Subject: Unusual Chocolate Cakes (4) Collection
From: "RecipeWay.com Webmaster" <[email-masked]>
Date: 23 Feb 2000 18:56:30 -0700
Newsgroups: rec.food.recipes

Black Magic Cake
Zucchini Chocolate Cake
Red Beet Chocolate Cake
Chocolate Sauerkraut Cake

Black Magic Cake

1 3/4 cup Flour; Unbleached, Sifted
2 cups Sugar
3/4 cups Cocoa; Baking
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 each Eggs; Large
1/2 cup Vegetable Oil
1 cup Coffee; Black, Strong
1 cup Buttermilk
1 teaspoon Vanilla Extract
1/4 cup Butter Or Regular Margarine
3 ounces Semisweet Chocolate; 3 blocks
1 each Egg; Large
2 cups Confectioners' Sugar
1 tablespoon Vanilla
1 tablespoon Lemon Juice
1 cup Walnuts; Chopped

Sift together flour, sugar, cocoa, baking soda, baking
powder, and salt in a mixing bowl.  Add eggs, oil, coffee,
buttermilk and vanilla.  Beat with an electric mixer set at
medium speed for 3 minutes.  Pour batter into greased 13 x 9
x 2-inch baking pan.  Bake in preheated 350 degree oven for
40 minutes or until the cake tests done.  Cool in pan on
rack. Frost with Hundred Dollar Frosting.  Cut into squares.

HUNDRED DOLLAR FROSTING: Combine butter and semisweet
choclolate in a double boiler top.  Place over hot water,
stirring until melted.  Remove and cool well.  Add egg and
stir vigorously.  Stir in confectioners' sugar, vanilla and
lemon juice. Beat until smooth.  Stir in walnuts and frost
cake with icing.

Zucchini Chocolate Cake

2 1/2 cups Flour; Unbleached, Sifted
1/4 cup Cocoa; Baking
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 cup Butter Or Regular Margarine
1/2 cup Vegetable Oil
1 3/4 cup Sugar
2 each Eggs; Large
1 teaspoon Vanilla Extract
1/2 cup Buttermilk
2 cups Zucchini; Unpeeled, Grated
6 ounces Semisweet Chocolate Chips
3/4 cups Walnuts; Chopped

Sift together flour, cocoa, baking soda and salt; set aside.
Cream together the butter, oil, and sugar in a mixing bowl
until light and fluffy, using an electric mixer at medium
speed.  Beat in eggs, one at a time, beating well after each
addition.  Blend in Vanilla Extract.  Add dry ingredients
alternately with buttermilk to creamed mixture, beating well
after each addition.  Stir in zucchini.  Pour batter into a
greased 13 x 9 x 2-inch baking pan.  Sprinkle with chocolate
chips and walnuts. Bake in a preheated 325 degree F. oven
for 55 minutes or until cake tests done.  Cool in pan on
rack.  Cut into squares and serve.

Red Beet Chocolate Cake

1 3/4 cup Flour; Unbleached, Sifted
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cup Sugar
3 each Eggs; Large
1 cup Vegetable Oil
1 1/2 cup Beets; Pureed
2 ounces Unsweetened Chocolate; *
1 teaspoon Vanilla Extract
1 per serving Confectioners' Sugar; Sifted

*  Melt and cool the 2 1-oz squares of baking chocolate.
<p>Sift together the flour, baking soda and salt; set aside.
Combine sugar, eggs, and oil in a mixing bowl.  Beat with an
electric mixer set at medium speed for 2 minutes.  Beat in
the beets, cooled chocolate, and vanilla. Gradually add dry
ingredients, beating well after each addition.  Pour into
greased 13 x 9 x 2-inch baking pan.  Bake in a preheated 350
degree F. oven for 25 minutes or until cake tests done.
Cool in pan on rack. Cover and let stand overnight to
improve flavor.  Sprinkle with confectioners' sugar.

Chocolate Sauerkraut Cake

2 1/4 cups Flour; Unbleached, Sifted
1/2 cup Cocoa; Baking
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2/3 cups Butter Or Regular Margarine
1 1/2 cup Sugar
3 each Eggs; Large
1 teaspoon Vanilla
1 cup Water
2/3 cups Sauerkaraut; *
1 ounce Semisweet Chocolate
3 ounces Cream Cheese; Softened
1 tablespoon Milk
1 cup Confectioners' Sugar
1/8 teaspoon Salt
1/2 teaspoon Vanilla extract

