chocolate cake

Count Down To Christmas

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Gingerbread Boy Chocolate Cake

Gingerbread Boy Chocolate Cake

Cake

  • 1 box German chocolate cake mix with pudding
  • 1-1/4 cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 cup semisweet chocolate chips (16 oz)

Frosting and Decorations

  • 1 container (1-lb) vanilla creamy ready to spread frosting
  • 1 container (1- lb) chocolate creamy ready-to- spread frosting
  • 3 large red gumdrops
  • 2 milk chocolate stars

Heat oven to 350F (if using dark or nonstick pans, heat oven to 325 degrees F. Grease bottom of 3×9 inch pan with shortening; line with waxed paper. Grease waxed paper with shortening lightly flour. Generously grease 5-inch round ovenproof bowl that holds at least 1 cup with shortening, lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally pour ½ cup batter into greased and floured bowl; pour remaining batter into pan. Sprinkle 2 tablespoons of chocolate chips on batter in bowl; sprinkle remaining chips on batter in pan. Bake bowl 17 to 22 minutes and pan 27 to 35 minutes or until cake springs back when touched lightly in center. Cool cakes in bowl and pan 10 minutes. Invert cakes onto cooling rack. Remove waxed paper. Cool completed, about 30 minutes. To easily cut and shape cake shapes, chill it thoroughly in refrigerator or freezer before cutting it in step 6. Invert onto flat onto flat serving tray or foil-covered cardboard, about 20×14 inches. Spoon ½ cup of the vanilla frosting into resealable food storage plastic bag. Seal bag; set aside. In medium bowl, blend remaining vanilla frosting and chocolate frosting. Using serrated knife, cut cake into body as shown in photo. Spread cut edge of neck with frosting; attach round cake for head. Spread thin layer of frosting over all cut areas. Spread remaining frosting evenly over cake. Cut off small corner of bag with vanilla frosting Pipe frosting onto cake and decorate as shown in photo.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Chocolate Banana Cake

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Chocolate Banana Cake

Ingredients:

  • 9 tablespoons (1 stick plus 1 tablespoon) butter or margarine, softened
  • 1¼ cups sugar
  • 2 eggs
  • 1 ½ teaspoons lemon juice plus enough milk to equal ½ cup liquid
  • 1 cup bananas, mashed
  • 1 cup flour
  • ½ cup cocoa, sifted
  • ¼ teaspoon salt
  • 1 teaspoon baking soda

 In a bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the lemon-milk mixture and bananas. In another bowl, stir together the flour, cocoa, salt and baking soda. Beat into the banana mixture. Turn the batter into a greased and flowered 8 x 10 inch pan. Bake the cake in a 350 degrees F oven for 35 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

Yield: 10 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Love Is In The Air

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Edith's Chocolate Cake.JPGEdith’s Chocolate Cake

Ingredients:

  • 3 cups cake flour
  • 2 cups sugar
  • 6 tbsp. cocoa
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 3 eggs
  • 1 ½ cups water
  • 2/3 cup Mazola oil
  • 2 tbsp. vinegar
  • 2 tsp. vanilla

Frosting:

  • 2 cups butter, room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 jar marshmallow crème

Sift together three times in a bowl flour, sugar, cocoa, baking soda and salt. Combine in a separate bowl: 1 1/2 cups water, 2/3 cup Mazola oil, 2 tbsp. vinegar and 2 tsp. vanilla. Stir and add dry mixture all at once. Stir mixture long enough that dry ingredients are dissolved. Pour into 10 x 14 inch pan or two 9 inch round pans, ungreased. Bake in a 350 degree F oven for 35 to 45 minutes. Cool in pans. Remove when cake is cool. We doubled this recipe for our wedding cakes.

For the frosting: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add vanilla and stir in the marshmallow crème until well blended. Frost the cakes and decorate as desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Make For Your Mother

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Chocolate Cake

Chocolate Cake

 Ingredients:

  • 1 1/2 cups self-rising flour
  • 2 tsp baking powder
  • 1/2 cup unsweetened cocoa
  • 3 eggs
  • Scant 3/4 cup light brown sugar
  • 2/3 cup sunflower oil, plus extra for greasing
  • 2/3 cup light cream
  • Strawberries, to decorate

 Frosting:

