CHOCOLATE MIX CAKE RECIPES

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DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE) RECIPE - FOOD.…



Darn Good Chocolate Cake ( Cake Mix Cake) Recipe - Food.… image

This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 layered cake, 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting (" Perfect" Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)

Steps:

  • Preheat oven to 350°F.
  • Grease 2 9-inch round cake pans.
  • Dust with flour and tap out the excess; set pans aside.
  • Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop and scrape down the sides of the bowl.
  • On medium low speed, continue to blend for 2-3 minutes more.
  • The batter will be very thick and should look well combined.
  • Pour batter into prepared pans and smooth it out.
  • Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
  • Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
  • Allow to cool in the pans on a wire rack for 20 minutes.
  • Now is the time to start preparing your frosting.
  • Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
  • When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

Nutrition Facts : Calories 271.2, FatContent 16, SaturatedFatContent 4, CholesterolContent 54, SodiumContent 397.9, CarbohydrateContent 30.4, FiberContent 1, SugarContent 17.8, ProteinContent 3.9

CAKE MIX CHOCOLATE COOKIES RECIPE - BETTYCROCKER.COM



Cake Mix Chocolate Cookies Recipe - BettyCrocker.com image

If these chocolate cake mix cookies look absolutely delicious, it's because they are! With a little helping hand from Betty Crocker™ cake mixes, you can create these irresistible treats in no time. We know how busy your week can get! And it gets better...these cake mix cookies are highly rated by those who have tried them before, so you can take our taste-inspired word that you'll fall in love with them too. We mean, chocolate cake cookies on demand, what's not to love?

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/4 cup sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
  • Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 90 , CarbohydrateContent 13 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 125 mg, SugarContent 8 g, TransFatContent 0 g

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