3-inch rimmed baking sheet.
For the cake:
In a
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
22 minutes. Let cake cool completely.
Make
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
Grease a large, rimmed baking sheet with butter.
Mix flour
Heat oven to 350\u00b0.
Use sheet cake pan.
Mix 1/2 cup of boiling water with chocolate until chocolate melts.
Mix flour, salt and baking soda.
Beat margarine and sugar until smooth; add one egg yolk at a time and beat.
Stir in chocolate mixture with vanilla; add flour mixture, alternately with buttermilk, beating after addition until smooth.
Beat egg whites until they form a stiff peak.
Gently stir in egg whites into batter.
Pour batter into pans and bake about 30 minutes or until done.
For cake, sift together flour and sugar;
Mix butter, cocoa and milk in saucepan. Heat over low heat, but do not boil. Remove from heat and add confectioners sugar, chopped pecans and vanilla.
Mix well.
Frost chocolate sheet cake as soon as removed from oven.
Cut cake in squares to serve. Makes 24 servings or 48 party size squares.
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
Sheet Cake:.
In a saucepan, bring
Mix flour, cocoa and water.
In pan, boil oleo and oil.
Pour over dry ingredients.
Mix by hand, then add the eggs.
Pour in greased 16 x 20-inch pan.
Bake at 400\u00b0 for 20 to 25 minutes. Cover with Chocolate Sheet Cake Icing.
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
ne 9x13x1 1/2 inch sheet pan.
Dust evenly with
Drizzle both halves of cake evenly with kirsch or cassis. Place half on a baking sheet. In a bowl, using an electric mixer, whip cream and powdered sugar together until soft peaks form. Spread cake half with half the cream mixture and top with half the cherries. Place remaining cake half on top. Spread with remaining cream mixture and cherries. Sprinkle with grated chocolate. Cut into squares to serve.
b>cake comes out clean.
Make frosting:
Meanwhile, place Ibarra chocolate
Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Prepare and bake cake mix according to package directions
t 350\u00b0F.
When cake is baked, remove from pans