Bettys Old Fashioned Boiled Chocolate Cake Recipes

OLD-FASHIONED BOILED RAISIN CAKE WITH BROWN SUGAR FROSTING

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, mix together water, brown sugar, raisins, butter, and cocoa. Bring to a boil, and let simmer for 5 minutes. Remove from heat, and let cool.
• In a separate bowl, mix together, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ground cloves.
• Add wet ingredients to the dry ingredients, and stir until completely incorporated.
• Pour into a 13x9 inch glass dish or cake pan that has been generously sprayed with non-stick cooking spray.
• Bake for 35 minutes of until a toothpick comes out clean from the center of the cake.
• While cooling, prepare the Brown Sugar Frosting.
• In a medium sized saucepan, mix brown sugar, butter and milk. Heat until the sugar is dissolved, whisking constantly. Remove from heat and let cool completely.
• Once the sugar mixture is cooled, pour sugar mixture into a mixer bowl. Add powdered sugar and mix until a frosting is formed. If a runnier texture is desired, add milk 1 T. at a time until desired consistency.
• Frost the cake, and enjoy!

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING

Steps:

• In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
• In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
• Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

BOILED CHOCOLATE DELIGHT CAKE

Steps:

• Thoroughly grease bottom and sides of a 2-quart heat proof mold or 9 inch bundt pan. Sprinkle with white sugar and tap out excess.
• n large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and blend well.
• In separate bowl, stir together flour, cocoa, cinnamon and baking soda; add to butter mixture alternately with milk until well blended. Stir in the chopped nuts.
• Spoon batter into a greased mold. Cover with piece of greased aluminum foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
• Place a rack in la large kettle or pot; pour in water to top of rack. Heat water to boiling; place mold on rack. Reduce heat. Cover kettle and steam cake over simmering water for hour and 25 minutes or until cake tester inserted in center comes out clean. (Add water, as needed, during steaming to keep water at rack level.) Remove mold from kettle; cool 10 minutes on wire rack. Run tip of sharp knife around edges; invert on serving plate. Serve hot accompanied with sauces of your choice.

BEST CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
• In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.

BOILED RAISIN CAKE I

Steps:

• Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
• Add vegetable oil and cold water to the raisins.
• Mix sugar, flour, spices, baking soda, and salt in a large bowl.
• Add the raisin mixture, and stir till just mixed.
• Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.

BETTY'S OLD FASHIONED BOILED CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 180oC/375oF. Well grease and line a 30 x 30 cm cake tin (about 10 inch x 10 inch).
• 2. In a sauce pan bring the water, oil, butter and cocoa to the boil. Stir well and cool for 20 minutes.
• 3. In a large bowl add the remaining ingredients and beat. Add the cooler cocoa mix and beat. Pour into the prepared pan and bake in the preheated oven for 50 - 60 minutes.
• 4. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Top with desired icing or frosting. Keep in a Tupperware style container for up to 3 or 4 days.