Elegant Chocolate Birthday Cake
Special-Occasion Chocolate Cake. This cake won Grand Champion at the Alaska State Fair, and you will see why once you taste it. This decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. —Cindi DeClue, Anchorage, Alaska. Get Recipe. 2 / 35.
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For Chocolate Cake: Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil.
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Preparation. Step 1. Place a rack in middle of oven; preheat to 350°. Grease a 2-qt. baking dish, an 8x8" baking pan, or a 9"-diameter cake pan with unsalted butter, then lightly dust with.
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Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans and let cool slightly. Cut the cake into squares or slices and drizzle with warm caramel sauce. Serve topped with whipped cream and pecans if desired.
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Remove whipped cream from the mixing bowl and set aside. Add cream cheese, vanilla, salt, and 1 cup of powdered sugar to the mixing bowl. Mix until creamy and well blended. Alternately add whipping cream and remaining powdered sugar to the mixture, blending well between each addition.
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Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended. Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22.
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Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.
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Instructions. Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
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Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes.
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Con Poulos. Our special homemade berry compote takes an easy cake recipe from basic to standout. Prepare the compote up to two weeks in advance using fresh berries, a splash or two of orange juice, molasses, and brandy. Buy It: Glass Domed Cake Plate ($70, Williams Sonoma ) 15 of 17.
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Preheat oven to 350 F. Butter and flour two 9-inch cake pans. The cakes will release better if the bottoms of pans are lined with a circle of parchment paper. In a large mixing bowl, sift flour, sugar, and cocoa powder. Add salt, baking powder, and baking soda, and whisk until everything is blended.
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Prepare: Preheat the oven to 350°F. Butter three 8-inch round cake pans. Set aside. Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Dissolve: Combine the water and sugar in a medium saucepan over medium-high heat.
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Spiced Chocolate Torte Wrapped in Chocolate Ribbons. This pecan-studded cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with.
Home Beautiful Chocolate Cake
Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to hot water and add to mixture.
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Preheat the oven to 350 ºF. Grease a 8.5-in round bundt cake pan evenly with butter, and dust with two tablespoons of flour. Turn upside down and tap to discard excess flour. Melt the grated chocolate in a double boiler. Set aside to cool to room temperature. Chop grapes in half and set aside.
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1⁄2 cup roasted chopped pecans. coconut cream cheese frosting. Preheat oven to 350 degrees. Combine pudding, eggs, soda, and oil, beat until well blended. Stir in cake mix,pecans and pineapple, mix well. Add cherries carefully, you don't want the cherries to fall apart. Pour mix into 3 greased and flour cake pans, tap each to remove air bubbles.