  • 8 oz. semisweet chocolate, broken into pieces
  • Generous 1 cup heavy cream

 Preheat oven to 350 degrees F. Grease two 8 inch round cake pans and line the bottoms with parchment paper. Sift the flour, baking powder and cocoa into a large bowl. Beat the eggs with the sugar, oil and light cream. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly, beating to a smooth batter. Pour the batter into the prepared pans and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch. Cool in the pans for 10 minutes, then turn out and finish cooling on a wire rack. For the frosting, place the chocolate and heavy cream in a saucepan over low heat and stir until melted. Remove from the heat and stir until the mixture cools slightly and begins to thicken. Place one cake on a serving plate and top with chocolate frosting and top with additional cake. Spread the remaining chocolate mixture over the top and sides of the cake, swirling with a spatula. Decorate with the strawberries.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Brunch with Mom

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Brunch with Mom 5-4

Make for your Mom…

Everybody’s Favorite Crunch Salad

Ingredients:

  • 1 ½ cups crispy chow mein noodles
  • ¾ cup hulled sunflower seeds
  • ½ cup slivered almonds, toasted
  • 1 head romaine lettuce or curly leaf lettuce, cut into bite size pieces, washed, dried well and chilled
  • 4 green onions or scallions, thinly sliced

Dressing:

  • ¼ cup packed brown sugar (either light or dark is okay)
  • 2 tsp. salt
  • 6 tbsp. seasoned rice vinegar (this is rice vinegar with salt and pepper already added)
  • ½ cup vegetable oil
  • 4 drops Tabasco sauce (if you like more bite, add 2 more drops)

Make the dressing: in a small jar or plastic container with a lid, combine the brown sugar, salt, vinegar, oil and Tabasco and shake well to combine; set aside. Make the salad: in as small bowl, combine the chow mein noodles, sunflower seeds and almonds. Just before serving, layer the lettuce, green onions and noodle mix in a bowl. Pour dressing over the salad (give it a couple of shakes if it’s separated) and mix well. Serve immediately.

Sour Cream Chocolate Cake

Ingredients:

  • 1 ½ cups sour cream
  • ¼ cup butter melted
  • 4 eggs
  • 1 ¾ cups flour
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 4 tbsp. cocoa
  • 1 tsp. vanilla

Whipped Cream Frosting:

  • 2 cups whipping cream
  • 1 small box white chocolate instant pudding mix
  • 1/3 cup powdered sugar

Make the cake: Beat sour cream, butter and egg together, until thoroughly blended. Sift dry ingredients into cream mixture. Beat thoroughly together and add vanilla. Bake in a greased 13 x 9 x 2 inch pan or 2 – 8 inch round pans. Bake 325 degrees F for 35 to 40 minutes (for 8 inch pans bake 325 degrees F for 20 to 25 minutes).

Make the whipped frosting: Use a child bowl. Mix whipping cream slowly until it begins to thicken; add sugar and pudding mix. Continue to mix until you have a spreadable frosting.

Donna’s Spaghetti Casserole with Celery

Ingredients:

  • Cooking spray
  • 2 tbsp. olive oil
  • 1 cup thinly sliced onion
  • 1 cup yellow bell peppers thinly sliced
  • 1 cup green bell pepper thinly sliced
  • 3 garlic cloves, minced
  • 2 cups sliced button mushrooms
  • 1 cup thinly sliced celery
  • 3 cups homemade tomato sauce (or store bought pasta sauce)
  • 1 lb. spaghetti, broken into 2i nch pieces, cooked
  • 1 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 2 tbsp. chopped fresh parsley
  • 1 tsp. fennel seed (press to release the oils)

Preheat the oven to 400 degrees F. Coat a 2 quart baking dish with cooking spray. Heat the olive oil in a Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Add the mushrooms and celery and cook until the vegetables are soft, about 7 minutes. Add the fennel seed, tomato sauce and cooked spaghetti and mix well. Salt to taste. Pour the mixture into the baking dish. Top the casserole with the mozzarella, Parmesan and parsley. Bake until the cheese is golden, 12 to 15 minutes. Serve and enjoy.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Chocolate Banana Cake

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Chocolate Banana Cake

Ingredients:

  • 1 package Swiss Chocolate Cake Mix
  • 1 ½ cups light vanilla nonfat yogurt, divided
  • 2 medium bananas, sliced and divided
  • 1 tbsp. chopped pecans

Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions for No Cholesterol recipe. Split cake into thirds horizontally. Place bottom cake layer on serving plate. Spread ½ cup yogurt on cake. Arrange half the banana slices on yogurt. Place middle cake layer on top of bananas. Repeat with ½ cup yogurt and remaining banana slices. Place top cake layer on top of bananas. Glaze with remaining ½ cup yogurt. Sprinkle with pecans. Refrigerate until ready to serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Everyone’s Favorite Cake

