FoodAskew |

Submitted by Movidude74

Cake Ingredients:

Frosting:

For Cake:
Combine dry ingredients in bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. Bake at 350°F for 45 minutes or until toothpick comes out clean.

For Frosting:
Mix all ingredients. Let stand in refrigerator for at least one hour. Beat until stiff. Frost cake.

Submitted by HockeyGirl
Cake Ingredients:

Bailey’s Buttercream Frosting:

For Cake:
Combine all ingredients except chocolate chips, beat with mixer until smooth. Stir in chocolate chips. Bake at 30-35 minutes in 2 8″ or 9″ round pans. Check with toothpick for doneness. Be careful not to over bake. Cool completely & ice with Bailey’s Buttercream Frosting.

For Frosting:
Cream the butter, add ½ of the powdered sugar & blend well. Add the cocoa powder & vanilla. Start pouring the Bailey’s over the icing while your beaters beat the rest of the sugar. Keep adding Bailey’s until it’s all in there. Very creamy & wonderful!

Submitted by HockeyGirl
Cake Ingredients:

Filling Ingredients:

Frosting Ingredients:

For Cake:
1. Preheat oven to 350°F. Mix cake mix, cocoa powder, buttermilk, oil, & eggs in large mixing bowl until all ingredients are combined. Scrape down the sides of the bowl & beat 2 minutes more on medium-high. Batter will be very thick.
2. Bake cake in 2 8″ or 9″ round pans until they spring back when lightly touched with your finger & start to pull away from the side, about 28-30 minutes. Cool.

For Filling:
1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
2. When cake is done, put filling between the two layers.

For Frosting:
1. Place chips in a mixing bowl. Heat the whipping cream in a sauce pan to boil. Remove from heat & pour over chips. Whisk until all the chips melt. Allow this to cool for several minutes. Add Rumpleminz.
2. Let cool until spread able & ice over cake. Alternatively, you can pour it over the cake while still warm as a glaze. Be careful, can be messy.

Submitted by Pixy
Cake Ingredients:

Kahlua Cream Ingredients:

For Cake:
1. Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
2. Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
3. Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
4. Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
5. Carefully spoon the mixture into the cake pan & smooth the surface.
6. Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.
For Filling:
1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
2. When cake is done, put filling between the two layers.

For Kahlua Cream:
1. Combine everything in a small saucepan & stir over low heat until coffee dissolves.
2. Serve cake warm covered with Kahlua cream.

Submitted by Shane

1. Preheat over to 350°F.
2. Grease a 9″ square pan.
3. Mix flour, granulated sugar, 2 tbsp cocoa, baking powder, & salt.
4. Add milk, oil, & vanilla & mix with fork until smooth.
5. Spread the mixture evenly in the pan.
6. Sprinkle evenly with brown sugar & ¼ c. cocoa.
7. Pour hot water over the batter. DO NOT mix.
8. Bake 40 minutes. Let stand for 15 minutes.
9. Serve with ice cream & spoon fudge over top. Finish with whipped cream, nuts, & a cherry.