TRIPLE CHOCOLATE PICNIC CAKE RECIPE - PILLSBURY.COM
Bake this delicious chocolate cake glazed with chocolate chip mixture – perfect dessert for picnic.
Provided by Pillsbury Kitchens
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 cup chocolate chips. Pour into greased and floured pan.
- Bake at 325°F. for 60 to 75 minutes or until edges begin to pull away from sides of pan. Cool 15 minutes. Invert cake onto serving plate.
- In small saucepan, combine powdered sugar, 2 tablespoons of the milk and 1/2 cup chocolate chips. Cook over low heat until chocolate chips are melted and mixture is smooth, stirring constantly. Add enough milk for desired consistency. Slowly pour and spread glaze over warm cake. Cool 30 minutes or until completely cooled.
Nutrition Facts : Calories 390 , CarbohydrateContent 45 g, CholesterolContent 55 mg, FatContent 4 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 31 g
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! It's best if made a few hours ahead and refrigerated before serving.
Provided by Pillsbury Kitchens
Total Time 2 hours 15 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
- In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
- To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 460 , CarbohydrateContent 43 g, CholesterolContent 95 mg, FatContent 6 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 13 g, ServingSize 1/16 of Recipe, SodiumContent 340 mg, SugarContent 32 g
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