I need a chocolate cake for thursday, I was starting to shift completely to scratch but I had a few cakes bomb on me a few weeks ago, so I'm a bit nervous. I would like to know which recipes are very reliable and delicious, thanks in advance.
kym

this is the only chocolate recipe i'll use. everyone Raves about it. it is dense and moist and yummy : ) .... you can't screw it up!
INGREDIENTS:

* 2 cups white sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes or until the cake tests done with a toothpick.

Hi Kim, I have been using the Hershey's Birthday cake recipe I found at allrecipes.com. It's very easy to make and delicious too. you might want to try it. just do a search on www.allrecipes.com

Goodluck!

Hey, looks like you got the recipe from redsox.... I'm referring to the same recipe.

This is my chocolate cake recipe. It's an adaptation I made up from cassandrascakes (on the Wilton forum) Delicious large quantity cake mix.

2 DH Dark Chocolate Fudge cake mixes
1 box chocolate fudge pudding
2 cups flour
6 eggs
2 tsp. baking powder
2 sticks butter
2 sticks margarine
2 cups sugar
1 cup oil
2 2/3 cups water
1/2 bag Hershey's special dark chocolate chips

Cream butter, margarine, and sugar together. Add eggs and oil. Mix until blended. Add cake mix (the powder in the bag, not the made up mix), pudding, flour, and baking powder to the bowl. Blend on low while drizzling in water in a thin stream. Mix until smooth. Add chocolate chips to the bowl and gently mix them in by hand or on low speed. Bake as usual.

Personally, I spray my pans with the "crisco with flour" spray. For pans 8" or larger, I add a flower nail (or two or three or four for large cakes). Just place the flat part of the nail in the sprayed pan and spray the underside and stem of the nail. Then, I bake everything at 325 degrees until a tester comes out cleanly.

Beware, though, with this recipe, sometimes you stick your toothpick in a melted chocolate chip. So if you see goo, make sure it's batter and not chocolate!

This recipe is moist. However, for super-moist cake, once you have flipped the cake out of the pan, wrap it in press'nseal (or saran wrap in a pinch) and allow it to cool the rest of the way sealed up. This makes the moisture of the evaporating steam go back into the cake when it condenses. You can let it cool on the counter, in the fridge, or in the freezer once it is sealed up.

I've used this with several stacked/tiered caked without problems.

Oh, and the recipe yields roughly 15 1/2 cups of batter.

fronklowes, hey I was just wondering if that much batter will fit in a KA?

This is my favorite. I use DH Dark Chocolate Fudge mix and use mini chocolate chips. They melt and stay suspended in the batter - little morsels of chocolate heaven. This calls for baking in a bundt, but I use it for layers, 9 X 13's or whatever I need. This is from The Cake Mix Doctor. I like the Chocolate Syrup Frosting with this (in recipes on CC)

Darn Good Chocolate Cake

one 18.25-oz. pkg. plain devil's food or fudge cake mix
one 3.9-oz. pkg. chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1-1/2 cups semisweet chocolate chips

Preparation:

Place rack in center of oven and heat to 350. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.

Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed for one minute. Stop and scrape down bowl. Increase speed to medium and beat for two to three minutes more, scraping down bowl.

Fold in chocolate chips, making sure to distribute them well. Turn batter into the Bundt pan and bake at 350 for 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool for 20 more minutes.

Have to agree with Tiffysma. Darn good Chocolate Cake is well...Darn Good (LOL). It is the only cake my family asks for, and my sister demands it for all occasions and once a month just because. It does say bundt pan but I have had no problems using regular rounds, squares and even hearts. Chocolaty goodness in any shape and I believe myself an expert when it comes to chocolate.

i use the chocolate cake from epicurious

http://www.epicurious.com/recipes/recipe_views/views/101275

The recipe I use is almost exactly like the darn good choc. cake except I never use the chips and it calls for 1/2c. butter instead of the oil..... I kept trying to find a scratch recipe because I had a friend who kept telling me it wasn't like real cake but I have since given up... that cakes rocks!

I use the Durable-Cake-for-3D-and-Wedding-Cakes recipe here on CC.


1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream

-Incorporate all ingredients together one by one on low speed.
-Make sure to mix thoroughly between each ingredient.
-Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.

Substituting the DH yellow or white cake mix with DH Swiss Chocolate Cake, and the vanilla pudding with chocolate fudge pudding. Seems to be pretty close to the Darn Good Chocolate Cake recipe... maybe from the same book... it doesn't say. It always turns out moist and delicious.



http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html

ok, I have to decide.....this part is hard, this is a paid cake for the secretary at my school's husband's birthday (is that a teacher sentence or what!!!) I really want it to be delicious. I think I am going to torte it with chocolate mousse, frost with chocolate buttercream (sure unsure which one) and pour ganache over the top. She said he loves chocolate so why not. I am doing a ten inch cake and I love them to be really high so I'm wondering how many coups of batter the darn good chocolate cake makes.
Thanks for all the posts, I love this place.

ok.. is it just me or is the durable recipe basically the same as the darn good only with vanilla??

I know my french vanilla is pretty close only no sour cream and extra real vanilla + dry van.... that makes it pretty easy to whip up dr'd cake mixes....

The possibilities are endless and you could use choc. cake mix with orange pudding added for the choco-orange taste and whip cream filling! Oh, I am getting soooo hungry right now

Here's the link to the Chocolate Syrup Frosting in the recipe section here. It is so creamy and chocolatey (if that's not a word, it should be). I sometimes add 1/2 - 1 melted bar bittersweet or semisweet Gharadelli's (sp?) to it. I hesitated to try it because I thought it would be too sweet, but it is really surprising. I do like the extra chocolate in it though. This pipes really well for decorating and borders, etc.

http://www.cakecentral.com/cake_recipe-2033-4-Chocolate-Syrup-Frosting.html

Peacockplace--yes, it should fit in your KA. I have a 5Qt mixer and it fits fine (barely).