Best Chocolate Paradise Cake Dee Dees Recipes

Dee's Triple Chocolate Fudge Cake image

Provided by Dee Stillwell

Time 1h

Number Of Ingredients 8

1 box cake mix, chocolate fudge
1 small box if instant chocolate pudding mix
1 c sour cream
3/4 c vegetable oil
1/3 c milk
4 large eggs
1/2 c hot water with 2 tsp expresso powder added
1 - 2 c chocolate chips, reg or mini, to taste

Steps:

1. Preheat oven to 350 degrees F. In mixer bowl, blend together the cake and pudding mix, sour cream, oil, milk, beaten eggs and expresso. Beat at medium speed for a minute. Turn on low and fold in chocolate chips. If the chocolate chips are regular size, dust with flour before folding them in. Pour batter into a well greased (or spray well with non stick spray) 12 cup bundt pan.
2. Bake for 50 to 55 minutes, or until top springs back and a toothpick comes out clean. Cool cake thoroughly in pan at least 40 minutes before inverting onto a plate. Dust the cake with powdered sugar or drizzle with chocolate glaze or chocolate ganache. Another variation would be to add peanut butter chips to the batter and PB glaze on top. Enjoy
3. * This batter can always be baked into cupcakes as well. Adjust baking time and check after 15 minutes.

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.

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