Best 100 Chocolate Cake Recipes

$100 CHOCOLATE CAKE

Steps:

• Mix all cake ingredients till well blended.
• Bake in 2 greased round cake pans in 350°F oven for 30 minutes.
• Cool, while cake cools completely mix filling and spread between cooled cake rounds and frost with Grandmas Fudge Frosting (recipe #123920).
• Must refrigerate if serve with pudding filling.
• Prep time does not include cooling time.

$100 CAKE

Steps:

• 1. Mix all cake ingredients into one large mixing bowl: Set Oven @350 Degree and greese & lightly flour a 9 X 13 Pan Mix with wisk for 2 minutes, the batter will be very thin but that's the SECRET, DO NOT add extra flour! Make sure you do not slam any doors, and walk very easy while baking this cake, as it will drop in the middle, so make sure to bake when your alone or everyone at night is in bed sleeping.
• 2. FROSTING: Place cream cheese & butter into bowl while cake is baking as it needs to soften up. Mix the cream cheese & butter well, add a little at a time of the powdered sugar until all is mixed well. Don't over mix as it will be somewhat thick. I use a large soup spoon and place several spoonfuls all over the cooled cake, and I also spread it out by using the spoon...this cake is good at room temp. but I keep mine in the refrigerator...ENJOY

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.