Cupids Chocolate Cake Recipes

CUPID'S CHOCOLATE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 1-1/2 teaspoons vanilla. Combine dry ingredients; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, in a large bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla. , Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.

CUPID'S CHOCOLATE CAKE

Steps:

• Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
• Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
• Cool for 10 minutes before removing from pans to wire racks.
• For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
• Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!

WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
• In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
• Fold in the remaining white chocolate chips.
• Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
• Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
• Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

MIMI'S CUPID'S CHOCOLATE CAKE

Steps:

• In a mixing bowl cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat on high speed till light and fluffy.
• Stir in vanilla.
• Combine dry ingredients and add to creamed mixture alternately with water.
• Pour into three greased and floured 9" pans.
• Bake at 350 degrees for 25-30 minutes or till done.
• Cool for 10 minutes before removing from pans; cool completely before frosting.
• FROSTING:.
• In a mixing bowl beat the whipping till stiff peaks form; beat in confectioners sugar; add vanilla.
• ASSEMBLY:.
• Place bottom cake layer on a serving plate; spread with half of the whipped cream filling.
• Repeat and then place the top layer on.
• Frost top and sides of cake with butter frosting.
• Store in refrigerator because of the whipped cream.

CHOCOLATE CHIFFON VALENTINE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool. , In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. In another bowl, whisk the egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. , In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture., Pour into prepared pans. Bake at 350° for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake. , Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

LISA'S CHOCOLATE CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
• Bake for 1 hour. Allow to cool.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.