Aunt Marys Chocolate Lead Cake Recipes

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CHOCOLATE LEAD CAKE (GRANDMA THELMA'S)



Chocolate Lead Cake (Grandma Thelma's) image

I have been raised calling this "Lead cake", my uncle always lovingly called my grandma's chocolate cake Lead, because it is a heavy, dense, moist cake. Although I love all chocolate cakes, there is something about this one that makes it my favorite, maybe it's the memories attached to it, but it tastes great too! It was suggested to me by a friend that made it that it wasn't sweet enough for her (although I think that's part of what I like about it) but if you like a sweeter cake you might want to go ahead & do the 2 C of sugar, she used the lesser amount. Grandma sometimes put a fudge frosting on it that I didn't really like (the cake itself was my favorite part), often times, she made it with-out frosting which was my favorite way. It has a shiny top to it, & I myself like to dampen a piece of crocheted lace and lay it flat on top once cooled (right before serving) and sprinkle with a sifter, powdered sugar on it, then carefully removed the doily leaving only the beautiful white pattern on top. The other "topping" I like is whipped topping with chocolate syrup added, it is nice & light with the dense cake. I use a spatula to make pretty peaks as your design. However, if you use whipped topping the cake needs to be eaten and/or refrigerated soon, as the topping will make the cake soggy. I will be trying to add pictures of this cake decorated both ways soon, so check back to see them. Any other light creamy frosting of your choice would be good as well, or if you're like me, you'll just eat it plain & call it good lol. I searched as well as I could to try to not duplicate, & while a few recipes are similar, none (that I found) have these ingredients, made in this way, & I personally have never tasted another chocolate cake like this one. I hope you enjoy!

Provided by Yrhaven aka Condime

Categories     Dessert

Time 33m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 cups flour
1 3/4-2 cups sugar (your choice, this is what my original recipe says)
4 tablespoons baking cocoa (heaped)
1/4 teaspoon salt (or less)
1 cup cold water (you may add leftover brewed coffee to this amount, not to total more than 1 C water & coffee combine)
1/2 cup vegetable oil (your choice)
1/2 cup butter
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda

Steps:

  • Preheat oven to 400.
  • Grease & flour 13" x 9 1/2" cake pan (or 2 round) I'm sure you could make cupcakes too & I intend to try it in my bundt pan as well to see how that works.
  • Sift together dry ingredients.
  • Bring water/coffee, oil, butter to a boil.
  • Pour boiled mixture over dry ingredients & stir.
  • In a separate bowl, mix buttermilk, eggs, & soda.
  • Add to other mixture.
  • Add completed mixture to pans.
  • Grandma always thumped the pan on the counter to remove the air bubbles (probably why it is dense).
  • Bake at 400 for 18 minutes, test with toothpick, will be moist, DON"T OVERCOOK.
  • Decorate/top to your choice (try the doily and powdered sugar, it's fun)!

Nutrition Facts : Calories 356.9, Fat 18.1, SaturatedFat 6.5, Cholesterol 51.7, Sodium 245.1, Carbohydrate 46.6, Fiber 1.2, Sugar 29.7, Protein 4

AUNT GERALDINE'S CHOCOLATE CAKE



Aunt Geraldine's Chocolate Cake image

Provided by Beth Harrison

Categories     Cake     Coffee     Chocolate     Dessert     Bake     Bon Appétit     South Carolina

Yield Serves 16

Number Of Ingredients 19

Cake
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1 cup strong coffee
1 cup (2 sticks) unsalted butter, cut into pieces
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs, beaten to blend
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
Frosting
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into pieces
6 to 8 tablespoons buttermilk
1 1-pound package powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts, toasted

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 9x13-inch pan; dust pan with flour. Sift flour, sugar and salt into large bowl. Combine coffee, butter, and cocoa in heavy medium saucepan. Stir over medium heat until mixture is smooth and comes to boil. Pour coffee mixture over flour mixture; stir until blended. Add buttermilk, eggs, cinnamon, baking soda and vanilla and stir until well blended. Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack.
  • For frosting:
  • Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add powdered sugar and vanilla and beat frosting until smooth, adding more buttermilk by tablespoons if frosting is too thick.
  • Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 3 hours before serving.)

AUNT MARY'S CHOCOLATE CAKE



Aunt Mary's Chocolate Cake image

Tried and true--best chocolate cake ever! Frost with Best Buttercream Frosting when cool. Even better the second day.

Provided by Jennifer

Categories     Sheet Cake

Time 1h10m

Yield 24

Number Of Ingredients 9

½ cup margarine
1 cup water
2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
2 eggs
½ teaspoon salt
1 ½ teaspoons baking soda
½ cup sour milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
  • In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 182.9 mg, Sugar 17 g

AUNT MARY'S CHOCOLATE CAKE



Aunt Mary's Chocolate Cake image

Tried and true--best chocolate cake ever! Frost with Best Buttercream Frosting when cool. Even better the second day.

Provided by Jennifer

Categories     Sheet Cake

Time 1h10m

Yield 24

Number Of Ingredients 9

½ cup margarine
1 cup water
2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
2 eggs
½ teaspoon salt
1 ½ teaspoons baking soda
½ cup sour milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
  • In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 182.9 mg, Sugar 17 g

AUNT MARY'S CHOCOLATE LEAD CAKE



Aunt Mary's Chocolate Lead Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 16

1 units cake
3 cups flour
2 cups sugar
0.5 cups baking cocoa
2 teaspoons baking soda
2 teaspoons vanilla
2 tablespoons white vinegar
1 teaspoons salt
0.666666666667 cups vegetable oil
2 cups water
1 units frosting
3 squares chocolate
1 sticks butter
1 cups sugar
1 units milk
1 teaspoons vanilla

Steps:

  • Cake:
  • Mix together until thick and smooth. Bake in a 9x12 or 2 layer greased & floured pan(s) at 350 for 45 minutes.
  • Frosting:
  • Add Baker's semi-sweet chocolate, butter and sugar in saucepan, milk to moisten. Boil til it threads off spoon. Remove from heat and beat in vanilla. Frost cooled cake. yummy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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