Category Archives: Cakes

Chocolate Cake

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Submitted by Robb “Movidude74” Johnston

Cake Ingredients

1¾ c. flour 2 c. sugar
¾ c. cocoa powder 1½ tsp Baking Soda
1½ tsp Baking Powder 1 tsp salt
2 eggs ½ c. vegetable oil
1 c. boiling water 1 c. milk
2 tsp vanilla extract

Frosting Ingredients

1/3 c. baking cocoa ¾ c. sugar
1½ c. heavy whipping cream

Cake Directions

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

Frosting Directions

  1. Mix all ingredients. Let stand in refrigerator for at least one hour. 
  2. Beat until stiff. Frost cake.

Bailey’s Cake

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Submitted by HockeyGirl

Cake Ingredients

1 box dark chocolate cake mix 1 small box chocolate or chocolate fudge pudding mix
1 egg, slightly beaten 1 c. sour cream
¾ c. Bailey’s 12 oz. chocolate chips

Bailey’s Buttercream Frosting Ingredients

½ stick butter, softened ¾ c. unsweetened cocoa powder
4 c. powdered sugar 1½ tsp. vanilla extract
1 c. Bailey’s

Cake Directions

  1. un vasititito by [superanita] on FlickrCombine all ingredients except chocolate chips, beat with mixer until smooth. 
  2. Stir in chocolate chips. 
  3. Bake at 30-35 minutes in 2 8″ or 9″ round pans. 
  4. Check with toothpick for doneness. Be careful not to over bake.
  5. Cool completely & ice with Bailey’s Buttercream Frosting.

Frosting Directions

  1. Cream the butter, add ½ of the powdered sugar & blend well. 
  2. Add the cocoa powder & vanilla. 
  3. 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. 
  4. Very creamy & wonderful!

The Rumple Cake

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Submitted by HockeyGirl

Cake Ingredients

1 box Devil’s Food Cake mix (plain, not with 3 tbsp unsweetened cocoa powder
pudding in the mix) 1 1/3 c. buttermilk
½ c. vegetable oil 3 large eggs
1 tsp vanilla extract

Filling Ingredients

1 stick butter, room temperature ½ c. finely crushed peppermint flavored candy or
3 c. powdered sugar, sifted ¼ c. crushed Altoids
2-3 tbsp milk 1-2 tbsp Rumpleminz

Frosting Ingredients

1 c. whipping cream 12 oz. semi-sweet chocolate chips
1-2 tbsp Rumpleminz

Cake Directions

  1. Preheat oven to 350°F. Mix cake mix, cocoa powder, buttermilk, oil, & eggs in large mixing bowl until all ingredients are combined. 
  2. Scrape down the sides of the bowl & beat 2 minutes more on medium-high. Batter will be very thick.
  3. 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.

Filling Directions

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

Frosting Directions

  1. Place chips in a mixing bowl. Heat the whipping cream in a sauce pan to boil. 
  2. Remove from heat & pour over chips. Whisk until all the chips melt. 
  3. Allow this to cool for several minutes. Add Rumpleminz.
  4. 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.

Espresso Chocolate Cake with Kahlua Cream

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Submitted by Ruth

Cake Ingredients

¼ c. good instant coffee 5½ oz. unsalted butter
¾ c. soft dark brown sugar 2 eggs, lightly beaten
1/3 c. ground almonds 1½ c. self-rising flour
¼ unsweetened cocoa powder ¾ c. water

Kahlua Cream Ingredients

2 tsp espresso coffee powder 2 tbsp super fine (castor) sugar
¼ c. Kahlua (recipe calls for ½, I use ¾) 10½ fl oz. cream, lightly whipped

Cake Directions

  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.

Filling Directions

  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.

Kahlua Cream Directions

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

Hot Fudge Sundae Cake

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Submitted by Shane

Ingredients

1 c. flour ¾ c. granulated sugar
2 tbsp Cocoa (good stuff if possible) 2 tsp baking powder
¼ tsp salt ½ c. milk
2 tbsp vegetable or canola oil 1 tsp vanilla extract
1 c. chopped nuts (optional) 1 c. brown sugar
¼ c. Cocoa (separate from the 2 tbsp) 1¾ c. hot water
Garnish nuts, ice cream, whipped cream, & Maraschino cherries

Directions

  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.