Chocolate Cake with Mocha Frosting

Categories: Cakes, Frosting
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Published on: January 16, 2014

Chocolate Cake with Mocha Frosting
 
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Recipe type: Cakes
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Straight from Grandma's recipe box comes a chocolate cake to be proud of. I'd never been a fan of mayonnaise in cake, so when Grandma first told me as a child that this cake used mayonnaise, it was hard for me to take that first bite. I remember fondly those days. And you'll remember the first time you bit into this wonderful chocolate cake with mocha frosting. The frosting calls for some instant coffee granules. If it's not something you keep on hand (most coffee drinkers don't), just get a 3 ounce jar at the local store. It's well worth the investment if you only use it in one batch of frosting!
Ingredients
For the cake:
  • 2 cups all purpose flour
  • 1¼ cups of sugar
  • ½ cup cocoa powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 tbs vanilla extract
  • 1 cup brewed coffee, cooled to room temp
  • ¾ cup mayonnaise
For the frosting:
  • 1 cup unsalted room temperature butter
  • 2 tbs instant coffee granules
  • ⅓ cup heavy whipping cream
  • 3-4 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup melted semi-sweet chocolate- cooled slightly
Instructions
  1. Preheat oven to 350.
  2. In a mixing bowl whisk together flour, sugar, cocoa, baking soda and salt.
  3. Mix in vanilla, coffee and mayonnaise.
  4. Pour cake batter into two 8 inch round greased and floured cake pans.
  5. Bake for 25 minutes or until a toothpick is inserted and comes out clean.
  6. Allow cakes to cool on a cooling rack.
To prepare frosting:
  1. In the bowl of your electric mixer, whip butter and instant coffee granules together until fluffy.
  2. Turn mixer to medium/high speed and slowly pour in whipping cream and whip until the mixture is light and fluffy.
  3. Mix in vanilla extract and melted chocolate while whipping on medium/high speed.
  4. Turn mixer speed down to medium/low and slowly add in your powdered sugar ½ cup at a time until the frosting has reached your desired thickness.
Once cakes have cooled, level the tops and frost as desired.

 

Quickly Cakely

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Published on: February 3, 2013

Quickly Cakely
 
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Recipe type: Sweets & Desserts
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This is just great stuff to have around for when you need a quick dessert. Mom kept this on hand always. And it was always a hit when she served cake in cups.
Ingredients
  • 1 box Angel Food COMPLETE cake mix
  • 1 box any flavor COMPLETE cake mix
Instructions
  1. Mix both cake mixes together by shaking them in a big bowl or bag.
  2. Store the mixture in an airtight container until you get the urge for dessert. (I keep it in the freezer in case there's extended periods of time it isn't used.)
  3. When you're ready for dessert, put 3 Tbsp. of the mixture in a big coffee mug (or microwave safe dessert dish) and stir in 2 Tbsp of water.
  4. Microwave for one minute on high.
  5. Top with fruit, ice cream, whipped cream or whatever you like. Some combinations are so tasty that topping isn't required. However, it does often enhance the aesthetics of this simple, fast, and great tasting dessert cake!

 

Too Chocolate Cake

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Published on: January 29, 2013

Too Chocolate Cake
 
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Can a chocolate cake be too chocolate? Try this simple, easy, and quick Too Chocolate cake recipe and judge for yourself! Nothing wrong with doing a "doctored cake mix" to make your life easier and the dessert lovers around you happy!
Ingredients
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • 4 eggs
  • ½ cup warm water (I prefer to use strong coffee instead)
  • 2 cups (1 12 oz. package) semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. (You don't have to use a bundt pan. You can use whatever you prefer as this cake holds firm.)
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

 

Decadent Devil’s Food Cake

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Published on: October 4, 2012

Decadent Devil's Food Cake
 
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Recipe type: Cakes
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For a special dish, please use our Decadent Chocolate Frosting
Ingredients
  • 1½ cups (3 sticks) unsalted butter, softened, plus more for pans
  • ¾ cup unsweetened Dutch-process cocoa powder, plus more for pans
  • ½ cup boiling water
  • 3 cups sifted cake flour (not self-rising)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2¼ cups sugar
  • 4 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk
Instructions
  1. Preheat oven to 350°.
  2. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
  3. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
  4. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
  5. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and reinvert. Let cool completely.
  6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1½ cups of frosting. Place the second layer on top and repeat process with another 1½ cups of frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining 3 cups frosting.

