A Different Chocolate Cake Recipes

A DIFFERENT CHOCOLATE CAKE

Steps:

• Dissolve the yeast in 1 Tbs of the milk and let stand for 5-10 minutes.
• Into a large mixing bowl sift 1/2 cup of the flour, 1/4 cup of the sugar and the salt.
• Stir in the remaining milk,add the yeast mixture and mix well.
• Cover with a damp cloth and set aside in a warm place for about 45 minutes.
• Cream together the butter, vanilla and remaining sugar and add this to the dough mixture.
• Blend in the eggs.
• Sift in the remaining flour and mix until smooth, adding flour if necessary to ensure a smooth, pliable mixture.
• In the top of a double boiler melt the chocolate and then stir in the coffee.
• On a lightly floured board spread the dough and coat with the chocolate mixture.
• Roll the dough over until a multi-layered roll has been formed.
• Place the roll in a well-greased baking pan, cover with a damp cloth and let rise in a warm place until the volume is doubled.
• Brush the top with the melted butter and bake in a medium 365° oven for 40 minutes.

A DIFFERENT CHOCOLATE ECLAIR CAKE (DESSERT)

Steps:

• Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
• Mix pudding and milk, then fold in cool whip.
• Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
• Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
• Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
• You will have Club crackers left.

GERMAN CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
• In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
• Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
• With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
• In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.