Log Cabin Chocolate Cake
2 2/3 c. flour
2/3 c. cocoa
1 tsp. salt
2 tsp. baking soda
2 1/2 c. sugar
1 c. Mazola oil
2 c. coffee
2 eggs
2 tsp. vanilla

Combine flour, cocoa, salt, baking soda and sugar. Make a well in the center of the mixture. Add the oil, coffee, eggs and vanilla. Blend together. Beat until smooth. Bake at 375 degrees for 1 hour. "Caution" it is a large cake!

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.

Chocolate Snack Cake
1 2/3 c. all-purpose flour
1 c. packed brown sugar
1/4 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla

Heat oven to 350 degrees. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Mix in remaining ingredients. Bake 35-40 minutes or until wooden pick poked in center comes out clean. Sprinkle with powdered sugar if you like. Yield: 9 servings.

Chocolate Cream Cake
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 tsp. vanilla extract
1 1/2 c. heavy cream, whipped
1 pkg. chocolate chocolate chip
cookies
1 lg. banana, sliced
1 can (8 oz.) pineapple chunks,
drained
1 c. halved strawberries
Strawberries for garnish, optional

In a mixer bowl, whip cream cheese with sugar until light and fluffy. Blend in vanilla. Fold in whipped cream. Arrange cookies around sides and bottom of 9 inch springform pan or cake pan with removable bottom. Spread 1/2 of filling in pan. Arrange fruit on filling. Top with remaining filling. Chill until set. Garnish with whole strawberries if desired. Makes one 9 inch cake.

No Bake Chocolate Cheese Cake
1/3 c. margarine
1 1/2 c. graham cracker crumbs
1/4 c. cocoa
1 envelope unflavored gelatin
1/2 c. water
1/2 tbsp. instant coffee
1/2 c. cocoa
1 (14 oz.) can sweetened condensed
milk
1 1/2 tsp. vanilla
2 (8 oz.) pkg. cream cheese
1 (9 oz.) carton frozen whipped
topping

In small pan, melt margarine and stir in crumbs and cocoa. Pat firmly on bottom of 9-inch springform pan. Chill while preparing the filling. In small saucepan, soften gelatin in 1/4 cup water, add coffee. Heat and stir until dissolved. Remove from heat, stir cocoa into remaining 1/4 cup water. Blend into gelatin mixture. Stir into condensed milk and vanilla. In large mixing bowl, beat cheese until fluffy, beat in cocoa mixture. Fold in whipped topping. Pour into pan. Garnish with nuts. Chill 4 hours. Can be frozen. Take out of freezer 1 hour before serving. Makes 1 (9-inch) cake.

Chocolate Ice Box Cake

4 lg. Hershey bars, melted
4 egg yolks, beaten
4 egg whites, beaten stiffly
1/2 pt. whipping cream
Vanilla wafers

Pour beaten egg yolks over melted chocolate, add stiffly beaten egg whites and 1/2 pint whipping cream (beaten). Alternate this mixture in layers with vanilla wafers. Chill before serving.

Crescent Chocolate Chip Cheesecake
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.

FROSTING
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk

Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.

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.

Sour Cream Chocolate Cake and Frosting
CAKE
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted

FROSTING
1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla

CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

Chocolate Pudding Cake
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz.
carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.

Chocolate Chip Cake
1 yellow cake mix
2 boxes instant chocolate pudding
1 c. oil
1 c. water
1 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
Chopped nuts, if desired

Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.

Texas Chocolate Sheet Cake

2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 c. sour cream or 1/2 c. buttermilk
2 sticks butter or margarine
4 tbsp. cocoa
1 c. water

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot.

CHOCOLATE FROSTING
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. box powdered sugar
1 c. pecans, chopped
1/2 tsp. vanilla

Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.

Chocolate Cherry Cake
1 fudge cake mix
1 can (20 oz.) cherry pie filling
1 tsp. almond extract
2 eggs

FROSTING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
1 c. chocolate chips
1/2 c. chopped nuts

Combine cake mix, pie filling, extract and eggs. Beat by hand until well mixed. Pour into greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 20 to 25 minutes. FROSTING: Boil sugar, margarine and milk, stirring constantly. Remove from heat. Stir in 1 cup chocolate chips. Add 1/2 cup chopped nuts. Pour over while cake is still warm.

