Best Barbaras 10 Layer Chocolate Cake Dee Dees Recipes

Chocolate Paradise Cake - Dee Dee's image

Provided by Diane Atherton

Categories Cakes

Time 50m

Number Of Ingredients 18

INGREDIENTS FOR CAKE:
1 pkg cake mix, german chocolate
1 15.5 ounce can pears, drained, reserve liquid
1/2 c butter, softened (or margarine)
2 Tbsp honey
1 Tbsp grated orange peel
3 large eggs
INGREDIENTS FOR FILLING
1 can(s) ready to spread coconut pecan frosting
reserved chopped pears
1 tsp grated orange peel
INGREDIENTS FOR FROSTING
2 c heavy whipping cream
1/2 c confectioners' sugar
1 tsp vanilla extract (or orange flavoring)
OTHER FROSTING OPTION:
1 can(s) ready to spread chocolate frosting, optional
1/2 tsp orange flavoring

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 1¼ 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 image

Provided by Food Network

Categories dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup unsweetened applesauce
4 eggs
2 teaspoons baking powder
1/2 cup (2 scoops) plus 66 grams protein powder, such as Rocco Raw Organic Protein Powder
Nonstick cooking spray, for the pan
2 quarts chocolate-hazelnut spread, such as Rocco Chocolate Hazelnut Butter

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 image

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.