TOO MUCH CHOCOLATE CAKE
This cake won me First Prize at the county fair last year. It is very chocolaty.
Provided by Denise
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 60.9 g, Cholesterol 78.9 mg, Fat 38.6 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 12.8 g, Sodium 550.4 mg, Sugar 43.5 g
HEALTHIER TOO MUCH CHOCOLATE CAKE
Even this healthier version of Denise's cake might win First Prize at the county fair! We used natural cake mix and light sour cream with great results.
Provided by MakeItHealthy
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan.
- Mix cake mix, pudding mix, sour cream, oil, beaten eggs, and water in a large bowl until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven until top is springy to the touch and a wooden toothpick inserted comes out clean, 50 to 55 minutes. Cool cake thoroughly in pan at least 1 1/2 hours before inverting onto plate. Dust with confectioner's sugar before serving.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 50.5 g, Cholesterol 69.9 mg, Fat 24.3 g, Fiber 2.2 g, Protein 6 g, SaturatedFat 7.2 g, Sodium 518.9 mg, Sugar 31.7 g
HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)
This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Can also be made gluten-free or vegan!
Provided by Erin @ Food Doodles
Categories Dessert
Number Of Ingredients 17
Steps:
- If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
- Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
- In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
- Divide the batter between the two pans.
- Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
- Let cool completely before frosting.
TOO MUCH CHOCOLATE CAKE
I am posting this for safekeeping as it is our family's favorite cake recipe. It is very similar to a few others here on Zaar but IMO it's the best! :) The mini chips don't sink to the bottom, but regular chips will do just as well. I prefer to bake this as cupcakes as opposed to a bundt cake. Fantastic with vanilla buttercream frosting or just a dusting of powdered sugar. Edited to add: Thanks, Yooper and Ronnie for remiding me where I found this! I used to copy recipes from online onto index cards for my recipe box (before I found Zaar). So much for my "safekeeping" theory. lol
Provided by Melissa and her Pan
Categories < 60 Mins
Time 1h
Yield 1 Bundt, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan (or cupcake papers).
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
- For cupcakes, follow the directions on the cake mix package for cooking time.
Nutrition Facts : Calories 598.2, Fat 39.2, SaturatedFat 11.7, Cholesterol 72, Sodium 601.1, Carbohydrate 63.1, Fiber 3.2, Sugar 42.6, Protein 6.6
HEALTHY CHOCOLATE CAKE (FAT FREE AND SUGAR FREE!)
This is the healthiest chocolate cake- 100% fat free, sugar free and made with no eggs, no butter, and no milk! Moist and with a tender crumb, this healthy chocolate cake recipe is vegan and gluten free!
Provided by Arman
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
- In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
- Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
- Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 98 kcal, Carbohydrate 21 g, Protein 3 g, Fat 1 g, Sodium 306 mg, Fiber 2 g
30 MINUTE HEALTHY CHOCOLATE CAKE
It's here. The chocolate cake of your dreams. A healthy chocolate cake stuffed with superfoods including sweet potato, cocoa and avocado. Made with only 8 main ingredients, it's dairy free, refined sugar free and saturated fat free. What are you waiting for?
Provided by Helen
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
- Preheat the oven to 355F/180C.
- Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
- Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
- Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
- Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
- Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
- Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.
Nutrition Facts : Calories 428 kcal, Carbohydrate 52 g, Protein 7 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 149 mg, Fiber 7 g, Sugar 25 g, ServingSize 1 serving
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