*DOUBLE RICH CHOCOLATE CAKE

2 c. sifted pastry or cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 1/4 c. superfine sugar
2 eggs
3 oz. (3 squares) unsweetened chocolate
1 c. milk
1 tsp. almond extract

Chocolate Frosting
Sift flour and measure out 2 cups. Sift again with the baking soda and the salt. Cream the butter and gradually add the sugar. Beat together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Melt the chocolate and cool it. Add it to the butter mixture gradually, alternating with the milk to which the almond extract has been added. Divide the batter between 2 buttered 8″ layer cake pans. Bake in a preheated 350 degree oven for 25 to 30 minutes. Unmold and cool. Fill and frost.

*DOUBLE RICH CHOCOLATE FROSTING:

2 eggs
2 c. sifted confectioners’ sugar
Pinch of salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. milk
5 oz. (5 squares) unsweetened chocolate
2 tbsp. butter

Break the eggs into a bowl and add the confectioners’ sugar and salt. Add the vanilla and almond extracts and the milk. Beat until smooth and creamy. Set this bowl in a larger bowl filled with ice cubes. Melt the chocolate with the butter. Add this gradually.
Very rich! Very good!

*Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)

Ingredients
2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
To make cake
1 1/3 cups water
1/2 cup vegetable oil
3 large egg

Directions
Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can’t see any chunks. This is the mix which may be kept in a sealed container for several months.

To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9″ baking pans, or one 9×13″ pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.
Pour batter into pans and bake 30-33 minutes for the 9″ pans and 35-38 minutes for the 9×13″ pan.If you wish to make cupcakes, bake for 19-22 minutes.

*German Choclate rich cake

The German chocolate cake recipe is usually a 3-layer cake, so that plenty of the frosting filling is nicely sandwiched between the chocolate cake’s layers, a good ratio of filling to cake!
This German chocolate cake recipe serves 12. Prepare three 9″ cake tins lined with wax paper or greaseproof paper on their bases.

Preheat oven to 180C (350F) gas 4.

Ingredients
4 oz German’s Sweet Chocolate, finely chopped 1/2 cup boiling water
8oz butter 15oz of superfine sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
10oz cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Melt the chocolate gently in boiling water. Cream the butter and sugar until fluffy, then add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk, then fold in the beaten egg whites. Pour into the three 9″ pans. Bake for 30-35 minutes.
Frost only the tops of the layers with the traditional German chocolate cake coconut pecan frosting, leaving the sides unfrosted.
Here are the ingredients for the coconut pecan filling and frosting for the German chocolate cake recipe:

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecan nuts

Combine all ingredients except coconut and pecans in a saucepan. Cook over a medium heat, stirring constantly, for about 12 minutes. When the mixture thickens, remove from heat. Stir in the coconut and pecans. Cool until the mixture is spreadable.

ENJOY