Chocolate Chip Pound Cake

Ingredients

3 1/2 c. flour
1/2 tsp. salt
4 eggs
4 egg yolks
1 Tbsp vanilla
1 1/2 c. butter (3 sticks) softened
2 c. sugar
1 bag (12 oz.) semisweet ch. chips

Instructions
• Preheat oven to 325º.

• Coat 2 loaf pans with non-stick cooking spray; dust with flour and set aside.

• Combine flour and salt and set aside.

• Beat eggs and egg yolks together with wire whisk; add vanilla and set aside.

• Mix butter and sugar together on medium/high speed for about 5 minutes until very light and fluffy.

• Reduce speed of mixer and gradually add egg mixture. Increase speed to medium/high and beat 3-4 minutes until light and fluffy.

• Reduce speed of mixer to low and gradually add the flour mixture and beat until just blended.

• Stir in chocolate chips by hand.

• Divide batter between the two prepared pans.

• Bake at 325º for 1 hour and 15 minutes or until toothpick comes out clean.

• Cool completely before cutting into slices.

Black-Out Chocolate Cake

Ingredients

FROSTING:
1 1/4 c. granulated sugar
3 Tbsp. cornstarch
3 c. whole milk
6 oz. unsweetened chocolate (chopped)
1 tsp. vanilla

CAKE:
4 oz. bittersweet chocolate (chopped)
1 tsp canola oil
2 c. flour
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter (softened)
1 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk

Instructions
FROSTING:
• In a heavy saucepan, whisk sugar and cornstarch. Gradually add milk, whisking constantly to keep mixture from getting lumpy.

• Transfer saucepan to stovetop and heat over medium heat, stirring constantly w/ wooden spoon. Bring to a simmer, then add chocolate.

• Cook 3 minutes or until chocolate is melted. Stir in vanilla.

• Pour into a bowl and cover surface with plastic wrap. Refrigerate until cold, about 4 hours or overnight.

CAKE:
• Preheat oven to 350º.

• Coat two 8" round baking pans w/ cooking spray. Line bottoms with wax paper and spray the wax paper.

• Microwave chocolate and oil for 1 min. and stir until smooth in 15 minute increments if needed. Cool slightly.

• In large mixing bowl, mix flour, cocoa power, baking powder, baking soda and salt.

• In another large bowl, beat butter and sugars on medium speed until well combined.

• Add eggs one at a time and beat well after each. Beat in the melted chocolate and the vanilla.

• On low speed, beat flour mixture into the butter mixture, alternating with the buttermilk. Blend thoroughly.

• Pour into pans. Bake at 350º for 30-35 minutes until toothpick inserted comes out clean.

• Cool completely.

• Cut each cake layer in half horizontally for a total of 4 layers.

• Crumble 1 cake layer into crumbs and set aside.

• Place one cake layer on serving platter and spread w/ 1 cup frosting.

• Top with another cake layer and repeat spreading 1 cup of frosting.

• Top with last layer and use remaining frosting on the top and sides of the cake.

• Sprinkle cake crumbs over top and side of cake, pressing gently to adhere.

Flourless Chocolate Cake

Ingredients

• 8 eggs (cold)
• 1 pound semisweet chocolate, chopped
• 1 cup REAL unsalted Butter, cut into pieces
• Powdered sugar for dusting

• Optional: 1 cup Andes® Creme de Menthe Baking Chips

Instructions
• Heat oven to 325°

• Spray an 8 1/2" springform pan with cooking spray and wrap the pan's bottom & sides with tin foil

• Put on a kettle of water to boil.

•Beat eggs with a hand mixer for 5 minutes or until the eggs have double in volume.

• Combine the chocolate and butter and heat in microwave at 50% power for 4 - 5 minutes, stirring several times until mixture is melted and smooth.

• Fold the eggs into the chocolate mixture and combine well.

• Fold in mint chips if using them.

• Pour batter into prepared springform pan and place entire pan into a large roasting pan. Pour boiling water into roasting pan until it comes halfway up the outside of the springform pan.

• Bake at 325° for 45 minutes or until toothpick comes out clean.
• Cool completely. Remove from springform pan. Dust with powdered sugar before serving.

the Chocolate Cake!

Ingredients:
• 1 (18 oz.) pkg. chocolate cake mix
• 1 (3.4 oz.) pkg. instant chocolate pudding mix
• 4 large eggs
• 1 Tbsp instant coffee
dissolved in 3/4 c. warm water
• 1/2 cup canola oil
• 1/2 cup sour cream
• 2 cups white chocolate chips
• 1 cup semi-sweet chocolate chips
• 6 Tbsp milk (divided)

Instructions:
• Preheat oven to 350 degrees. Lightly grease a 12 cup bundt cake pan.

• Combine cake mix, pudding mix, eggs, coffee mixture, oil and sour cream in a large bowl; beat with an electric mixer on high for about 2 minutes.

• Pour the batter into the prepared pan and bake for 40 minutes or until toothpick comes out clean.

• Cool cake completely.

• For icing/glaze: combine white chocolate chips and 4 Tbsp milk. Microwave on medium power at 30-second intervals until chips are completely melted. Stir well.

• Pour warm glaze over cooled cake.

• Melt semi-sweet chocolate chips with 2 Tbsp milk in the same way.

• Pour melted chocolate into a zip-lock bag and close.

• Cut the very corner of the zip lock bag to create a piping bag.

•Drizzle/pipe the chocolate atop the white icing.