 

Decadent Chocolate Frosting

Categories: Frosting
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Published on: October 4, 2012

Decadent Chocolate Frosting
 
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Recipe type: Cakes
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Don't let the simplicity of ingredients distract you. This chocolate frosting is chocolate frosting that tastes as good as chocolate! For a special treat, spread it all over our Decadent Devils Food Cake
Ingredients
  • 24 ounces semi-sweet chocolate morsels
  • 4 cups heavy cream
  • 1 teaspoon light corn syrup
Instructions
  1. Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula until thick (30 to 35 minutes). Remove from heat.
  2. Stir in corn syrup. Transfer to a large, wide metal bowl.
  3. Refrigerate until frosting is cool enough to spread (about 2 hours) checking and stirring every 15 minutes.
  4. Use immediately.

 

Better Than Most Cake

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Published on: October 4, 2012

Better Than Most Cake
 
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Recipe type: Cakes
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Toffee, butterscotch, german chocolate, and crushed candy bars make this cake dance a dance a cake's never danced before. So, depending upon your tastes, this cake is absolutely better than most other cakes!
Ingredients
  • 1 Your favorite German Chocolate cake recipe
  • 1 can (14 oz.) sweetened condensed milk
  • 1 jar (16-17 oz) caramel, butterscotch, or fudge topping
  • 1 container (8 oz) frozen whipped topping, thawed (3 cups)
  • 1 bag (8 oz) toffee chips, butternut chips, or other favorite crushed candy bar
Instructions
  1. Make and bake cake as directed by box or recipe for 13x9 pan.
  2. Cool 15 minutes.
  3. Poke top of warm cake every ½ inch with handle of a wooden spoon.
  4. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
  5. Drizzle with topping.
  6. Run knife around sides of pan to loosen cake.
  7. Cover and refrigerate about 2 hours until chilled.
  8. Spread whipped topping over top of cake.
  9. Sprinkle with toffee chips.
  10. Store covered in refrigerator.
  11. Serve and enjoy the smiles.

 

Dirt Cake

Categories: Cakes, Quick and Easy
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Published on: October 3, 2012

Dirt Cake
 
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Recipe type: Cakes
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Devilishly delicious, dirt cake is as much fun to make as it is to eat!
Ingredients
  • 1 large package (18 oz) OREO cookies
  • 1 8 oz package cream cheese
  • ½ cup margarine
  • 1 cup powdered sugar
  • 1 large carton (16 oz) whipped topping
  • 2 boxes (3.5 oz) French Vanilla instant pudding mix
  • 2 cups milk
  • 1 teaspoon vanilla
Instructions
  1. Crush cookies and spread ½ of the crumbs in the bottom of a 9x13 pan.
  2. In 4 quart mixing bowl, combine cream cheese, powdered sugar, and margarine. Beat with electric mixer on low speed for 2½ minutes for best results.
  3. Fold in whipped topping.
  4. In a separate mixing bowl, combine pudding, milk, and vanilla. Then fold into the cream cheese mixture.
  5. Pour combined filling mixture over cookie crumbs in pan. Sprinkle rest of cookie crumbs on top.
  6. Chill 4 hours before serving cold.
  7. With a little imagination, you can make this a fun treat for the kids (and us adults who still have the kid within). Simply add some gummy worms on the top. Maybe some chocolate slivers to serve as tombstones. Anything to make it a little spooky.
  8. Or just enjoy the rich and creamy mixture the way it is.

 

Caramel Frosting

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Published on: October 3, 2012

Caramel Frosting
 
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Recipe type: Baked Goods
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Cook time: 
Total time: 
Ingredients
  • ¼ c Sweet cream or Half & Half
  • 1 tb Butter
  • 6 tb Brown sugar
  • ¼ ts Salt
  • 2 c Confectioners' sugar
  • 1 ts Vanilla
Instructions
  1. Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved. Do not let boil! Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread on a 9" cake.

 

Rocky Road Frosting

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Published on: October 3, 2012

Rocky Road Frosting
 
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Recipe type: Sweets & Desserts
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Ingredients
  • ½ c BUTTER
  • ¼ c COCOA
  • ⅓ c BUTTERMILK
  • 4 c POWDERED SUGAR
  • ½ c MINIATURE MARSHMALLOWS
Instructions
  1. COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND MARSHMALLOWS. BEAT UNTIL SMOOTH. SPREAD ON CAKE.

 

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