RECIPES WITH CHOCOLATE CAKE MIX RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
• Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.

Steps:

• 1. Cube the butter and chop the chocolate.
  2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
  3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
  4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
  5. In a medium bowl, mix the flour, cocoa and baking powder until combined.
  6. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
  7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
  8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
  9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
  10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
  11. Spread over the cooled cake and serve.