PREHEAT oven to 350° F. Grease and flour 10-inch bundt pan or other tube pan. COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared bundt pan or other tube pan.

BAKE in oven for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. COOL in pan for 20 minutes. Invert onto wire rack to cool completely. Sprinkle with powdered sugar; garnish with raspberries.  [ send green star]  [ accepted]

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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9 eggs, separated, room temperature

1 Tbsp. dark Rum

1/4 tsp. pure vanilla extract

1/4 tsp. cream of tartar

8 Tbsp. sugar

12-oz semisweet chocolate, melted

6 Tbsp. sweet butter, melted

3 Tbsp. cornstarch

2 Tbsp. cocoa, unsweetened

10 Italian macaroons, finely ground

Preheat oven at 375° F. Butter and flour 3 9-inch round cake pans

Beat egg yolks until they are pale yellow and form a ribbon when beaters are lifted. Beat in rum and vanilla extract. Beat egg whites with cream of tartar to soft peaks. Add sugar 1 Tbsp at a time and continue beating until stiff.

Stir in semisweet chocolate and butter into egg yolks until well combined. Gently fold in 1/4 of egg whites to lightly the batter, then gently fold in remaining whites.

Stir together cornstarch and cocoa, combine with ground macaroons. Gently fold into batter.

Divide batter among cakes pans. Bake only 20 minutes.

Cool 10 minutes in pan (cake will fall slightly).

Spread with your favorite frosting.

Note: No flour in this recipe.

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Serves 14-16

2(20oz)cans tart pitted cherries,undrained

1 c sugar

1/4 c cornstarch

1 1/2 tsp vanilla extract

2(9inch) chocolate cake layers, baked and cooled

3 c cold whipping cream

1/2 c confectioner's sugar

Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir. Split each cake layer in half horizontally. Crumble one half layer set aside. Beat cold whipping cream and the confectioner's sugar in large bowl with electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping. Place one cake layer on serving plate. Spread with 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs. Spoon reserved 1 1/2 cups whipped cream into pastry bag flitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

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Chocolate Pound Cake 
1 pkg(18 1/2oz.) chocolate cake mix

1 pkg(4 1/2oz) instant chocolate pudding mix

 4 eggs

 1 c Coca Cola

1/4 c oil

 In a large bowl, combine all the ingredients. Beat at medium speed with an electric mixer for 4 minutes. Pour the batter into a greased 12 or 14 cup fluted tube dish. Cover with wax paper and cook at LOW for 10 minute and at MED-HIGH for 6 to 7 minutes, until a toothpick inserted near the center comes out clean. Let it stand ,uncovered for 15 minutes before inverting on a serving platter. Let stand covered until cool.

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Chocolate Barbeque Grill Cake Recipe

1 c water
1 c butter or margarine
1/2 c Hershey's cocoa
2 c granulated sugar
1 3/4 c All-purpose flour
1 tsp baking soda
1/2 tsp salt
3 large eggs
3/4 c dairy sour cream
2/3 c Reese's peanut butter chips

1 tsp vegetable shortening(solid)

Oven temp 350 /Baking Time ~ 45 - 50 Min.
Pan Type ~ 13 x 9 x 2-inch pans

Cocoa Fudge " Burgers" (recipe follows, optional)
Fruit shaped gumdrop candies (optional)

Preheat oven, Line baking pan with aluminum foil; grease and flour sides and bottom.  Place water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil 1 minute. Remove from heat; set aside.
Stir together sugar, flour, baking soda and salt in large bowl. Add eggs, sour cream and cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Carefully invert cake onto serving tray; peel off foil.
Place peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until mixture is melted when stirred. Place mixture in recloseable small plastic bag; cut off tiny section of corner. Squeeze mixture onto cake, forming grids like top of grill: allow to firm up before cutting. Top with "Burgers" and "Shish-Kabobs", if desired.
Makes 15 servings.

