Can someone give me a recipe for chocolate cake?

Its called the Texas Chocolate Cake. I've been to many weddings where they have used this cake.





Here goes: Put in sauce pan %26amp; heat the following: 1 stick butter, 1/2 C cooking oil, 4 T Hershey's cocoa, 1 C water. In large bowl mix together 2 C sugar, 2 C flour. Mix all of the above together %26amp; add: 1/2 C buttermilk (this makes it very special), 2 eggs, 1 t vanilla, 1 t baking soda. Mix %26amp; pour into greased %26amp; floured 12x9x2 pan %26amp; bake at 350 for 30-40 min.





Icing: Mix together %26amp; bring to a boil 1 stick oleo, 4T Hershey's cocoa, 6T milk. Remove from heat %26amp; add 1 box powdered sugar, 1 C chopped pecans, 1/4 t vanilla. Spread over cake when it comes from the oven. If too runny let cool or, if needed, add a little milk.





If you don't have buttermilk add a T of vinegar to each C of regular milk for instant buttermilk. Let it stand about 10 min b4 use.





This cake is so good, though, I don't make icing unless I have company.





';PERFECTLY CHOCOLATE'; Chocolate Cake


Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.





VARIATIONS:


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.





THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.





BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.





CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.








';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING





1 stick (1/2 cup) butter or margarine


2/3 cup HERSHEY'S Cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting








Try the following yummie recipes


Moist Chocolate and Almond Cake


Ingredients


4 oz (110 g) dark chocolate (70-75% cocoa solids), grated


4 oz (110 g) ground almonds


4 oz (110 g) butter, at room temperature


6 oz (175 g) golden caster sugar


6 tablespoons milk


4 large eggs, separated


6 oz (175 g) self-raising flour, sifted





To decorate


6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up


1 rounded tablespoon creme fraiche


a few toasted flaked almonds


Pre-heat the oven to gas mark 7, 425掳F (220掳C).





You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.





Start by creaming the butter and sugar together until they鈥檙e light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.





Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour 鈥?again, folding that in carefully with a metal spoon.





Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325掳F (170掳C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.





To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn鈥檛 touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the cr猫me fra卯che into the chocolate.





SplCan someone give me a recipe for chocolate cake?
Chocolate Cake








';This cake won me First Prize at the county fair last year. It is very chocolaty.';

















INGREDIENTS





1 (18.25 ounce) package devil's food cake mix


1 (5.9 ounce) package instant chocolate pudding mix


1 cup sour cream


1 cup vegetable oil


4 eggs


1/2 cup warm water


2 cups semisweet chocolate chips

















Method





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.








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.Can someone give me a recipe for chocolate cake?
Here is a flourless recipe along with an amazing chocolatey recipe. I hope one of them is the answer for you.








The Ultimate Flourless Chocolate Cake





Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.





Ingredients:





8 large eggs , cold


1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped


1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks


1/4 cup strong coffee or liqueur (optional)


confectioners' sugar or cocoa powder for decoration





Preparation:





Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.





Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.





Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.





Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).





About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners鈥?sugar or unsweetened cocoa powder over cake to decorate, if desired. Serves 12 to 16.








Triple Chocolate Brownie Cake





Ingredients:





3 squares ( 3 oz.) unsweetened chocolate, chopped


1/2 cup (1 stick) butter


3 eggs


1 1/2 cups sugar


1 teaspoon vanilla extract


1/4 teaspoon salt


1 cup flour


1 cup premier white morsels


4 squares (4 oz.) semi鈥搒weet chocolate


3 tablespoons water


1 1/2 tablespoons butter


2 teaspoons light corn syrup


Reynolds Parchment Paper





Preparation:





Preheat oven to 350掳F. Grease sides of a 9鈥搃nch round cake pan. Line bottom of cake pan with Reynolds Parchment Paper; set aside.





Cake:


Place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside. Beat eggs on medium speed with an electric mixer. Beat in sugar, vanilla and salt. Stir in melted chocolate, flour and white morsels. Spread batter in parchment鈥搇ined pan.





