Chocolate Cake and Icing Recipes


Almost Better Than Sex Cake

16 servings

1 german chocolate cake mix
1 cup semisweet chocolate chips
1 14 oz. can sweetened condensed milk
caramel topping
12 ounces Cool Whip
3 heath bars, crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

Amaretto-amaretti chocolate cheesecake

The Crust

7 oz Amaretti (see bottom)
2 Tbsps. granulated sugar
1 oz of unsweetened chocolate (1 square.)
5 Tbsps. sweetened butter

The Filling

6 oz of semisweet chocolate
7 oz of Amaretti
4 oz of almond paste
1/3 cup of Amaretto liqueur
1 1/2 lb of cream cheese at room temperature
1/4 cup of granulated sugar
4 eggs (large)
1/2 cup of heavy/thick cream

Crust: Butter only the sides of a 9-inch spring-form pan (2.5 to 3 inches deep). Then grind the Amaretti very fine, in a food processor or blender. Mix with sugar in mixing bowl. Then melt chocolate & butter in the top of a double boiler, stir occasionally. Then add the melted mixture to the Amaretti crumbs & sugar & mix thoroughly. (Do not wash the double boiler; you'll be using it again in a min.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly on the bottom and press down into a very firm/compact layer. Refrigerate while you prepare the filling.

Filling: Adjust the rack 1/3 up from the bottom of the oven and preheat to 350 degrees. F.

Partially melt the chocolate in the top of a double boiler, then uncover and stir it, until completely melted. Remove the top of the double boiler & set aside to cool. Break the Amaretti coarsely into bowl and set aside. Cut almond paste into small pieces, and beat on low speed with an electric mixer, gradually adding the Amaretto liqueur. Beat until it is thoroughly mixed, and set aside. Beat the cream cheese with an electric mixer until it is very smooth. Then add the sugar and once again beat until smooth. Add the almond paste_Amaretto mixture & beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Then add the coarsely broken Amaretti & stir gently only to mix. Turn it into the prepared pan, now pouring the mixture over the bottom crust. Then proceed to rotate pan gently to level the batter. [Do not worry if the mixture comes close to the top; it will not go over.] Bake for 45 min. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Cool completely at room temp., then carefully remove the sides of the pan and refrigerate the cake [still on the bottom of the pan] for 4 to 6 hours, or overnight.

Notes- Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but a lot smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is "Amaretti di Saronna", Lazzaroni & Co. This is an expensive cake, both in terms of the cost of the ingredients [$15-$20] and in the number of calories.

Chocolate Carrot Cake

1 1/2 c Finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder
1/2 ts Salt

Pre-heat oven to 350F.

In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.

Chocolate Prune Cake

1 cup pitted prunes cut up
1 teaspoon baking soda
1 cup boiling water
1 cup butter
1 cup sugar
2 eggs
1 3/4 cups flour
2 tablespoons cocoa

Preheat oven to 350 F. Prepare a bundt pan. Sprinkle soda on prunes. Pour boiling water over and allow to cool. Cream butter and sugar in food processor. Add eggs. Add prune mixture and whir about 15 seconds. Add flour sifted with cocoa. Mix till blended with on/off motion. Pour into pan. Bake 45-55 minutes. When cool, turn out. Sprinkle with icing (powdered) sugar if you like.

Choice Moist Chocolate Cake

3 cups flour
1 teaspoon baking soda
2 teaspoons vinegar
1 cup oil
2 cups sugar
3/4 cup cocoa
2 teaspoons vanilla

Mix in bowl: flour, sugar, baking soda, cocoa. Add the remaining ingredients. Pour 2 cups water over all. Beat until smooth. Pour batter into a 9 X 13 inch pan. Bake at 350 degrees for 35 minutes.

Choice Moist Chocolate Cake

3 cups flour
1 teaspoon baking soda
2 teaspoons vinegar
1 cup oil
2 cups sugar
3/4 cup cocoa
2 teaspoons vanilla

Mix in bowl: flour, sugar, baking soda, cocoa. Add the remaining ingredients. Pour 2 cups water over all. Beat until smooth. Pour batter into a 9 X 13 inch pan. Bake at 350 degrees for 35 minutes.

Milk Chocolate Bar Cake

6 milk chocolate bars
1 2/3 cups boiling water
2 cups packed light brown sugar
1 teaspoon salt
1/2 cup sour cream
1/2 cup butter or margarine
2 1/3 cups flour
2 teaspoons baking soda
2 eggs
1 teaspoon vanilla

Break chocolate bars into pieces. Combine chocolate, butter and boiling water in a medium size mixing bowl. Stir until chocolate is melted. Combine flour, brown sugar, baking soda and salt in large mixing bowl. Gradually add chocolate mixture, beating until completely blended. Add eggs, sour cream, and vanilla. Beat for one minute. Pour into greased and floured 13 by 9 inch pan. Bake at 350 degrees for 35 to 40 minutes. Do a Doneness test by inserting a toothpick in the center. If it comes out without cake dough on it, it is done. Cool completely before cutting.

Mississippi Mud Cake

4 eggs
1 cup butter or margarine (softened)
2 cups sugar
1 tsp. Vanilla
1 1/2 cups flour
1/4 cup cocoa
dash salt
1 cup chopped pecans (or walnuts if your not allergic to them)
1 7 oz. Jar of marshmallow cream

Preheat oven to 350 degrees. In large mixer bowl beat eggs, margarine, sugar and vanilla at medium speed until light and fluffy. Add flour, coca and salt. Beat until just blended. Fold in pecans. Lightly grease 9"x13" pan and fill. After you pour in the batter gently tap pan on top of the counter to get out any bubbles. Bake for 25 minutes. Immediately spread on the marshmallow cream. Cool for 45" to an hour before frosting.

1 cup of butter or margarine
1 cup of cocoa
1 cup of milk
1 tsp. Of vanilla
2 cups of powdered sugar

In medium saucepan melt butter. Stir in cocoa until blended and cook for 1 minute. Remove from heat and add other ingredients. Stir until smooth. Immediately spread on top of the cake. Let cool until frosting sets and Enjoy.

Richmond Icing

1 c. sugar
3 Tbsp. Cornstarch
1/4 tsp. Salt
2 1-oz. squares unsweetened chocolate, grated
1 c. boiling water
2 Tbsp. Butter
1 tsp. vanilla extract.

In a medium saucepan, mix sugar, cornstarch and salt; add chocolate. Add boiling water; cook until mixture thickens. Remove from heat. Beat in butter and vanilla. Spread on cake while hot for a glossy frosting that remains soft and smooth.

White Chocolate Cake

1/4 lb White Chocolate melted

1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)

4 Egg whites
1 c Sugar

White chocolate icing
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk
1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla

Melt chocolate over hot, not boiling water. Cool slightly and add vanilla. Cream butter and sugar until light and fluffy. Add chocolate. Add egg yolks, one at a time, mixing after each addition. Sift dry ingredients together and add alternately with buttermilk. Stir in pecans and coconut (optional). Mix only enough to blend. Whip egg whites and sugar to a soft peak. Gently fold whipped egg whites into chocolate mixture. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes or until done.

White Chocolate Icing

In medium saucepan combine melted chocolate and flour (all-purpose). Blend in milk, cook over medium heat, stirring constantly until thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add completely cooled chocolate mixture. Beat until well blend. Do not over-mix or it will become soupy. Spread between layers, on top and on sides of cake. Sprinkle cake with coconut or with anything else that you like. Yield: 30 servings

Milk Chocolate Bar Cake

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