Swedish Chocolate Cake

Admin :: Edit

Swedish Chocolate Cake

Servings: 1


Ingredients:
20 oz Crushed pineapple; undrain
1 cn Cherry pie filling
1 pk Deluxe Swiss Chocolate Cake
1 c Pecans; chopped
1/2 c Butter or margarine





Instructions:
Preheat oven to 350~ F. Dump pineapple with juice into
ungreased 13x9x2" pan. Spread evenly. Dump in pie
filling. Spread evenly. Sprinkle cake mix evenly over
cherry layer. Sprinkle pecans over cake mix. Dot with
butter. Bake at 350~ F for 50-55 minutes or until set.
serve warm or at room temperature TIP: To make the
traditional Dump Cake recipe, substitute Duncan Hines
Moist Deluxe Yellow Cake Mix for the Swiss Chocolate
Cake Mix.

Quick Chocolate Cake

Admin :: Edit

Quick Chocolate Cake

Servings: 1


Ingredients:
5 c Chocolate Cake Mix
1 c Water
1 ts Vanilla extract
3 Eggs





Instructions:
Preheat oven to 350 degrees.

Shake the container of cake mix before measuring and spoon the mix lightly
into the measuring cup.

Mix in the water and vanilla, using an electric mixer or beat by hand,
using 300 strokes. Add eggs one at a time, beating well after each
addition.

Pour into two well-greased 9" layer pans and bake for 25 to 30 minutes.

Milk Chocolate Bar Cake

Admin :: Edit

Milk Chocolate Bar Cake

Servings: 10


Ingredients:
8 oz Hershey s® milk chocolate ca
1/4 c Butter
1-2/3 c Boiling water
2-1/3 c Unsifted all-purpose flour
2 c Packed brown sugar
2 ts Baking soda
1 ts Salt
2 Eggs
1/2 c Sour cream
1 ts Vanilla




Instructions:
Recipe by: Hershey Combine chocolate bar, butter, and water in medium mixing bowl; stir until chocolate is melted. Combine flour, brown sugar, baking soda, and salt in large mixer bowl; gradually add chocolate mixture, beating until thoroughly blended. Beat in eggs, sour cream, and vanilla; beat 1 minute on medium speed. Pour into greased and floured 13x9-inch pan. Bake at 350F for 35 to 40 minutes or until cake tester comes out clean. Cool completely. Frost with chocolate buttercream frosting. Serves 10-12.

Deep Dark Chocolate Cake

Admin :: Edit

Deep Dark Chocolate Cake

Servings: 8


Ingredients:
2 c Sugar
1-1/3 c All-purpose flour
3/4 c Hershey s® cocoa; or
Hershey s® european syle coc
1-1/2 ts Baking powder
1-1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla
1 c Boiling water




Instructions:
Recipe by: Hershey's 'Celebrate Chocolate' pml (1990) Heat oven to 350' Grease and flour two-9inch round baking pans or 13x9x2 inch baking dish. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water. (Batter will be thin) Pour batter into prepared pans. Bake 30 to 35 minute for round, 35 to 40 for rectangle or until toothpick comes out clean. Cool 10 minutes; remove pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with one-bowl buttercream frosting.

French Chocolate Layer Cake

Admin :: Edit

French Chocolate Layer Cake

Ingredients:
------------------------------------CAKE------------------------------------
2 t Espresso coffee,
-instant
1/4 c Water, hot
7 oz Chocolate, semisweet
2 oz Chocolate, bitter
4 Eggs, separated
4 oz Butter
2/3 c Sugar
1/4 t Cream of tartar
3/4 c Cornstarch, sifted

----------------------------------FROSTING----------------------------------
2 t Espresso coffee,
-instant
7 oz Chocolate, semisweet
2 oz Chocolate, bitter
2 T Butter





Instructions:
Combine espresso, hot water, semisweet chocolate and bitter chocolate in
double boiler filled with hot water and cover. Without applying additional
heat, melt the chocolate.

Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust
the pans with flour. (The pans should be able to hold about 4 cups each.)

Beat the egg yolks and then gradually add about 2/3 cup of sugar until the
yolks are thick and lemon colored.

Beat butter into the chocolate mixture. Add the chocolate mixture to the
egg yolks and stir.

