MILLIONAIRE CAKE CHOCOLATE RECIPE RECIPES
MILLIONAIRES CHOCOLATE CAKE RECIPE - FOOD.COM
This recipe I found in a trunk that was passed on from my grandmother to me. Chocolate cake can by dry, however this recipe is scrumptious, I have used this recipe for the last 15 years and have never had a flop. When entertaining my friends always ask me to bake this cake. I have passed this recipe on to a very dear friend who always says everything she bakes comes out a flop but this recipe is one that she can bake and never flops she says Once the flour and baking powder have been added beat only until blended DO NOT OVER BEAT. You will never eat another chocolate cake once you have eaten this one!
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 1 large square cake, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C (350°F).
- Dissolve cocoa powder in boiling water, set aside to cool.
- Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
- Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
- Beat the egg yolks and sugar until light and fluffy.
- Add the cooled cocoa mixture and beat well.
- Add the oil and vanilla essence beat well.
- Sift in the flour and baking powder and beat only until blended.
- Fold in the stiffly beaten egg white with a metal spoon.
- Pour mixture into oven proof container and bake for 25 to 30 minutes.
- While the cake is baking make the syrup.
- Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
- When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
- Leave the cake to get completely cold.
- While the cake is getting cold make the frosting.
- Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry).
- Let the chocolate cool slightly.
- Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
- Frost the top and sides of the cake with this mixture.
Nutrition Facts : Calories 1693.3, FatContent 119.4, SaturatedFatContent 66.7, CholesterolContent 442.3, SodiumContent 389.3, CarbohydrateContent 123.8, FiberContent 3.5, SugarContent 81.2, ProteinContent 17.6
DEB'S MILLIONAIRE CAKE RECIPE | ALLRECIPES
This is a moist fudgy confection to die for!
Provided by Deborah cobern
Categories Desserts Cakes Poke Cake Recipes
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 5
Steps:
- Bake white cake mix according to package directions for one 9x13 inch cake. Using the handle of a wooden spoon, poke holes down through the warm cake to the bottom of the pan. Holes should be at approximately 1 inch intervals.
- In a large saucepan over low heat, melt the butter with the water. Stir in the chocolate chips, mixing constantly until they are melted. Mix in the peanut butter, and stir until smooth. Remove from heat.
- Pour the warm chocolate peanut butter mixture over the cake, smoothing the surface and gently pressing it into the poked holes. Refrigerate for 3 hours before serving.
Nutrition Facts : Calories 371.2 calories, CarbohydrateContent 40.9 g, CholesterolContent 13.6 mg, FatContent 23 g, FiberContent 2.6 g, ProteinContent 6 g, SaturatedFatContent 9.7 g, SodiumContent 293.4 mg, SugarContent 30.5 g
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- Preheat oven to 180 degrees celcius.Spray a 22cm round cake tin with cooking spray.Cut a circle of baking paper and place to cover the base. (You can also use a silicon cake pan placed on a baking tray).Pour 1c (250ml) of the sugar and all the water into a saucepan and heat until sugar has dissolved.Remove from heat, cool, add half the brandy and set aside.Sift flour, baking powder and salt together into a large bowl.Break 200g chocolate into a heat-proof bowl, and add butter and the remaining sugar.Place bowl over a pot of simmering water, making sure water does not touch the bottom of the bowl.Allow ingredients to melt completely.Remove bowl from heat before stirring (should look like a thick, smooth chocolate sauce).Stir in remaining brandy and gently fold in sifted dry ingredients (flour, baking powder, salt) to combine.Pour into cake pan and place in oven for 30-40 minutes (till almost set, with a slight wobble).Remove from oven and pour sugar syrup over the cake.Set aside to cool completely.Topping: Break remaining chocolate into a bowl, add milk and place over a pot of gently simmering water.Allow chocolate to melt completely without stirring.Remove cooled cake from pan.Place on a serving dish and pour over melted chocolate.Allow to set before serving.This cake may be refrigerated and removed 1 hour before serving.
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