maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
pray 2 8-inch round cake pans with vegetable spray.
Note:
chocolate fudge cake mixes and chocolate fudge pudding mixes are too rich for the normal palate.
One or the other is fine, but not both.
Other ingredients on these packages to normally prepare them (milk, eggs, water, etc.).
For possible additions* see the following.
Prepare cake mix according to package, adding pudding mix and sour cream.
Add chocolate chips and nuts.
Pour into greased tube pan.
Bake using cake mix directions.
Cool and frost with chocolate fudge frosting.
Prepare cake mix as directed.
Combine cream cheese, eggs and sugar in a medium mixing bowl.
Beat at high speed with electric mixer until smooth.
Gradually add milk and next 3 ingredients, beating well.
Set aside.
Grease and flour a 13 x 9 x 2-inch baking pan.
Spread half of the chocolate cake mixture in pan. Spoon cream cheese mixture evenly over chocolate batter.
Top with remaining cake batter.
Bake at 350\u00b0 for 55 to 60 minutes.
Cool completely.
Spread favorite frosting over cake.
Yields 15 servings.
Use tube pan; heavily butter bottom and sides.
Put in 1/2 of nuts and spread.
Measure all other ingredients together in mixing bowl for 4 minutes, except for chocolate chips.
By hand, put in remainder of nuts and chips.
Pour in pan; put in 350\u00b0 preheated oven for 70 minutes.
Cool and turn out.
In large bowl, beat two eggs and almond extract.
With large spoon gently stir in cherry pie filling.
Add cake mix and gently stir with spoon until just moistened.
Spoon into 9 x 13 inch greased pan.
Bake at 350\u00b0 for 20 to 25 minutes.
While warm frost with Chocolate Fudge Frosting.
Grease and flour a 15 1/2 x 10 1/2-inch jelly roll pan.
Bake the chocolate fudge cake as directed on mix box.
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350
Make batter for Chocolate Malt cake as directed, except add cinnamon, cloves and ginger to mix.
Add lemon extract and orange extract.
Pour into prepared layer pans.
Bake as directed.
Frost with Chocolate Butter Icing.
Prepare and bake cake mix according to package directions for two 9 inch
00b0F. Grease 6 (8 oz) cake molds or oven-proof tea
00b0F. Grease three 9-inch cake pans. With electric mixer on
Melt chocolate in small bowl over hot
Grease a 9-inch square cake pan; line bottom and sides
For the cake:
Sieve the flour and
ream in double broiler. Break chocolate into smaller pieces and melt
FOR THE FUDGE CAKE: Melt chocolate in water in saucepan over
n a cake plate, spread with one-fifth of Dreamy Chocolate Mousse
Preheat oven to 350\u00b0.
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan).
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes.
Stir in chips and almonds.
Pour into pan and bake at 350\u00b0 for 70 minutes, or until cake begins to pull away from sides of pan.
Cool in pan for 15 minutes.
Remove and continue cooling on rack.