Time 1h5m Yield 12 servings. Number Of Ingredients 11 Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.

Time 50m Yield 16 serving(s) Number Of Ingredients 8 Steps:

For best results, prepare cake 1 day in advance. Bake cake in a 9 x 13 inch cakepan according to package directions. Let cool completely. With the end of a wooden spoon, poke holes in cake. Pour sweetened condensed milk over top of cake; let soak in for 5 minutes. Pour caramel ice cream topping over cake; let soak in for 5 minutes. Ice cake with whipped topping. Sprinkle crushed candy over top. Chill overnight.

Yield 18 Number Of Ingredients 12 Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate. In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine. Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows. To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners’ sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.

Time 55m Yield 16 servings Number Of Ingredients 9 Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan. Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack. Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.

Time 50m Yield 12 servings. Number Of Ingredients 15 Steps:

In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.

Time 30m Yield 16 servings Number Of Ingredients 4 Steps:

Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min. or until thickened. Cut each cake layer horizontally in half. Place 1 cake layer, cut side up, on plate; top with 1/4 each of the COOL WHIP mixture and strawberries. Repeat layers 3 times.

Yield 24 Number Of Ingredients 6 Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan. Mix all ingredients and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 55 minutes.

Time 35m Yield 8 serving(s) Number Of Ingredients 14 Steps:

FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds. Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean. NOTE: Don’t double this recipe for the cake, do it twice. It’s so fast it won’t take long to whiz it up. Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people. FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff. FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake. 7/8 cups is just below 1 cup, between 3/4 and 1 cup. Love of Eating.

More about “heavenly chocolate cake recipes”

Time 1h25m Yield 12 Number Of Ingredients 14 Steps:

Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack. Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter. In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.