Chocolate Cake Recipes? And chocolate frosting recipes?

try my brownie recipe but cook it in a deep cake tin instead, lovely,


4 egg whites


1/2 cup applesauce (homemade if you can)


1/4 cup low fat yogurt


1 tsp vanilla essence


1 and 1/3 cup sugar


1 cup self raising flour


1/4 cup wholemeal self raising flour


1/2 cup cocoa powder.





beat eggs till frothy, add vanilla, yogurt and applesauce,


when well mixed add the sugar and cocoa when well mixed together pour in to tin and cook low heat about gas mark 4 till the middle is quite bouncy to touch





its so tastyChocolate Cake Recipes? And chocolate frosting recipes?
for the cake


8 eggs


1 cup sugar


2 tablespoons sugar


1/3 cup unsweetened cocoa powder


1 cup flour


1 teaspoon baking powder


2 tablespoons butter


3/4 cup Grand Marnier


for the pudding


4 cups heavy cream


1/2 cup cornstarch


1 cup sugar


5 ounces semi-sweet chocolate chips


2 teaspoons pure vanilla extract


for the ganache


2 cups heavy cream


1 1/2 lbs semi-sweet chocolate baking squares, chopped


for the garnish


11 ounces semi-sweet chocolate chips


1 tablespoon confectioners' sugar





Preheat oven to 350 degrees F.


Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.


-------------For the cake--------------.


In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.


Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.


In a separate mixing bowl sift together the cocoa, flour, and baking powder.


Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.


Divide cake batter evenly into two cake pans.


Bake for 25 minutes, or until cake springs back when touched.


Cool cakes for 15 minutes.


Loosen cakes from pans and unmold onto wire rack.


Cool to room temperature.


-------------For the pudding-------------------.


Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.


Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.


Using a wire whisk, stir the mixture until it is well blended.


Over low heat, whisk cream mixture until chocolate melts thoroughly.


Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.


Pour pudding into a large bowl.


Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.


Let cool to room temperature.


----------------To assemble the cake----------------.


Line a baking sheet with parchment paper and place a wire rack over it.


Using a serrated knife, cut each cake in half horizontally.


Brush the tops of three layers each with 1/4 cup of the Grand Marnier.


Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.


Spread 1 1/2 cups of the pudding evenly on top of the layer.


Top with a second layer of cake.


Spread 1 1/2 cups of pudding evenly over it.


Repeat for the third layer.


Top with the fourth layer.


Chill in the refridgerator for 2 hours.


----------------For the ganache-------------.


In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.


Remove from heat and add chopped chocolate.


With a whisk, stir until chocolate is completely melted and mixture is smooth.


Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.


Cool slightly.


Carefully remove the cake from the wire rack.


Chill for at least 6 hours.


-----------For the garnish-------------.


In a medium-sized saucepan, add 3-inches of water.


Boil water and reduce to a simmer.


Place semisweet chips in a stainless steel bowl and place bowl over simmering water.


Stir chocolate until melted to a smooth consistency.


Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.


Chill in refrigerator until set, about 1 hour.


Break the chocolate into large shard-like pieces.


Place chocolate shards on top of the cake vertically at various angles.


Sprinkle with confectioners' sugar.Chocolate Cake Recipes? And chocolate frosting recipes?
Mississippi Mud Pie





1c. flour


1/2 c. soft butter


1/2 c. nuts





mix and press in 9x13 pan. bake for 10 min @ 350 degrees.





1 (8 oz) cream cheese


1 c. sugar


1 c. cool whip





beat cream cheese and sugar until creamy. add cool whip. spread over first layer.





2 lg. pkgs. instant pudding


4 c. milk


1 tsp. vanilla





beat 2 minutes, spread over second layer.





2 c. cool whip





spread cool whip over third layer and sprinkle with nuts or chocolate.
TONI's CHOCOLATE CAKE:


1/2 cup margarine (softened)


2 eggs


1 1/2 cups sugar


1/2 cup Hershey's cocoa


2 cups flour


2 teaspoons baking soda


1/4 teaspoon salt


1/2 cup milk


1 teaspoons vanilla extract


1 cup boiling hot water


In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy.


In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract.


Stir in boiling water (batter will be thin). Pour batter into prepared pans.


Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.


Cool 10 minutes; remove from pans to wire racks. Cool completely.





CHOCOLATE FROSTING:


1/2 cup margarine or butter, softened


1 3/4 cup confectioners sugar


1/4 cup Hershey's cocoa


1 teaspoon vanilla extract


3 Tablespoons cold water


Cream all ingredients together until spreading consistency.
there is one on the back of the Hershey chocolate cooking powder it's pretty good to
Chocolate Mayonnaise Cake Login








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Foodgeek: Kathleen Morrison


Rating:


Servings: 12 servings


Prep. Time: :25


Total Time: 1:20


Ingredients:





2 cups flour


2/3 cup unsweetened cocoa


1-1/4 tsp. baking soda


1/4 tsp. baking powder


3 eggs


1-2/3 cups sugar


1 tsp. vanilla


1 cup Hellman's light mayonnaise


1-1/3 cups water





Directions:


Grease and flour bottoms of 2 9x1-1/2-inch round cake pans. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.





In large bowl with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans.





Bake in 350掳F oven 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired.