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.
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
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.
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.
00b0F. Grease three 9-inch cake pans. With electric mixer on
00b0F (180\u00b0C) oven for 35 to 40 minutes or
For chocolate cream, gently warm 3
quare cake pan and line with paper.
Place chocolate, butter
8-inch diameter shallow cake pan 2 inches deep
FOR THE CAKE: Add cream of tartar to
Prepare cake mix as directed in 9\" round cake pans.
Prepare mousse mix as directed except use the milk and liqueur for the liquid.
Split each cake layer in half horizontally with a serrated knife.
Place bottom of one layer on a cake plate.
spread with 1/3 cup of the fudge topping.
Spread 1/2 cup of the mousse over the fudge topping.
Repeat layers two more times.
Top with last cake layer.
Finish frosting the cake with the remaining mousse.
Cover and chill throughly.
Garnish with fresh raspberries before serving.
Line a 7 inch springform pan with the chocolate cake, flattening with your hands to fill.
Combine heavy cream and chocolate over low heat, stirring, for 3 mins, or until chocolate melts and mixture is smooth. Add liqueur. Chill for 1 hour.
Beat chocolate mousse for 1-2 mins, or until mixture is thick. Transfer to prepared pan, smooth surface and chill for 3 hours, or until set. Transfer to a serving platter and dust with cocoa powder. Top with berries and serve.
Mix instant pudding and milk.
Beat for 1 minute only.
Add whipped topping; mix well.
Layer whole (not crushed) graham crackers in bottom of 9 x 13-inch pan.
Spread 1/2 pudding mixture on top; repeat.
Add one more layer graham crackers.
Gently spread frosting on top of crackers.
Refrigerate 10 to 12 hours.
utter a 9 x 13\" cake pan.
Place a layer
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
udding and milk, then beat for 2 minutes at low speed
Prepare and bake cake mix according to package directions for two 9 inch
br>Melt chocolate frosting (remove foil top) in microwave for about 45