CHOCOLATE COCONUT TUBE CAKE
Tuck a sweet coconut filling into this moist chocolate tube cake. It's easy to assemble with convenience products, including a boxed cake mix, instant pudding mix and canned frosting.&emdash;Rene Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.
Nutrition Facts : Calories 492 calories, Fat 26g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 452mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 2g fiber), Protein 4g protein.
MADE-IN-THE-PAN CHOCOLATE CAKE
This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners' sugar. Adapted from Mollie Katzen's "Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook," this recipe was developed for kids, but adults love it, too. It's an ideal snacking cake, or you could gussy it up with a simple ganache frosting.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 45m
Yield 9 to 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
- Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
- Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
- Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
- Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 92 milligrams, Sugar 17 grams, TransFat 0 grams
CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
- Sift the flour, baking powder, salt and cocoa together. Set aside.
- With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
- Slice the cake and serve topped with a scoop of vanilla ice cream.
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
MIX IN THE PAN CHOCOLATE CAKE
When you don't think that you have enough time to make a homemade cake, don't even think about using a cake mix. Instead make this easy homemade chocolate cake that is mixed in the pan it is baked in. Top this moist cake with any type of frosting you want or no frosting at all. I got this recipe from Martha Stewert's Everyday Food Magazine from November 2009.
Provided by Cupcake-Princess
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
- Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
- Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.
Nutrition Facts : Calories 278.8, Fat 10.7, SaturatedFat 1.5, Sodium 232.2, Carbohydrate 44.1, Fiber 1.3, Sugar 25.1, Protein 2.8
CHOCOLATE TUBE CAKE
Make and share this Chocolate Tube Cake recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Blend cake mix and pudding in a large bowl.
- Add eggs, oil and water.
- Start on low speed, then 10 minutes at medium speed once ingredients are throughly mixed.
- Turn batter into a 10 inch tube pan.
- Bake 50 minutes at 350 or until toothpick is clean.
- Cool in pan on rack do not turn upside down.
- Using a 2 tined fork, poke holes 1 inch apart in the entire cake.
- Prepare glaze mixing powdered sugar and milk til smooth.
- Pour glaze over cake immediately and allow to cool in the pan.
Nutrition Facts : Calories 285.5, Fat 12.1, SaturatedFat 2, Cholesterol 54.3, Sodium 276.3, Carbohydrate 41.5, Fiber 0.5, Sugar 28.6, Protein 3.3
THE SILVER PALATE'S CHOCOLATE CAKE
This recipe is adapted from "The Silver Palate Cookbook," written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn't mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.
Provided by Christine Muhlke
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
- Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
- In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
- Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
- Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
- To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 48 grams, TransFat 0 grams
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