Cocoa Fudge " Burgers": Beat 1/4 cup softened butter or margarine in medium bowl; add 2 cups powdered sugar, 1/2 cup HERSHEY'S Cocoa, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until all ingredients are moistened and consistency to form patties; add additional milk or powdered sugar, if necessary, to get proper consistency. Form "patties"; place on top of cake.
"Shish-Kabobs": Place red, green, and tan colored jelly candies on plastic decorative skewers to form shish-kabobs, if desired. Place on top of cake.

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Choco-Holic Cake Recipe #2

Preparation - 15 min | Cooking - 55 min | Cooling Time - 40 min cooling | Yields - 12 to 16 servings

Chocolate, chocolate, chocolate is what this cake is made of! Sour cream and pudding mix enrich and make this cake moist and delicious.

Ingredients:

Directions:
FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
POUR glaze over cake.

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Incredible Banana Split Cake
Preparation - 30 min | Cooking - 1 hrs | Cooling Time - 2 hrs cooling | Yields - 12 servings

Perfect for a holiday brunch, this moist tender cake combines bananas, pineapple pieces, strawberries and Nestlé Toll House Semi-Sweet Chocolate Morsels together to make a simple but elegant cake. Michelle A. Sheppard of Nashua, NH developed this recipe.

Ingredients:

Directions:
ALLOW butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.
PREHEAT oven to 350° F.
COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.
BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.
FOR CHOCOLATE GLAZE:
HEAT 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately

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Chocolate Jalapeno Cake

Makes 8 to 10 servings.

1 pound bittersweet chocolate
3/4 c butter, room temperature
1/2 jalapeno pepper, seeded, deveined, and very finely chopped
5 eggs, separated and room temperature
2 tsp vanilla extract
1 1/2 tbsp all-purpose flour
1/4 tsp cream of tartar
1/2 c firmly packed brown sugar
2 c whipped cream flavored with Kahlua

Preheat oven to 350 degrees. Lightly butter a 8-inch springform pan and line bottom with parchment paper. Melt chocolate in the top of a double boiler over hot water; add butter and chopped jalapeno pepper. Stir occasionally until smooth. Whisk in egg yolks, vanilla extract, and flour. Remove from heat. In a large bowl, beat egg whites with cream of tartar until soft peak form. Gradually add sugar and beat until stiff peaks form. Fold 1/3 of egg white mixture into chocolate. Quickly fold chocolate mixture in with the rest of the egg whites; pour mixture into prepared springform pan. Bake for approximately 20 to 25 minutes. Remove from oven and cool in pan on a wire rack. To unmold, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight. Serve at room temperature with whipping cream.

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Makes 4 servings

3 small eggs (2 large eggs)

1 2/3 cup flour

2/3 cup sugar

2/5 cup butter

1 tbsp maccha powder (green tea powder)

1 tsp baking powder

2 tbsps chocolate chips

Put butter in a bowl and stir well until soften. Add sugar in the bowl and mix well. Whisk eggs in another bowl. Mix eggs and butter mixture together. Sift flour, baking powder, and green tea powder together. Add flour in the egg and butter mixture and mix. Add chocolate chips in the bowl and mix together. Spread some butter and place baking wax paper inside of a medium loaf pan. Pour batter into the pan. Bake in preheated 325F oven for 30-40 minutes.

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Frozen Chocolate-Covered Cappuccino Crunch Cake

Preparation - 30 min | Cooling Time - 9 hrs 30 min freezing | Yields - 16 servings

Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert! This dessert was created by Beth Royals of Richmond, VA.

Ingredients:

Directions:
SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.
BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices

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1. Boil water with 3 tbsp of sugar and set aside. Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick. Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok. Spread mixture evenly into the buttered pan. Very slowly pour water into the center of the mixture and do not stir! Cover well, with plastic wrap or lid. Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes. Sprinkle with powdered sugar and serve with your favorite toppings.
2. Enjoy!

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Hey, J.W., that chocolate pound cake recipe that you posted the end of January, it calls to be baked in the microwave, do you think I could do it in a regular oven at normal temps? I would think I could, just wondered if you ever had. I am not too much into cooking or baking with a microwave, but the cake sounds awesome!

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