Moist Deluxe Dark Chocolate Cake Mix

Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)

Oh Yeah! Now I can make my own cake mixes just like the big boys! This would make a nice gift, along with a cake pan, large mixing spoon, some cocoa, maybe a pot holder, etc. Enjoy! Chocolate cake is popular all over the USA! New England, Southern, Mid West, Mid Atlantic, West and Southwest.

40 min | 10 min prep

1 cake

2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
To make cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients.

Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.

To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.

Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

Tiramisu Layer Cake

Tiramisu Layer Cake

Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!

Prep Time 5 Min
Cook Time 20 Min
Ready In 2 Hrs

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Source: AllRecipes

Blueberry Pudding Cake

Blueberry Pudding Cake

Serves 6

2    cups fresh or frozen blueberries, thawed
2    tablespoons fresh lemon juice
2   teaspoons grated lemon peel
1    cup flour
2/3    cups sugar
2    teaspoons baking powder
1/2    teaspoon baking soda
1/2   teaspoon cinnamon
1/4    teaspoon ground ginger
1/4    teaspoon salt
1/8    teaspoon nutmeg
1/2    cup milk
1    egg
1/4    cup butter, melted
1    teaspoon vanilla
1/2    cup sugar
1    tablespoon cornstarch
1    cup boiling water

Combine blueberries, lemon juice and lemon peel in a greased 8-inch square baking dish; set aside.  Combine next 8 ingredients (flour through nutmeg) in a bowl.  Whisk together milk, egg, melted butter and vanilla until blended.  Add milk mixture to flour mixture and stir just until combined.

Spoon batter over blueberry mixture, spreading evenly.  Combine 1/2 cup sugar and cornstarch, sprinkle over batter. Gradually pour boiling water over top, covering evenly. 

Bake at 350° for 40 to 45 minutes or until a cake tester inserted in center of cake layer comes out clean.  Serve warm.

Chocolate Kahlua Pound Cake

Chocolate Kahlua Pound Cake
Cake:
1 box devil's food cake mix
1/2 c. sugar
1/3 c. oil
3 eggs
3/4 c. water
1/4 c. bourbon
1/2 c. Kahlua
3/4 c. black coffee, double strength
2 tsp. cocoa
Icing:
1/2 stick butter
1 c. sugar
1/3 c. evaporated milk or half and half
1 1/2 c. chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan.

Cake:
Mix all ingredients and beat for 4 minutes. Put mixture into greased bundt pan and bake at 350 degrees for 50 minutes. Let cool for 10 minutes, then ice.

Icing:
Heat butter, sugar and milk to boiling or until sugar is completely dissolved. Add chocolate chips and stir until melted; pour over cake immediately.