Under A Spell Chocolate Cake Recipes

UNDER-A-SPELL CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; line with cooking parchment paper.
• Make cake batter as directed on box. Divide batter evenly among 3 pans.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; remove parchment paper. Cool completely, about 1 hour.
• Place 1 cake layer on cardboard round. Frost top with 1/3 cup frosting. Top with second cake layer; frost top with 1/3 cup frosting. Top with third cake layer; frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
• Place 1/3 cup frosting in 1-quart resealable food-storage plastic bag; set aside. Remove cake from refrigerator; frost top and side. Refrigerate 30 minutes.
• In small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Holding pretzel rod on one end, spread melted candy melts to cover three-fourths of the rod. Place rod on piece of cooking parchment or waxed paper; sprinkle 2 tablespoons of sprinkles to cover. Let stand about 15 minutes or until sprinkles are attached to rod.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Let stand 10 to 15 minutes or until chocolate has cooled and mounds slightly when drizzled from spoon.
• Remove cake from refrigerator; place on cooling rack with cooking parchment or waxed paper under rack. Pour chocolate mixture on center of cake, spreading to edge of cake, allowing some to drip down sides.
• Place sprinkle-covered rod off center on top of cake; push into cake slightly so it is at an angle. Cut off one corner of bag with reserved frosting. Pipe frosting around rod, going upward to form large mound around base. Sprinkle top of cake with candy sprinkles.
• Press 2 candy-coated chocolate candies on side of cake. Use icing pen to make small circle in center of each chocolate candy to create an "eye." Place 6 slivered almonds around two eyes to look like claws. Repeat with remaining candies and almonds around side of cake. Refrigerate 30 minutes to harden.
• Transfer cake to serving plate when ready to serve. Decorate small brown bag as desired, and place on top of sprinkle-covered rod. Use piece of crumpled foil to fill inside of bag to maintain shape if needed. Store covered at room temperature; remove rod when covering cake for storage.

UNDER-A-SPELL RED DEVIL CAKE

Steps:

• Heat oven to 350ºF.
• Line 2 (15x10x1-inch) pans with foil. Spray with cooking spray. Lightly sprinkle 1 clean kitchen towel with 3 Tbsp. cocoa powder; sprinkle remaining cocoa powder onto large cutting board. Beat cake mix, 1 pkg. dry pudding mix, water, oil and eggs with mixer until well blended. Pour into prepared pans.
• Bake 15 to 17 min. or until toothpick inserted in centers comes out clean. Immediately invert 1 cake onto prepared towel; invert second cake onto prepared cutting board. Remove pans and foil. Cut cake on board crosswise into thirds to make 3 (10x5-inch) rectangles; place on wire racks, then cover with a second clean kitchen towel. Set aside. Roll up remaining cake loosely with towel, starting at one long side. Cool all cakes completely.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add remaining dry pudding mixes; beat 2 min. until well blended. Whisk in COOL WHIP.
• Unroll cake slowly; remove towel. Cut cake crosswise into thirds to make 3 (10x5-inch) rectangles. Spread pudding mixture over all 6 cake rectangles. Reroll 1 rolled cake piece, starting at one short side; stand in center of large plate. Wrap remaining 2 rolled cake pieces, pudding-sides in, around first piece to resemble spiral. Wrap the 3 flat cake pieces around spiral to complete the cake.
• Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. Stir until chocolate is melted and mixture is well blended; cool. Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side. Refrigerate 2 hours. Cut cake into wedges to serve.

SUPER MOIST CHOCOLATE SPELT CAKE

Steps:

• Heat oven to 350°F Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• VARIATIONS:.
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.