Chocolate Monday: Let them Eat Cake Pt.2 🌞

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Best Chocolate Cake with Fudge Frosting

2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate, melted and cooled
Fudge frosting (see below)

Heat oven to 350 degrees F.
Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
Beat all ingredients except fudge frosting in a large bowl on low speed
for 30 seconds, scraping bowl constantly. Beat on high speed for 3
minutes, scraping bowl constantly. Pour into pan(s).
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round
pans), or until wooden pick comes out clean. Cool rounds 10 min.;
remove from pans. Cool completely. Frost.

Fudge Frosting

2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a
rolling boil, stirring occasionally. Boil 1 minute without stirring. Place
saucepan in a bowl of ice and water. Beat until frosting is smooth and
of spreading consistency; add vanilla.


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Bittersweet Chocolate Pound Cake

6 oz Chocolate, unsweetened
2 c Flour
1 ts Baking soda
3/4 ts Baking powder
2 tb Instant coffee
2 tb Water, hot
Water, cold
2 c Sugar
1 c Butter; softened
1 ts Vanilla extract
3 Eggs

Rich Chocolate Glaze:

1 oz Chocolate, unsweetened
1 c Sugar, confectioners
3 tb Butter; softened
1/2 ts Vanilla extract
1 tb ;Water, hot tap, to 2 T

Preheat oven to 325 degrees F. Over hot (not boiling) water, melt
chocolate bars, stirring until smooth. In small bowl combine flour,
baking soda and baking powder; set aside. In 2-cup glass measure,
dissolve instant coffee in hot water; add cold water to measure 1-1/2
cups.

In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat
in eggs one at a time. Beat at high speed 5 minutes. Stir in melted
chocolate. Add flour mixture alternately with coffee mixture. Pour
batter into greased and floured 10-inch Bundt pan or angel food cake
pan.

Bake 65-70 minutes or until cake tester inserted in center comes out
clean. Cool in pan 30 minutes; remove from pan and cool completely.
Drizzle with Rich Chocolate Glaze.

Glaze: Over hot (not boiling) water, melt chocolate, stirring until
smooth. In the small mixer bowl, combine melted chocolate,
confectioners' sugar, butter and vanilla. At low speed, gradually beat in
water until smooth. Drizzle over cake.


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Black Russian Cake

1 pk Yellow cake mix
1 pk Instant chocolate pudding
2 ts Cinnamon
2 ts Instant coffee
4 Eggs

Milk Chocolate Frosting

1/2 pk Milk chocolate frost mix
2 tb Hot water
2 tb Butter, softened
1 tb Brandy
1 tb Orange Flavor liqueur
1/4 ts Almond extract
2 tb Powdered sugar
3/4 c Water
3/4 c Oil
1/4 c Vodka
1/4 c Tia Maria or cream de cacao

Combine all ingredients, blend for 1 minutes with mixer at low speed;
beat at high speed for 2 minutes. Spoon into greased and floured
Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in
pan; turn out to cool. Ice with the milk chocolate frosting. Frosting:
Combine all ingredients in small mixing bowl, beat 1 minute at low
speed, beat for 1 minute at high speed. Stir in a few more drops of
water until mixture reaches desired spreading consistency.


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Bourbon Chocolate Cake

1 pk Chocolate cake mix, with pudding
3 Eggs
1/2 c Bourbon whiskey
1/2 c Water; cold
1/3 c Vegetable oil

Frosting:

1 pt Whipping cream
1/3 c Unsweetened cocoa powder
1/2 c Powdered sugar
1 ts Vanilla
1/2 c Bourbon
1 c Nuts; chopped

Butter and flour two 9" round cake pans. Combine cake mix, eggs,
bourbon, cold water and vegetable oil in large bowl of mixer. Beat for
2 minutes on high speed until very light. Pour into pans. Bake at 350
degrees F for 30 minutes or until tests done. Cool in pans 10 minutes.
Remove. Cool completely. Split layers in half horizontally. Spread
frosting over each cake layer. Sprinkle with walnuts. Stack layers.
Cover sides with frosting. Chill at least 2 hours.

Frosting: In large mixing bowl, combine whipping cream, cocoa,
powdered sugar and vanilla. Beat until stiff then fold in the bourbon.

All the above from "Chocolate Recipes For Chocolate Lovers"
https://www.goodreads.com/en/book/show/10618591-chocolate-recipes-for-chocolate-lovers


Mmmm Drunken Chocolate Cake!!