Best 5 Died And Gone To Heaven Chocolate Cake Recipes
Get ready to experience a taste of heaven with our comprehensive guide to creating the ultimate "Died and Gone to Heaven" chocolate cake. This delectable dessert will transport you to a realm of pure chocolate bliss. With its rich, decadent flavor and heavenly texture, this cake will leave you feeling utterly satisfied and craving more. Whether you're a seasoned baker or just starting, this article will provide you with all the tips, tricks, and ingredient recommendations you need to create a masterpiece that will have your friends and family begging for seconds. So prepare to embark on a culinary journey that will redefine your expectations of chocolate cake.
Let's cook with our recipes!
DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION
** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.
Provided by Annacia
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
- Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
- Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
- Note.
- Exchanges per Serving: 2 Starches, 2 Fats.
DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE
This foolproof cake is one of Eating Well magazine's most poular recipes. Dutch-process cocoa is preferred here for its deep chocolate falvor.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
- Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- TO MAKE ICING:.
- In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.
Nutrition Facts : Calories 232, Fat 4.8, SaturatedFat 0.8, Cholesterol 26.6, Sodium 318.1, Carbohydrate 46.5, Fiber 1.7, Sugar 33.5, Protein 3.2
DIED AND GONE TO HEAVEN CHOCOLATE CAKE
Make and share this Died and Gone to Heaven Chocolate Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
- Dust with flour and shake out excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
- Add buttermilk, brown sugar, eggs, oil and vanilla.
- Beat on medium speed for 2 minutes.
- Whisk in coffee until well blended.
- Pour into the prepared pan.
- Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
- Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- Set the cake on a serving plate and drizzle the icing over the top.
DIED AND WENT TO HEAVEN CHOCOLATE CAKE
Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee.
Provided by Allrecipes Member
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease 10 cup bundt pan with non-stick cooking spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
- Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
- Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 30-35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 31.7 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 408.6 mg, Sugar 11.4 g
DIED AND WENT TO HEAVEN CHOCOLATE CAKE
Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee.
Provided by Allrecipes Member
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease 10 cup bundt pan with non-stick cooking spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
- Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
- Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 30-35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 31.7 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 408.6 mg, Sugar 11.4 g
Tips:
- Use high-quality cocoa powder: The quality of the cocoa powder you use will have a big impact on the flavor of your cake. Look for a brand that is known for its rich, dark flavor.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Use a variety of toppings: Don't be afraid to experiment with different toppings, such as chocolate chips, nuts, or fresh fruit.
Conclusion:
Chocolate cake is a classic dessert that is loved by people of all ages. With its rich, decadent flavor, it's the perfect treat for any occasion. Whether you're a beginner baker or a seasoned pro, there's a chocolate cake recipe out there that's perfect for you. So grab your mixing bowl and get ready to bake something delicious!
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