PAULA DEEN'S DECADENT CHOCOLATE LAYER CAKE
This layered cake looks "normal" from the outside, but inside there is a delicious layer of almond-flavored cheesecake. This recipe will make 1 (9-inch) cake and 1 (9-inch) cheesecake. The frosting recipe should make about 5 cups of frosting. You may want to make the cheesecake before the chocolate cake because it needs to refrigerate for 4 hours.
Provided by CookingONTheSide
Categories Dessert
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
- In large bowl, combine cake mix, liqueur, water, oil and eggs.
- Beat at medium speed with an electric mixer until smooth.
- Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool in pans 10 minutes.
- Remove from pans and let cool completely on wire racks.
- For almond-flavored cheesecake, preheat oven to 300 degrees.
- Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
- In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
- Add sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream and liqueur.
- Pour batter into prepared pan; bake 45 minutes.
- Turn oven off; leave cheesecake in oven with door closed for 1 hour.
- Let cool completely in pan on wire rack.
- Cover and chill for 4 hours.
- Using edges of foil as handles, remove cheesecake from pan.
- Gently remove foil from cheesecake.
- For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
- Add chocolate, beating until combined.
Nutrition Facts : Calories 964.3, Fat 54.4, SaturatedFat 27.3, Cholesterol 192.2, Sodium 620.5, Carbohydrate 119.1, Fiber 2.7, Sugar 99.3, Protein 10.2
6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN
Make and share this 6 Layer Dreamy Chocolate Mousse Cake- Paula Deen recipe from Food.com.
Provided by Chez Michelle
Categories Dessert
Time 1h23m
Yield 16 pieces of cake, 16 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
- Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
- Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
- Mousse:.
- In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
- In a small bowl, combine sugar and cocoa powder.
- In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
- Chocolate Fudge Frosting
- In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.
Nutrition Facts : Calories 719, Fat 46.3, SaturatedFat 23.6, Cholesterol 126, Sodium 260.2, Carbohydrate 78.5, Fiber 4.1, Sugar 57.6, Protein 7
PAULA DEEN'S CHOCOLATE SHEET CAKE RECIPE - (4.3/5)
Provided by kshepherd322
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside. In a large bowl, sift together flour, sugar, and salt; set aside. In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth. Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack. Chocolate icing: In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.
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