Best Barbaras 10 Layer Chocolate Cake Dee Dees Recipes
CHOCOLATE PARADISE CAKE - DEE DEE'S
This chocolate paradise is filled with orange, honey, pears, coconut and pecans. Truly a chocolate and orange lovers delight! I started making this cake some years ago. I love the orange and chocolate combined with the coconut and pecans. And the whipped cream layers alternating with the filling finishes this cake...yum!! Hope...
Provided by Diane Atherton
Categories Cakes
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
- 2. Finely chop pears; refrigerate. NOTE: I used a blender to chop pears.
- 3. In large bowl, combine cake mix, reserved pear liquid (plus enough water to make 1ΒΌ cups), margarine, honey, orange peel and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pans.
- 4. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
- 5. Cool in pans 15 minutes; remove from pans to rack. Cool completely.
- 6. In small bowl, blend filling ingredients; set aside.
- 7. In large bowl, beat cream until slightly thickened. Blend in powdered sugar and vanilla; beat until firm peaks form (do no over beat).
- 8. Slice each cake layer in half to make 4 layers. Place 1 layer on serving plate; spread with 1 cup frosting; top with second layer; spread with half of pear filing. Repeat layers, ending with pear filling, spreading pear filling to within 1 inch of edge on top layer; frost top edge and side of cake with remaining frosting. Refrigerate at least 2 hours before serving. Store any leftovers in refrigerator.
- 9. NOTE: frost sides of cake with chocolate frosting (add 1/2 tsp orange flavoring) in place of whipped cream frosting if desired
TEN LAYER CHOCOLATE CAKE
Steps:
- Mix the applesauce, eggs, baking powder and protein powder in a small bowl.
- Heat a 6-inch nonstick pan over medium heat. Spray with nonstick cooking spray and pour 2 ounces of the batter into the pan.
- Cook until the edges of the cake are set, about 45 seconds, then flip. Cook for another 15 to 30 seconds; transfer to a plate. Repeat with the remaining batter.
- Using the chocolate-hazelnut spread, frost in between each cake layer. Then, frost the top and the sides of the cake.
BARBARA'S 10-LAYER CHOCOLATE CAKE - DEE DEE'S
My sister in law Barbara is the baker in our family. I don't think there's anything she can't bake. This is her recipe and it's one of the best and most requested recipe!! When ever Barbara brings this cake to an outing, you can be sure it's the first thing on the dessert table to disappear. People will get a slice of this...
Provided by Diane Atherton
Categories Chocolate
Time 20m
Number Of Ingredients 13
Steps:
- 1. DIRECTIONS FOR CAKE: Combine flour, sugar and baking soda. Add remaining ingredients and mix well.
- 2. Spray 9-inch cake pans with non-vegetable spray (PAM). Spread 1/2 cup batter in pan and bake at 325 degrees about 10 minutes. Use a spatula to loosen layers when you remove from oven. DO NOT COOL IN PANS. Repeat this step until you have baked all 10 layers.
- 3. DIRECTIONS FOR FROSTING: Combine sugar and cocoa. Add milk and margarine and let come to a boil. Boil about 5 minutes (soft-ball stage when dropped in water). Frost cake while frosting is hot. Use about 5 soup spoons of frosting for each layer. Frost sides of cake before frosting top.
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