Best 3 Hurry Up Chocolate Cake Recipes

HURRY UP CAKE WITH VARIATIONS

Steps:

• Frosting choices: Sift icing sugar over or chocolate butter icing or lemon/orange butter icing.
• Simple butter icing- icing sugar, butter, cocoa, tiny bit of milk, for chocolate, just measure amounts that look right and whip them all together.
• Lemon or orange butter icing: the same as chocolate except instead of cocoa, use lemon or orange zest, and a teaspoon of vanilla or a tiny bit of the lemon or orange juice.
• Sift before measuring,cake flour, resift with sugar.
• add soft butter, eggs,milk, salt baking powder and vanilla.
• Beat these ingredients vigorously with a wire whisk or electric beater for 2 or 3 minutes.
• Bake the cake in a buttered 9 x 13 inch pan or in two 8 inch buttered, round layer pans in a moderate oven (350°F) for about 1/2 hour or until tester inserted in middle comes out clean.
• Variations-----------.
• Spice cake: add to flour, 1 teaspoon cinnamon and 1/2 teaspoon cloves.
• Chocolate cake: Use 4 tablespoons less flour and add to flour 4 tablespoons cocoa.

CRAZY CHOCOLATE CAKE

Steps:

• Mix all ingredients right in a 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.