Cool Whip Chocolate One Bowl Bliss Cake Recipes

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BEST EVER ONE BOWL CHOCOLATE CAKE



Best Ever One Bowl Chocolate Cake image

This Best Ever One Bowl Chocolate Cake is the 'holy grail' of chocolate cakes! It's soft and tender with a deep chocolate flavour, and it's perfect for frosting!

Provided by Chrissie Baker (thebusybaker.ca)

Categories     Dessert

Time 40m

Number Of Ingredients 15

1 1/2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
3/4 cup unsalted butter (at room temperature)
4 tablespoons unsweetened cocoa powder
2 1/2 cups powdered sugar
1 tablespoon milk (optional (to thin out the frosting if necessary))

Steps:

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt until well combined.
  • Add the eggs, the milk, the vegetable oil and the vanilla, and whisk these ingredients into the dry ingredients until the mixture is smooth.
  • Slowly add the boiling water, whisking constantly until the cake batter is runny and smooth.
  • Pour the cake batter into a greased 9-inch by 13-inch rectangular pan and bake at 350 degrees Fahrenheit for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • Let the cake cool in the pan on a wire rack while you make the frosting.
  • For the frosting, whip the butter on high speed using a stand mixer or electric hand mixer until the butter is pale and smooth. Add the cocoa powder and the powdered sugar and continue to whip until everything is combined and smooth.
  • If necessary, add the milk a few drops at a time to loosen up the frosting until it reaches a consistency that is spreadable. This step may not be necessary depending on the temperature of the butter you used for the frosting.
  • When the cake has cooled completely, spread the frosting over the cake.
  • Refrigerate the cake for about 1 hour to allow the frosting to set before serving, or serve immediately if you desire.

Nutrition Facts : ServingSize 1 serving, Calories 477 kcal, Carbohydrate 69 g, Protein 5 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 58 mg, Sodium 307 mg, Fiber 3 g, Sugar 51 g

CHOCOLATE BLISS CAKE WITH RASPBERRY SAUCE AND DEVONSHIRE CREAM



Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream image

Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream

Provided by Breakstone Sour Cream Company

Categories     Cake

Time 1h10m

Number Of Ingredients 20

1 (18.25 ounce) package chocolate cake mix
1 cup Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Raspberry Sauce
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Andi's Devonshire Cream
8 ounces heavy whipping cream
1 cup of sour cream
3-6 Tablespoons of Powdered Sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate. Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Spoon raspberries into center of cake. Raspberry Sauce Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks. Devonshire Cream: Whip whipping cream, sugar and vanilla. When thick, fold in the sour cream.

Nutrition Facts : Calories 7093 calories, Carbohydrate 775 grams carbohydrates, Cholesterol 1273 milligrams cholesterol, Fat 427 grams fat, Fiber 54 grams fiber, Protein 96 grams protein, SaturatedFat 190 grams saturated fat, ServingSize 1, Sodium 5070 grams sodium, Sugar 448 grams sugar, TransFat 6 grams trans fat, UnsaturatedFat 203 grams unsaturated fat

COOL WHIP CHOCOLATE ONE BOWL BLISS CAKE RECIPE - (4.6/5)



Cool Whip Chocolate One Bowl Bliss Cake Recipe - (4.6/5) image

Provided by Nicole S

Number Of Ingredients 4

1 pkg. (2-layer size) devil's food cake mix
5 oz. BAKER'S Semi-Sweet Chocolate, divided
1 tub (8 oz.) plus 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 T powdered sugar

Steps:

  • HEAT oven 350°F. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. Loosen cake from side of bowl with knife. Invert onto wire rack; remove bowl. Cool cake completely. Meanwhile, microwave 4 oz. chocolate in large microwaveable bowl as directed on package. Cool. Add 1 tub COOL WHIP to melted chocolate; whisk until blended. Cut cake into 3 layers; stack on plate, spreading chocolate filling between layers. Frost cake with remaining COOL WHIP. Make curls from remaining chocolate. (See Tip.) Place on cake; sprinkle with sugar. Keep refrigerated.

ONE BOWL CHOCOLATE CAKE III



One Bowl Chocolate Cake III image

This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.

Provided by shirleyo

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 11

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  • In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  • Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g

MIDNIGHT BLISS CAKE



Midnight Bliss Cake image

Make and share this Midnight Bliss Cake recipe from Food.com.

Provided by jodyladybug

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (8 ounce) package chocolate cake mix, any variety
1 (3 1/2 ounce) package Jell-O chocolate pudding and pie filling
1/2 cup general foods international coffees instant coffee, any flavor
4 eggs
1 (8 ounce) container sour cream
1/2 cup oil
1/2 cup water
1 (8 ounce) package semisweet baking chocolate, chopped (I use chocolate chips)

Steps:

  • Beat all ingredients except chopped chocolate in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often.
  • Beat on medium speed for 2 minutes or until well blended.
  • Stir in chopped chocolate.
  • Spoon batter into lightly greased and floured 12 cup fluted tube pan or 10 inch tube pan Bake at 350 for 50-60 minutes or until toothpick comes out cleanl Cool in pan for 10 minutes or wore rack.
  • Loosen cake from side of pan with spatula or knife.
  • Invert cake onto rack and gently remove cake.
  • Cool completely on wire rack.
  • Sprinkle with powdered sugar, if desired.
  • Drizzle with melted chocolate and serve with raspberries, if desired.

Nutrition Facts : Calories 358.6, Fat 23.7, SaturatedFat 8.4, Cholesterol 79.3, Sodium 221.8, Carbohydrate 35.4, Fiber 1.9, Sugar 21.1, Protein 5.3

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