Chocolate Decadence Cake I

Chocolate Decadence Cake I

Ingredients
12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups butter, melted
1 3/4 cups white sugar
1/2 cup water
7 eggs
2 cups whipped cream

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
2.Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
3.In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
4.Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
5.Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
6.Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

Chocolate Sheet Cake II

Chocolate Sheet Cake II
Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup unsweetened cocoa powder

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.
2.In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.
3.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Sheet Cake I

Chocolate Sheet Cake I

Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup margarine
1/2 cup shortening
1/4 cup unsweetened cocoa powder
1 cup water
2 eggs, beaten
1/2 cup buttermilk
1/2 cup margarine
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
2.In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
3.Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
4.To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake