Genie's Southern Kitchen

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Cakes+ : Chocolate Cake Mix
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Message 1 of 35 in Discussion

From:

Genie· (Original Message)

Sent: 10/25/2007 6:42 PM

Recipes

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Previous 21-35 of 35 Next Last

Message 21 of 35 in Discussion

From:

Genie·

Sent: 5/28/2008 4:13 AM

From:

Genie· (Original Message)

Sent: 5/26/2008 2:33 PM

Peanut Butter & Chocolate Cake

Ingredients
1 box chocolate cake mix
1/2 cup creamy peanut butter
1 box vanilla pudding
1 container whipped topping
1 cup cold milk

Directions
Preheat oven to 350 degrees.
Mix cake according to the box. Pour into 2 round cake pans.
Put in oven and back according to the box.
While cake is baking, mix box pudding with 1 cup cold milk until
it thickens.
Add 1/2 cup peanut butter to pudding mixture and stir until
completely mixed.
Put mixture in refrigerator.
When cakes are finished baking and cooled on wire racks, take
around 3/4 cup of pudding mixture and spread it on bottom cake
layer.
Place top cake layer over filling, then take 1 1/2 cups cool
whip and fold it in the remaining pudding mixture until mixed
well. Then frost the outside of your cake.
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Servings: 20

Message 22 of 35 in Discussion

From:

Genie·

Sent: 6/20/2008 6:01 PM

From:

Jolene·

Sent: 6/18/2008 5:17 PM

Super-Moist Choco-Mayo Cake

1 box chocolate cake mix
1 cup mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon

Blend all ingredients together. Bake as directed on the cake mix box at 350 degrees F.

Message 23 of 35 in Discussion

From:

Genie·

Sent: 6/21/2008 4:34 AM

From:

lindah© (Original Message)

Sent: 6/18/2008 10:25 PM

Milk Chocolate Bar Cake
1 Duncan Hines Swiss Chocolate Cake Mix
1 8 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup sugar
10 (1.5 oz.) or 1 large Hershey Almond Candy Bar
1 (12 oz.) Cool Whip

Mix cake according to pkg. Pour batter into 3 round cake pans that have been sprayed with cooking spray. Bake on 325 for 20-25 minutes. Let sit 15 minutes. Remove and cool completely. Beat cream cheese, powdered sugar, and sugar at medium speed
until creamy. Chop candy bars fine. Fold cream cheese mixture and candy bars together. Spread between layers and on top of cake.
Refrigerate

Message 24 of 35 in Discussion

From:

Genie·

Sent: 7/2/2008 3:28 AM

From:

Kitabel (Original Message)

Sent: 7/1/2008 8:49 AM

Once cool, using the straw, put holes all over the entire cake, make sure to go all the way to the bottom of the pan.

Pour the can of condensed milk over the cake filling the holes. Repeat with jar of caramel topping. Spread whipped topping over top of cake.

Sprinkle Heath Bars on top of whipped topping. Chill in refrigerator.

Message 25 of 35 in Discussion

From:

Genie·

Sent: 7/5/2008 7:49 PM

From:

lindah© (Original Message)

Sent: 7/3/2008 9:28 PM

Chocolate Chip Pudding Cake
> It is a bit rich, but if you like chocolate, it's for you.
>
> 1 box chocolate cake mix -- any brand
> 3 ounces chocolate pudding mix -- instant
> 12 ounces chocolate chips
> 1 3/4 cups milk
> 2 eggs
>
> Mix ingredients well and pour into prepared bundt pan. Bake for 1
hour at 325*. Dust with powdered sugar. Serves 12.

Message 26 of 35 in Discussion

From:

Genie·

Sent: 7/19/2008 11:42 PM

From:

Genie· (Original Message)

Sent: 7/18/2008 3:55 PM

Chocolate Pound Cake

1 package Duncan Hines Choclate Cake Mic
1 small package INSTANT choclate pudding
4 large eggs
1 cup water
1/3 cup vegtable oil

Preheat oven to 350 degrees, spay either a tube pan or a bundt
pan with cooking spray.
Set aside.

In a large bowl add all ingredients and mix for 2 minutes on
medium. Pour into prepared pan and put in oven.
Bake for 50-60 minutes or until toothpick when inserted
in center comes out clean. Remove from oven,place on heat
proof plate and cool for 25 minutes, then invert onto plate
and cool completely. For the glaze take the 1/2 cup
of frosting and micro wave until it's liquid then drizzle
over the cake or using a sifter or small strainer dust the top
and sides with confestionary sugar.

This recipe has been around for years compliments of Duncan
Hines. You can make any flavor cake you wish just change
the flavor for both the cake and the pudding and follow the
directions. Lemon is especially tasty.

Message 27 of 35 in Discussion

From:

Genie·

Sent: 7/22/2008 4:04 AM

From:

lindah© (Original Message)

Sent: 7/20/2008 7:49 PM

Death By Chocolate Cake
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package chocolate cake mix
1 package chocolate instant pudding
12 ounces semisweet chocolate chips
confectioners' sugar

Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into bundt or tube pan and bake at 350F for 1 hour. When cool, sift powdered sugar on top of cake

Message 28 of 35 in Discussion

From:

Genie·

Sent: 8/2/2008 7:18 PM

From:

Genie·

Sent: 7/29/2008 9:44 PM

Bacardi Rum Chocolate Cake

1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional

Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix

Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans.

Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks.

Split layers horizontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold.

Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy.

Makes 4 cups.

Message 29 of 35 in Discussion

From:

Genie·

Sent: 8/2/2008 7:22 PM

From:

Genie·

Sent: 7/29/2008 9:48 PM

Ecstasy Cake

1 box chocolate cake mix

1 14-oz. can Eagle Brand sweetened condensed milk

1 12-oz jar caramel ice cream topping

1 tub whipped topping

4 Heath candy bars, crushed

drinking straw

Bake the cake as directed on the box. Cool completely. Once cool, using the straw, put holes all over the entire cake, make sure to go all the way to the bottom of the pan. Pour the can of condensed milk over the cake filling the holes. Repeat with jar of caramel topping. Spread whipped topping over top of cake. Sprinkle Heath Bars on top of whipped topping. Chill in refrigerator.

The Skinny: Use low-fat condensed milk and low-fat whipped topping. If you can't find or don't like Heath bars then use your favorite candy bar as a substitute.

Message 30 of 35 in Discussion

From:

Genie·

Sent: 8/2/2008 7:32 PM

CHOCOLATE FLAN CAKE - BettyGa

for the Cake:
1 (18.25 oz.) box chocolate or devil's food cake mix
for the Topping:
1 (10.9-oz.) jar cajeta (caramel topping) or Smucker’s caramel topping or homemade cajeta
for the Flan:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1/2 Cup fresh milk
8 oz. cream cheese, at room temperature
1 tsp. vanilla extract
5 eggs

Preheat oven to 350ºF. Spray a large (at least 12-cup) Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. (If you can’t find the cajeta or do not want to make your own, substitute Smucker’s Caramel topping, but the Mexican cajeta has a richer flavor).

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel.

To make the flan, pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Cover the pan TIGHTLY with aluminum foil. Covering tightly is very important.

Set the Bundt pan into a large pan and set on the oven rack and slide in. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

Bake cake for about 2 hours; do not uncover during this time.
5. After two hours, remove cake from water and allow to cool for 15 minutes. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate.

Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Message 31 of 35 in Discussion

From:

Genie·

Sent: 8/17/2008 12:46 AM

From:

Jolene· (Original Message)

Sent: 8/15/2008 4:47 PM

Triple Chocolate Cake
1 pkg. chocolate butter cake mix 4 eggs 1/2 cup oil 1/4 cup water 14-serving size pkg. instant chocolate pudding 1 8-oz. carton sour cream 1 3/4 c semisweet chocolate chips 3/4 c chopped pecans
Remove a spoonful of the cake mix and use it to coat chocolate chips and pecans; set aside. Combine cake mix, eggs, oil, water, pudding mix and sour cream. Mix well. Fold in chocolate chips and nuts. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 50-55 minutes or until cake tests done. Remove from pan to cool on wire rack. When completely cooled, frost with caramel frosting or your favorite.

Message 32 of 35 in Discussion

From:

Genie·

Sent: 8/29/2008 2:57 AM

From:

Sent: 8/27/2008 11:02 PM

Chocolate Pudding Banana Cake
1 box chocolate fudge cake mix or any
chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas, smashed
or crushed before adding to mixture

Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed bananas to mixture. Beat according to directions, 2 to 3 minutes with electric beater or approximately 2 minutes - 300 strokes by hand. Can also be made with a scratch made chocolate cake, adding all ingredients. Bake at 350 degrees about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.

Message 33 of 35 in Discussion

From:

Genie·

Sent: 8/29/2008 3:08 AM

From:

Sent: 8/27/2008 10:56 PM

Toasted Pecan Chocolate Cake
1 box Duncan Hines fudge cake mix
1 box Jello French Vanilla Instant
Pudding Mix
3 eggs
3/4 c. oil
1 1/2 c. milk

Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at 350 degrees. Cool and frost.

FILLING AND FROSTING
2 c. pecans (chopped and toasted)
1 (8 oz.) + 1 (3 oz.) cream cheese
1 1/2 sticks margarine
2 tsp. vanilla
1-2 sq. chocolate, melted

Beat margarine and cream cheese until smooth. Beat in powdered sugar and vanilla. Set aside 1/3 of this mixture. To remaining 2/3, add toasted pecans. Spread between layers and on top. To remaining 1/3, add melted chocolate. Spread on outside of cake.

Message 34 of 35 in Discussion

From:

Genie·

Sent: 9/19/2008 3:02 AM

From:

Genie·

Sent: 9/17/2008 12:14 PM

Velvety Alomond Fudge Cake

1 1/2 C. slivered toasted almonds

1 package (12 oz.) chocolate chips

1 package chocolate fudge cake mix

1 package (4 serving size) Chocolate Fudge Instant Pudding and Pie Filling

4 eggs

1 C. sour cream

1/2 C. water

1/4 C. oil

1/2 t. each vanilla and almond extracts

Sprinkle 1/2 cup of almonds on bottom of well-greased 10" tube pan. Set aside remaining almonds and chocolate chips.

Measure remaining ingredients into mixer bowl. Blend; then beat at medium speed 4 minutes. Stir in chips and almonds.

Pour into pan; bake at 350°F. for 70 minutes, or until cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove and finish cooling on rack.

Frost with Cocoa Glaze. Garnish with a few almonds.

Cocoa Glaze

2 T. butter

2 T. cocoa

2 T. water

1 C. powdered sugar

1/2 t. vanilla

Melt butter in a saucepan. Stir in cocoa and water. Cook stirring constantly until mixture thickens. Do not boil.

Remove from heat. Whisk in powdered sugar gradually. Stir in vanilla. Add water 1/2 t. at a time until your reach desired consistency.

Message 35 of 35 in Discussion

From:

Genie·

Sent: 10/29/2008 2:41 AM

From:

BettyGa1

Sent: 10/27/2008 7:35 PM

CHOCOLATE DECADENCE CAKE & FILLING

1 (2 layer size) pkg. chocolate cake mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
1/2 c. chocolate chips

Combine cake mix, eggs, water, sour cream, and oil and mix at medium speed for 4 minutes. Fold in chips and bake at 350 degrees for 35 minutes.

ICING:

3/4 c. butter
3 c. confectioners sugar
1 tsp. vanilla
3 additional c. confectioners sugar
1/4 c. milk
5 sq. unsweetened chocolate, melted and cooled

Beat butter until soft. Blend in confectioners sugar and vanilla; add additional confectioners sugar alternately with milk until of spreading consistency. Add chocolate.

FILLING:

1/3 c. chopped nuts
1/3 c. chopped raisins
1/3 c. chopped dates

Reserve 1 cup of icing and add above ingredients. Split cooked cake layers, spread filling between the 4 layers. Garnish with chopped nuts, etc.

The preparation of this cake takes time but a true chocolate lover will find it rewarding.

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