Great Chocolate Cake Recipes

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Chocolate Layer Cake

This chocolate cake uses brown sugar to give extra flavor and sour cream to add moistness.

Ingredients;

1 cup butter or margarine, softened

3 cups packed brown sugar

4 eggs

2 teaspoons vanilla extract

2-2/3 cups all-purpose flour

¾ cup baking cocoa

1 tablespoon baking soda

½ teaspoon salt

1-1/3 cups boiling water

Chocolate Sour Cream Frosting

Directions;

In a mixing bowl, cream butter and brown sugar.

Add eggs, one at a time, beating well after each addition.

Beat on high speed until light and fluffy.

Blend in vanilla.

Combine flour, cocoa, baking soda and salt; add to the cream mixture alternately with sour cream.

Beat on low just until combined. Stir in water until blended.

Pour into three greased and floured 9-in round baking pans.

Bake at 350◦ for 35 minutes or until a toothpick inserted near the center comes out clean.

Cook for 10 minutes; remove from pans to wire racks to cool completely.

Spread Chocolate Sour Cream Frosting between layers and over top and sides of cake.

Store in the refrigerator.

Serving Size Around 12-14.





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German Chocolate Cake

This spectacular cake is not frosted. Each layer is spread with a coconut-pecan filing and drizzled with chocolate icing.

To save time, the cake can be baked days before and frozen until you’re ready to assemble and serve it.

Ingredients;

CAKE:

½ CUP WATER

1 package (4 ounces) German sweet chocolate

1 cup butter or margarine, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla extract

2-1/2 cups cake flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

FILLING:

1 cup sugar

1 cup evaporated milk

½ cup butter or margarine

3 egg yolks, beaten

1-1/3 cup flaked coconut

1 cup chopped pecans

1 teaspoon vanilla extract

ICING:

½ teaspoon shortening

1 square (1 ounce) semisweet chocolate

Directions;

In a saucepan, heat water and chocolate until melted; cool.

In a mixing bowl, beat butter and sugar until light and fluffy.

Beat in egg yolks, one at a time.

Blend in melted chocolate and vanilla.

Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk.

Beat until smooth.

In another bowl, beat egg whites until stiff peaks form; fold into batter.

Pour into three greased 9-in. round baking pans lined with greased waxed paper.

Bake at 350◦ for 30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove from pans to wire racks. Carefully remove paper.

For filling, combine sugar, milk, butter and egg yolks in a saucepan.

Cook over low heat, stirring constantly, until thickened. Remove from the heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

Spread on top of each cake layer; stack on a serving plate. For icing, melt shortening and chocolate; drizzle down sides of cake.

Serving Sizes Around 12-14.

Please enjoy some great tasting Chocolate cake recipes.

















Great Chocolate Cake Recipes

Return from Great Chocolate Cake Recipes to Home Page