CHOCOLATE DECADENCE CAKE

3 sq. Baker's semi sweet chocolate
1 pkg. (2 layer size) chocolate cake
mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Chocolate frosting

Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water, sour cream and oil. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.

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FROSTING FOR CHOCOLATE DECADENCE CAKE

3/4 c. (1 1/2 sticks) butter or marg.
6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker's unsweetened or semi
sweet chocolate
2 tbsp. milk

Melt 5 squares Baker's unsweetened or semi sweet chocolate; sit aside to cool. Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar. Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and step 2 ingredients along with 2 tbsp. milk for smooth consistency.

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EASY RICH CHOCOLATE CAKE

1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water

Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake batter. There is no greasing of pans or using extra mixing bowls. Sift flour, soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar, vanilla, and cooking oil. Make three little holes with your finger in the sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and frost with chocolate frosting.

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CHOCOLATE SHEET CAKE

2 c. sugar
2 c. flour
2 sticks margarine
4 tbsp. cocoa
1 c. water
1 tsp. soda mixed with 1/2 c.
buttermilk
2 tsp. cinnamon
1 tsp. vanilla
Dash of salt
2 eggs

Mix sugar and flour together. Melt margarine, cocoa and water. Bring to boil add to flour mixture. Add buttermilk rest of ingredients. Mix well. Use pan 11 x 13 inch. Bake in preheated oven at 400 degrees for 20 minutes longer if it is soft on top don't over cook. --ICING--

12 oz. walnuts (I add nuts on top of
cake then the icing)
6 tbsp. cocoa
6 tbsp. milk might need more

Bring to boil and add 1 pound 10x sugar, 1 teaspoon vanilla mixture. Ice the cake as soon as it comes out of oven.

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EVA'S CHOCOLATE CAKE

2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee

Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a large bowl until well blended. Dissolve baking soda in coffee and add to batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a very moist cake.

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CHOCOLATE SYRUP CAKE

1 stick margarine
1 c. sugar
4 eggs
1 c. flour
1 can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking powder

Cream margarine and sugar. Add the eggs one at a time beating after each. Shift flour, baking powder and salt, chocolate syrup. Add vanilla. Bake in 9 x 13 pan at 350 degrees for 35 minutes. Cool and pour on icing. --ICING--

1/2 stick margarine
1 c. sugar
1/3 c. cond. milk, carnation

Combine and boil 1 minute add 1/2 cup chocolate bits. Beat until melted and pour over cake.

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GERMAN CHOCOLATE UPSIDE DOWN CAKE

German chocolate cake mix
1 c. coconut
1 c. pecans, chopped
1 stick margarine
1 (8 oz.) cream cheese
1 box powdered sugar

Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Sprinkle pecans and coconut in pan. Mix cake mix according to directions and pour into pan. In saucepan melt margarine and cream cheese, add sugar mixing well and pour over cake batter. Bake 40 to 45 minutes. Let cool and remove from pan or slice and turn upside down

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TRIPLE CHOCOLATE CAKE

1 pkg. devils food cake mix
1 pkg. chocolate instant pudding mix
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) chocolate chips

Combine cake mix, pudding mix, milk, eggs, and chocolate chips in large bowl. Mix by hand until well blended. Pour into a greased and floured 10 inch or bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan and remove. Use chocolate icing if desired.

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GRANDMA'S BLACK CHOCOLATE CAKE

2 c. brown sugar
1/2 c. butter
2 eggs, well beaten
1/2 c. sour milk
2 tsp. baking soda
2 c. flour
2 sq. chocolate, unsweetened
1 c. boiling water
Pinch of salt
1 tsp.vanilla

Cream butter or margarine and sugar together. Add eggs, well beaten and soda dissolved in sour milk. Add flour and chocolate dissolved in cup of boiling water. Add 1/4 tsp. salt and vanilla. Bake in 2 (9 inch) cake pans, floured and lined in waxed paper.

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CHOCOLATE ZUCCHINI CAKE

1 pkg. Duncan Hines dark fudge cake mix
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1/2 c. Crisco oil
2 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or marg. softened
1 1/2 tsp. vanilla
1 tsp. milk
3 1/2 c. confectioners sugar
1/4 c. chopped nuts
1 c. shredded unpeeled zucchini

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Add eggs, water and oil; blend, then beat, medium speed for 2 minutes. Fold in zucchini. Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60 minutes. Frosting: Beat cream cheese, butter and vanilla in bowl. Add conf. sugar and milk, mix until smooth and creamy. Add more sugar to thicken and more milk to thin. Spread on cooled cake. Sprinkle nuts on top. Store in refrigerator until ready to serve.

