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Chocolate Swirl Cake

1 c softened butter
2 c sugar
2 t vanilla
3 eggs
2-3/4 c flour
1 t baking soda
½ t salt
1 C buttermilk or sour milk (1 T vinegar plus milk to equal 1 c)
1 c chocolate syrup
¼ t baking soda

 

Cream butter, sugar, and vanilla; add eggs. Combine flour, soda, and salt; add alternately with milk to egg mixture. 

 

Combine syrup with ¼ t baking soda in small bowl, add 2 c of cake batter. 

 

Pour vanilla batter into 12-c bundt pan or 10-inch tube pan. Pour chocolate mixture over the vanilla batter; DO NOT MIX. bake at 350 for 70. Cool 15 minutes; remove from pan. Cool completely and frost as desired. 

Chocolate Peanut Butter Marble Cake

¼ c cocoa
2 T powdered sugar
2 T softened butter 
2 T hot water
1 c peanut butter chips
1 T shortening
1 package white cake mix (pudding-in-the-mix type)
½ c packed brown sugar
1-1/4 c water
3 eggs

 

Combine cocoa, powdered sugar, butter, and 2 T hot water in small bowl until smooth; set aside. 

 

Melt peanut butter chips and shortening slowly; set aside. 

 

Combine cake mix, brown sugar, 1-1/4 c water, eggs, and peanut butter mixture. Beat on low speed until combined, then 2 minutes on medium speed. 

 

Add 1-1/2 c batter to reserved cocoa mixture, blend well. Pour remaining batter into greased and floured 13x9 pan; spoon dollops of chocolate batter on top. Swirl with knife or spatula for marbled effect. Bake at 350 for 40-45 minutes. Cool; frost as desired. 

Crème-Filled Cupcakes

¾ c shortening
1-1/4 c sugar
2 eggs
1 t vanilla
1-3/4 c flour
½ c cocoa
1 t baking soda
½ t salt
1 c milk

Vanilla Crème
¼ c flour
½ c milk
¼ c softened butter
¼ c. shortening
2 t vanilla
¼ t salt
4 c powdered sugar

Cream shortening and sugar in large bowl. Add eggs and vanilla blend well. Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture. Fill paper-lined muffin cups 2/3 full. Bake at 375 for 20-25mintes. Cool completely.

Prepare vanilla crème: Combine flour and milk in small saucepan, cook over low heat stirring constantly with whisk until mixture thickens and just begins to boil. Remove from heat and chill. Cream butter and shortening in large bowl, add vanilla, salt, and chilled flour mixture. Gradually add powdered sugar and beat to spreading consistency.

Spoon crème into pastry bag with open star tip. Insert tip into center of top of cupcake, gently squeeze until cupcakes begins to peak. Cover top with swirls of frosting.

Chocolate Coffee Cake

2 c bisquick
2 t sugar
2/3 c milk
1 egg
1 c mini chocolate chips

Streusel Topping
½ c bisquick
1/3 c brown sugar
½ t cinnamon
2 t butter

Using pastry blender, combine all ingredients in small bowl until crumbly. Set aside.

Combine all ingredients except chips and streusel in bowl. Beat 30 seconds. Spread half the batter in greased 8-inch round pan. Sprinkle with half the chips and half the streusel. Repeat process with remaining batter, chips and streusel. Bake at 400 for 25-30.

Mousse-Filled Cocoa Cake

1-3/4 c sugar
1-1/2 c unsifted cake flour
2/3 c cocoa
2 t baking powder
1 t salt
½ t baking soda
½ c oil
7 eggs, separated, at room temperature
¾ c cold water
2 t vanilla
½ t cream of tartar
¼ c sugar

Combine 1-3/4 c sugar, cake flour, cocoa, baking powder, salt, and baking soda in large bowl. Make a well in the mixture and add, in order: oil, egg yolks, water, and vanilla. Beat until smooth.

Beat egg whites and cream of tartar in separate bowl until foamy. Gradually add ¼ c sugar and beat to stiff peaks. Gradually pour chocolate mixture over egg whites, gently folding just until blended. Pour into ungreased tube pan; Bake at 324 for 1 hour and 20 minutes. Prepare mousse and frosting at this time.

Invert cake over heat-proof funnel or bottle; let cool. Loosen cake from pan; invert on serving plate. Slice ¾-inch thick layer from top of cake and set aside. Being careful to leave 1-inch thick walls and base, cut a neat cavity cake. With fork, remove sections of cake between the cuts and spoon mousse into the cavity. Replace top of cake, press gently, and frost. Chill several hours. Refrigerate leftovers.

