Cupids Chocolate Cake Recipes
CUPID'S CHOCOLATE CAKE
I found this recipe in the Taste of Home Magazine, it is by Shelain Duncan. I made this for my husband birthday when we were first married. I think he was trying to pull a fast one on me. I found out later that his mom always refused to make Chocolate cake with white icing. I have attempted this feat twice in our 7 years of marriage - you think I would have learned! Anyways, despite MY cakes end appearance, it tasted wonderful!
Provided by Shannon 24
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
- Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
- Cool for 10 minutes before removing from pans to wire racks.
- For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
- Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!
MIMI'S CUPID'S CHOCOLATE CAKE
This a three-layer chocolate cake that is yummy. It has a whipped cream filling and a butter frosting on the top and sides. What a wonderful combination. You may use my Recipe #208958 (1 1/2 batches to make the 4 cups) or your own.
Provided by Mimi in Maine
Categories Dessert
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat on high speed till light and fluffy.
- Stir in vanilla.
- Combine dry ingredients and add to creamed mixture alternately with water.
- Pour into three greased and floured 9" pans.
- Bake at 350 degrees for 25-30 minutes or till done.
- Cool for 10 minutes before removing from pans; cool completely before frosting.
- FROSTING:.
- In a mixing bowl beat the whipping till stiff peaks form; beat in confectioners sugar; add vanilla.
- ASSEMBLY:.
- Place bottom cake layer on a serving plate; spread with half of the whipped cream filling.
- Repeat and then place the top layer on.
- Frost top and sides of cake with butter frosting.
- Store in refrigerator because of the whipped cream.
Nutrition Facts : Calories 844.7, Fat 38.1, SaturatedFat 17.7, Cholesterol 138.3, Sodium 396.5, Carbohydrate 123, Fiber 3.1, Sugar 93.1, Protein 7
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