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CHOCOLATE ALMOND CHEESECAKE

1 1/2 c. choc. wafer crumbs
1 c. blanched almonds, toasted and
chopped
1/3 c. sugar
6 tbsp. butter softened
1 1/2 lbs. cream cheese, softened
1 c. sugar
4 eggs
1/3 c. heavy cream

Combine first 4 ingredients and pat into 9 1/2 inch spring form pan. Cream the cream cheese and sugar and eggs and add heavy cream, amaretto, vanilla and beat until light. Pour batter into crust and bake at 375 degrees for 30 minutes. Transfer to rack and let stand for 5 minutes. Combine sour cream, sugar, and vanilla and spread on cake and bake 5 minutes more. Transfer to rack and cool completely then chill.

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LIGHT CREAMY CHOCOLATE CHEESECAKE

2 c. graham cracker crumbs
3/4 c. butter, melted
1 (12 oz.) pkg. semisweet chocolate
morsels
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 tbsp. cocoa
2 tsp. vanilla extract
1 (16 oz.) ctn. commercial sour cream

Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan. Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, heating well after each addition. Stir in melted chocolate, cocoa and vanilla; beat until blended. Serves 12. Stir in sour cream, blending well. Pour into prepared pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled) Let cool to room temperature on a wire rack; chill at least 5 hours. Remove sides of pan. Garnish with chocolate curls, if desired. Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3, cholesterol 163, sodium 427, calcium 114.

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CREAMY CHOCOLATE CHEESECAKE

Vegetable cooking spray
8 choc. wafer cookies, crushed
1 (15 oz.) ctn. part skim ricott
cheese, drained
1 (8 oz.) pkg. Neufchatel cheese,
softened
1/2 c. frozen egg substitute, thawed
3 tbsp. skim milk
1/4 c. unsweetened cocoa
2 tbsp. praline liqueur
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
2 egg whites
1/4 c. plus 2 tbsp. sugar

Coat a 9 inch sprinkfoam pan with cooking spray. Dust bottom and sides of pan with crushed wafers. Beat cheeses in a lg. bowl at med. speed of an electric mixer 2 or 3 minutes or until smooth. Add egg substitute and milk, beating well. Add cocoa and next 3 ingredients, beating well. Beat egg whites (at room temp.) at high speed of electric mixer until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold egg whites into cheese mixture. Spoon over crushed wafers. Bake at 275 degrees for 1 hour center will be soft but will firm when chilled. Turn off oven, and leave cheesecake in oven for 30 minutes. Remove from oven, and let cool to room temp.; cover and chill at least 4 hours. Remove sides of pan. Garnish with chocolate curls, if desired.

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CHERRY CHOCOLATE CAKE

6 egg whites
1 (18.5 oz.) chocolate cake mix
1 (21 oz.) can cherry filling - pie
mix

--7 MINUTE FROSTING:--
2 egg whites
1 1/2 c. sugar
1/4 tsp. cream of tartar or 1 tbsp.
light corn syrup
1/3 c. water
1 tsp. vanilla extract

CAKE: Combine 6 egg whites, chocolate cake mix, and 21 ounce can cherry filling. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes. Cool and top with 7 minute frosting. FROSTING: Combine 2 egg whites, sugar, cream of tartar, and water in top of a double boiler. Beat with electric mixer on high speed 1 minute. Place over boiling water, and beat on high speed 7 minutes. Remove from heat and add vanilla, beat 2 minutes longer on high speed. Frost the cooled cake.

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GERMAN'S SWEET CHOCOLATE CAKE

1 pkg. Baker's German's Sweet Chocolate
1/2 c. boiling water
1 c. butter or other shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. Swans Down Sifted Cake Flour
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and vanilla; mix well. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch cake layer pans, lined on bottoms with paper. Bake in a moderate oven (350 degrees) for 30 to 40 minutes; cool. Frost tops only. --COCONUT PECAN FROSTING:--

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. margarine
1 tsp. vanilla

Combine all ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 2/3 cups.

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GRANDMA'S CHOCOLATE CAKE

2/3 c. Crisco
2 c. sugar
2 eggs
2 c. boiling water
2 2/3 c. flour
1 tsp. salt
3/4 c. cocoa
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla

Boil water, add Crisco, and then cool. Add sugar, eggs, and vanilla. Mix well. Sift together flour, salt, cocoa, soda, and baking powder. Add to liquid mixture. (It will make a thin batter.) Grease a 9 x 12 inch glass baking dish and dust with flour. Bake at 325 degrees for approximately 35 minutes.

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