Recipe(tried): Chocolate Chocolate Chip Cake
Posted By: Kathy, SC
Date: February 15th 2000
Board: A Board For Bakers

Chocolate Chocolate Chip Cake

1/4 cup cooking oil
1 pkg. devilsfood cake mix
1 4-serving pkg. instant chocolate pudding
6-oz. pkg. chocolate chips (semi-sweet)
2 eggs
1 1/4 cups water

Preheat oven to 350 degrees F. In 11x14x2-inch
sheetcake pan, swirl oil until bottom and sides are
covered. Pour in cake mix, pudding, chocolate chips,
eggs and water. Using a fork, mix ingredients until egg
is completely incorporated and all dry ingredients are
moistened. Don't worry about lumps. Takes about 2
minutes. Put pan in preheatened oven and bake for
25-35 minutes.

Dirty dishes: 1 pan, 1 fork, 1 measuring cup. Does it
get any better? And, the cake is deliciously
chocolately. I iced it with cream cheese icing (from a
can) but it is almost like a brownie without the icing.

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Recipe(tried): CHOCOLATE CHOCOLATE AND MORE CHOCOLATE CAKE
Posted By: Becky,LA
Date: September 11th 1998
In Reply to: ISO Grooms cake
Board: A Board For Bakers

* Exported from MasterCook *

CHOCOLATE CHOCOLATE AND MORE
CHOCOLATE CAKE

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks butter
2 cups sugar
8 eggs -- beaten
2 16oz. cans Hershey's chocolate syrup
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
28 oz semisweet chocolate chips
1 16oz carton sour cream
2 8oz. pkg cream cheese -- room temperature
2 tablespoons powdered sugar
3 tablespoons orange-flavored liqueur
4 tablespoons milk
1 teaspoon instant coffee

Preheat the oven to 350 degrees.

Cream the butter and sugar in a large mixing bowl.

Add the egg and mix well.

Add the chocolate syrup, flour , baking powder, salt
and vanilla.

Mix well. Pour into four well-greased and floured 9-inch
cake pans.

Bake for 25-30 minutes, or until the top of the cakes
spring back when touched.

Remove and cool for 15 minutes, then remove the
cakes from the pans and cool completely on a wire
rack

Make the filling by melting one pound of the chocolate
chips slowly over low heat until the mixture is smooth.
Cool. Combine the sour cream and the one package of
the cream cheese.

Beat until smooth. Add the chocolate and mix well.
Spread this mixture between the cake layers and set
each layer on top of one another.

To make the icing, melt the remaining 12 ounces of
chocolate chips in a saucepan over medium-low heat.
Add the powdered sugar, orange-flavored liqueur, milk
and instant coffee and stir until mixture is smooth.
Remove from heat and let cool until the mixture is of
good spreading consistency.
Spread over the top and sides of the cake.
Chill for at least four hours before slicing to serve.

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