EMERGENCY CHOCOLATE RECIPES
INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE | JUST A PINCH RECIPES
Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it starts with a boxed cake mix and canned frosting.
Provided by Mary R Morris @photosister
Categories Cakes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 5
Steps:
- Mix eggs, water, and oil until blended.
- Add dry cake mix. Mix until smooth.
- Add tub of pecan/coconut frosting. Mix well.
- Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
- Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
- I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.
NIGELLA'S EMERGENCY BROWNIES RECIPE - BBC FOOD
This is for those times you urgently need a brownie, but don’t want to make (or, rather, can’t justify making) a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the tin. It is worth keeping takeaway-style foil tins in the house just to make these. Take my word for it, it will be a frequent occurrence. Equipment: You will need a 18x11x5cm/7x4x2in takeaway-style foil tin.
Provided by Nigella Lawson
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 2-4
Number Of Ingredients 10
Steps:
- Preheat the oven to 170C/150C Fan/Gas 3.
- Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat.
- Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth.
- In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges.
- Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again.
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