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Chocolate Cake
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CHOCOLATE CAKE RECIPE LIST

Chocolate on chocolate angel food cake
Gone-ta-potts Black Forest Sheet Cake
Banana Chocolate Chip Cake
Buttermilk Chocolate Cake
Chocolate Chip Pound Cake
Chocolate Mousse Cake
Chocolate Pistachio Cake
Chocolate Potato Cake
Chocolate Raspberry TeaCake Muffins
Chocolate Truffle Cake
Mississippi Mud Cake
Gone-ta-pott's Chocolate Popcorn Cake
Chocolate Oreo Cookie Cake
Banana Chocolate Fudge Cake: Pictured Above
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Chocolate on chocolate angel food cake
Ingredients
12 large egg whites
3/4 cup cake flour (Presto)
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1-1/4 cups sugar
1/4 teaspoon salt
1/4 cup cocoa powder
1/4 cup chocolate syrup
Preheat oven to 325 degrees. Beat egg whites in a large bowl for a few minutes before adding the cream of tartar. Beat until egg whites stand in stiff peaks. Combine the sugar and salt (if using granulated sugar, instead of superfine bar sugar, sift it twice). Slowly add the sugar to the beaten egg whites and also add the vanilla. Continue beating until peaks are not only stiff but shiny. Sift the flour and the cocoa powder together and fold into the mixture (try to deflate the egg whites as little as possible).

Spoon into an ungreased angel food cake tin. While doing this be sure there are no air bubbles and push the mixture into the sides around the tin. When about 1/3 full, drizzle the chocolate sauce over the surface. Using a spoon or spatula, plunge about 3 times into the batter for a marbled effect. Add 1/3 more batter and repeat step, plunging in different areas than last time. Now add the remainder of the batter. Keep in mind that the syrup will settle to the bottom of the tin during baking if you use too much or it is all in one area.

Put in oven on a middle or lower rack (so it doesn't brown too quickly) and bake for 50 to 60 minutes. Remove from the oven and turn upside down, using the small feet on the rim of the tin. Place on the counter to cool. It is important to have the cake upside down, otherwise it will be heavy. If your tin does not have feet, use a narrow-neck bottle to fit through the hole of the center of the pan. Let it stay until completely cooled. Run a serrated knife around the inside and outside of the tin to loosen. Also do the same around the bottom of the tin once it has been removed from the sides. Serve slices using a serrated knife in a sawing motion.
Serves: 12 to 16.
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Banana Chocolate Chip Cake
Ingredients
1-1/3 cups sugar
1 cup sour cream
1/4 cup softened margarine
4 eggs
4 medium ripe bananas, mashed
2 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
Heat oven to 375 degrees. Spray a 9 x 11-inch pan with non-stick cooking spray. Beat sugar, sour cream, margarine, and eggs in large bowl on low speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, salt, and baking soda on medium speed for 1 minute. Stir in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until light brown on top. Cool in pan. Cut into 2-inch bars.

Makes: 24 two-inch bars
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Chocolate Pistachio Cake
Ingredients
1 box yellow cake mix
1 box pistachio pudding
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 cup oil
3/4 cup chocolate syrup
Combine all ingredients except chocolate syrup. Beat 2 minutes at medium speed. Pour 3/4 of batter into greased tube pan. Add chocolate syrup to remaining batter. Pour over batter in pan.

Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes, then finish cooling on rack. Sprinkle with confectioners' sugar.
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CHOCOLATE RASPBERRY TEA CAKE MUFFINS
Ingredients
1-1/2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup milk
1 egg
2 cups milk chocolate chips
1/3 cup seedless raspberry jam
Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In a small bowl, combine butter, milk, and egg. Add to the flour mixture, stirring just until combined. Stir in milk chocolate chips. Spoon half of batter into the 12 muffin cups, filling half full. Spoon 1 teaspoon raspberry jam into each muffin cup; top with remaining batter. Bake in a preheated 350-degree oven for 20 to 25 minutes or until golden brown. Serve warm with additional jam, if desired.
Yields: 12 muffins
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MISSISSIPPI MUD CAKE
Ingredients for Cake
2 cups sugar
1/3 cup cocoa
4 eggs
1-1/2 cups flour
1 cup chopped nuts
1 teaspoon vanilla
1 pint marshmallow creme
Ingredients for Icing
1 stick butter
1/3 cup cocoa
1 box powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
Mix all cake ingredients except the marshmallow creme. Bake in greased and floured 9 x 13-inch dish for 30 minutes at 350 degrees. When done and still hot, spread marshmallow creme over top. Cool cake slightly. While cooling cake, mix icing ingredients together. Spread over slightly warm cake.
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OREO COOKIE CAKE
Ingredients - Cake
1 package white cake mix
1-1/4 cups water
1/3 cup oil
3 egg whites
1 cup crushed Oreo chocolate sandwich cookies
Ingredients - Frosting
1 cup Crisco shortening
1 Tablespoon vanilla
4-1/2 cups sifted confectioner's sugar
5 Tablespoons milk
Preheat oven to 350 degrees. Prepare two 9-inch cake pans.

Cake: Mix cake ingredients together and fold in cookies at end. Fill pans and bake for 28 to 30 minutes. Cool.

