Kitty said: Yes.what is the best recipe for chocolate cake that you have ever tried?-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(what is the best recipe for chocolate cake that you have ever tried?),it will help you,my kids.
Answers:
Pudding cake
Hot Fudge Pudding Cake
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping
Directions:
1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.
Other Answers:
i try the one u try
Source(s):
ok by
the BERO book recipe = bero flour This recipe WORKS!
The mayonnaise in this recipe makes the cake very moist.
In fact, you can use this technique not only for chocolate cakes, but for other flavors.
Take note that the cake mix you should use is the one that needs only -water, eggs and oil- to be added.
The other type, called the -Butter Recipe- cake mix, cannot be used, because butter is required as one of the ingredients.
SUPER-MOIST CHOCOLATE MAYO CAKE
Serves: 12
Preparation Time: 5 Minute(s)
Cook Time: 30 Minute(s)
Ingredients:
1 box (18 oz.) chocolate cake mix
1 cup Hellmann's ? or Best Foods ? Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)
Instructions:
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In large bowl, with electric mixer on low speed, beat cake mix, Hellmann's ? or Best Foods ? Real Mayonnaise, water, eggs and cinnamon 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
3. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.
Source(s):
Mayo cake recipe:
http://www.mayo.com/recipeDisplayMRS.asp?RecipeID=8241&Version=1 Devil's Chocolate Cake
INGREDIENTS:
* 3/4 cup unsweetened cocoa
* 1 1/3 cups granulated sugar
* 1 1/4 cups milk, scalded
* 2 cups cake flour, sifted or stirred before measuring
* 1 1/4 teaspoons baking soda
* 1 teaspoon salt
* 2/3 cup shortening
* 3 eggs
* 1 1/4 teaspoons vanilla extract
PREPARATION:
Grease two 9-inch layer cake pans and line bottoms with wax paper. Grease wax paper. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared pans. Bake at 350° for 25 to 30 minutes. Cool in the pans for 5 minutes; turn out on racks and peel off paper. Cool and frost devil's food cake as desired.
Source(s):
Try it, it's delicious!!! (www.southernfood.about.com) 2 C GRANULATED SUGAR
1 3/4 ALL PURPOSE FLOUR
1/2 C HERSHEY'S COCOA
1 1/2 TSP BAKING POWDER
1 1/2 TSP BAKING SODA
1 TSP SALT
2 EGGS (BEATEN)
1 C MILK
1/2 TO 2/3 C CRISCO
2 TSP VANILLA
1 C BOILING WATER
MIX ALL INGREDIENTS WELL
GREASE AND FLOUR 13X9X2 PAN AND
POUR BATTER INTO PAN
BAKE AT 350 DEGREES FOR 30-45 MIN
Source(s):
THIS FROSTING RECIPE IS THE BEST FOR THIS CAKE:
3 C WHITE POWDERED SUGAR
1/2 C PEANUT BUTTER
1 1/2 TSP VANILLA
1/3 C WHOLE MILK
MIX WELL AND FROST CAKE WHEN COOL
EAT AND ENJOY Well, I thought it was my Guinness, Chocolate and Orange cake, served with home made Guinness Ice cream and Fresh marmalade.
That was until one of my customers, who loves my cake made and brought me a piece of......chocolate and Beetroot Cake...
It was awesome, the beetroot has the texture and taste of turkish Delight, Id recomend it,Beetroot has wonderfull sugars in it, I use it for a Rasberry and beetroot coulis. Ever read Matilda? Bruce Bogtrotter's Cake = Heaven on earth... I know this recipe back to front and off by heart now...
SERVES 1 TO 8!
YOU WILL NEED:
8 ?–inch round cake pan
wax paper
Pyrex bowl
large mixing bowl
sauce pan
wire rack
8 ounces good–quality semisweet chocolate
1 ? sticks (12 tablespoons) unsalted butter, softened
1 cup plus 2 tablespoons sugar
? cup all–purpose flour
6 eggs, separated, yolks lightly beaten
ICING:
8 ounces good–quality semisweet chocolate
8 ounces heavy cream
1. Preheat the oven to 350°F.
2. Line the cake pan with wax paper and butter the bottom and sides of the paper.
3. Melt the chocolate in a Pyrex bowl set in a saucepan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.
4. Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.
5. Whisk the egg whites until stiff. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.
6. Pour the batter into the cake pan and bake for about 35 minutes. There will be a thin crust on top of the cake, and if tested with a toothpick the inside will appear undercooked (don't worry, the cake will get firmer as it cools). Remove from the oven, and let cool in the pan on a wire rack.
7. While the cake is cooling, make the icing. Melt the chocolate with the cream in a heavy–bottomed saucepan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from heat and let cool slightly.
8. When the cake is cool enough to handle, remove it from the pan and discard the wax paper. The cake is prone to sinking slightly in the middle, so flip it upside down before icing by placing a plate on top and carefully turning over the cake pan and plate together.
9. Carefully spread the chocolate icing all over the cake with a spatula.
N.B The cake should look like brownies look... not like a sponge! Otherwise it's overcooked!
Use extra thick double cream to make your icing... tastes quite as good...
Make sure you take adequate protection with you cause you'll get mugged for this cake :D
J
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