Best Ring Of Black Bottom Cake Recipes

RING OF BLACK BOTTOM CAKE

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a small bowl combine cream cheese mixture ingredients except chocolate chips until well blended, stir in chocolate chips
• 3. In a large bowl beat together all cake ingredients until well blended
• 4. Pour 1/2 the batter into a 10-inch greased tube pan, spoon cream cheese mixture over batter. Pour remaining batter over cream cheese mixture
• 5. bake 1 hr 15 min to 1 1/2 hrs
• 6. cool cake, remove from pan, mix together icing ingredients and drizzle over cake, Enjoy!!!
• 7. This is also fabulous in mini muffin cups. Just fill mini paper cups 3/4 full of batter, drop a 1/4 to 1/2 tsp. cream cheese mixture in center of batter and bake

BLACK BOTTOM CAKE

Steps:

• Preheat oven to 350. Combine topping ingredients in one bowl. In another, combine the dry batter ingredients and add the wet ingredients to dry. Spread the batter in a buttered 9 x 13 or in 1/3 of an individual cupcake tin. Then drop spoonfuls of the topping evenly over the batter. Bake 20-30 min. Do not overbake. *I usually double or add 50% more ingredients to topping because it's so delicious!

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.