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Super Chocolate Cake - This irresistable, layered chocolate cake recipe, can only be described as chocolate overload! Devils food cake mix starts it off, to which we added more chocolate, chips, and topped it off with, you guessed it,chocolate frosting! We’d call this chocolate dessert recipe a “Must Try”.
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6-8
Main Ingredient: Devils Food Cake Mix
Difficulty Level: 2 |
Ingredients to make Super Chocolate Cake
1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
Directions to make Super Chocolate Cake
Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
Tags: Birthday Cake, Butter, Chocolate Chips, Creamy, Devils Food Cake, Eggs, Frosting, Kid Friendly, Moist, Party, Quick, Rich, Simple, Sour Cream, Sugar, Sweet, Vanilla
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Blackberry Pie - Now here is one extremely easy dessert! No one will ever guess by the taste, that there are only five ingredients in this one. For something so secretly simple, it is just overflowing sweet, creamy, fruit flavor.
Prep Time: 10 mins
Cook Time: 45-50 mins
Servings: 6-8
Main Ingredient: Berries
Difficulty Level: 1 |
Ingredients to make Blackberry Pie
1 10inch Unbaked Pie Shell
1 Qt Berries,washed
1 C Flour
2 C Granulated Sugar
1 C Milk
Directions to make Blackberry Pie
Step 1:Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries.
Step 2:Bake at 350 for 45 to 50 minutes until center is set. If desired, brown under broiler.
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Sweet and Sassy Chocolate Cheesecake - Here is your new favorite dessert! Sinfully rich cheesecake is the base, to which we added chocolate and amaretti, for the sweet, and amaretto for the sassy. This is almost as decadent as they come.
Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3 |
Ingredients to make Sweet and Sassy Chocolate Cheesecake
CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter
FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream
Directions to make Sweet and Sassy Chocolate Cheesecake
Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.
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Black and White Dessert Cake - This mouth watering, simple dessert is always a favorite. The sweet, light angel food cake is layered with decadent chocolate sauce,and then chilled! Let us know if you liked it as much as we did!
Prep Time: 20 mins
Servings: 8
Main Ingredient: Cake, Chocolate
Difficulty Level: 2 |
Ingredients to make Black and White Dessert Cake
3 Unsweetened chocolate 1 oz Squares or the melted choc
1/2 c White sugar
1/2 c Hot water
1 tb Gelatin,unflavored
2 tb Cold water
4 Egg yolks,beaten
4 Egg whites,beaten
1 ts Vanilla
1 c Heavy cream,(whipping)
1/2 c Almonds, blanched,browned,coarsely chopped
1 lg Angel food cake
Directions to make Black and White Dessert Cake
Step 1:Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.
Step 2:Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture.
Step 3:Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.
Step 4:The cake can be iced several hours before serving and should be served real cold.
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Cherry Delight Cake - This creamy dessert cake recipe is so moist. How could it not be with cream cheese, cool whip, and vanilla pudding! We combined the fresh, sweet flavors of lemon with cherry, but feel free to switch to your favorites.
Prep Time: 25-30 mins
Main Ingredient: Cake, Fruit
Difficulty Level: 2 |
Ingredients to make Cherry Delight Cake
1 Lemon, pudding cake mix
1 c Confectioners sugar
8 oz Cream cheese, softened
9 oz Cool whip whipped topping
1 Pkg vanilla pudding mix; small amount milk
1 c Cherry pie filling
Directions to make Cherry Delight Cake
Step 1:Mix and bake cake according to package directions in 9 inch cake pans. Cool completely.
Step 2:Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it.
Step 3:Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don’t add cherries yet.
Step 4:Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.
