CHOCOLATE DUMP-IT CAKE RECIPE - NYT COOKING
“A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.”
Provided by Amanda Hesser
Total Time 1 hours 45 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
- Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
- When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
- Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
- When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
Nutrition Facts : @context http//schema.org, Calories 619, UnsaturatedFatContent 10 grams, CarbohydrateContent 81 grams, FatContent 32 grams, FiberContent 4 grams, ProteinContent 8 grams, SaturatedFatContent 19 grams, SodiumContent 426 milligrams, SugarContent 57 grams, TransFatContent 0 grams
STRAWBERRY CHEESECAKE “DUMP CAKE ... - CATHERINE'S PLATES
Provided by Catherine's Plates
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with a cooking spray.
- Pour both cans of pie filling into bottom of baking dish and smooth out.
- Place the whipped cream cheese in dabs all over the pie filling to cover.
- In a medium bowl, mix together the dry cake mix and melted butter until nice and crumbly.
- Sprinkle crumble mixture all over the mixture.
- Place in preheated oven for 25 minutes or until sides are golden brown and pie filling is bubbly.
- Serve with cool whip or ice cream. Enjoy.
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OAT MILK CHOCOLATE PUDDING RECIPE - NYT COOKING
Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
See details
STRAWBERRY CHEESECAKE “DUMP CAKE ... - CATHERINE'S PLATES
From catherinesplates.com
- Serve with cool whip or ice cream. Enjoy.
See details
OAT MILK CHOCOLATE PUDDING RECIPE - NYT COOKING
Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
See details
CHOCOLATE DUMP-IT CAKE RECIPE - NYT COOKING
“A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.”
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Calories 619 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Calories 619 per serving
- When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
See details
STRAWBERRY CHEESECAKE “DUMP CAKE ... - CATHERINE'S PLATES
From catherinesplates.com
- Serve with cool whip or ice cream. Enjoy.
See details
OAT MILK CHOCOLATE PUDDING RECIPE - NYT COOKING
Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
See details
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