A Chocolate lover’s fantasy!

To take this cake to yet another level substitute 3 tablespoons Kahlua in place of the vanilla,  make certain to have your butter,  buttermilk and eggs all at room temperature and  beat for stated times,  both are important steps for the perfect texture, using a good quality baking cocoa will only add to the flavor of this cake!

Servings 12

Ingredients:

1 cup room temperature butter
1-1/2 cups brown sugar
1 teaspoon instant coffee granules
3 eggs, room temperature
1-1/2 cups buttermilk, room temperature
1 tablespoons vanilla
2 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted after measuring
1-1/2 teaspoons baking soda
3/4 teaspoon salt

Instructions:

Set oven to 350 degrees F.

Grease the  sides of two 9-inch round cake pans (preferably bakers-quality pans) then line the bottoms of both pans with parchment paper.

In a large bowl using an electric mixer at medium speed cream butter with brown sugar and coffee granules until light and fluffy (about 5 minutes no less than 5 minutes, this is the key to perfect cakes!).

Add in eggs one at a time beat well after each addition, after the addition of all the eggs continue beating for about 3 minutes.

Beat in vanilla  until combined

In a bowl sift the flour with cocoa, baking soda and salt; reduce the speed to low and add in the flour mixture alternating with the room temperature buttermilk in 3 additions scraping down the sides of the bowl on each addition.

Divide the batter evenly between the two prepared pan.

Set oven rack to the second-lowest position, then preheat oven to 350 degrees F for 15 minutes (allowing the cakes to sit in the pans for that time).

Bake for 30-35 minutes or until the cakes test done.

Cool and frost as desired.

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Notes from our test kitchen; just in case you want even more peanut butter flavor sprinkle chopped Reese’s peanut butter cups immediately over the magic shell topping,  hot fudge sauce may be used in place of the magic shell topping, remove the cake from the freezer about 5 minutes before slicing

Servings 8

Ingredients:

1/3 cup butter
1 cup semi-sweet chocolate chips
2-1/2 cup Rice Krispies cereal
1 (8-ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
1 cup peanut peanut butter
1-1/2 tablespoon lemon juice
2 teaspoons vanilla
1 cup whipped cream (measured 1 cup after whipping)

MAGIC SHELL TOPPING:

2/3 cup semi-sweet chocolate chips
2 tablespoons hard margarine
3 teaspoons cooking oil

Instructions:

Prepare a 9-inch pie plate.

For the crust; in the microwave or on top of the stove melt 1 cup chocolate chips with 1/3 cup butter, mixing until smooth; stir in the rice cereal until blended.

Press the mixture into the bottom and up the sides of the pie plate; chill for 30 minutes or up to 24 hours.

In a bowl beat the cream cheese until smooth; add in the condensed milk and peanut butter; beat until smooth and combined.

Stir in the lemon juice and vanilla until blended.

Fold in the 1 cup whipped cream.

Freeze until completely frozen (about 4 hours).

For the magic shell (the pie must be frozen before drizzling this topping on) place all the magic shell ingredients in a microwave-safe bowl.

Microwave for on high for about 45 seconds; remove and stir until blended and smooth, returning to the microwave if needed.

Allow to sit for about 2 minutes or a little more to thicken slightly.

Drizzle onto the middle  of the frozen cake and allow to run down the sides; immediately return to the freezer.

When baking the cake will surface on top and leave the pudding on the bottom,  this is one of my favorite desserts, I serve it with vanilla ice cream, big smiles for this one!

Servings 6-8

Ingredients:

1-1/2 cups all-purpose flour
1 cup plus 2 tablespoons white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup milk
3 tablespoons vegetable or Canola oil
1-1/2 teaspoons vanilla
1 cup chopped walnuts or pecans
1 cup plus 2 tablespoons brown sugar
6 tablespoons unsweetened cocoa powder
2-2/3 cups hot water

Instructions:

Set oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a mixing bowl combine flour with 1 cup plus 2 tablespoons white sugar, 3 tablespoons cocoa powder, baking powder and salt; add in milk, oil and vanilla; mix until smooth and combined, then stir in chopped nuts.

