14 chocolate ring cake Recipes

unsweetened chocolate, chopped, boiling water, shortening, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, salt, baking soda, baking powder, buttermilk, black walnuts, butter, cubed, milk, sugar, unsweetened chocolate, chopped, light corn syrup, salt, vanilla extract

cake batter (from lb cake ring recipe), divided, chocolate syrup, chocolate frosting, fresh strawberries , optional

hot-roll mix, sugar, unsalted butter, softened, boiling water, dried sweet cherries, semisweet chocolate, finely chopped, unsweetened cocoa, all-purpose flour, light brown sugar, almond extract, egg, sugar, milk

sugar, vegetable oil, eggs, flour, cocoa, baking soda, baking powder, salt, hot coffee, buttermilk, vanilla, sugar, vanilla, cream cheese, softened, egg, shredded coconut, chocolate chip, powdered sugar, cocoa, butter, softened, vanilla, water

vanilla cake box, butter, softened, powder sugar, water, strawberries, sliced, pineapple rings, drained and diced, whipping cream, powder sugar, decoration, pack miniature colored marshmallows, pack chocolate smarties, ice cream marshmallow cones., blackberry jelly bites

fudge sauce, butter, light muscovado sugar ., golden (light corn ) syrup or clear honey., milk, cocoa powder, dark chocolate, pecan,finely chopped ., cake, soft butter, light muscovado sugar, self raising flour, eggs, milk, golden syrup ,or honey

prepared angel food ring cake, cut into 8 wedges (1 inch thick ), candy canes (or peppermint hard candies), dark chocolate (at least 70 percent cocoa)

angel food cake (3-inch wide wedges), bittersweet chocolate, broken into 1 oz pieces, unsalted butter, melted, sugar, ground cinnamon, fresh lemon juice, banana, peeled, quartered, pineapple rings, 3/4-inch thick, cut into quarters

chocolate cake mix, pillsbury brand recommended, instant chocolate pudding mix, water, vegetable oil, eggs, chocolate frosting, the pre-made pillsbury brand is recommended

egg whites, almond extract, sugar, flaked coconut, flour, food cake mix, oil, water, egg yolks, egg, powdered sugar, milk, oil, vanilla extract

cake flour, baking soda, cinnamon, nutmeg, salt, coarsely chopped toasted walnuts, eggs, light brown sugar, safflower oil, walnut oil, fresh pumpkin puree or 1 cup canned pumpkin puree, bittersweet chocolate, milk chocolate candy bar, walnut oil

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.