I will have to try this one. I LOVE chocolate- especially in the form of cake! I used to win cake baking contests at the local county fair growing up and no one could understand how a pre-teen was winning the contests over the older bakers, but I will let my secret out- I always used higher quality chocolate than just chocolate chips. When a recipe calls for chocolate chips it is worth it to "upgrade" to a better quality chocolate. I have used the Bakers brand in the past but sometimes it can be too bitter for certain recipes. I'm going to try this recipe using the new Nestle Chocolatier chips (if you haven't tried them yet, they are DELICIOUS!!!) and see how it turns out. Thanks for a great recipe!

Pixistix's Hot Milk cake. I copied the frosting off the Cooking forum, but darn if I remember who posted it. READ where it says to double the ingred for a 9x13 pan for the frosting! Hot Milk Cake - Pixistix Old fashioned, simple, melts in your mouth! 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 tsp. baking powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. I'm not sure where the recipe for the topping came from, but this is what Tara used: Brown Sugar Topping 1 cup packed light brown sugar 1/4 cup whipping cream 1 T unsalted butter 3/4 tsp vanilla 1/2 cup chopped pecans Combine the brown sugar, whipping cream & butter in a saucepan. Bring to a boil, whisking constantly until smooth. Remove from heat. Stir in the vanilla. Let stand 10 minutes. Whisk until of spreading consistency. Stir in the pecans. Spread over the brownies or cake. Let stand 1 hour or until set. Serve cold or at room temperature. Makes enough for an 8x8 pan. ChubbyRats Banana Cake BEST EVER Banana Cake with Cream Cheese Frosting #67256 This is one of,(if not) the BEST banana cake i have ever tasted! I thought the oven temp. of 275 sounded a little low,but this cake baked up(and rose) beautifully in my oven at this temp. after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not,but i did it,and this cake was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All i know is that i followed this recipe EXACTLY as stated (except that i had no buttermilk, so i subbed with a mix of lemon juice & milk) and i got exceptional results. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR!I really liked it slightly chilled, but great at room temp. too! It got better each day it sat! I was extremely pleased with this cake and will be making it over & over again!! So glad i came across this one!!(on another website). 3/4 cup butter 2 1/8 cups sugar 3 eggs 2 teaspoons vanilla 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas Frosting 1/2 cup butter, softened 1 (8 ounces) package cream cheese, softened 3 1/2 cups icing sugar 1 teaspoon vanilla chopped walnuts Preheat oven to 275. Grease& flour a 9x13 pan. In a small bowl, mix mashed banana with the lemon juice, set aside. In a medium bowl, mix flour, baking soda,& salt, set aside. In a large bowl, cream 3/4 cup butter& 2 1/8 cups sugar until light& fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter& cream cheese until smooth. Beat in 1 tsp. vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired. DELICIOUS!

1.__________________________________________________________ Peanut Butter Sheet Cake Posted by: Patty_WV (My Page) on Tue, Nov 12, 02 at 9:23 Peanut Butter Sheet Cake Cake ingredients: 1 stick butter, 1/2 c peanut butter, 1 c water, 1/2 c oil, 2 c sugar, 2 eggs, 2 c flour, 1/2 c milk, 1 tsp vanilla, 1 tsp baking soda Icing ingredients: 1 stick butter, 1/3 c milk, 1/2 c peanut butter, 1 tsp vanilla, 1 lb powdered sugar For Cake: Combine butter, peanut butter, water and oil in a saucepan and bring to boil. Remove from heat and cool slightly. Stir sugar, eggs, flour, milk, vanilla, and baking soda into saucepan or transfer all to a mixing bowl,and mix well. bake at 375 degrees in a well greased jelly roll pan for 20-25 minutes. For Icing: Bring the butter, milk, and peanut butter to boil and remove from heat. Blend in vanilla and powdered sugar. Spread on warm cake. The icing tastes like peanut butter fudge. 2.__________________________________________________________ Almond Cake From Albufeira, Portugal Posted by: Ann_T (My Page) on Thu, Nov 14, 02 at 23:00 Patty, Here is a recipe that you can Archive. I have been giving this recipe to friends for over 25 years in both the US and Canada. It is one of those cakes that everyone likes. Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Almond Cake From Albufeira, Portugal ==================================== 1 Cup all purpose flour, 3/4 cup granulated sugar, 1/2 ts baking powder, 1/2 Teaspoon baking soda, 1/4 ts salt, 1 egg, 1/2 cup buttermilk, 1/2 ts vanilla extract, 1/3 Cup melted butter cooled to room, temperature 2/3 cup sliced almonds, Hot Almond Syrup (recipe follows) . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While cake is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup evenly over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan. Hot Almond Syrup 3/4 cup granulated sugar, 6 Tbs water, 1/2 ts almond extract In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir in almond extract. Note: This cake turns out just as good if you use milk and a bit of lemon juice to sour it, rather than buttermilk. 3.__________________________________________________________ BETTER THAN SEX CAKE Posted by: SunshineMom (My Page) on Tue, Dec 17, 02 at 9:51 This has been a family favorite for quite some time now -- RECIPE: BETTER THAN SEX CAKE *********************************************************** INGREDIENTS: 1 German chocolate cake mix, 1 can sweetened and condensed milk (I use Eagle brand), 1 jar caramel ice cream topping , 1 8 ounce container of Cool Whip, 6 ounces crushed Heath bar, 6 ounces crushed plain Hershey bar, DIRECTIONS: Bake cake as directed in 9x13 pan. Take the handle of a wooden spoon and poke holes all over the cake while it's still warm. Pour can of condensed milk over warm cake, then repeat with caramel topping. Refrigerate for 6 hours. Frost cake with Cool Whip topping and sprinkle with crushed Heath & Hershey bar. Serve immediately. 4.__________________________________________________________ Tex-Mex Sheet Cake Posted by: Patty_WV (My Page) on Sun, May 18, 03 at 10:44 A friend gave me this recipe,it may have been posted before,but if it was I guess I missed it.We really liked it. Tex-Mex Sheet Cake 1 1/4 cups butter or margarine, 1/2 cup unsweetened cocoa, 2 tbsp instant coffee, (I like coffee flavor so I used a little extra) 1 cup water, 2 cups unsifted flour, 1 1/2 cups firmly packed light brown sugar, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt, 1 14oz can sweetened condensed milk, 2 eggs, 1 tsp vanilla extract, 1 cup confectioners sugar, 1 cup toasted slivered almonds or pecans Preheat oven to 350 degrees.In small saucepan,melt 1 cup margarine;stir in 1/4 cup cocoa,and 1 tbsp coffee,then water. Bring to a boil,remove from heat. In a large mixer bowl,combine flour,brown sugar,baking soda,cinnamon,and salt. Add cocoa mixture;mix well.Stir in 1/3 cup sweetened condensed milk,eggs and vanilla. Pour into greased jelly roll pan 15X10 inch. Bake 15 minutes or untill cake springs back when lightly touched.In small saucepan,melt remaining 1/4 cup margarine;stir in remaining 1/4 cup cocoa and 1 tbsp coffee. Add remaining sweetened condensed milk;stir in confectioners sugar and nuts. Spread on warm cake. 5.__________________________________________________________ Posted by: Ann_T (My Page) on Mon, Aug 4, 03 at 20:26 Strawberry Roll Home Cookin 4.9 Chapter: Recipes From Thibeault's Table This is wonderful. If you don't have cream cheese, the filling can be kept simple by using sweetened whipped cream. Strawberry Roll From: NY Times Cookbook - 1961 Edition =============== 4 Eggs at room temperature, 3/4 teaspoon baking powder, 1 teaspoon salt, 3/4 Granulated sugar, 1 teaspoon vanilla extract, 3/4 cup sifted cake flour, Confectioner's sugar, 9 ounces cream cheese, at room temperature, 3 Tablespoons sugar, 3 tablespoons Grand Marnier, 1 Quart strawberries sliced Preheat oven to 400F Beat the eggs, preferably in an electric mixer, with the baking powder and salt until thick and light-coloured, gradually adding three-quarters cup granulated sugar. Add the vanilla and fold in the flour. Turn into a 15 1/2 X 10 1/2 inch jelly roll pan that has been greased and lined with greased paper. Bake thirteen minutes. Turn from the pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper and cut off the crisp edges of the cake. Roll, jelly-roll fashion, with the towel inside and enwrapping the cake. Chill Cream the cheese until fluffy with the Grand marnier and three tablespoons of sugar. Unroll the cake, spread with cheese and distribute the sliced berries over the cheese. Roll, jelly-roll fashion and chill until cold. Serve with additional berries crushed and sweetened to taste. Servings: 6

If you know the ingredients of mayonnaise it really shouldn't make you queasy to put it in cake. Mayonnaise is a flavor carrier, it can go sweet or savory. That's why I like it better than Miracle Whip, which has already committed to sweet . . . if I want a sweet condiment I'll add sugar to mayo . . . My big concern with a mayo chocolate cake would be keeping qualities. Moist desserts tend to mold on us before we can eat them all. Fruity cakes and pies often go moldy or languish way too long in the fridge to be at their best at our house. But freezing cupcakes would be a good way to go with this cake, preserving it longer because we don't eat sweets at a fast pace with just the two of us here who watch our diets pretty closely. My friend only made the cake because she was having a party, she also watches her diet, but entertains more than I do because she has a huge family and local circle of friends. They had a small outdoor socially distanced campfire gathering taking advantage of the short Indian summer weather we had last week.