Triple Chocolate Cake
Chocolate Cake with Chocolate Icing
German Chocolate Cake

Triple Chocolate Cake 

1 18.25 oz. box devil’s food cake mix 

1 5.9 oz. box instant chocolate pudding mix 

2 cups semi-sweet chocolate chips 

1 cup sour cream 

1 cup vegetable oil 

4 eggs, beaten 

½ cup warm water 

Preheat oven to 350 degrees.  Spray a 12-cup bundt pan with cooking spray.  Combine the cake mix and pudding mix in a large mixing bowl.  Beat in the sour cream, oil, beaten eggs and water until well blended.  Stir in the chocolate chips.  Pour the cake batter into the prepared cake pan and place the cake pan in the preheated oven.  Bake the cake for 50-55 minutes or until the top of the cake springs back at a touch and a toothpick inserted into the center of the cake comes out clean.  Cool the cake for 1-1 ½ hours in the pan before inverting the cake onto a plate.  Cake may be dusted with confectioner’s sugar if desired. 

Recipe makes 12 servings 

Chocolate Cake with Chocolate Icing 

Cake: 

2 cups sugar 

1 ¾ cups flour 

¾ cups unsweetened cocoa powder 

½ cup vegetable oil 

2 eggs 

1 cup milk 

1 cup boiling water 

1 ½ teas. baking soda 

1 ½ teas. baking powder 

1 teas. salt 

2 teas. vanilla extract 

Icing: 

5 1/3 cups confectioner’s sugar 

1 ½ cups unsweetened cocoa powder 

2/3 cup milk 

3/4 cup butter, softened 

1 teas. vanilla extract 

Preheat oven to 350 degrees F.  Spray two 9-inch cake pans with cooking spray.  In a medium mixing bowl stir the sugar, flour, cocoa, baking soda, baking powder and salt together.  Add the eggs, milk, oil and vanilla to the dry ingredients and mix these ingredients for about 3 minutes using an electric mixer.  Stir in the boiling water by hand.  Pour the cake batter into the two prepared cake pans.  Place the cake pans in the preheated oven and bake for about 30 minutes until a toothpick inserted into the center of the cakes comes out clean.  Remove cake pans from oven and allow cakes to cool in pans for 10 minutes before removing the cakes from the pans.  Place cakes on wire rack and allow to cool completely. 

To make the icing for the cake cream the butter until light and fluffy.  Stir in the cocoa and sugar alternately with the milk and vanilla.  Beat the icing to spreading consistency.  Place one layer of cake on a plate and frost the top of the cake.  Top the first cake  layer with the second cake layer and frost the top of the cake and the sides of the cake. 

Recipe makes 12 servings 

German Chocolate Cake 

3 cups sugar 

2 ¾ cups flour 

1 cup plus 2 tablespoons unsweetened cocoa powder 

2 ¼ teas. baking powder 

2 ¼ teas. baking soda 

1 teas. salt 

3 eggs 

¾ cup vegetable oil 

1 ½ cups hot water 

2 teas. vanilla extract 

1 ½ cups milk 

Preheat oven to 350 degrees F.  Line the sides and bottom of a 10×17-inch baking pan with parchment or waxed paper.  Into a large mixing bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.  Whisk the dry ingredients together using the low setting on an electric mixer.  In a separate mixing bowl whisk the milk, oil, eggs and vanilla extract together.  Add the dry ingredients mixture to the liquid ingredients and mix at low speed until all the ingredients are well combined, about 5 minutes.  Slowly add the hot water while the mixer is on low speed.  Pour the batter into the prepared baking pan and place the pan in the preheated oven.  Bake for about 25-30 minutes until a toothpick inserted in the center of the cake comes out clean.  Let cake cook in the pan for about 1 hour.  Cake may be served plain or it may be frosted.  Cake should be frosted while it is still warm (not hot). 

Recipe makes 12 servings 

Frosting for German Chocolate Cake

 

1 ½ cups sweetened condensed milk 

3 Tbs. butter or margarine 

1/3 cup chopped pecans 

1/3 cup flaked coconut 

1 egg yolk 

1 teaspoon vanilla extract 

Combine the milk, egg yolk and butter or margarine n a small saucepan over medium heat.  Cook and stir this mixture until it thickens, about 6 minutes.  Add pecans, coconut and vanilla and mix well.  Spread the frosting over the cake while the cake is warm.  Store any leftover frosted cake in the refrigerator.