olga_d_ont
Well-known member
EASIEST AND BEST CHOCOLATE CAKE WITH HEAVENLY CHOCOLATE FROSTING
How fast is this. Cake is whizzed in the blender or food processor and baked. Whipped cream is the filling and a heavenly chocolate frosting whizzed in the blender or processor..Yummy!
CHOCOLATE CAKE:
4 EXTRA large eggs
1 cup walnuts or pecans
7/8 cup sugar
1 teaspoon vanilla
2 tablespoons dry bread crumbs
2 tablespoons cocoa
2 teaspoons baking powder
WHIPPED CREAM FILLING:
3/4 cup whipping cream
1 Tablespoon sugar
1 teaspoon vanilla
HEAVENLY CHOCOLATE FROSTING:
6 ounces semi-sweet chocolate chips
1/4 cup butter
1/2 cup cream
1 teaspoon vanilla
FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350 F. oven for 20 minutes or until a cake tester inserted in center comes out clean.
NOTE: Don’t double this recipe for the cake, do it twice. It’s so fast it won’t take long to whiz it up.
Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
7/8 cups is just below 1 cup, between 3/4 and 1 cup.
Love of Eating
How fast is this. Cake is whizzed in the blender or food processor and baked. Whipped cream is the filling and a heavenly chocolate frosting whizzed in the blender or processor..Yummy!
CHOCOLATE CAKE:
4 EXTRA large eggs
1 cup walnuts or pecans
7/8 cup sugar
1 teaspoon vanilla
2 tablespoons dry bread crumbs
2 tablespoons cocoa
2 teaspoons baking powder
WHIPPED CREAM FILLING:
3/4 cup whipping cream
1 Tablespoon sugar
1 teaspoon vanilla
HEAVENLY CHOCOLATE FROSTING:
6 ounces semi-sweet chocolate chips
1/4 cup butter
1/2 cup cream
1 teaspoon vanilla
FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350 F. oven for 20 minutes or until a cake tester inserted in center comes out clean.
NOTE: Don’t double this recipe for the cake, do it twice. It’s so fast it won’t take long to whiz it up.
Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
7/8 cups is just below 1 cup, between 3/4 and 1 cup.
Love of Eating