Someone gimme a simple yet yummy chocolate cake recipe pls for my sons bday..thanks?

This cake takes about 5 minutes to put together and takes only half an hour to bake. It looks much too easy, but it works and is delicious!





http://www.recipezaar.com/********-Cake-鈥?/a>Someone gimme a simple yet yummy chocolate cake recipe pls for my sons bday..thanks?
This is the simple one you ask for...





Chocolate 20 Minute Cake (Sheet Cake) [4-I]





2 c Sugar


2 c Flour


1/2 ts Salt


1/2 c Butter


1/2 c Crisco


1/4 c Cocoa


1 c Water


1/2 c Buttermilk


1 ts Soda


1 ts Vanilla


2 Eggs


CHOCOLATE ICING 1/2 c Butter


1/4 c Cocoa


6 tb Milk


1 ts Vanilla


1 lb Pk powered sugar





Sift sugar,flour %26amp; salt together. Mix in sauce pan butter,crisco, cocoa %26amp; water. Bring to a boil over high heat. Pour into sifted mixture, stir and add buttermilk, vanilla,eggs and soda. Bake at 400 deg 25-30 minutes. ***CHOCOLATE ICING*** Mix in sauce pan butter, milk, cocoa and vanilla and bring to a boil. Add powdered sugar, and ice while cake is hot.





And this is my favorite





Chocolate-Chocolate-Chocolate-Chip Fudge Cake





--------------------------------CAKE LAYERS-------------------------------- 1/4 lb Unsalted butter


- (room temperature) PLUS: 2 2/3 tb Unsalted butter


- (at room temperature) 2 c Granulated sugar


3 Eggs


2 c Sifted all-purpose flour


3/4 c Unsweetened cocoa powder


-(preferably Dutch process) 1 1/4 ts Baking soda


1/4 ts Baking powder


1/2 ts Salt


1 1/2 c Milk


1 ts Vanilla extract


1/4 c Chocolate-mint liqueur


- (such as Vandermint) --------------------------CHOCOLATE FUDGE FILLING-------------------------- 2/3 c Granulated sugar


1/2 c Heavy cream


2 1/2 oz Unsweetened chocolate


1 tb Light corn syrup


2 tb Unsalted butter


------------------------------CHOCOLAT鈥?CREAM------------------------------ 2 1/2 c Heavy cream


3 1/2 tb Unsweetened cocoa powder


-(preferably Dutch process) 7 tb Confectioners' sugar





------------------------ASSEMBLY AND CHOCOLATE SYRUP------------------------ 3 tb Chocolate chips


2 tb Unsweetened cocoa powder


-(preferably Dutch process) 2 tb Light corn syrup


1 tb Granulated sugar





PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour. In a mixer bowl, beat the butter until light and fluffy. Gradually add the sugar and continue beating until smooth. One at a time, beat in the eggs until well-blended. Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the egg mixture in thirds, alternating with the milk, mixing only until blended. Blend in the vanilla and liqueur. Divide the batter between the two prepared pans. Bake until the tops of the cakes are springy to the touch, 40 to 45 minutes. Remove from the oven and set on racks to cool for 30 minutes. Loosen the edges with a knife and unmold. Peel off the waxed paper. Set the cakes on a rack and let cool completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat, stirring frequently. Reduce the heat to low and cook for 10 minutes, or until the mixture thickens. Remove from the heat, dot the top with the butter and let cool to room temperature, about 15 minutes. When cool, stir in the butter until the fudge filling is smooth and creamy. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. Gradually add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling. Sprinkle evenly with the chocolate chips. Spread 1/2 cup of the chocolate cream on top of the chips. Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. Use the remainder in a pastry bag to decorate the cake as desired. Refrigerate for up to 3 hours before serving time. PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a small heavy saucepan. Bring to a simmer over low heat and cook, stirring constantly, for 2 minutes. Transfer the syrup to a small bowl and let cool to room temperature, stirring once or twice, to prevent a skin from forming. Just before serving, drizzle the syrup over the top of the cake in a lacy design.





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http://retete-culinare-diverse.ro/en/sea鈥?/a>Someone gimme a simple yet yummy chocolate cake recipe pls for my sons bday..thanks?
I know this sounds crazy, but the easiest and most moist chocolate cake I've ever had was a box of devils food cake mixed with 1 cup(8 oz) of diet coke or pepsi. You can probably use regular too, we just used diet to make it less fat. Bake it in a bundt pan on 350 for like 20 minutes or til done. Then you can top it with ganache. I make ganache using like 1/2 cup of chocolate chips and a little cream to make it smooth. Melt it together and pour on top. It is very very good... even if it sounds odd.