Easy Black Forest Cake:
1 package Duncan Hines Fudge Cake Mix
1 can Comstock (or other) Cherry Pie Filling
3 eggs

Chocolate Icing:
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
6 oz. semi-sweet chocolate chips

Method

1. Pour cake mix into large bowl, and whisk to get out the lumps.
2. In medium bowl whisk the 3 eggs with wire whisk until blended well.
3. Add cherry pie filling to the eggs and blend.
4. Add eggs and pie filling to the dry cake mix, and only STIR until well blended.
5. Pour into a greased and floured 9 x 13 in pan (can bake in bundt).
6. Bake until sides shrink from pan (about 25 minutes). Cool.

Icing:

1. On stovetop, bring to boil, sugar, butter, milk and boil 1 minute only.
2. Remove and add chocolate chips.
3. Spread on cooled cake.

4 cups whole wheat stone ground flour
2.5 tsp baking soda
1 tsp salt
3 cups sugar
2 tsp vanilla extract
6 medium eggs (or 5 large ones)
8 tbs choco powder
1 cup water
2/3 extra virgin olive oil
2 tsp cinnamon
4 cups shereded unpeeled zuccini (made from 6 baby zucchini)

Topping:
1 cup chopped walnuts
1 cup semi sweet choc chip

Method

1. Preheat oven 350.
2. Mixed all the ingredient in the mixing bowl, mixed together.
3. Bake for 30 min, set aside for 1 hour. A guilt free snack or when you craving something sweet and chocolatey.

½ cup light margarine
½ cup Neufchatel cheese
2/3 cup brown sugar, packed
¼ cup Splenda
2 eggs
½ cup vanilla non-fat yogurt
2 Tb grated orange zest
3 Tb orange juice
1 cup whole wheat flour
1 cup flour
2 tsp baking powder
1 ½ cups fresh or frozen cranberries
¾ cup white chocolate chips

Method

1. Preheat oven to 350°, coat tube pan or Bundt pan with cooking spray.
2. Add margarine, light cream cheese, brown sugar, and Splenda to large mixing bowl and beat with electric mixer on medium speed until fluffy.
3. Add eggs one at a time, then yogurt, orange zest and orange juice, mixing well.
4. Slowly add the whole-wheat flour mixture to the mixture in the mixing bowl, beating on low speed. Slowly beat in the white flour and baking powder.
5. Stir in the cranberries and white chocolate chips with a spoon.
6. Pour into the prepared pan and bake 1 hour.

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
Strawberry Whipped Cream Filling (recipe follows)
Royal Glaze (recipe follows)

Method

1. Heat oven to 375°F. Grease 15-1/2×10-1/2×1-inch jelly-roll pan. Line with wax paper; grease paper.
2. Beat eggs in medium bowl on high speed until very thick and cream colored, about 5 minutes; gradually beat in sugar. Stir in water and vanilla.
3. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.
4. Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely.
5. Prepare Strawberry Whipped Cream Filling. Cut cake into 4 equal rectangles, 10×3-1/2 inches. Divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with plain cake layer on top. Top with Royal Glaze; refrigerate until ready to serve. Cover; refrigerate leftover cake. 8 servings.

Strawberry Whipped Cream Filling:

1. Rinse, hull and slice fresh strawberries to equal 1 cup. Puree strawberries with 1/4 cup Hershey’s Strawberry Syrup until liquid in food processor or blender. Sprinkle 1 envelope unflavored gelatin over mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds.
2. Pour into medium microwave-safe bowl; microwave at HIGH (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and gelatin is dissolved. Cool to room temperature. Beat 1 cup (1/2 pt.) cold whipping cream until stiff; fold in strawberry mixture.

Roayl Glaze:

1. Place 2/3 cup Hershey’s Special Dark Chocolate Chips or Hershey’s Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in small microwave-safe bowl.
2. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
3. Cool slightly until thickened, 5 to 10 minutes.

How visitors found this page:

• chocolate and strawberry cake

Cake:
1 Cup Hazelnuts
1 Cup Icing Sugar
2/3 Cup Flour
2 Tablespoons Cocoa Powder
2 1/2 Teaspoons Baking Powder
Pinch of Cinnamon
1/2 Cup Unsalted Butter
2 Large Eggs Plus 1 Egg Yolk
2 Teaspoons Vanilla
1 Ripe Pear, Peeled, and Cut Into 1/2 Dice
1/2 Cup Mini Chocolate Chips

Pear Compote:
4 Ripe Pears, Peeled and Cut Into 1/2 Inch Dice
1/2 Cups Chopped Hazelnuts
1/2 Cup White Wine
4 Tablespoons Butter
4 Tablespoons Sugar
1/2 Teaspoon Cinnamon

Topping:
(8oz) Container Whipping Cream
1/2 Cup Powdered Sugar

Method

1. For the cake, preheat the oven to 325 degrees F. Spread the nuts out on a baking sheet and toast for about 10 minutes or until they begin to change color. Place the warm nuts in a kitchen towel and rub, to remove as much of the skins as possible. Raise the oven temperature to 375 degrees F. Place the nuts in a food processor and grind finely.
2. Butter and flour a 9″ cake pan. In a bowl, mix together the nuts, flour, cocoa, baking powder and cinnamon. In a separate bowl beat the butter and sugar until fluffy. Add the eggs, extra yolk and vanilla, beating after each addition. Add the dry ingredients and mix well. Fold in the chopped pear and chocolate chips. Bake for about 30 minutes or until a knife comes out clean. Cool.
3. To prepare the compote, put all the ingredients except the nuts in a pan and cook until the pears are tender and the mixture is thickened. Fold in the chopped nuts. Whip the heavy cream until thick peaks form, adding the sugar towards the end.
4. To serve, place a slice of cake on a plate, spoon a little of the compote over it, and add a dollop of whip cream.

