OMG PUMPKIN-CHOCOLATE CHIP BUNDT® CAKE
This tender, moist, and gently spicy pumpkin Bundt® cake is a hit as a dessert or for brunch.
Provided by Rebecca C.
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.
- Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
- Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.
- Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 484 calories, Carbohydrate 85.5 g, Cholesterol 35.1 mg, Fat 15.3 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 363.4 mg, Sugar 60.1 g
OLD FASHION CHOCOLATE CAKE AKA OMG CHOCOLATE CAKE
"After trying to search for a authentic Old Fashion Chocolate Cake I revised this recipe and made it my own I really love it"
Provided by Gina Gonzalez @g_gonzalez75
Categories Cakes
Number Of Ingredients 12
Steps:
- Instructions: Pre Heat oven to 350 Degrees . you want to Grease up two 8" or 9" inch round cake pans. In a medium-size bowl, combine flour,cocoa, baking soda, baking powder, and salt. (make sure you stir all the dry ingredients in the medium bowl very Now in a larger bowl you want to combine butter, sugar, eggs and vanilla. Beat well(use a electrical blender if you have one it will help you more to eyeball how well blended the ingredients are.)Now you want to add the flour to the larger bowl slowly along with the milk and evaporated milk.(*note*if the batter seems to thick go ahead and add ½ cup whole milk more)after that you can add 1/2 cup of Sour cream or buttermilk. Pour batter into prepared pans divided the batter evenly well. Bake for about 30-35 minutes, or until a toothpick inserted center comes out clean.These are tall layers and may take a bit longer to bake than you are use to .However, ovens are different .Please watch your cake carefully.*Do not open the oven during the first 15minutes of baking it may cause your cake to fall or go flat.Do not over bake. Cool on wire racks for 10 minutes then invert to cool completely. Note: If you want to make cupcakes, cupcakes will be done in about 15-20minutes. In a larger rectangular baking pan, cake will be done in approximately 30 mintues
- **Footnotes** *I shift all dry ingredients because my cake will result moist *when mixing the butter,sugar,eggs and vanilla make sure there are well blendend(I prefer to fold the ingredients) *When you adding all the ingredients together add them gradually don't just pour it them all at once* *check the chocolate cake after being bake for 35 minutes ~it might not be ready depending on the oven~ *Make sure that the butter is room temperature so you can mix well with your sugar,eggs and vanilla
OMG CHOCOLATE CAKE
Make and share this OMG Chocolate Cake recipe from Food.com.
Provided by Martha M.
Categories Dessert
Time 55m
Yield 1 yummy cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
- VARIATIONS:.
- ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
- THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
- 1/2 cup (1 stick) butter or margarine.
- 2/3 cup HERSHEY'S Cocoa.
- 3 cups powdered sugar.
- 1/3 cup milk.
- 1 teaspoon vanilla extract.
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Nutrition Facts : Calories 322.9, Fat 11.3, SaturatedFat 1.9, Cholesterol 33.9, Sodium 419.6, Carbohydrate 51.5, Fiber 1.5, Sugar 33.4, Protein 4.6
OMG CHOCOLATE LAVA CAKE
This is over the top death-by-chocolate chocolate cake. If you can't get enough chocolate this is the recipe for you. This is amazing, totally worth the work and to die for. If you are a chocoholic then please try this recipe. You will not be disappointed. I promise, you can't buy lava cake this good in a restaurant. I originally got this recipe from pastrychef.com but can't find it online anymore.
Provided by enigma256
Categories Dessert
Time 1h45m
Yield 5 cakes, 5 serving(s)
Number Of Ingredients 11
Steps:
- Chocolate Lava Centers:.
- Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
- Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency.
- Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls.
- Freeze until ready to use.
- Cake Batter:.
- Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat.
- Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth.
- Add well sifted cake four and gently incorporate into the chocolate mixture.
- Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
- Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3.
- Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder.
- Push a chocolate lava center into the center of each cake batter.
- Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center!
- Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
- Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.
Nutrition Facts : Calories 589.9, Fat 42.1, SaturatedFat 24.9, Cholesterol 192.6, Sodium 243.2, Carbohydrate 48.1, Fiber 3.5, Sugar 34.6, Protein 7.7
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