Chocolate Preachers Cake Recipes

PREACHER CAKE

Steps:

• Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
• Stir in the chopped pecans.
• Pour the cake batter into the prepared pan.
• Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
• Allow the cake to cool.
• To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
• Spread the frosting on the cooled cake.
• Sprinkle with pecans.
• Store in an airtight container.

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

EASY PREACHER'S CAKE

Steps:

• Heat oven to 350°F.
• Melt 1/2 cup butter; pour into large mixer bowl. Add cake mix, pineapple, coconut and eggs; beat until blended. Stir in 1/2 cup nuts.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
• Beat cream cheese, sugar and remaining butter in medium bowl with mixer until blended; spread onto cake. Sprinkle with remaining nuts.

PREACHER'S CHOCOLATE CAKE

Steps:

• Cream together sugars and shortening till light and fluffy.
• Add 2 beaten eggs mixing well.
• In separate bowl sift together flour, baking soda, cocoa.
• Add to creamed mixture in thirds, alternating with soured milk.
• Beat well after each addition.
• Fold in boiling water and vanilla.
• Pour into 2 greased and floured 9" round cake pans.
• Bake in preheated 350º oven 18-24 minutes or until toothpick inserted comes out clean.