VALENTINE CAKE RECIPE RECIPES

TOO MUCH CHOCOLATE CAKE RECIPE | ALLRECIPES

Too Much Chocolate Cake Recipe | Allrecipes image

This cake won me First Prize at the county fair last year. It is very chocolaty.

Provided by Denise

Yield 1 12 cup Bundt cake

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Nutrition Facts : Calories 600.4 calories, CarbohydrateContent 60.9 g, CholesterolContent 78.9 mg, FatContent 38.6 g, FiberContent 2.4 g, ProteinContent 7.6 g, SaturatedFatContent 12.8 g, SodiumContent 550.4 mg, SugarContent 43.5 g

RASPBERRY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Raspberry Cake Recipe: How to Make It - Taste of Home image

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING:
1 carton (12 ounces) frozen whipped topping (4.5 cups), thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Steps:

Preheat oven to 350°. In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Nutrition Facts : Calories 330 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 44g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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