Beat the egg whites until foamy. Add the cream of tartar, and then
gradually add up to 2 T sugar.

Add the sifted corn starch gradually to the chocolate mixture, alternating
with the egg whites. The corn starch and egg whites should be folded in to
the chocolate mixture.

Pour half the batter into each cake pan. Bake on the lower middle level of
a preheated 350 degree F. oven until set on the sides. Cool the cake in the
pan, and then turn out onto a serving dish.

Combine the icing ingredients and ice the cake as you would a normal layer
cake.

NOTES:

* A decadently rich chocolate cake -- My mother got this recipe from a
radio show about ten years ago. She was intrigued because the cake contains
no flour. It is definitely for chocoholics. Although it is a two-layer
cake, it is only about 3-4 inches thick when it's done, and has the
consistency and density of a chocolate candy bar. It can be frozen if you
find it too much to eat at one time.

Chocolate Layer Cake

Admin :: Edit

Chocolate Layer Cake

Servings: 1


Ingredients:
1-1/4 c Sugar
1/2 c Cocoa
1/2 c Water, boiling
1/2 c Shortening
2 Eggs
2 t Vanilla
2 c Cake flour, sifted
1 t Baking soda
2/3 c Buttermilk




Instructions:
Preheat oven to 350 degrees F. Combine about 1/2 cup
sugar with cocoa and boiling water, and cook over a
low heat, stirring constantly, until the mixture is
glossy. Cool.

Cream the shortening and eggs with the remaining
sugar. Add the cocoa mixture and the vanilla. Add the
dry ingredients and the buttermilk alternately.

Bake in 2 greased layer pans at 350 degrees F. for
30-35 minutes. You can also make this as a
single-layer cake. Just bake it a few minutes longer,
as it is thicker.

Chocolate Crumb Cake

Admin :: Edit

Chocolate Crumb Cake

Servings: 8


Ingredients:
2 c All purpose flour
1 c Sugar
1-1/2 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
1/4 c Butter
1 Egg
3/4 c Milk
1/2 c Hershey s chocolate syrup




Instructions:
Recipe by: Unknown Heat oven to 350 deg. Grease 9 in. sq. baking pan. In large mixer bowl, stir flour and sugar together. Remove 1/2 cup of mixture. Set aside. Stir baking soda, baking powder and salt into remaining flour. Add butter, egg, milk and chocolate syrup. Beat until well blended. Pour into prepared pan. Sprinkle reserved flour mixture over top. Bake 30 to 35 min. or until done. Serve warm or at room temperature.

APPLE CAKE

Admin :: Edit

APPLE CAKE

Servings: 8


Ingredients:
1/3 c Margarine
2/3 c Sugar
1 c White flour
1 c Whole-wheat flour
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1/2 ts Salt
1 ts Baking soda, in 2/3 c water
1 c Finely chopped apple
1/3 c Raisins
1/3 c Chopped walnuts
2 Egg whites, whipped




Instructions:
Cream the margarine and sugar. Add dry ingredients and water alternately, then apple. Dust the raisins and nuts with a small amount of flour and add them to the batter. Fold in the egg whites. Bake in a 8 in. square nonstick pan at 350F for 30 to 40 min. or until firm.

Amaretto Cake

Admin :: Edit

Amaretto Cake

Servings: 12

Ingredients:
1 c Butter
1-1/2 c Sugar
3 Eggs; separated
2 c Flour; (sifted)
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Sour cream
1 ts Grated orange peel
1/2 c Chopped walnuts
2 tb Sugar
1/4 c Orange juice
1/3 c Amaretto


Instructions:
Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350 degrees. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan. Serves 10-12.

Apple Crumb Cake

Admin :: Edit

Apple Crumb Cake

Servings: 2

Ingredients:
1/3 c Butter
1 pk Active dry yeast
4 Granny Smith Apples
3/4 c Water
3/4 c Sugar
1/3 c Butter
1 ts Lemon peel
1 Egg
1/2 ts Cinnamon
1 ts Lemon peel
1/8 ts Mace
3/4 c Chopped pecans
1/3 c Currants
6 tb Flour
2 1/2 c Flour
1/4 c Confectioner s sugar
3 tb Sugar
3 tb Butter
1/2 ts Salt
1/4 ts Cinnamon

Instructions:
Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours.