CHOCOLATE WEDDING CAKE RECIPE RECIPES
CHOCOLATE GLAZED CHOCOLATE CAKE RECIPE - BETTYCROCKER.C…
Thank goodness it isn’t a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty—and extra delicious.
Provided by Betty Crocker Kitchens
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400 , CarbohydrateContent 50 g, CholesterolContent 65 mg, FatContent 4 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 34 g, TransFatContent 0 g
CHOCOLATE-STRAWBERRY CELEBRATION CAKE RECIPE: HOW …
Although I have some wonderful from-scratch recipes, this one uses a boxed mix with plenty of doctoring. It has become a popular groom’s cake that gets more attention than the wedding cake. —Nora Fitzgerald, Sevierville, Tennessee
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.
Nutrition Facts : Calories 666 calories, FatContent 40g fat (23g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 485mg sodium, CarbohydrateContent 69g carbohydrate (50g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
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