HEAVENLY CHOCOLATE CAKE
The cake's name says it all. Plus, it's tall, dark and delicious.-Billie B. Isaacs, Miamisburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.
Nutrition Facts : Calories 450 calories, Fat 18g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
HEAVENLY CAKE
An incredibly rich chocolate cake that needs no frosting.
Provided by Amy Sumerlin
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Mix all ingredients and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 31.1 g, Cholesterol 35.6 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5 g, Sodium 219.3 mg, Sugar 21.1 g
GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE
I remember my grandmother making this cake often-it was always my favorite. Through the years I've made it for my family, for company and for church dinners.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.
Nutrition Facts :
HEAVENLY CLOUD CAKES
Make and share this Heavenly Cloud Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 18 pancakes
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat eggs until they are thick and lemony colored.
- Gradually stir in sour cream until well blended.
- In another bowl, sift the flour, baking powder, and salt.
- Gradually add the dry ingredients to the liquid ingredients; stir well after each addition.
- Heat a griddle or large skillet over medium heat until a drop of water sizzles.
- Coat with a thin film of oil or spray with non-stick cooking spray.
- Pour 1/4 cup batter onto griddle; lower heat to medium-low.
- Cook until tops of pancake are covered with little bubbles; flip pancake and cook until bottom is golden brown.
- Repeat with the remainder of the batter.
- Serve with your favorite topping.
Nutrition Facts : Calories 88.1, Fat 6.5, SaturatedFat 3.7, Cholesterol 58.2, Sodium 101.8, Carbohydrate 4.8, Fiber 0.1, Sugar 0.1, Protein 2.7
HEAVENLY CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
- For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
- For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
- For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
- For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.
HEAVENLY CHOCOLATE CAKE
I received this recipe from someone. She said it's absolutely YUMMY and DELICIOUS. This is a very rich cake and does not need any icing. Please try it out and tell us thru your reviews.
Provided by ab432
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, shortening, and sugar. Add one egg at a time, beating after each addition. Sift together all dry ingredients. Mix dry and wet, alternating with milk. Add vanilla. Pour into a 12-cup greased and floured tube or bundt pan.
- Bake at 325° for 1 hour or until cake tests done.
Nutrition Facts : Calories 1715.2, Fat 81.5, SaturatedFat 39, Cholesterol 394.9, Sodium 737.1, Carbohydrate 228.3, Fiber 3.5, Sugar 151, Protein 21
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