Best 4 Lickity Split Chocolate Cake Recipes

Whether you're planning a special celebration or just craving a delicious and indulgent treat, the lickity split chocolate cake is sure to delight. This classic chocolate cake is moist, fluffy, and has a rich, chocolatey flavor that will satisfy even the most discerning palate. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. So preheat your oven, grab your mixing bowl, and get ready to whip up a lickity split chocolate cake that will have everyone asking for seconds.

Here are our top 4 tried and tested recipes!

LICKETY-SPLIT CAKE

Lickety-Split Cake image

Make and share this Lickety-Split Cake recipe from Food.com.

Provided by Gay Gilmore

Categories Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups unsifted all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla

Steps:

Combine flour, sugar, cocoa, baking soda and salt in large bowl.
Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended.
Pour into greased and floured 9-inch layer pan or 8-inch square pan.
Bake at 350 for 35-40 minutes or until tester comes out clean.
Cool in pan; frost as desired.

Nutrition Facts : Calories 284.2, Fat 10.7, SaturatedFat 1.4, Sodium 304.4, Carbohydrate 44.5, Fiber 1.1, Sugar 25, Protein 2.9

ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE

Elizabeth's Extreme Chocolate Lover's Cake image

If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.

Provided by ELIZABETHBH

Categories Desserts Cakes Holiday Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 19

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
6 (1 ounce) squares unsweetened chocolate, chopped
½ cup unsalted butter
2 ½ cups dark brown sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup sour cream
1 cup water
6 (1 ounce) squares unsweetened chocolate, chopped
¼ cup unsalted butter
1 egg yolk
4 cups confectioners' sugar
2 tablespoons vanilla extract
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
2 cups bittersweet chocolate chips
1 cup heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g

ZUCCHINI CHOCOLATE CAKE WITH BAKED TOPPING

Zucchini Chocolate Cake With Baked Topping image

Family recipe featuring a moist cake with a "secret" ingredient from the exploding garden and a baked on topping to make it look & taste even better. Goest together lickety-split, too!

Provided by Debber

Categories Dessert

Time 50m

Yield 1 13x9 pan, 12-16 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup softened butter
1/2 cup oil or 1/2 cup applesauce
1 1/2 cups brown sugar or 1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1 teaspoon baking soda
3 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
2 1/2 cups flour
2 cups grated zucchini or 2 cups summer squash
1/2 cup brown sugar, packed
1/2 cup chocolate chips

Steps:

Preheat oven to 350. Grease a 13x9 cake or Bundt pan.
Cream first five ingredients.
Mix milk and baking soda in a measuring cup. Add to butter mixture.
In a separate bowl, sift or stir next five ingredients, and add to egg and milk mixture.
Beat until smooth, then stir in zucchini. Pour into prepared pan.
Sprinkle brown sugar and chocolate chips over the batter.
Bake at 350 for 45-50 minutes.

Nutrition Facts : Calories 443.1, Fat 20.5, SaturatedFat 8, Cholesterol 57, Sodium 402.6, Carbohydrate 62.1, Fiber 1.6, Sugar 39.6, Protein 5

LICKETY-SPLIT SPOONS

Lickety-Split Spoons image

An easy and very clever gift for the coffee drinker who has everything! For the young at heart, serve spoons with cups of piping-hot cocoa. The chocolate will melt as the beverage is stirred.

Provided by By Betty Crocker Kitchens

Categories Gifts & Decor

Time 30m

Yield 18

Number Of Ingredients 3

Ingredients

1 cup semisweet chocolate chips, white baking chips or mint-chocolate chips
18 to 24 gold- or silver-colored plastic spoons
Betty Crocker™ candy decors, colored sugars, or crushed hard peppermint candies, miniature candy-coated chocolate chips, if desired

Steps:

Melt chocolate in heavy 1-quart saucepan over lowest possible heat, stirring constantly.
Dip spoons into melted chocolate, coating only the bowl of each spoon. Sprinkle with candy decorations. Place spoons on waxed paper until chocolate is set.
Wrap spoons in plastic wrap or cellophane.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Spoon, Sodium 0 mg

Tips:

Use high-quality chocolate. This will make a big difference in the flavor of your cake.
Don't overmix the batter. Overmixing can make the cake tough.
Use a toothpick to check if the cake is done. Insert the toothpick into the center of the cake. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Be creative with your frosting. You can use different colors, flavors, and decorations to create a unique cake.

Conclusion:

These chocolate cake recipes are all delicious and easy to make. Whether you're looking for a classic chocolate cake, a chocolate cake with a twist, or a gluten-free chocolate cake, you're sure to find a recipe that you'll love. So next time you're in the mood for a chocolate cake, give one of these recipes a try. You won't be disappointed.