CHOCOLATE CAKES!!







Choco-holic Cake
Makes 24 servings

Ingredients:
1 package (18.25 ounces) chocolate cake mix
1 package (4 ounces) chocolate instant pudding
and pie filling mix
1 cup milk
1/2 cup sour cream
4 eggs
2 cups (12-ounce package) NESTLÉ TOLL HOUSE
Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
Powdered sugar
Raspberries (optional)

Directions:
COMBINE cake mix, pudding mix, milk, sour cream and eggs in large
mixer bowl. Beat on low speed just until blended. Beat on high
speed for 2 minutes. Stir in morsels and nuts. Pour into greased
and floured 10-inch bundt pan or other tube pan.
BAKE in preheated 350° F. oven for 55 to 65 minutes or until
wooden pick inserted in cake comes out clean.
COOL in pan for 20 minutes. Invert onto wire rack to cool
completely. Sprinkle with powdered sugar; garnish with
raspberries.




Chocolate Angel Food Cake
Makes 12 servings

Ingredients:
1 package (14.5 to 16 ounces) angel food cake mix
1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
Powdered sugar
Strawberries (optional)

Directions:
COMBINE cake mix and cocoa in large mixer bowl. Prepare and bake
according to package directions. Sprinkle with powdered sugar;
top with strawberries.

Hot Fudge Sundae Cake
PREP: 20 min; BAKE: 40 min
Makes 9 servings

If you like hot fudge sundaes, you'll love this dessert! As if by
magic, the fudge sauce forms on the bottom during baking.
Especially delicious served warm.

1 cup Gold Medal® all-purpose flour*
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired

1. Heat oven to 350°.
2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking
powder and salt in ungreased square pan, 9x9x2 inches. Mix in
milk, oil and vanilla with fork until smooth. Stir in nuts.
Spread in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour
water over batter.
4. Bake 40 minutes or until top is dry.
5. Spoon warm cake into dessert dishes. Top with ice cream.
Spoon sauce from pan onto each serving.



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