GRANDMA'S CHOCOLATE CAKE
My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.
Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA GORMAN'S CHOCOLATE CAKE
Provided by Florence Fabricant
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8- or 9-inch round baking pan.
- Melt the 4 tablespoons butter and the chocolate together in the top of a double boiler. Stir until smooth. Mix the flour, salt and baking soda together.
- Beat the egg and sugar together until the mixture is very light and falls in a ribbon when the beater is lifted. Stir in the melted butter and chocolate while they are still hot.
- Stir in the flour mixture alternately with the milk. Stir in the vanilla.
- Pour the mixture into the prepared pan and bake about 35 minutes, until the surface is slightly springy to the touch. Serve warm or cooled.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 172 milligrams, Sugar 26 grams, TransFat 0 grams
GRANNY'S CHOCOLATE CAKE
This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
- Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
- In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram
GRANDMA'S CHOCOLATE TEXAS SHEET CAKE
This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.
Provided by Bekah Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
- Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
- Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
- Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
- Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g
CHOCOLATE LEAD CAKE (GRANDMA THELMA'S)
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
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
GRANDMA'S CHOCOLATE CAKE
This recipe has been passed down through the family for many generations. It is the only chocolate cake recipe I use anymore. The cake is nice and moist and has such a bold flavor. This cake is great for a German chocolate icing, but I have used all types of icings, which all complement the cake nicely. This cake always pleases the crowd when I make it. Hope you enjoy it as much as my family has for all these years.
Provided by Brandon McCune
Categories Chocolate Cake
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 48.1 g, Cholesterol 61.5 mg, Fat 13.3 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 227.5 mg
GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE
I remember my grandmother making this cake often-it was always my favorite. Through the years I've made it for my family, for company and for church dinners.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.
Nutrition Facts :
GRANDMA'S CHOCOLATE CAKE
This recipe is from my Grandma, who go it from her mother. I don't know the history before that. Everyone just loves this cake, and when I asked Grandma about it, she said she didn't think it was anything special, just made with ingredients they were likely to have on the farm. Note: to make sour milk, add 1T vinegar or lemon juice to sweet milk. I make this as a very tall 9 x 13, 3 small layers or a whole bunch of cupcakes.
Provided by Aimee88
Categories < 60 Mins
Time 55m
Yield 16-24 pieces or cupcakes, 16-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F or 180°C.
- Cream the shortening and sugar, by hand or with a mixer.
- Add the cocoa and eggs. Mix well.
- Mix in the baking soda, salt and vanilla.
- Alternately blend in the liquid and the flour. You should have a smooth cake batter.
- Bake for 40-45 minutes in a 9 x 13 pan, less for layers or cupcakes.
- Top with your favourite frosting or just enjoy with milk!
Nutrition Facts : Calories 296, Fat 11.2, SaturatedFat 2.9, Cholesterol 28, Sodium 395.8, Carbohydrate 45.1, Fiber 1.1, Sugar 25.9, Protein 4.2
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