Best 3 Chocolate Trail Drive Cake Recipes

CHOCOLATE TRAIL DRIVE CAKE

Steps:

• In 13x9 metal pan mix sugar, baking soda, cinnamon and cocoa to break up cocoa lumps then add flour.
• Then add vanilla, coffee, oil, and vinegar and mix with fork but do not beat.
• Sprinkle sugar, about 1/2 cup or enough to create a layer just barely white on the top. Bake at 350 about 30 minutes. Do not cover while warm or sugar topping will melt. I have tried glass pans but it does not do as well.

TRAIL MIX CAKE

Steps:

• Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch round cake pans with parchment paper.
• Place the cranberries in a medium saucepan and add the orange juice. Bring to a boil over medium heat on the stove top. Cover and remove from the heat. Refrigerate until completely cooled.
• Sift the flour, baking powder and baking soda into a medium bowl. Add the salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the almond extract. Alternate adding the dry ingredients and the buttermilk, beginning with the dry ingredients and ending with the buttermilk. Mix well, scraping down the sides of the bowl after each addition. Fold in the chocolate chips, coconut flakes, almonds and sunflower seeds. Drain the cranberries well and gently fold into the cake batter.
• Divide the batter between the two prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, 35 to 40 minutes.
• Remove from the pans and cool the cake layers completely.
• Top one of the layers with some Trail Mix Buttercream, then place the second layer on top and decorate the outside of the cake with more of the buttercream and serve.
• In a standing mixer fitted with the paddle attachment, cream the butter. Add the confectioner's sugar and mix thoroughly. Fold in the almonds, cranberries, pineapple and sunflower seeds.

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.