*  Sauerkraut should be rinsed and drained thoroughly and
then chopped coarsely<p>Sift together the flour, cocoa,
baking powder, baking soda and salt; set aside.  Cream
together the butter and sugar in a bowl until light and
fluffy, using an electric mixer set at medium speed.  Add
eggs, one at a time, beating well after each addition.  Beat
in vanilla.  Add dry ingredients alternately with water to
creamed mixture, beating well after each addition.  Stir in
sauerkraut.  Spread batter in greased 13 x 9 x 2-inch
bakeing pan.  Bake in a preheated 350 degree F. oven for 35
minutes or until cake tests done.  Cool in pan on rack.
Frost with Creamy Chocolate Frosting.  Cut into squares.
CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup
in hot water.  Cool slightly.  Combine chocolate, cream
cheese, milk, confectioners' sugar, salt, and vanilla in a
bowl.  Beat with an electric mixer at high speed until
smooth.

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From: "RecipeWay.com Webmaster" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Victory Chocolate Cake
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Date: 23 Feb 2000 18:46:29 -0700
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Victory Chocolate Cake

2 cups Flour; Unbleached, Sifted
1/2 cup Cocoa; Baking
2 1/4 teaspoons Baking Soda
3/4 teaspoons Salt
3/4 cups Shortening; Vegetable
1/3 cup Sugar
1 1/2 cup Corn Syrup; Dark
3 each Eggs; Large, Separated
1 1/2 teaspoon Vanilla Extract
1 cup Coffee; Cooled

Sift together the flour, cocoa, baking soda and salt; set
aside.  Cream the shortening and sugar in a mixing bowl
until light and fluffy, using an electric mixer at medium
speed.  Blend in the corn syrup and egg yolks. Beat in
vanilla.  Add dry ingredients alternately with coffee to
creamed mixture, beating well after each addition.  Beat egg
whites in another bowl until stiff peaks form.  Fold egg
whites into cake batter.  Pour batter into a greased 13 x 9
x 2-inch baking pan.  Bake in preheated 350 degree oven 45
minutes or until cake tests done.  Cool in pan on rack.

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From: "RecipeWay.com Webmaster" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: West Haven Chocolate Cake
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West Haven Chocolate Cake

8 ounces Dates; Pitted, Chopped
1 teaspoon Baking Soda
1 cup Boiling Water
1 3/4 cup Flour; Unbleached, Sifted
2 tablespoons Cocoa; Baking
1/2 teaspoon Salt
1 cup Shortening; Vegetable
1 cup Sugar
2 each Eggs; Large
6 ounces Semisweet Chocolate Chips
1/2 cup Walnuts; Chopped

Combine dates, baking soda, and boiling water in a small bowl.  Cool to room 
temperature.  Sift together the flour, cocoa, and salt; set aside. Cream the 
shortening and sugar together in a mixing bowl until light and fluffy, using an 
electric mixer at medium speed.  Add eggs, one at a time, beating well after 
each addition.  Blend in date mixture. Then stir in dry ingredients.  Pour into 
a greased 13 x 9 x 2-inch baking pan.  Bake in preheated 350 degree F. oven for 
35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and 
serve with a scoop of vanilla ice cream on top. 

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From: "RecipeWay.com Webmaster" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Whole Wheat Chocolate Cake
Followup-To: rec.food.cooking
Date: 23 Feb 2000 18:40:19 -0700
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Whole Wheat Chocolate Cake

1 1/2 cup Sugar
1 cup Flour; Unbleached, Sifted
3/4 cups Whole Wheat Flour; Stirred
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Butter Or Regular Margarine
1 cup ;Water
1/4 cup Cocoa; Baking
2 each Eggs; Large, Beaten
1/2 cup Sour Cream
1/2 cup Butter Or Regular Margarine
6 teaspoons Milk
1/4 cup Cocoa; Baking
1 pound Confectioners Sugar; (1 Box)
1 teaspoon Vanilla Extract

Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing 
bowl.  Combine butter, water and cocoa in saucepan.  Bring mixture to a boil, 
stirring constantly. Remove from heat.  Pour into flour mixture.  Mix well, 
using wooden spoon.  Blend in eggs and sour cream, mixing well. Pour batter into
greased 13 x 9 x 2-inch baking pan.  Bake in preheated 375 degree F. oven 30 
minutes or until cake tests done.  Cool in pan on rack.  Meanwhile prepare Cocoa
Frosting.  Pierce warm cake with fork.  Pour Cocoa Frosting over all.  Cool 
completely.  Cut into squares. 

COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.  Cook over medium 
heat until butter is melted and mixture is smooth.  Stir in confectioners' 
sugar, that has been sifted. Continue cooking over low heat until confectioners'
sugar is completely dissolved.  Remove from heat.  Stir in vanilla. Frost cake 
immediately.

