"Frozen" Chocolate Cake
Preheat oven to 350º F. Grease two 8-inch round baking pans. Sift flour, cocoa powder, baking soda, baking powder, and salt in a small bowl. In a large bowl, use a hand mixer to cream the sugar, butter, eggs, and vanilla extract at a lower speed for 5 minutes. Gradually add the flour mixture into the wet mixture.
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Here are our picks for the richest, most chocolatey, and occasion-worthy frozen chocolate cakes. 1. Belgian Boys Dark Chocolate Lava Cake. Lava cakes were once the epitome of fine-dining desserts. These days, the rich cake and free-flowing chocolate ganache have the frozen chocolate cake market cornered.
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Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and mix until well combined.
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Thawing directions: Single slice: Remove cake from package, cut a slice, then thaw at room temperature for 20 mins. Place remaining uncut cake back in freezer. Whole cake: Remove cake from package, thaw in refrigerator for 3 hours or at room temperature for 1-2 hours.
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Cool to room temperature. Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour. Then fold in chocolate mixture. Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre. Leave cake to become cold in pan.
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Instructions. Prepare a 10-inch springform pan by greasing extremely lightly with butter or baking spray. Roughly chop or crumble the sandwich cookies into quarters or smaller bite-sized bits, and divide into three parts. Crumble the cake into a large bowl, and stir in about 1/3 of the crumbled sandwich cookies.
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Assembly. Spread a thin, even layer of the whipped cream mixture across the bottom of a 9×13 pan. Add an even layer of the chocolate graham crackers. Top with 1/3 of the ganache and smooth. Add 1/3 of the remaining whipped cream and smooth. Repeat the layers 2 more times: graham crackers, ganache, whipped cream.
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Heat butter and chocolate in the microwave until melted. Whisk in the eggs and sugar. Add vanilla. Pour into the pan. Place the pan in a larger roasting pan & fill the larger pan with hot water to come up the sides of the pan. This is your waterbath. Bake 40-45 minutes and remove from oven, allowing cake to cool in the waterbath.
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Makes one 9-by-5-inch cake, about 9 one-inch thick slices. one 8-ounce package chocolate wafers, about 27 wafers (cake is 9 wafers in length x 3 stacks high = 27 wafers) two 8-ounce containers Cool Whip or whipped topping. two 3.9-ounce packages chocolate instant pudding. about 1/3 cup mini M&M's, optional for garnishing.
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Freeze for 3 hours, or until frozen solid. Preheat oven to 350 degrees F. Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water.
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Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan, line with parchment paper, then butter or spray with cooking spray. In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
"Frozen" Chocolate Cake
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Yummy and moist Chocolate Fudge cake; Layers of delicious chocolate cake topped with fudge frosting and chocolate shavings; An easy and delicious dessert for everyday celebrations; Keep in the freezer to simply thaw and serve whenever the occasion strikes; Pepperidge Farm cake serves 8; Frozen product.
My Homemade Chocolate Frozen Birthday Cake
Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water then pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.
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Prepare a batch of chocolate whipped cream. To frost the cake, remove it from the pan and place the whipped cream in a large piping bag and pipe it around the outside edge of the cake and on the top. Gently smooth with an angled spatula. Decorate with leftover whipped cream. Refreeze for 30-60 minutes before slicing.
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Frozen Chocolate Fudge Layer Cake. Nutrition facts & Ingredients. Nutrition Facts. 8 Servings Per Container. Serving size. 1/8 Cake (69g) Amount per serving. Calories. 250.
