Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain butter recipe fudge cake mix
1 package (8 ounces) cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract

Method

1. Place a rack in the center of the oven and preheat the oven to 325°F.
2. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour.
3. Set the pan aside.
4. Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
7. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined.
8. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
9. Place the pan in the oven.
10. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 58 to 62 minutes.
11. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
12. Run a long, sharp knife around the edge of the cake and invert it onto one rack, then invert it onto a second rack so that the cake cools large side up for 20 minutes more.
13. Slide the cake onto a serving platter. Slice and serve.

2 cups cold milk
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box

Method

1. Pre-heat oven to 350 degrees.
2. Make cake as directed, in a 13 by 9 pan; allow to cool.
3. With the handle of a wooden spoon, poke the cake every half inch.
4. With a whisk, beat the pudding mix and milk together for two minutes.
5. Evenly pour the pudding mixture over cake.
6. To loosen the cake, run a knife along the sides.
7. Refrigerate for about two hours.

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.

Cake:
1 box devil’s food cake mix
1 cup water
3 eggs
1/3 cup corn oil
1/3 cup sour cream
2 teaspoons vanilla
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

Icing:
2 cups semisweet chocolate chips
2 cups granulated sugar
2/3 cup milk
2 sticks unsalted butter cut into pieces
1/4 teaspoon kosher salt
1 teaspoon vanilla

Method

1. Heat oven to 350.
2. Butter 3 nonstick 8″ cake pans
3. Combine cake mix, water, eggs, oil, sour cream, vanilla and kosher salt in bowl of mixer.
4. Fit with paddle attachment and beat on low speed until well blended.
5. Increase speed to medium and beat for 2 minutes then stir in chocolate chips.
6. Pour batter into pans and bake 25 minutes.
7. To make icing put chocolate chips in metal bowl of a stand mixer fitted with whisk attachment.
8. Combine sugar, milk, butter and salt in medium saucepan over high heat and bring to a boil.
9. Stir occasionally then allow to boil vigorously for exactly 1 minute.
10. Pour hot sugar mixture over chocolate then add vanilla.
11. Beat on medium speed for 10 to 15 minutes.

1 18 1/4 oz package chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 12 1/4 oz jar caramel ice cream topping, warmed
1 11 3/4 oz hot fudge ice cream topping, warmed
1 8 oz carton frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Method

1. Prepare cake batter according to package directions.
2. Stir in 3/4 cup chocolate chips.
3. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
4. Immediately poke holes in the cake with a meat for or skewer.
5. Spread caramel and fudge toppings over cake.
6. Cool on a wire rack.
7. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.

1. Preheat the oven to 300 degrees F. Butter the baking pans and line them with parchment paper.

2. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder and the vanilla, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let mixture cool to room temperature.

3. In a standing mixer, cream the butter on medium speed for 3 minutes. Add sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time while mixer is still working. Stop the mixer and scrape down the sides with a rubber spatula.

4. Add the melted chocolate (cooled to room temperature) and mix on medium speed for 1 minute, until all the chocolate is incorporated.

5. Sift the flour and baking soda together. Reduce the mixer speed to low, and alternate adding flour and cocoa mixtures. Pour into the prepared pans.

6. Bake an 8-inch cake for 60-70 minutes at 300 degrees F. This cake is dense and bakes more evenly in a slow oven. Test for doneness with a skewer inserted in the center of the cake – it should come out clean.

TIPS: Before frosting, make a wash with equal part sugar and water, boiling until all sugar is disolved and then add 1/4 cups of your favorite extract or liquer. Brush the tops and sides of the cake with wash. Then frost with your favorite Buttercream filling!

1 oz semisweet chocolate, melted
1 tbsp hot fudge sundae sauce, room temperature
1 box plain chocolate cake mix (not fudge or devil’s food, without pudding)
1 cup eggnog
1/3 cup orange juice
1/4 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 tsp cloves

Method

1. Heat the oven to 350 degrees F.
2. Lightly grease a 13 x 9-inch pan and dust with flour. Set the pan aside.
3. Place the all ingredients in a large mixing bowl.
4. Blend with an electric mixer on low speed for 30 seconds.
5. Scrape down the sides of the bowl with a rubber spatula.
6. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
7. Pour the batter into the prepared pan.
8. Bake 38 to 42 minutes.
9. Remove the pan from the oven and cool for 10 minutes.
10. Invert it onto a serving platter to cool completely.

1 box chocolate fudge cake mix
Water, vegetable and eggs called for on cake mix box
4 ounce size milk chocolate instant pudding mix
2 cups cold milk

Method

1. Preheat oven to 350. Make and cool cake as directed on box for rectangular pan. Poke cake with handle of wooden spoon in several places.
2. In medium bowl beat pudding mix and milk with wire whisk for about 2 minutes. Pour pudding evenly over cake.
3. Run knife around sides of pan to loosen cake.
4. Refrigerate 2 hours.
5. Store loosely covered in refrigerator.

Cake:
150 gm Soft Cheese Light
1/2 tsp Vanilla extract
1 c Caster sugar
200g self raising flour
3 heaped tsp Van Houten pure cocoa powder
2 eggs
1/2 c demerara sugar
1/2 cup grape seed oil or olive oil
2 tsp Nescafe Blend 37 instant coffee powder
3 tbsp Evaporated low fat milk

Icing:
1 tsp Nescafe Blend 37 instant coffee powder
2 tsp heaped tsp Van Houten pure cocoa powder
100g icing sugar
1 tbsp grape seed oil or olive margarine
1/2 cup water
1 tbsp Evaporated low fat milk
Sliver of Almonds

Directions

1. Whip the Cheese, Vanilla and Caster sugar. Keep inside fridge.
2. Preheat oven 180 degrees C.
3. Sift the flour and the Cocoa powder.
4. Beat the eggs. Add the demerara sugar. Add the oil, coffee powder and the miik.
5. Pour half the batter into greased pan. Pour the cheese mixture. Level it. Pour the remaining batter.
6. Bake for 45 to 50 mins.
7. Meanwhile gently heat the coffee powder, cocoa powder, and icing sugar. Once caramalized, add the oil and water. Let it boil over a low flame. Add the milk. Cool.
8. Pour it on top of the cake and sprinkle the sliver of almonds.

1 box (19.6 oz.) Pepperidge Farm® Chocolate Fudge 3 Layer Cake
1/2 canister (14.1 oz.) Pepperidge Farm® Chocolate Hazelnut Crème-filled Pirouettes (about 18)

Method

1. Thaw cake according to package directions. Place on platter.

2. Cut the cookies to about 2 1/2″ in length. Place the cookies upright, side-by-side, all around the edge of the cake, pressing gently into the frosting. Place any leftover cookies on top of the cake. Serve immediately.

Note: This cake can be prepared up to 2 days ahead. Store in refrigerator.

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