Transfer/pour the mixture to the baking dish.

In a small bowl combine the  brown sugar with 6 tablespoons cocoa powder and hot water; mix until smooth; pour over the batter in the pan (do not mix).

Bake 45-50 minutes.

Serve with vanilla ice cream.

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This makes two of the most rich chocolaty fudgy cakes, enjoy one right away and freeze one for later or eat two right away, these are so good the second one may not even make it to the freezer!…

Taken from my “Favorite” folder

Yield two 9-inch square cakes

Ingredients;

1 (18-1/4 ounce) package Devil’s Food cake mix
1 (4-ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup very soft butter or margarine
5 large eggs
1 tablespoon vanilla
1-1/2 cups mini semi-sweet chocolate chips

Instructions:

Set oven to 350 degrees F (set oven rack to second-lowst position).

Grease and flour two 9-inch square baking pans.

In a bowl using an electric mixer at medium speed mix the first 6 ingredients together until combined, then increase the speed to medium-high and continue beating until smooth (batter will be very thick).

Mix in chocolate chips.

Divide the mixture between the two pans.

Bake for 40 minutes or until cakes test done.

You will also find this recipe on Recipezazz.com

These are on my favorites list, a mixture of oats makes these soft and chewy, try not to overcook, about 22 minutes in a 350 degree oven should do the trick, can add in 1/2 to 1 teaspoon cinnamon, these freeze well

Yield 25 bars

Ingredients:

1 cup butter, softened (can use stick margarine, softened)

1 cup well packed brown sugar

1 cup white sugar

2 teaspoons vanilla

2 large eggs

1-1/4 cups peanut butter

2 cups all-purpose flour

1 teaspoon baking soda

1 cup quick cooking oatmeal

1 cup regular oats

1-1/2 cups semi-sweet chocolate chips

Instructions:

Set oven to 350 degrees F (oven rack set to second-lowest position).

Grease a 13 x 9-inch baking pan.

In a large bowl using an electric mixer at medium speed cream butter with both sugars and vanilla; beat until no sugar granules remain (about 4 minutes).

Add in peanut butter; beat until combined.

Beat in eggs until well combined.

In a small bowl combine flour with baking soda and oats then add to the creamed mixture then beat on low speed until combined (batter will be quite thick).

Mix in chocolate chips.

Transfer to prepared baking pan and spread out using a spoon.

Bake for 22-25 minutes (do not overbake).

Cool then cut into bars.

You will also find this recipe on Recipezazz.com

This cake is made easy by using a single layer boxed cake mix, feel free to make your own favorite single layer chocolate cake

Servings 6-8

INGREDIENTS:

1 (9-ounce) box chocolate cake mix (use a mix for a single layer cake, baked according to package directions then cooled completely)

1 (21 ounce) can cherry pie filling

1 (3 ounce) package cream cheese softened

2-3 tablespoons sugar

1 (8 ounce) container Cool Whip Frozen Topping, thawed

INSTRUCTIONS:———————————————-

Place the cooled cake on a serving plate.

In a small mixing bowl beat the cream cheese with sugar until smooth and fluffy; fold in the thawed Cool Whip.

Spread the cherry pie filling over the chocolate cake then spread the cream cheese mixture over the cherry pie filling.

Refrigerate for 4 or more hours before serving.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

SERVINGS 12

INGREDIENTS:

2 cups sugar
1-1/4 cups melted butter
4 large eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 cup unsweetened cocoa powder, sifted
1-1/2 cups cola (such as Coke-Cola or Pepsi)
1/2 to 3/4 cup mini chocolate chips (optional)

INSTRUCTIONS:————————————-

Set oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 13 x 9 inch baking pan.

In a large bowl beat the sugar with butter.

Add in eggs and vanilla and beat until smooth and combined.

In a medium bowl combine the flour with salt baking powder, baking soda and sifted cocoa powder; add into the butter mixture along with the cola beating on low speed until just combined (batter will be thin).

Fold in the chocolate chips.

Transfer to prepared baking pan.

Bake for about 35-40 minutes or until the cake tests done.

Cool completely before frosting.

You will also find this recipe on Recipezazz.com