Frosting: Beat shortening and vanilla together until creamed. Add half of the confectioner's sugar and half of the milk. Cream together. Add the rest of the sugar and the milk, and beat until the frosting is correct consistency.

Frost cake and enjoy. Top with fresh strawberries or more crushed cookies.
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Gone-ta-pott's Black Forest Sheet Cake
Ingredients
1 chocolate cake mix (I like one with pudding in the mix)
1 can of condensed milk
Hersheys Chocolate syrup
Pitted cherries, canned or fresh
Whipped cream
Bake chocolate cake mix in a sheet pan. While cake is still warm, poke holes in it and pour a can of condensed milk over it and let it seep in.
Let sit for 15 minutes until cake cools. Squirt a thin layer of Hersheys chocolate syrup over the top of the cake. Arrange pitted cherries on cake and cover with real whipped cream or Cool Whip dessert topping. Place in refrigerator and let chill before serving.
Garnish with chocolate shavings or chocolate sprinckles.
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Buttermilk Chocolate Cake
Ingredients
1 chocolate cake mix (I like one with butter)
1 can of condensed milk
Pitted cherries, canned or fresh
Whipped cream
Bake chocolate cake mix in a sheet pan lined with waxed paper. While cake is still warm, poke holes in it and pour a can of condensed milk over it and let it seep in. Arrange pitted cherries on cake and cover with real whipped cream or Cool Whip dessert topping. Garnish with toasted almond slices.
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CHOCOLATE CHIP POUND CAKE
Ingredients
1 box chocolate cake mix
1 box chocolate instant pudding
2 eggs
1-3/4 cups milk
1 bag mini chocolate chips
Beat all ingredients by hand (do not use mixer!). Bake in bundt cake pan sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Top with powdered sugar.
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CHOCOLATE MOUSSE CAKE
Ingredients
12 ounces chocolate wafers, crushed
1/2 cup butter, melted
16 ounces semi-sweet chocolate chips
2 eggs
4 eggs, separated
1 teaspoon vanilla
4 cups whipping cream, divided
10 Tablespoons powdered sugar, divided
Chocolate curls for garnish
Combine wafers and butter. Press on bottom and sides of greased springform pan; chill. Melt chocolate chips in double boiler (or microwave); add whole eggs and mix well. Add vanilla. In a bowl, beat 2 cups cream until soft peaks form. Add 6 Tablespoons powdered sugar and beat until stiff. In separate bowl, beat egg whites until stiff. Fold whipped cream and egg whites into chocolate mixture until well blended. Pour into crust; chill overnight. (May be frozen at this point. The texture of this mousse is actually better when it is slightly frozen.)

Whip remaining 2 cups cream and 4 Tablespoons sugar until stiff. Loosen sides of crust from pan with knife. Top with sweetened whipped cream and garnish with chocolate curls or chocolate leaves.
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CHOCOLATE POTATO CAKE
Ingredients
1 cup butter
1-1/4 cups sugar (divided)
2 egg whites
4 egg yolks
1-1/2 cups sugar
1 cup hot mashed potato
1/3 cup water
1-3/4 cups all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk
1 teaspoon vanilla
1 cup chopped nuts
In a mixing bowl, cream butter and 1 cup of sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg, and cloves. Add dry ingredients to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. Beat egg whites until foamy; fold into batter. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 40 to 45 minutes. Cool.
Makes: approximately 16 to 20 servings
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CHOCOLATE TRUFFLE CAKE
Ingredients:
1 cup butter (no margarine)
14 squares (14 ounces) semi-sweet chocolate
2 squares (2 ounces) unsweetened chocolate
9 large eggs, separated
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
Confectioners' sugar for garnish
Heat oven to 300 degrees. Cover bottom of springform pan with foil, replace, and grease and flour foil and sides of pan.

In a heavy 2-quart pan, melt butter with all the chocolate over low heat, stirring frequently. Pour chocolate mixture into large bowl. In a small bowl, beat egg yolks on high speed and sprinkle in granulate sugar. Beat until very thick and lemon-colored (about 5 minutes). Fold egg yolk mixture into cooled chocolate mixture until blended. In another large bowl (use clean beaters), beat egg whites with cram of tartar until soft peaks form. Fold into chocolate mixture, 1/3 at a time.
Spread batter evenly in prepared springform pan. Bake for 35 minutes (do not overbake; cake will firm on chilling). Cool cake on rack in pan; place in refrigerator overnight.
Remove sides of pan, then lift off bottom of pan. Garnish with confectioners' sugar. May serve with whipped cream.
Serves: 12 to 16
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Gone-ta-pott's Chocolate Popcorn Cake
Ingredients
1 stick margarine
1/2 cup oil
1/4 cup cocoa
1 pound marshmallows
1 gallon popped corn
1 pound salted peanuts
1 pound M&M chocolate candies
Mix margarine, oil, cocoa, marshmallows and cook 1 minute. Lightly mix popcorn, peanuts, and candies together. Pour marshmallow mix over popcorn mixture and lightly mix. Pour into buttered tube pan and let stand for 1 hour. Do not cover cake. Use a sawing motion to "cut cake."
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Chocolate Pie Recipes
Butter Recipes