Devilishly Good Chocolate Cake Recipes

DEVILISHLY GOOD CHOCOLATE CAKE

Steps:

• Place rack in the center of the oven and preheat to 350°F.
• Spray a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour and set pan aside.
• Place the chocolate and water in a small saucepan over low heat and cook, stirring, till chocolate melts. about 2-3 minutes.
• Place cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl.
• Fold in melted chocolate.
• Blend with an electric mixer on low speed for 1 minute
• Scrape bowl down. Increase speed to medium and beat 2-3 mins more.
• The batter should look thick and well combined.
• Pour into prepared pan.
• Bake 45 - 50 mins or until cake springs back when lightly pressed and just starts to pull away from teh sides.
• Remove from Oven, place on a wire rack to cool for 20 minutes
• Run sharp knife along edges of cake and invert on wire rack to completely cool 20 mins more.
• Frost with Chocolate Pan Frosting (see my recipe).Let frosting set for 20 mins, slice and serve.

DEVILISHLY MOIST CHOCOLATE CAKE

Steps:

• Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
• Add the sugar, and using the paddle attachment, mix at low speed until blended.
• Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
• In a small bowl, whisk together the eggs until blended.
• Whisk in the milk and vanilla extract until blended.
• With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
• Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
• Pour batter into cake pan.
• Bake for 45-55 minutes, until a pick comes out clean.
• Cool in the pan on a wire rack for 20 minutes.
• Invert cake onto the wire rack and cool completely.
• Frost as desired.