126 very chocolate cake Recipes

butter, softened, white sugar, eggs, vanilla extract, very ripe bananas, mashed, sour cream, buttermilk, cake flour, salt, baking soda, baking powder, semi-sweet chocolate chips

unsalted butter, softened, light brown sugar, eggs, baking powder, baking soda, salt, very ripe large banana, mashed (1 cup), milk, all-purpose flour, heavy cream, sugar, corn syrup, unsweetened chocolate, unsalted butter, vanilla extract, salt

brown rice cakes, very finely crushed, brown rice syrup, natural-style peanut butter, unsweetened cocoa, canola oil (organic ), vanilla extract

flour, sugar, baking soda, cocoa, vinegar, salad oil, salt, vanilla, cold water

all-purpose flour, baking powder, salt, baking soda, unsweetened cocoa powder, butter at room temperature, white sugar, eggs at room temperature, vanilla extract, very ripe bananas, mashed, buttermilk , or as needed, cream cheese, softened, butter, softened, vanilla extract, sugar, unsweetened cocoa powder, milk , or as needed, ripe bananas, thinly sliced (optional)

food cake mix, instant chocolate pudding mix, sour cream, butter (very soft but not melted ) or 1 cup margarine (very soft but not melted), eggs, vanilla, chocolate chips

unsweetened cocoa powder, cake flour, salt, baking soda, baking powder, unsalted butter, at room temperature, sugar, eggs, at room temperature, strong coffee, milk, butter, powdered sugar , sifted, peppermint extract (start with 2 tsp and adjust to taste), dark chocolate or 1 cup semi-sweet chocolate chips, very finely chopped by hand, sugar ice cream cone (optional)

milk , full-cream, superfine sugar, cornflour (known as maizena in s a), egg yolks, milk chocolate, chopped up (good quality , 200g), butter, vanilla, chocolate, top quality (pref at least 70% cocoa butter, try callebaut, cote d or or lindt, ), hot strong coffee (very good instant will do, best is brewed coffee), superfine sugar (caster sugar), all-purpose flour or 2 1/2 cups cake flour, cocoa powder (any kind ), baking powder (not soda), salt, eggs, vegetable oil, buttermilk , well shaken, vanilla, fresh heavy cream, chocolate , semisweet, high quality, corn syrup (i use 20 ml golden syrup), butter

prepared lb cake cut into 1/2 slices, strong brewed coffee, granulated sugar, cocoa powder divided, coffee liquor divided, neufchatel room temperature, bittersweet chocolate melted, powdered sugar divided, heavy cream very cold, cocoa powder for dusting

bakery butter loaf cake, very thinly sliced, dark chocolate peppermint patties, finely chopped, fudge mint cookies, finely chopped, cold milk, no bake cheesecake mix (filling portion only )

all purpose flour , plus some for dusting pans, salt, eggs, egg yolks, vanilla, unsalted butter, softened, sugar, semisweet chocolate chips

almond meal or very finely ground almonds, matzo cake meal, salt, bittersweet chocolate (do not exceed 61% cacao), chopped, unsalted pareve margarine, eggs, sugar, vanilla extract, grated orange peel, sliced almonds, lightly toasted, strawberries, hulled, sliced, sugar, grated orange peel

brown sugar (not packed), butter-flavored cooking spray, egg whites, powdered sugar, raspberries , optional, salt, unsweetened applesauce, unsweetened cocoa powder, vanilla extract, very finely ground espresso beans

cocoa, instant coffee, granulated sugar, softened butter, eggs, milk, vanilla, baking soda, salt, all-purpose flour, softened butter, very cold heavy cream, orange marmalade or 1/4 cup marmalade, whipping cream, for topping, mandarin orange, drained,for topping

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

white cake mix* (duncan hines classic white , my choice), eggs, sour cream, water, vegetable oil, note: spice , chocolate or your favorite cake mix may be substituted, after baking , these layers can be spread with icing or filling between the layers, then top and sides iced., this is a quick easy , very pretty icing for the cake, but if using this icing, enjoy the cake the day it is iced, because it will not hold up for longer storage, divinity frosting (a no-brainer, home-style fluffy white frosting mix (betty crocker home style white frosting mix), boiling water, light corn syrup, vanilla extract (i like to add almond extract also), powdered sugar, chopped pecans, toasted

reduced-fat white cake mix or 1 (18 oz) package reduced-sugar white cake mix, peanut butter, egg white, applesauce, milk, sugar-free chocolate syrup, cocoa, egg white, applesauce, espresso or 1/2 cup very strong brewed coffee, cooled, sugar-free chocolate syrup

butter (1 1/2 sticks, very soft ), all-purpose flour (8 3/4 oz, sifted, unbleached ), unsweetened chocolate (coarsely chopped ), dutch-processed cocoa powder (3/4 oz), water (hot ), sugar (12 1/4 oz), baking soda, salt, buttermilk, vanilla extract, eggs, egg yolks