Cake:
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks

For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Method

1. Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
3. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

1 1/4 cups semi-sweet chocolate chips
3 Cups of flour
2 tsp. baking powder
1/2 tsp salt
1 1/2 Cups sugar
1 C vegetable oil
3/4 tsp almond extract
5 eggs
1 Cup milk
Confectioners’ sugar (optional)

Method

1. Preheat oven to 350.
2. Melt 1/2 cup of chips orver hot,(not boiling) water; sitr until smooth and set aside.
3. In a medium bowl combine dry ingredients; set aside.
4. In a large bowl combine sugar,oil and extract; beat well.
5. Add eggs, one at a time, beating well after each addition.
6. Gradually beat in flour mixture alternately with milk.
7. Divide batter in half.
8. Stir melted morsels and remaining unmelted morsels into one half of the batter, mix well.
9. Pour half of plain batter into greased and floured 10″ tube pan, top with half of chocolate batter and repeat layers with remaining batters.
10. Bake approximately 65 – 75 minutes or until toothpick or tester comes out clean.
11. Cool 15 minutes; remove from pan.
12. Cool completely on wire rack and sprinkle with confectioner’s sugar , if desired.

Topping:
1/3 cup plus 2 tablespoons firmly packed dark brown sugar
2 tablespoons water
3 ripe, medium-size bananas
Juice of 1/2 lemon

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons melted butter
1 large egg
1 large egg white
1 cup banana puree (2 medium bananas)
1/2 cup regular or low-fat sour cream
1/2 teaspoon vanilla extract
1/3 cup semisweet chocolate chips

Method

1. To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool.
2. When cool, slice the bananas into 1/4-inch thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice.
3. To make the cake, preheat the oven to 350 degrees F.
4. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated sugar.
5. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla extract.
6. Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes.
7. Remove from oven and allow to cool for at least 20 minutes.
8. Loosen the edges of the cake from the pan and invert on a serving platter.

One stick of butter, room temp
Two cups sugar
Three eggs, separated
16 ounces sour cream
1 1/2 teaspoons vanilla
Three cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 ounces chocolate chips

Method

1. Grease a 9X13 baking pan; set oven at 350 degrees.
2. In large bowl, cream butter and 1 1/2 cups sugar; mix in egg yolks, sour cream and vanilla.
3. In medium bowl, sift together flour, baking powder, baking soda,. and salt; stir into butter mixture.
4. Beat egg whites until they hold stiff peaks; fold into batter.
5. In small bowl, mix cinnamon with remaining sugar and chocolate chips.
6. Pour half the batter into the greased pan.
7. Sprinkle with half the cinnamon-sugar-choco chip mixture.
8. Pour remaining batter on top.
9. Sprinkle with remaining cinnamon-sugar-choco chip mixture.
10. Bake 40 to 50 minutes or until toothpick comes out clean.

How visitors found this page:

• chocolate cake recipe made with yoghurt

3 cups (300-350g) grated zucchini
1/2 cup canola oil
3/4 cup brown sugar
3/4 cup white sugar
3 large eggs
1 tsp vanilla
1/2 cup yoghurt, plain or flavoured
2 1/2 cups standard (plain) flour
1/4 cup cocoa
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1/2-1 cup chocolate chips or pieces

Method

1. Using a 5.5-6l slow cooker this recipe makes a large cake, 6-7cm deep. You can halve the mixture if you?re using a smaller cooker (use two small eggs instead of 1 1/2 large ones!)
2. Set the slow cooker to HIGH and line it with non-stick sprayed baking paper.
3. Grate the zucchini by hand or in a food processor, then set aside. Measure the oil and sugars into a food processor or an electric beater and process to combine. Add the eggs and beat or process until light and creamy looking. Add the vanilla and yoghurt and mix well.
4. Sift the the flour, cocoa, baking soda and salt into the food processor or mixer. Add the spices and then mix just enough to combine. Add the zucchini and fold by hand to combine.
5. Pour the batter into the prepared slow cooker, sprinkle the surface with the chocolate chips, then cover with the lid and cook for about 2 hours on HIGH or until the centre feels firm and a skewer comes out clean (this may vary from 90 minutes to 2 1/2 hours depending on the size and model of slow cooker, and the moisture content of the zucchini).
6. When the cake is cooked, lift the insert from the slow cooker, remove the lid and leave to cool for 20-20 minutes before carefully inverting the bowl onto a rack to cool completely.