>cake pans.
Cake: combine the
Preheat the oven to 180\u00b0C/Gas
>the sugar. Place the chocolate
br>Stir in chocolate chips.
Pour into the bundt pan. Spread
Preheat oven to 350 degrees. Spray two 8\" pans with cooking spray (or spray bundt pan).
Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
Stir in chocolate chips by hand then pour batter evenly into pans.
Bake for 30-35 minutes (or 40 minutes for bundt pan) until done. Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pans.
Cool completely before frosting.
In a bowl add cake mix, water,eggs, and mayo. Beat around three minutes.
Bake at 350* for time on package.
Cool -- frost and enjoy.
Bake chocolate cake mix according to directions.
When you take out of oven, poke holes all over the top.
Pour Eagle Brand milk over the top and spread.
Pour caramel topping over top and spread.
Pour chocolate topping over top and spread.
Crush Heath bars and sprinkle over the top.
Cook chocolate pudding according to directions.
Add the pudding to chocolate cake mix and add 1 egg.
Hand beat until blended.
Pour into ungreased cake pan.
Sprinkle chocolate morsels over top.
Bake at 350\u00b0 for 30 minutes.
Bake chocolate cake as directed in round cake pans.
Cool. Slice layers in half.
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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Bake any chocolate cake following directions on box.
Combine pudding, sugar and milk.
Beat at slow speed.
Add in Cool Whip, then put on cake.
Keep in refrigerator.
f simmering water. Melt half the dark chocolate in a separate heatproof bowl
Nutella Chocolate Cake.
Trace the bottoms of two 9\" X
>cake pans. Line the
side. Melt the butter and 4 oz of the dark chocolate in a heatproof
>To assemble the rococoa cake, cut the cake you made into
For the batter, melt 8 oz dark chocolate over a double boiler. With