Mousse Filling
1 envelope unflavored gelatin
2 T cold water
1/3 c water
1/3 c cocoa
2/3 c sugar
1-1/2 c cream
2 t vanilla

Sprinkle gelatin onto 2 T water in small glass dish; set aside to soften.

Bring 1/3 c water to boil; stir in cocoa over low heat until smooth and thickened. Remove from heat; add gelatin; stir until dissolved. Remove from heat, stir in sugar. Cool to room temperature. Whip cream with vanilla to soft peaks. Gradually add chocolate mixture while beating on low speed until well blended; chill 30 minutes.

Chocolate Cream Frosting
¾ c powdered sugar
6 T cocoa
1-1/2 c cream
¾ t vanilla

Combine powdered sugar and cocoa in small bowl Add cream and vanilla; beat until stiff. Cover, chill.

Marble Chiffon Cake

1/3 c cocoa

2 T sugar

¼ c water

2 T oil

2 c unsifted flour

1-2/3 c sugar

3 t baking powder

1 t salt

½ c oil

7 eggs, separated, room temperature

¾ c cold water

2 t vanilla

½ t cream of tartar

Cocoa glaze

 

Combine cocoa, 2 T sugar, ¼ c water and 2 T oil; blend until smooth and set aside. 

 

Combine flour, 1-1/2 c sugar, baking powder and salt in large bowl; add ½ c oil, all egg yolks, ¾ c cold water and vanilla. Beat on low speed until combined. Beat 5 minutes on high. With clean beaters, beat egg whites and cream of tartar in another large bowl until stiff peaks form. Pour batter in thin stream over entire surface of egg whites, fold in lightly using rubber scraper. 

 

Remove 1/3 of batter to another bowl, gently fold in chocolate mixture. 

 

Pour half the vanilla batter ungreased 10-inch tube pan. Spread half the chocolate mixture over the vanilla. Repeat layers; gently swirl with rubber scraper for marbled effect. Bake at 325 for 65-70 minutes. Invert cake over heat-proof funnel or bottle until cool. Invert onto serving plate and top with cocoa glaze. 

 

Cocoa glaze

2 T butter

¼ c cocoa

3 T water

½ t vanilla

1-1/4 c powdered sugar

 

Melt butter in small saucepan. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens; do NOT boil. Remove from heat. Stir in vanilla. Add powdered sugar; beat with wire whisk until smooth. 

 

Quick Cocoa Cake

1-1/2 c flour
1 c sugar
¼ c cocoa
1 t baking soda
½ t salt
1 c water
¼ c plus 2 T oil
1 T vinegar
1 t vanilla

Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar, and vanilla. Stir with whisk just until batter is smooth and ingredients are well blended. Pour into greased and floured 8- or 9-inch pan and bake at 350 for 35-40 minutes. Cool in pan; frost as desired.

Cocoa Medallion Cake

¾ c cocoa
¾ c boiling water
¼ c softened butter
¼ c shortening
2 c sugar
1 t vanilla
½ t salt
2 eggs
1-1/2 t baking soda
1 c buttermilk or sour milk (1 T vinegar plus milk to equal 1 c)
1-3/4 c flour

Stir together cocoa and boiling water until smooth; set aside. Cream butter, shortening, sugar, vanilla, and salt in large bowl until light and fluffy. Beat in eggs. Stir baking soda into buttermilk; add alternately with flour to creamed mixture. Blend in cocoa mixture.

Pour into 2 greased and wax paper–lined 9-inch pans or a 13x9 pan. Bake at 350 for 30-35 minutes (40-45 for 13x9); cool 10 minutes; remove from pans. Frost as desired.

Chocolate Town Cupcakes

½ c softened butter
1 c sugar
1 t vanilla
4 eggs
1-1/4 c unsifted flour
3/4 t baking soda
16 oz chocolate syrup

Cream butter, sugar, and vanilla; add eggs. Combine flour and baking soda, add alternately with syrup to egg mixture. Fill lined muffin cups half full; bake at 375 for 15-20. Cool, frost as desired.

Chocolate Town Cake

½ c cocoa
½ c boiling water
2/3 c shortening
1-2/4 c sugar
1 t vanilla
2 eggs
2-1/4 c unsifted flour
1-1/2 t baking soda
½ t salt
1-1/3 c buttermilk or sour milk (4t vinegar plus milk to equal 1-1/3 c)

Stir together cocoa and boiling water until smooth; set aside. Cream shortening, sugar, and vanilla in large bowl until light and fluffy. Beat in eggs. Combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.

Pour into 3 prepared 8-inch pans or 2 prepared 9-inch round ones. Bake at 350 for 25-30 minutes (for 8-inch) or 35-40 (for 9-inch). Cool 10 minutes; remove from pans. Frost as desired.