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From: lkadlec <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Coca Cola Cake
Followup-To: rec.food.cooking
Date: 22 Feb 2000 05:32:23 -0700
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Here is another great recipe from "Recipe Gallery"

COKE COLA CAKE

2 cups sugar
2 cups flour
1/4 tsp. salt
1/2 cup buttermilk
1 tsp. baking soda
3 Tbsp cocoa
1 Tbsp vanilla
2 eggs
1 stick Margarine
1/2 cup shortening
1 cup coke
2 cups miniature marshmallows

Mix first 7 ingredients, then heat next 4 and add gradually into first mixtures.
Grease 13X9X2 inch cake pan and cover bottom with 2 cups miniature marshmallows.
Pour batter over that. Bake at 350 degrees (preheated oven) for 35-45 minutes.
Pour icing over warm cake.

ICING FOR COKE COLA CAKE

1 stick margarine
3 Tbsp cocoa
6 Tbsp coke
1 tsp. vanilla
1 box powdered sugar
1 cup Chopped nuts
(optional)

Heat margarine, cocoa, coke and vanilla. pour over the powdered sugar and mix.
Add nuts.  Add frosting on the cake. Cool before serving.

http://maxpages.com/recipegallery
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From: "RecipeWay.com Webmaster" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Chocolate Cake (2) Collection
Followup-To: rec.food.cooking
Date: 24 Feb 2000 12:14:35 GMT
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Chocolate Vinegar Cake
Old World Chocolate Cake

Chocolate Vinegar Cake

1 1/2 cup Flour; Unbleached, Sifted
1 cup Sugar
3 tablespoons Cocoa; Baking
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1 tablespoon Vinegar
5 tablespoons Butter Or Regular Margarine
1 cup Water
1 3/4 cup Confectioners' Sugar
3 tablespoons Cocoa; Baking
3 tablespoons Butter Or Regular Margarine
3 tablespoons Coffee; Brewed, Hot
1/2 teaspoon Vanilla Extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl.  Make 3 wells in the dry ingredients. Pour vanilla into 1 well;
vinegar into 1 well and melted butter into the third.  Pour water over
all.  Beat with a wooden spoon until well blended.  Pour batter into a
greased 9-inch square baking pan.  Bake in a preheated 350 degree F. oven
for 25 minutes or until cake tests done.  Cool in pan on rack.  Frost with
Mocha Chocolate Frosting.  Cut into squares.

MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened
butter, coffee, and vanilla in a mixing bowl.  Beat, with an electric
mixer set at medium speed.

Old World Chocolate Cake

1 1/2 cup Cake Flour; Sifted
1 1/4 cup Sugar
1/3 cup Cocoa; Baking
1 tablespoon Instant Coffee
1 1/3 teaspoon Baking Soda
3/4 teaspoons Salt
2/3 cups Vegetable Shortening
1 cup Buttermilk
1 teaspoon Vanilla Extract
2 each Eggs; Large
1 cup Heavy Whipping Cream
2 tablespoons Sugar
1 teaspoon Vanilla Extract

Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt
together in a large mixing bowl.  Add the shortening, 2/3 c of the
buttermilk and vanilla.  Beat with an electric mixer, set on medium speed,
for 2 minutes.  Add remaining 1/3 c of buttermilk and eggs.  Beat, at
medium speed, for 2 more minutes.  Pour batter into 2 greased 8-inch round
cake pans.  Bake in a 350 degree F preheated oven for 30 minutes or until
cakes test done.  Cool in pans on racks for 10 minutes.  Remove from pans;
and completely cool.  Place one cake layer on serving plate.  Spread with
Sweetened Whipped Cream.  Top with second cake layer.  Frost cake with
remaining Sweetened Whipped Cream.  Refrigerate until serving time.

SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters.  Place cream,
sugar, and vanilla in chilled bowl.  Beat with electric mixer, at high
speed, until soft peaks form and mixture is of a spreading consistency.  
DO NOT overbeat. (If you do, you will have butter.)

