REFRIGERATOR CHOCOLATE RECIPES
KAHLUA CHOCOLATE CAKE | JUST A PINCH RECIPES
If you love chocolate and Kahlua, this cake recipe is for you. It's definitely an adult-only cake. The coffee flavor from the Kahlua is wonderful in the tender cake. When mixed, the glaze may seem strong and thick, but once it slightly melts into the warm cake it's the perfect complement. So easy to bake, a novice baker can make this dessert.
Provided by Janet Gustafson @JanetG1978
Categories Cakes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Spray Bundt pan with oil spray then dust with flour. Shake out excess flour. Set pan aside.
- Place cake mix, pudding mix, Kahlua, water, oil and eggs in a large mixing bowl. Blend with an electric mixer for 1 minute. Scrape down the bowl with a spatula and beat for 2 more minutes. The batter should look thick and smooth.
- Pour batter into the prepared pan, smoothing it out with the spatula.
- Bake cake for 45 to 47 minutes or until a toothpick inserted in the middle comes out clean.
- Prepare the glaze.
- Spoon the glaze over the top of the warm cake.
- Store in covered in plastic wrap or a cake dome for up to 4 days or in the refrigerator for up to 1 week. Freezes well. If frozen, allow to thaw overnight.
CHOCOLATE ANGEL CAKE RECIPE: HOW TO MAKE IT
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
Nutrition Facts : Calories 244 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 194mg sodium, CarbohydrateContent 39g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "refrigerator chocolate recipes"
CHOCOLATE ANGEL CAKE RECIPE: HOW TO MAKE IT
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Category Desserts
Calories 244 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Category Desserts
Calories 244 calories per serving
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
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CHOCOLATE TRUFFLE CAKE - JUST A PINCH RECIPES
What an insanely good chocolate cake recipe. People will absolutely think you got this from a bakery. The cake is moist and tender, but sturdy enough to hold the frosting and ganache layers. This chocolate frosting is rich and smooth. Where this cake gets special is the chocolate ganache filling. It's rich and chocolaty with a slight orange flavor. The rich Lindt truffles are the perfect topping and make the layer cake extra fancy. This cake will make a special occasion extra special. If you're a beginning baker, we'd suggest having someone help you in the kitchen. There are a lot of steps, but the outcome is the perfect cake for a chocolate lover.
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Reviews 5
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Reviews 5
Category Cakes
Cuisine American
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AMAZING CHOCOLATE PUDDING | JUST A PINCH RECIPES
This chocolate pudding is thick, creamy, and so decadent. It makes the perfect old-fashioned chocolate pie or dessert cups like you used to find the school cafeteria. This pudding can be made with simple ingredients you probably have on hand. Most recipes like this have egg yolks, but not this one. Corn starch is what thickens this pudding. It's like magic... as soon as the pudding comes up to boil it thickens up. We topped ours with whipped cream and it was delicious. Perfect for any occasion since it can be whipped up in no time.
From justapinch.com
Reviews 5
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Reviews 5
Category Pies
Cuisine American
- Top with chilled sweetened whipped cream.
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CHOCOLATE ANGEL CAKE RECIPE: HOW TO MAKE IT
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Category Desserts
Calories 244 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Category Desserts
Calories 244 calories per serving
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
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