Chocolate Zucchini Cake
3 c. flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
4 eggs
3 c. sugar
1 1/2 c. oil
3 oz. melted & cooled chocolate
1 1/2 tsp. vanilla
1/2 tsp. almond extract
3 c. coarsely grated zucchini
1 c. chopped nuts
1/2 c. chopped dates

Sift together flour, baking powder, soda, salt and cinnamon. Set aside. Beat eggs in large bowl until frothy. Gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini. Fold zucchini, nuts and dates into batter. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes. Test with a toothpick. Let stand inverted on wire rack 20 minutes. Remove pan. Cool, cook completely on rack.

Upside Down German Chocolate Cake
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar

Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

Chocolate Praline Layer Cake
CAKE
1/2 c. butter or margarine
1/4 c. whipping cream
1 c. brown sugar, firmly packed
3/4 c. pecans, chopped coarse
1 pkg. Pillsbury Devil's Food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

TOPPING
1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans, if desired
Chocolate curls, if desired

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2 (8 or 9 inch) round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat at highest speed for 2 minutes. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up; spread 1/2 of topping over first layer. Top with second layer, praline side up; spread with remaining whipping cream. Garnish with whole pecans and/or chocolate curls. Store in refrigerator. Serves up to 12. High altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix. Increase water to 1 1/3 cups. Bake at 350 degrees for 30 to 35 minutes. Remove immediately from pans.

Chocolate Pound Cake
3 c. plain flour
3 c. sugar
1 c. Crisco shortening
1 1/4 c. sweet milk
6 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
4 heaping tbsp. cocoa
2 sticks margarine

Mix flour, cocoa, salt and baking powder together. Cream Crisco, margarine and sugar. Add eggs, beating in well. Add milk and flour alternately, beating well. Add flavoring; beat. Bake in a greased tube pan at 325 degrees for 1 1/2 hours.

FROSTING
1/2 c. Crisco
1/4 tsp. salt
2/3 c. canned milk (1 sm. can)
2 c. sugar
2 tbsp. cocoa

Combine all together. Cook for 2 minutes, stirring constantly. Test by dropping in cold water. When ball forms when it hits the water, the frosting is done. Cool and spread on cake.

Chocolate Pistachio Cake
1 pkg. white cake mix
1 pkg. instant pistachio pudding
1/2 c. orange juice
1/2 c. water
4 eggs
1/2 c. oil
3/4 c. chocolate syrup

Mix thoroughly the first 6 ingredients. Pour 3/4 cup of batter into a greased and floured Bundt pan. Add chocolate syrup to remaining batter and mix. Pour this over first batter in pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove and glaze.

GLAZE
1 c. powdered sugar
1 tbsp. butter
2 to 3 tbsp. milk or water

Chocolate Pound Cake with Black Walnuts
1/4 c. Crisco
1 c. butter
3 c. sugar
5 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
5 tbsp. cocoa
3 c. flour

Cream Crisco, butter, sugar, eggs and vanilla. Sift together salt, baking powder, cocoa and flour. Add alternately with 1 cup sweet milk. Then add 1 cup black walnuts or pecans. Bake at 325 degrees for 1 to 1 1/2 hours. Check at 1 hour. Cover after 10 minutes cooling, or put in a cake box. Ice if desired.

Chocolate Carrot Cake
2 c. flour
1 1/2 c. sugar
1 c. salad oil
1/2 c. orange juice
1/4 c. cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
4 eggs
2 c. carrots, shredded
1 1/2 c. flaked coconut
1 c. nuts, chopped (optional)

Mix all ingredients (except carrots, coconut and nuts) well for 3 to 4 minutes. Stir in carrots, coconut and nuts. Grease and flour a 9 x 13 inch pan. Bake at 350 degrees for 50 to 55 minutes. Frost with your favorite cream cheese frosting. Freezes well.

More Chocolate Cake Recipes

CHERRY PIE CHOCOLATE CAKE

CHOCOLATE CAKE BLACK BOTTOM MUFFINS

CHOCOLATE CAKE PUDDING

DEATH BY CHOCOLATE CAKE

EASTER NEST CHOCOLATE CAKE

MAYONNAISE CHOCOLATE CAKE

MICROWAVE CHOCOLATE CAKE

MOCHA CHOCOLATE CAKE

MOLTEN CHOCOLATE CAKE

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