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From: Dave <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Flourless Chocolate Torte with Coffee Liqueur
Followup-To: rec.food.cooking
Date: 24 Feb 2000 12:22:35 GMT
Organization: International Recipes
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submitted by: [email-masked]
from USA

Flourless Chocolate Torte with Coffee Liqueur

Serves 16

3/4 cup sugar granulated
3/4 cup water
6 ounces unsalted butter
18 ounces semi-sweet chocolate
9 eggs
1/2 cup coffee liqueur
1 cup heavy cream
2 tablespoons sugar
3 ounces semi-sweet chocolate chips

Preheat oven to 325 degrees and set rack in the middle of the oven.  Butter a 
10-inch round pan and line the bottom with wax paper. Butter the paper. Combine 
the sugar and water in a medium saucepan and bring to a boil over low heat, 
stirring occasionally to make sure that all of the sugar dissolves. Remove the 
syrup from the heat and stir in the butter and chocolate and allow to stand for 
5 minutes. Whisk smooth and eggs one at a time and then add the liqueur. Pour 
the batter into the pan and place in a shallow pan of hot water. Bake in the hot
water bath for about 45 minutes, until set and slightly dry on the surface. Cool
to room temperature in the pan and cover with plastic wrap. Refrigerate dessert 
in the pan. To remove from mold, run a knife between the dessert and the pan and
pass the bottom of the pan over heat or in a hot water bath to help release the 
dessert. Invert onto a platter. To finish, whip the cream with the sugar until 
it holds a soft peak and chill well. Spread or pipe the whipped cream over the 
top of the dessert. Melt the chocolate and place in a non-pleated plastic bag.  
Snip the corner of the bag and streak the top of the dessert with the chocolate.
.. 

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

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From: "RecipeWay.com Webmaster" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Chocolate Cake (2) Collection
Followup-To: rec.food.cooking
Date: 24 Feb 2000 12:15:23 GMT
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Xref: swen.emba.uvm.edu rec.food.recipes:39803

Mile-High Chocolate Cake
Cream Cheese Chocolate Cake

Mile-High Chocolate Cake

1/2 cup Cocoa; Baking
1/2 cup Hot Water
2 teaspoons Baking Soda
1/2 cup Vegetable Shortening
2 cups Sugar
2 each Eggs; Large
2 teaspoons Vanilla Extract
2 1/2 cups Flour; Unbleached, Sifted
1 cup Buttermilk
1/2 cup Butter Or Regular Margarine
1 ounce Baking Chocolate
1 pound Confectioners' Sugar; Sifted
1 each Egg White; Large
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
3 tablespoons Milk

Combine cocoa, hot water and baking soda in a small bowl.
Let stand while mixing other ingredients.  Cream the
shoretening and sugar together in a mixing bowl, using an
electric mixer set on medium speed, until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and cocoa mixture.  Add flour alternately
with the buttermilk to creamed mixture beating well after
each addition.  Pour batter into 3 greased and wax paper
lined 8-inch round cake pans.  Bake in a preheated 350
degree F. oven for 25 minutes or until cakes test done.
Cool in pans on racks for 10 minutes.  Remove from pans;
cool completely on racks. To assemble cake, place one cake
layer on serving plate.  Spread with Cocoa Icing.  Top with
second cake layer and spread a layer of frosting. Top with
third cake layer and frost sides and top with remaining
frosting. 

COCOA ICING: Combine butter, and chocolate in the
top of a double boiler.  Place over hot water; stir until
melted.  Remove from heat; cool to room temperature. Sift
confectioners' sugar into a large mixing bowl.  Make a well
in the center and add egg white, vanila, and lemon juice.
Pour in the chocolate mixture.  Blend until smooth, using an
electric mixer set at medium speed. Add milk to make
frosting of a spreading consistency.

Cream Cheese Chocolate Cake

1 1/2 teaspoon Baking Soda
1 teaspoon Salt
6 ounces Cream Cheese
1/2 cup Vegetable Shortening
2 teaspoons Vanilla Extract
6 cups Confectioners' Sugar; Sifted
1/4 cup Hot Water
4 ounces Baking Chocolate
1/4 cup Vegetable Shortening
3 each Eggs; Large
3/4 cups Milk
1 tablespoon Milk

Sift the cake flour, baking soda, and salt together and set
aside.  Combine cream cheese, 1/2 c shortening and vanilla
in a large mixing bowl.  Beat, with an electric mixer set on
high, until light and fluffy.  Add confectioners' sugar
alternately with hot water and chocolate (melted and cooled
to room temperature) to cream cheese mixture, beating well
after each addition.  Blend until smooth.  Remove 2 cups of
the chocolate mixture and cover with plastic wrap.  Reserve
for frosting.  Blend 1/4 cup shortening into remaining
chocolate mixture.  Add eggs, one at a time, beating well
after each addition.  Add dry ingredients alternately with
1/4 cup of milk, beating well after each addition.  Spread
batter in 2 greased and waxed paper lined 9-inch round cake
pans.  Bake in preheated 350 degree F. oven for 35 minutes
or until cakes test done.  Cool in pans on racks for 10
minutes.  Remove from pans; cool completely on racks. Blend
1 T milk into the reserved chocolate mixture for frosting.
Place one layer on serving plate and spread with frosting.
Top with second layer and frost sides and top with remaining
frosting.

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