BILL BIRTHDAY RECIPES

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BILL KNAPP CHOCOLATE CAKE | JUST A PINCH RECIPES



Bill Knapp Chocolate Cake | Just A Pinch Recipes image

Birthday gatherings at Bill Knapp's restaurants were a real treat-free chocolate cake. Topped with vanilla ice cream and what a heavenly delight!

Provided by Catherine Thompson Floyd @Catherine5414

Categories     Cakes

Number Of Ingredients 8

18 ounce(s) devil's food cake mix
1 1/2 cup(s) warm water
2 - eggs
TOPPING/ICING
1/2 cup(s) butter
12 ounce(s) chocolate chips, semisweet
14 ounce(s) sweetened condensed milk
14 ounce(s) light corn syrup

Steps:

  • Beat cake mix, water and eggs with electric mixer for 1 minute at low speed. Scrape bowl. Continue to beat for 3 more minutes or more on high until smooth. Pour into prepared cake pans, bake according to pkg directions until toothpick tests clean in center or at 325 degrees for 20-25 minutes.
  • While cake is baking, prepare topping. In top of double boiler, over simmering water, combine butter, chocolate chips, sweetened condensed milk and corn syrup. Cook over simmering water stirring occasionally until smooth, about 20 to 30 minutes. Remove from heat. Beat with electric mixer until smooth.
  • Frost cake layers.
  • Variations to this cake: milk chocolate chips instead of semisweet chocolate chips. Bake cake in 9 X 13 in. pan for 30-35 minutes, cut into squares and pour on topping. Can heat topping in microwave a serving at a time. Stores in refrigerator for a few months if kept tightly closed.

PRESIDENT GEORGE W. BUSH’S FAVORITE SEVEN LAYER CHOCOLATE CAKE



President George W. Bush’s Favorite Seven Layer Chocolate Cake image

SEVEN layers? Yes, you read that correctly.

Provided by DELISH.COM

Categories     vegetarian    birthday party    dessert

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 15

8 oz.

butter, softened

1 lb.

granulated sugar

1 lb.

all-purpose flour

1/2 c.

cocoa powder

1 1/2 oz.

baking powder

4

large eggs 

4 oz.

whole milk

4 oz.

heavy cream

1 oz.

vanilla

1 tsp.

kosher salt

1 lb.

butter

1 lb.

bitter chocolate

1 lb.

powdered sugar

1 pt.

milk

1 pt.

cream

Steps:

  • Preheat convection oven to 330° and line a sheet pan with parchment paper.  Cream butter and sugar. Add eggs and mix well. Sift together flour, cocoa powder and baking powder and slowly add to butter-sugar-egg mixture, alternating with liquids.  Pour into sheet pan and tap lightly on counter before transferring to oven. Bake for 30 minutes.  Let cool then freeze overnight before cutting.  Cut each 1/2 sheet pan into half horizontally and each into 4 strips for 8 total. Keep cake layers frozen. Over a rolling boil, heat all ingredients together in a double-boiler then strain into bowl using a fine chinois. 
    Build the cake layers one by one using a spatula to add the semi-cooled icing onto each layer. Once assembled, apply a thin coating on the outside for the first coat and freeze. Remove and coat again before serving.  

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  • Variations to this cake: milk chocolate chips instead of semisweet chocolate chips. Bake cake in 9 X 13 in. pan for 30-35 minutes, cut into squares and pour on topping. Can heat topping in microwave a serving at a time. Stores in refrigerator for a few months if kept tightly closed.
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  • Preheat convection oven to 330° and line a sheet pan with parchment paper.  Cream butter and sugar. Add eggs and mix well. Sift together flour, cocoa powder and baking powder and slowly add to butter-sugar-egg mixture, alternating with liquids.  Pour into sheet pan and tap lightly on counter before transferring to oven. Bake for 30 minutes.  Let cool then freeze overnight before cutting.  Cut each 1/2 sheet pan into half horizontally and each into 4 strips for 8 total. Keep cake layers frozen. Over a rolling boil, heat all ingredients together in a double-boiler then strain into bowl using a fine chinois. 
    Build the cake layers one by one using a spatula to add the semi-cooled icing onto each layer. Once assembled, apply a thin coating on the outside for the first coat and freeze. Remove and coat again before serving.  
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