Bake 35 to 37 minutes. Cool in pan on rack 15 minutes. Loosen sides with a knife; invert cake onto plate. Peel off parchment. Cool. Cake will be dense and fudgy.





Glaze:


Place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, 1 to 1 1/2 minutes until melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment; refrigerate until glaze is set.





Note: The quickest and easiest way to line a cake pan with parchment paper is to place the cake pan on the parchment and trace around the bottom of the pan with a pencil. Cut out the parchment circle and fit it into the pan. Number of Servings: 12-16
INGREDIENTS:





* 1/2 cup milk


* 1/2 cup grated semisweet chocolate


* 1 1/2 cups white sugar


* 2 eggs


* 3/4 cup sour cream


* 1 teaspoon baking soda


* 1 tablespoon water


* 2 cups cake flour


* 1/2 cup butter, softened








DIRECTIONS:





1. Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.


2. Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.


3. Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.


4. Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.


5. Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake


Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.





VARIATIONS:


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.





THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.





BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.





CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.








';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING





1/2 cup (1 stick) butter or margarine


2/3 cup HERSHEY'S Cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
yer sure


this one is amazing!


130g/4oz unsalted butter


140g/41/2oz caster sugar


7 eggs, separated


150g/5oz dark chocolate, grated


150g/5oz ground almonds





Heat the oven to 180C/350F/Gas4. Butter a 20cm (8in) round cake tin and line with baking paper.





Cream the butter and sugar until pale then add the egg yolks one by one.








METHOD.


In a separate bowl, combine the grated chocolate and almonds and add the butter mixture.





Next, beat the egg whites in a different bowl until soft peaks form, and fold into the mixture. Pour into the cake tin.





Stand the tin in a large oven tray and pour in enough hot water to come two-thirds up the sides.





Place on the middle shelf of the oven and bake for 50-60 minutes until the cake tests clean when you slide in a sharp knife.





Cool in the tin before turning out. Serve either on its own or, as I do, with a large dollop of Jersey cream.
chocolate cake. simple and delicious!!!





400g dark Chocolate,


6 Eggs


150g caster sugar


300ml double cream





1. For the chocolate cake: put a roasting tray, half-filled with boiling water, in an oven set at 150C/gas 2. Grease and line a 20cm round cake tin with parchment paper. If it is a springform tin, cover the outside with tin foil to stop the water getting in.





2. Melt the chocolate in a bowl set over a pan of simmering water. The bowl should not be in direct contact with the water. Remove from the heat and leave to cool a little.





3. Meanwhile, separate the eggs. Whisk the yolks with 100g sugar until pale in colour. In another bowl, whisk the eggs whites and remaining 50g sugar to soft peak stage. It should look light and glossy. In a third bowl, whisk half the cream to soft peaks.





4. Combine the melted chocolate and egg yolk mixture, then stir in the remaining unwhipped cream. Carefully fold in the whipped cream, followed by the egg whites. Try not to lose too much air from the mixture.





5. Pour into the prepared tin and sit in the roasting tray of water. The water level should be right up to the rim of the tin. Bake for 45 minutes- 1 hour, The cake should be firm on top, but retain a slight wobble when ready. Leave to cool before serving.
Better Than Sex Cake II


Rated:





Submitted By: ANGELADY41


Photo By: Bethany


Prep Time: 30 Minutes


Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes


Servings: 24








';Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!';


Ingredients:


1 (18.25 ounce) package devil's food cake


mix


1/2 (14 ounce) can sweetened condensed


milk


6 ounces caramel ice cream topping 3 (1.4 ounce) bars chocolate covered toffee,


chopped


1 (8 ounce) container frozen whipped


topping, thawed





Directions:


1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.


2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)


3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!


ALL RIGHTS RESERVED 漏 2009 Allrecipes.com Printed from Allrecipes.com 5/25/2009
chocolate cake : 3 cups oil, 6 tablespoons of white vinegar, 6 cups of water, 6 cups sugar, 9 cups of all purpose flour, 1 1/2 cups cocoa, 1 tablespoon each of baking powder, baking soda and salt. mix all together and put into your baking pan (s). at 350 till done.
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