Cake Recipe Collection

Chocolate Treasure Mini Raspberry Cakes

¾ c. Granulated sugar
½ c. Butter, softened
2 Eggs
¼ c. Nestle - Carnation Evaporated milk
1 t. Vanilla
1 c. All purpose flour
¼ t. Salt
1 c. Raspberries
10 Chocolate Crème Nestle Treasures
2 T. Powdered sugar, optional

Preheat oven to 350, grease 10 muffin cups or line with liners.
Beat granulated sugar and butter in large mixer bowl until combined. Add eggs, evaporated milk and vanilla extract; beat until blended. Stir in flour and salt. Gently fold in raspberries. Spoon heaping tablespoon batter into prepared cubs; place 1 Nestlé Treasure in each cup, pressing down slightly. Spoon heaping tablespoon batter over each Nestlé Treasure, covering completely.
Bake until cakes are golden brown around edges and top is set, about 22 minutes. Cool in pan on wire rack for 10 minutes. Run knife around edges to loosen; gently invert onto serving plate. Sprinkle with powdered sugar; serve warm.
Makes 10 mini cakes.

Inside Out Cake

1 box chocolate cake mix
1 container German Chocolate Cake Coconut /pecan frosting
4 eggs
3/4 cup oil
1 cup water

Preheat the oven to 350 degrees. Grease a Bundt pan.

Mix all ingredients together and bake for 45 minutes.

The cake will be moist until it settles. This is a delicious cake and so easy to make.

About 12 servings

Germans are famous for their cake recipes. They have several that I love and have made on several occasions. I have came up with a really good recipe, and I hope that you enjoy it.

Ingredients for the Cake Mix:

1/2 Cup of water
4 Ounces of semi sweet chocolate
1 Cup butter
2 Cups sugar
4 Egg yolks
1 Teaspoon of vanilla bean paste
2 1/2 Cups flour
1 Teaspoon of baking soda
1/2 Teaspoon of salt
1 Cup buttermilk
4 Egg whites Stiff peaks
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Ingredients:
9 ounces unsalted butter, diced
9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces
5 medium eggs, separated, whites from the yolks
9 ounces of sugar
1 Tablespoon of water

Glaze or Ganash:
5.25 ounces of dark chocolate, broken into pieces
2 Ounces of Heavy Cream
2 Tablespoons brandy

Garnish:
4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake
1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:
Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totaly melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

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Resistance is futile! It is indeed hard to resist the sweet smell of chocolate cake, especially when the aroma is linked with nice memories.

My mom is a very open person, and always willing to share. Not only is she generous with her advice, but she will share with you all the things that she experienced. she is always willing to explain sewing, cooking, or advanced mathematics. There is one thing, however, that she guards jealously. It is her biggest secret, and she had promises that she will carry to the grave. And that is her chocolate cake recipe. So far, we tried everything to to get it from her.

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This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet?

To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes.
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This cake recipe is a necessity for the recipe files of all true chocoholics. When it’s as easy as this one and as fabulous too, it’s a total no-brainer!

Some vanilla ice cream would be proud to sit beside a piece of this cake.

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