These two easy cake recipes including Heavenly Hash Chocolate Cake Recipe And a Turtle Cake make decadent chocolate desserts that are rich and delicious!
Two Yummy Chocolate Cake Recipes!
I can never get enough chocolate. I wish I could have it directly pumped into my veins but then I guess I would not have the wonderful pleasure of tasting it then would I? : ) This first recipe is one I got almost 45 years ago when I was living in the wonderful state of Texas. (I had to say that for my son in law.) They don’t do anything by half measures in that state and this recipe is a good example with all the extra gooey yummy stuff in it. There sure are some great cooks there. Be forewarned: This is a very rich dessert. It can be used as a cake or brownie.
Heavenly Hash Chocolate Cake Recipe
1 cup (2 sticks) margarine
2 cups sugar
4 eggs
4 Tbsp. baking cocoa
1 1/2 cups flour
nuts
1 pkg. mini marshmallows
Cream the margarine and sugar. Add eggs, cocoa, flour and nuts. Bake at 350 degrees for 20-30 minutes. While it is baking, mix up the frosting below. When the cake is done, remove it from the oven and immediately cover it with marshmallows so they will melt slightly. Then top with frosting right away.
Frosting
1/2 cup (1 stick) butter, softened
3-4 cups powdered sugar
4 Tbsp. baking cocoa
Pinch of salt (optional)
8 Tbsp. evaporated milk (You can use regular milk.)
Cream the butter. Add the remaining ingredients in order. If the frosting is too stiff, add more milk. If it is too soft, add more powdered sugar.
This recipe is one my mom has used for many many years. At a certain period in time, everyone was using German chocolate cakes for everything and this comes from that period.
Turtle Cake Recipe
1 regular box German chocolate cake mix plus the ingredients on the back of the package
3/4 cup butter, melted
1 – 14 oz bag Kraft caramels
1/2 cup evaporated milk
1 cup nuts
1 cup chocolate chips
Preheat the oven to 375 degrees. Prepare cake mix as directed on the package. Add the 3/4 cup butter to it. Pour half of the batter into a greased 9×13 pan. Bake for 10 minutes. While it is baking, melt the caramels and milk together. Take the cake out of the oven. Pour the caramel mix over the cake, sprinkle with nuts and chocolate chips and pour the remaining batter over it all. Bake 25-30 minutes more.
Mmmm! Those look so good. My mom got a recipe from a friend for Texas brownies. I’ve also seen the same recipe called Chocolate sheet cake. It’s a wonderful cake! My husband loves chocolate too, esp. dark chocolate.
I got this recipe when we lived in El Paso about 40 years ago so they maybe the same recipe.
What size pans would I use for the Heavenly Hash cake? Sounds like it would be real thin spread in a 9×13. What size smaller pan would I use to turn it into brownies? Love your recipes!
It is baked in a 9×13 pan. It does make a thinner cake and really are more like a brownie. Actually I got this recipe from a friend who called and served it as a cake but when I looked closer at the recipe I realized it was almost exactly like my favorite brownie recipe. I just used a special frosting instead of the marshmallows.
Also known as Mississippi mud chocolate cake. My sister-in-law made these as far back as I can remember.
Yes K so many of our recipes are from our great grandmas and such and have been around for years. I laugh when I go on Pinterest to look at the “new” recipes and most of them we have had in our cookbook Dining on a Dime or the website for 20 yrs or my mom and grand ma has been making them for over 100 yrs. Nothing new under the sun.
I got my Heavenly Hash cake recipe also from my grandmother and mother. My grandmother made this cake every Christmas and now so do l and my mother. The only difference in our recipe is that we add pecans to the cake batter. Everyone loves this cake!
Oh Pamela. I do love this cake too myself. I like it with nuts myself but have so many in my family that don’t eat nuts so I have to do without them :( LOL.
I got this recipe from my mother and her mother also made this cake every year at Christmas and I’m keeping the tradition going….everyone that tastes it loves it!