CHOCOLATE CAKES

MOIST CHOCOLATE CAKE  

2 c. sugar
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
Dash salt
1/2 c. cocoa
1/2 c. vegetable oil
1 c. boiling water
2 eggs
1 c. milk
1 tsp. vanilla
Mix together, putting eggs and milk in last. Cocoa can be dissolved in
boiling water before adding. Batter is very runny. Put in one 9 x 13 or two 8
inch pans. Bake at 350 degrees for 35 minutes or until done.
DIETITIAN'S NOTE:
Decrease calories slightly by using skim milk and 1/2 cup egg substitute.
Enjoy in moderation.
FROSTING FOR MOIST CHOCOLATE CAKE:
3/4 c. cocoa
4 c. powdered sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. evaporated milk
Mix cocoa and sugar together first; add remaining ingredients. Stir until
smooth.

DIETITIAN'S NOTE: Use evaporated skim milk and butter instead of butter.
CHOCOLATE MARBLE CAKE  

3/4 c. butter
2 c. sugar
6 egg whites, stiffly beaten
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla
3 sq. melted chocolate
4 tbsp. sugar
1/4 c. boiling water
1/4 tsp. soda
Cream butter and sugar. Add flour alternately with milk. Add vanilla. Fold in
egg whites quickly and thoroughly. To melted chocolate, add sugar and
boiling water. Then add soda and stir until thickened. Then divide part in
half and add chocolate to one half. Bake at 375 degrees for 25 minutes.
CAKE MIX CHOCOLATE CHIP COOKIES  

1 white cake mix

3/4 c. oil
1/2 c. brown sugar (opt.)
Dash salt
1 c. chocolate chips
Mix boxed cake mix, oil, salt and sugar. Add chips and stir. Make any size
cookies. Bake at 350 degrees. May easily change flavors. Example:
chocolate cake mix and peanut butter chips. Chocolate or white cake mix
with nuts.
CHOCO - CHIP - DATE - CAKE  

1 1/4 c. boiling water

1 c. chopped dates
3/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. soda
1/4 tsp. salt
2 tbsp. cocoa
TOPPING:
1 pkg. mini chocolate chips
1/4 c. sugar
Combine boiling water and dates; let set until lukewarm. Cream shortening,
sugar and eggs. Sift together flour, soda, salt and cocoa. Add alternately the
dry ingredients and the date mixture to the creamed mixture.

Stir 3/4 cup chocolate chips (mini) into batter and pour into 9 x 13 inch pan.
Sprinkle the remaining chips on top with 1/4 cup sugar. Bake at 350
degrees for 40-45 minutes. Doesn't need icing - good with Cool Whip.
CHOCOLATE CHIFFON CAKE  

3 eggs, separated
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. salt
3/4 tsp. soda
1/3 c. veg. oil
1 c. buttermilk
2 oz. unsweetened chocolate, melted
In a small bowl, beat whites with 1/2 cup sugar (1 tablespoon at a time) until
stiff and glossy. Set aside. Measure remaining sugar, flour, salt and soda in
a large bowl. Add oil and half the buttermilk. Beat 1 minute, scraping sides.
Add remaining buttermilk, egg yolks and chocolate. Beat 1 minute. Fold in
beaten egg whites and pour into 10" greased and floured spring form ring
pan or bundt pan. Bake at 350 degrees for 35 to 45 minutes. Remove from
pan and cool. Frost with icing (below).
ICING:
1/2 c. butter
2 c. conf. sugar
1 egg white, beaten
1 tsp. vanilla
Cream butter with confectioners sugar; add beaten egg white and vanilla.
Beat until smooth.
MOIST CHOCOLATE CUPCAKES  

1 1/2 cups flour

1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar
Mix all of the ingredients well with a mixer. It should be brown and smooth.
Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist
and delicious.

Buttermilk or milk may be substituted for water. Melted butter may be

substituted for oil.

Submitted by: Leeza Malachevsky

CHOCOLATE CUPCAKES  

2 sticks unsalted butter (8 ounces)

1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract

Note: In this recipe, measurements for dry ingredients are given both by
volume (cups) and by weight (ounces). Professional chefs tend to use
weight measures, while home cooks usually use volume.

Cream together:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled
for approximately 15 minutes before being added)
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12
muffins). Then fill each cup with 1 leveled off scoop of an ice cream
scooper.

Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out
clean.

Yields 24 to 27 cupcakes

Submitted by: Billy Reece

CHOCOLATE CUPCAKES  

2 sticks unsalted butter (8 ounces)

1 cup granulated sugar (7 ounces)
light brown sugar (7 3/4 ounces)
4 eggs (one at a time)
6 oz. chocolate, melted and cooled for 15 minutes
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Cream together butter, granulated sugar, light brown sugar (7-3/4 ounces).
Add eggs, beating well after each addition. Stir in chocolate. Sift cake flour
with baking soda. Add 1/3 of the flour mixture; stir in 1/2 buttermilk mixed
with the vanilla. Add alternating liquid and dry until flour and buttermilk have
been used.

Place paper or silicone cupcake liners into each cup of 2 muffin pans (each
pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice
cream scooper.

Bake in a preheated 350°F oven (not convection) for 20 to 25 minutes or

until a cake tester inserted in center comes out clean.

Yields 24 to 27 cupcakes
CHOCOLATE CHIP CUPCAKES  

CUPCAKE:
1 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
6 tbsp. sugar
6 tbsp. firmly packed brown sugar
1/2 tsp. vanilla extract
1 egg
Preheat oven to 375°F.

In small bowl, combine flour, baking soda and salt, set aside. In large bowl,
combine butter, sugar, brown sugar and vanilla extract; beat until creamy.
Beat in egg. Blend in flour mixture. Spoon mixture into paper-lined muffin
cups, using 1 rounded tablespoon batter for each.

Bake at 375 degrees for 15 minutes. Remove from oven.

Increase oven temperature to 425°F and spoon 1 tablespoon of topping

over each cupcake. Return to oven. Bake at 425 degrees for 10 minutes.

TOPPING:
1/2 c. firmly packed brown sugar
1 egg
1/8 tsp. salt
6 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts (optional)
1/2 tsp. vanilla extract
In small bowl, combine brown sugar, egg and salt; beat at high speed until
thick (about 5 minutes). Stir in chocolate chips, nuts and vanilla extract.

Makes 16 cupcakes.
CHOCOLATE CHEESECAKE CUPCAKES  

1 box Devil's food cake mix

1 (8 oz.) pkg. cream cheese
1 egg
3/4 c. sugar
3/4 c. chocolate chips
Cupcake liners and muffin pans
Preheat oven. Mix cake using package directions. Fill cupcake liners 2/3
full. Mix cream cheese, egg, sugar and chocolate chips together. Drop
about a teaspoon on top of each cupcake. Bake cupcakes using package
directions. Makes 2 dozen cupcakes.