Ingredients:-
- 1 yellow cake mix
- 2 boxes instant chocolate pudding
- 1 c. Oil
- 1 c. Water
- 1 tsp. Vanilla
- 4 eggs
- 1 (12 oz.) Pkg. Chocolate chips
- Chopped nuts, if desired
Directions:-
Chocolate Chip Cake Recipe
Ingredients:-
Mocha Cake Recipe
- 12 oz. pkg. Chocolate chips
- 2 tbsp. Instant coffee (powdered)
- 2 tbsp. Water
- 2 tbsp. Sugar
- 7 eggs, separated
- 1 tsp. Vanilla
- Pinch of salt
- 8 1/2 oz. Pkg. Nabisco chocolate
- Wafers
Directions:-
Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.
Chocolate Pudding Cake Recipe
- 1 stick oleo
- 1 c. Flour
- 1 c. Chopped nuts
- 8 oz. Pkg. Cream cheese
- 1 c. Powdered sugar
- 1 c. Or more cool whip from 9 oz.
- Carton
- 1 sm. Box chocolate instant pudding
- 1 sm. Box vanilla instant pudding
- 2 c. Milk
Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and cool whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of cool whip.
Sour Cream Chocolate Cake and Frosting Recipe
Cake:
- 2 c. Flour
- 2 c. Sugar
- 1 c. Water
- 3/4 c. Sour cream
- 1/4 c. Shortening
- 1 1/4 tsp. Salt
- 1 tsp. Vanilla
- 1/2 tsp. Baking powder
- 2 eggs
- 4 oz. Unsweetened chocolate, melted
Frosting:
- 1/3 c. Butter
- 3 oz. Unsweetened chocolate, melted
- 3 c. Confectioners sugar
- 1/2 c. Sour cream
- 2 tsp. Vanilla
Directions:-
Cake:
preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.
Frosting:
mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.
Low Cholesterol Chocolate Cake Recipe
Ingredients:-
Cake:-
1 1/2 c. Flour
1 c. Sugar
3 tbsp. Cocoa
1 tsp. Baking soda
1/2 tsp. Salt
6 tbsp. Vegetable oil
1 tbsp. Vinegar
1 tsp. Vanilla
1 c. Cold water
Icing:-
6 tbsp. Stick margarine
3 tbsp. Cocoa
1 (16 oz.) Box powdered sugar
3 tbsp. Brewed coffee (can be instant)
Cake:
Use an 8 x 8 x 2 inch pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done.
Icing:
Chocolate Mousse Cake Recipe
Ingredients:-
Crust:-
12 oz. Vanilla wafers
1 1/4 sticks butter
Filling:-
12 oz. Chocolate chips
1 oz. Bitter chocolate
4 tbsp. Sugar
6 tbsp. Milk
8 egg yolks
2 tsp. Vanilla
Topping:-
1 pt. Cream
2 tbsp. Powdered sugar
1 tbsp. Vanilla
Directions:-
Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.