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Everyone's Favorite Cake

Ingredients:

  • 1 package yellow cake mix
  • 1 package vanilla instant pudding and pie filling mix
  • 4 eggs
  • 1 cup dairy sour cream
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 containers (16 oz. each) chocolate frosting
  • 1 chocolate covered nougat, caramel, peanut candy bar, sliced, for garnish

Preheat oven to 350 degrees F. Grease and flour two 9 inch square pans. Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla extract in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans. Bake at 350 degrees F for 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely. Place cakes on serving plates. Frost sides and top of each cake with chocolate frosting. Swirl frosting in diagonal pattern on top. Pull tip of knife through frosting 5 to 7 times to form fan shape. Garnish each cake with slices of candy bar.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Easter

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Easter Basket Cake

Easter Basket Cake

Ingredients:

  • 1 package cake mix of desired flavor
  • 1 container (16 oz.) chocolate frosting
  • Green food coloring
  • ½ tsp. water
  • 1 cup flaked coconut
  • Assorted Easter candies
  • 2 (12 inch) chenille stems
  • Pastel ribbon

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Place one cake layer on serving plate. Spread with chocolate frosting. Top with second cake layer. Frost top with thin layer of frosting. Frost sides and outer 1 inch of cake top with remaining frosting. Make basket weave pattern in frosting with fork lines. Combine several drops green food coloring and water in small bowl. Add coconut. Toss with fork until evenly tinted. Place tinted coconut on top of basket for grass. Arrange candies on top. Make handle with chenille stem ends twisted together. Wrap handle with ribbon. Insert in cake. Tie bow on side of handle.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Make For Your Valentine

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Chocolate Strawberry Mascarpone Cake

Chocolate Strawberry Mascarpone Cake

Ingredients:

  • 1 box chocolate cake mix
  • 1 cup heavy whipping cream
  • 8 oz. mascarpone cheese, room temperature
  • 1 cup white frosting
  • Red food coloring
  • 1 can chocolate frosting
  • 1 pint fresh strawberries
  • 2 drops strawberry flavor extract or oil

Preheat oven to 350 degrees F. Make cake mix according to directions. Bake in greased and floured bundt pan. Cook cake then slice horizontally, making a total of 4 pieces (for 3 layers). For filling, in mixing bowl whip heavy cream until peaks form. Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until desired color is achieved. Place bottom slice of cake onto a waxed paper-lined serving platter; frost with mascarpone mixture. Repeat layers. Add strawberry flavor to chocolate frosting, mix well. Frost sides of cake with chocolate frosting, sealing cut edges. Microwave leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Remove wax paper; chill. Before serving add strawberries to center of cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Christmas

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Mocha Chiffon Cake

 

Mocha Chiffon Cake

 Ingredients:

  • ¾ cup boiling water
  • ½ cup cocoa
  • 1 tsp. instant coffee granules
  • 1 ¾ cups cake flour
  • 1 ¾ cups sugar
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 8 large eggs, separated
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • ½ tsp. cream of tartar
  • Chocolate-Coffee Buttercream filling
  • Chocolate Fudge Frosting
  • Garnish: chocolate-covered coffee beans

 Stir together first 3 ingredients until blended; cool.

Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil and vanilla, beat at medium speed with an electric mixer until smooth.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cake pans.

Bake, 2 layers at a time, at 325 degrees F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Spread about ½ cup chocolate-coffee buttercream filling between layers. Frost with chocolate fudge frosting. Garnish, if desired. Store in refrigerator. Yield: 1 (9 inch) layer cake.

 Chocolate-coffee buttercream filling:

  • 2/3 cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 tbsp. cocoa
  • ½ cup whipping cream
  • 2 tsp. instant coffee granules
  • 2 tsp. coffee liqueur

 Beat first 3 ingredients at medium speed with an electric mixer until fluffy.

Microwave whipping cream at Medium until warm (do not boil). Stir together warm cream and coffee granules until dissolved, cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth. Yield: 1 ¾ cups.

 Chocolate fudge frosting:

  • 1 cup butter, softened
  • 1/3 cup cocoa
  • 6 cups powdered sugar
  • 1/3 cup milk

 Beat butter at medium speed with an electric mixer until creamy. Add cocoa and remaining ingredients, beating until smooth. Yield: 3 ½ cups.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com