top with 1 white cake layer. Repeat procedure with remaining cake layers and raspberry mixture, ending with a white cake layer.
Combine remaining chocolate, 1 Tbs. water, corn syrup and butter in the top of a double boiler. Cook mixture over simmering water until chocolate melts, stirring occasionally. Chill 15 minutes or until chocolate is spreadable. Spread glaze over top and sides of cake.
HOPE U LIKE PLEASE VOTE FOR ME
Source(s):
SUYOG
go to www.foodnetwork.com
go to allrecipes.com!
here is my favourite Chocolate Cake
Source(s):
http://www.freewebs.com/choco-cake/
correctness,It's Non-profit and only for informational purposes.
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