Birthday Chocolate Bars
What is the best recipe for chocolate cake that you know who would taste with chocolate bars on top?
I need a very good recipe for chocolate cake, and I intend to fill it with a Snickers bar or something. It must be incredible Family for his birthday and I really love it!
Both are amazing. The first uses a cake mix, and could probably be completed w / chopped candy once you spread whipped cream on it. The second is zero, rich and dark. Whether you use a mix or from scratch is yours. Either one is worth! Chocolate Praline Layer Cake • 1 / 2 cup butter • 1 / 4 cup whipping cream • 1 cup brown sugar • 3 / 4 cup chopped pecans • 1 pkg. Devil's food cake mix foods • 1 1 / 4 cup water • 1 / 3 cup oil • 3 eggs • 1 3 / 4 cup whipping cream • 1 / 4 cup powdered sugar • 1 / 4 c. tea • vanilla toasted pecans shock curls for garnish Combine butter, cream and brown sugar. Cook over low hear until butter is melted, stirring in 2 8-9 Pay into round molds. Sprinkle with chopped nuts. In a bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two minutes. Pour mixture over pecans. Bake 325 º F for 35-40 min. Cool 5 min. Remove, let cool completely. TOPPING: Beat cream in soft snow. Stir in powdered sugar and vanilla. Beat until stiff peaks form. ASSEMBLY: Place on praline side plate in place. Spread 1 / 2 filling. Repeat with 2 cake. Garnish with whole pecans and chocolate chips. - 1988 Pillsbury Bake-Off Winner Photo: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=11231 ------------------------ --- CHOCOLATE LAYER cake butter, for greasing pans 1 3 / 4 cups flour any use, plus additional for pans 2 cups sugar 3 / 4 cup good cocoa powder 2 teaspoons baking soda 1 tsp Tea Powder 1 tsp baking Tea kosher salt 1 cup buttermilk, shaken 1 / 2 cup vegetable oil 2 extra-large eggs, at room temperature 1 c. to tea pure vanilla extract 1 cup of fresh coffee, hot chocolate Buttercream, recipe follows Preheat oven to 350 degrees F. Butter 2 (8 inches), mussels round cake. Pasting Butter parchment paper, then flour the pans. Sift flour, sugar, cocoa, baking soda, baking powder and salt in bowl of electric mixer with a paddle attachment and mix on low speed until blended. In another bowl, combine buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still soft, add coffee and stir just until combined, scraping the bottom of the bowl with a rubber spatula. Pour batter into prepared pans and bake for 35 to 40 minutes until a cake tester comes out clean. Cool in pans for 30 minutes, then to unmold onto a cooling rack and let cool completely. Place 1 floor, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place second layer on top, rounded sides, and spread evenly glaze over top and sides of cake. Chocolate Butter Frosting: 1 / 2 cup butter softened 2 / 3 cup cocoa powder ½ tsp Tea. granules instant coffee, vanilla 2 c. Tea sugar 3 cups confectioners '6 -8 tablespoons water, depending on the thickness desired, with electric mixer on high, beat butter until fluffy. Beaten to powder, cocoa and vanilla doffee on low. Gradually add icing sugar, alternating with water until desired consistency is achieved. For thinner frosting use more water. For thicker frosting, use less water.
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Tags: baking, bars, chocolate, happy birthday chocolate bars, personalized birthday chocolate bars, recipe, recipes