Best Chocolate Hurricane Cake Recipes
CHOCOLATE HURRICANE
Steps:
- Fill a cocktail shaker with ice. Add the chocolate ice cream, chocolate syrup, coffee liqueur, creme de cacao and vodka. Shake well and strain into two chilled hurricane glasses. Top each with a dollop of whipped cream and garnish with a chocolate stick.
CHOCOLATE HURRICANE CAKE
This is a great recipe. Not only is it easy, it is also very delicious. It's a family favorite. I hope you will enjoy this as much as we do
Provided by Linda Griffith
Categories Chocolate
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Place pecans and coconut in the bottom of a sprayed 9 by 13in baking pan. Combine cake mix, 1 1/2 cups of water, oil and eggs in bowl and beat well. Carefully pour batter over pecans and coconut.
- 2. Combine butter, cream cheese and powdered sugan in bowl and whip to blend. Spoon mixture over batter and bake for 45 minutes. The icing sinks into bottom as it bakes and forms a ribbon inside. You can't test doneness with a toothpick in this recipe, because cake will appear sticky, even when done.
HURRICANE CAKE
An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes.
Provided by Iris
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
- Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
- Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 78.8 g, Cholesterol 20.5 mg, Fat 32.2 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 9.9 g, Sodium 565.3 mg, Sugar 62 g
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
HURRICANE CAKE
I won a recipe contest judged by Jamie Shannon, of Commanders Palace, New Orleans, LA, with this one. Be sure to serve it up in small slices, it's rich!. It also freezes very well and can be sliced with a sharp knife while still frozen.
Provided by Steve_G
Categories Pie
Time 1h30m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 23
Steps:
- BOTTOM CRUST--------------------------.
- Prepare 10-inch springform pan by lining bottom with wax paper; set aside.
- Preheat oven to 325°F.
- Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup).
- Combine crackers and butter until completely mixed, press into bottom of pan.
- Bake at 325°F for 10 minutes, allow to cool on wire rack.
- FOR THE SIDE CRUST-----------------.
- After bottom crust has cooled, line sides of pan with wax paper, set aside.
- Crush crackers into FINE crumbs.
- Mix nuts, crush in a zip-lock bag with a rolling pin until coarse.
- Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined.
- To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined.
- Press mixture onto sides of prepared pan, cover and refrigerate.
- FOR THE FILLING--------------------.
- Melt Chocolate.
- Prepare coffee, allow to cool.
- Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer).
- Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high).
- Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium.
- Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed.
- In an ice cold, clean, metal bowl beat cream on high until frothy.
- Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form.
- Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture.
- Pour into crust, cover and refrigerate overnight.
- Serve with whipped cream and caramel sauce.
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