Chocolate is one of the most popular type of cakes around the world. Remember the wonderful chocolate cakes of your childhood? Perhaps one of these great recipes will bring back that taste and wonderful memories for you. Here are three varieties, you’re sure to find one to please. Cherry Devil’s Food Cake is simple enough for a beginning baker. It uses a box mix and a few simple steps to make a great cake.
Bittersweet Chocolate Cake is a buttermilk chocolate which is always tasty, and Dutch Mocha Chocolate Cake is sure to please the coffee lovers in your circle of family and friends.
1 box Devil’s Food cake mix
2 cups frozen whipped topping, thawed
1/2 cup chopped maraschino cherries
1 recipe of your favorite chocolate frosting
Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.
Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.
BITTERSWEET CHOCOLATE CAKE
1 1/2 cups cake flour 1
1/2 cups sugar 1 cup buttermilk
1/3 cup shortening 3 egg whites
3 squares unsweetened chocolate, melted 1 tsp baking soda
1 tsp salt Preheat oven to 350 degrees.
Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.
DUTCH MOCHA CHOCOLATE CAKE
3 cups sifted cake flour
1 tsp baking soda
3/4 cup cococa
2 3/4 cups sugar
1/2 tsp salt 1 cup hot coffee
1 cup sweet butter
1 cup sour cream 2 tsp vanilla 5 egg whites
Preheat oven to 350 degrees. Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.