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    75 Chocolate Cake Recipes to Die For
    75 Chocolate Cake Recipes to Die For
    75 Chocolate Cake Recipes to Die For
    Ebook142 pages52 minutes

    75 Chocolate Cake Recipes to Die For

    By Douglas Wallace

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    About this ebook

    This practical book includes 75 tasty chocolate cake recipes that will make you a star among your friends. These delicious cakes are perfect for a birthday celebration or to become your secret weapon for dinner parties and special occasions.

    Try one of these fantastic and cheap recipes and enjoy a taste of chocolate!!

    LanguageEnglish
    PublisherDouglas Wallace
    Release dateDec 22, 2014
    ISBN9781311165060
    75 Chocolate Cake Recipes to Die For

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      Book preview

      75 Chocolate Cake Recipes to Die For - Douglas Wallace

      This practical book includes 75 tasty chocolate cake recipes that will make you a star among your friends.

      These delicious cakes are perfect for a birthday celebration or to become your secret weapon for dinner parties and special occasions.

      Try one of these fantastic and cheap recipes and enjoy a taste of chocolate!!

      RECIPE 1: 20-MINUTE CHOCOLATE CAKE

      Ingredients:

      • 2 cups of flour

      • 1 & 3/4 cups of sugar

      • 1/4 tsp of salt

      • 4 tbsp of cocoa

      • 1 cup of cold Water

      • 1/2 cup of vegetable Oil

      • 1/2 cup of butter

      • 1/2 cup of buttermilk

      • 2 large eggs

      • 1 tsp of soda

      Directions:

      • Combine flour, sugar, salt and cocoa in a large bowl.

      • Mix in a sauce pan, water, oil and butter and bring to a boil.

      • Pour into dry mix and beat until smooth.

      • Add buttermilk, eggs and soda.

      • Beat; batter will be thin. Pour into well greased jelly roll pan.

      • Bake at 350 degrees F until done.

      • Cool on a wire rack; while still a little warm, frost with your favorite frosting.

      RECIPE 2: ALL-AMERICAN CHOCOLATE CAKE

      Ingredients:

      • 4 oz of unsweetened chocolate

      • 1 cup of shortening or 1/2 lb butter

      • 2 tsp of vanilla

      • 2 cups of cake flour

      • 2 cups of sugar

      • 1 & 1/2 tsp of baking powder

      • 1 tsp of baking soda

      • 1 tsp of salt

      • 1 cup of milk

      • 4 large eggs

      Directions:

      • Preheat oven to 350F.

      • In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted.

      • Remove from heat and stir in vanilla.

      • In large bowl, combine flour, sugar, baking powder, baking soda and salt.

      • Add chocolate mixture, milk and eggs, beating until smooth.

      • Spread mixture in two greased and floured 9-inch round cake pans.

      • Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean.

      • Cool in pans 5 minutes before turning out onto wire rack.

      RECIPE 3: CHOCOLATE CAKE IN A JAR

      Ingredients:

      • 3 cups of white sugar

      • 1 stick plus 3 tablespoon of butter or margarine

      • 4 eggs

      • 1 tsp. of vanilla

      • 2 cups of applesauce, unsweetened

      • 3 cups of white flour

      • 3/4 cup of unsweetened cocoa powder

      • 1 tsp. baking soda

      • 1/2 tsp. baking powder

      • 1/8 tsp. salt

      Directions:

      • Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.

      • Rinse well, dry and let them come to room temperature.

      • Grease insides of jar well with butter. Beat together butter, and half of sugar until fluffy.

      • Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together, and add to the applesauce mixture a little at a time.

      • Beat well after each addition. Pour 1 c. of batter into each jar, and carefully remove any batter from the rims.

      • Place jars in a preheated 325 oven, and bake for 40 minutes.

      • While cakes are baking, bring a saucepan of water to a boil, and carefully add jar lids.

      • Remove pan from heat, and keep lids hot until ready to use.

      • When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they are not, jars will not seal correctly)

      • Place lids on jars, and screw rings on tightly. Jars will seal as they cool.

      • Cakes will slide right out when ready to serve.

      • Eat within 1 month.

      RECIPE 4: BACARDI RUM CHOCOLATE CAKE

      Ingredients:

      • 1 package chocolate cake mix (2 layer size)

      • 1 jell-o chocolate instant pudding mix (4 serving)

      • 4 large eggs

      • 1/2 cup of Bacardi dark rum

      • 1/4 cup of cold water

      • 1/2 cup of Wesson oil

      • 1/2 cup of slivered almonds, optional

      For the filling

      • 1 & 1/2 cups of cold milk

      • 1/4 cup of Bacardi dark rum

      • 1 jell-o chocolate instant pudding mix (4 serving)

      • 1 dream whip topping mix

      Mags_20/Flickr

      Directions:

      • Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans.

      • Combine all

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