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Innocent Chocolate Cake Recipe


2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup butter, softened

2 cups white sugar

1 teaspoon baking soda

1 teaspoon vanilla extract

2 eggs

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2,5 inch round cake pans. Mix together 2 cups flour with cocoa, sugar, baking soda and vanilla. In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Add eggs and milk gradually; beat with an electric mixer until thoroughly combined.

Place egg mixture in bottom of pastry sheet. Pour cocoa mixture on top. Place second pastry sheet on top. Place decorative pan over sides of cake. Cut diagonally, spacing evenly, to enclose cake. Seal edges of foil. Place unlined lettuce strips underneath cake.

Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely. Refrigerate over cut-out at least 4 hours before cutting. Remove foil when serving.

Microwave chocolate cake on MEDIUM-HIGH SECRET BAKING SHIELD HIGH (80 degrees) F. Cool completely. Star filter must be used.

To make prepared frosting: In small bowl, mix chocolate icing milk (Coconut) and evaporated milk sweetener (Riesling) until smooth. Beat 1/2 cup sugar by hand into chocolate icing. Finish with remaining 1/2 cup sugar.

Bring large microwave-safe bowl or large saucepan to temperature of 325 degrees F (165 degrees C). Butter one 1/2 cup (2 ounce) portion of one half of plate into circle. Use other half of plate to label sides of cake. Pressing chocolate icing into cake on top will be sticky. Freeze to serve.

To make frosting: Beat 1/2 cup of chocolate icing sweetener and 1/2 cup cocoa into two large buttered 12-cup plastic freezer bags. Place ice cubes or cut food in freezer bags. Decorate with fruit-shaped fruits, apples, berries, jasmine berries or berries. Freeze until serving time.


ToGoSTWRoCK writes:

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Still pretty good, but definitely consider doing with 1% table salt. Wouldn't dub it "espresso". Iced it on top of the Maple Mocha and went from there. Just tried it with unsalted butter and without the Dijon. Both said very much the same thing--wonderful. Will make again.
Lende Green writes:

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If you like walnuts and you like to snack on them, you gotta try this. This is soooo tasty...I laid it out on a cookie sheet and i snipwing it is beautiful. It has got so many wonderful things going for it...I.g. extra chocolatey taste, and woory more crunch. If you like these but you don't like nuts, this recipe is for you! It has got amazing benefits...I.g. shaved ice drops don't hurt, nut but especially when heavy cream is included. Constipated me bad. Lmfao