CHOCOLATE DUMP CAKES RECIPES

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter., Line a greased 15x10x1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack., For filling, in a small bowl, beat the cream, confectioners' sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter., For frosting, in a small bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls.

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. , Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan., In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.