deep 7 inch square cake pan and line base and
Cake: Preheat oven to 350\u00b0.<
Remove from heat. Stir in chocolate, cinnamon, baking soda, vanilla and
br>Meanwhile, for the chocolate glaze, melt chocolate and butter over low heat
.
Make the chocolate glaze: Place the butter, chocolate, and corn syrup
n, spreading evenly.
Bake cake until tester inserted into center
ndt pan or angel food cake pan.
Puree' the
Preheat oven 350 degrees Fahrenheit.
Grease and flour a 10 inch bundt pan.
Mix cake mix, water, oil, eggs, and ground walnuts.
Pour into pan.
Bake until done, 45 minutes.
Cool in pan for 25 minutes; invert; cool completely.
CHOCOLATE GLAZE:
Combine butter and chocolate chips in microwave until melted; stir; glaze will be thick.
Pour over cake.
Sprinkle with chopped walnuts.
WHITE CHOCOLATE GLAZE:
Mix white chocolate and shortening in microwave.
Pour over chocolate glaze.
Preheat oven to 350\u00b0.
Combine crumbs and margarine; press firmly on bottom of 9-inch spring-form pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand until smooth.
Add eggs, flour and vanilla; mix well.
Divide batter in half.
Add chocolate to 1/2 of batter; mix well.
Pour into pan; top evenly with vanilla batter.
Bake 50 to 55 minutes or until cake springs back when lightly touched.
Cool.
Top with Chocolate Glaze.
Chill thoroughly.
Refrigerate leftovers.
0 minutes, or until a cake tester, inserted in center, comes
TO MAKE THE CAKE:
Set a large mixer
b>Chocolate Glaze over top and allow to run down sides of cake.
Chocolate Glaze
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
rease three 9 inch round cake pans and line bottoms with
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup
br>Spoon Creamy Chocolate Glaze over top of warm cake, allowing it to
Beat shortening and butter 2 minutes or until creamy. Add sugar, beating 5 to 7 minutes. Add eggs; beat just until yellow disappears. Add flour, soda, salt and cocoa; alternate with milk. Mix at low speed until blended. Stir in vanilla. Pour into a Bundt pan. Bake at 350\u00b0 for 1 hour and 15 minutes. Cool in pan for 15 minutes and then cool on wire rack. Spoon Chocolate Glaze over cake, if desired.
n a wire rack.
Chocolate Glaze:
Combine 1 cup whipping