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.
-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
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into baking pan.
Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
minutes. Let cake cool completely.
For cake, sift together flour and sugar;
Mix all ingredients for the cake, except the chocolate chips, with an electric mixer
Sheet Cake:.
In a saucepan, bring
For cake: Sift together sugar and flour
CAKE:.
Mix poppy seeds with
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.
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.
Melt the first 4 ingredients on stove; remove from heat.
Add the vanilla. Serve hot over chocolate sheet cake and vanilla ice cream.
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.
Prepare cake mix following the directions on the package but using only 1 cup of water.
Stir in the pureed bananas.
Bake in 2 greased 9\" square baking pans for 30 minutes (cake is done when toothpick comes out clean).
ALTERNATE PANS AND BAKING TIMES:
1-9X13\" pan = 35-40 minute.
2-8\" round pans = 35-40 minute.
2-9\" round pans = 30-35 minute.
2-8\" square pans = 30-35 minute.
24 cupcakes = 20-25 minute.
12 cup fluted pan (bundt pan) = 40-45 minute.
e 9x13x1 1/2 inch sheet pan.
Dust evenly
Prepare and bake cake mix according to package directions for two 9 inch