BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
UNDER-A-SPELL CHOCOLATE CAKE
Unleash the magic when you cut into this rich chocolaty cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; line with cooking parchment paper.
- Make cake batter as directed on box. Divide batter evenly among 3 pans.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; remove parchment paper. Cool completely, about 1 hour.
- Place 1 cake layer on cardboard round. Frost top with 1/3 cup frosting. Top with second cake layer; frost top with 1/3 cup frosting. Top with third cake layer; frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
- Place 1/3 cup frosting in 1-quart resealable food-storage plastic bag; set aside. Remove cake from refrigerator; frost top and side. Refrigerate 30 minutes.
- In small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Holding pretzel rod on one end, spread melted candy melts to cover three-fourths of the rod. Place rod on piece of cooking parchment or waxed paper; sprinkle 2 tablespoons of sprinkles to cover. Let stand about 15 minutes or until sprinkles are attached to rod.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Let stand 10 to 15 minutes or until chocolate has cooled and mounds slightly when drizzled from spoon.
- Remove cake from refrigerator; place on cooling rack with cooking parchment or waxed paper under rack. Pour chocolate mixture on center of cake, spreading to edge of cake, allowing some to drip down sides.
- Place sprinkle-covered rod off center on top of cake; push into cake slightly so it is at an angle. Cut off one corner of bag with reserved frosting. Pipe frosting around rod, going upward to form large mound around base. Sprinkle top of cake with candy sprinkles.
- Press 2 candy-coated chocolate candies on side of cake. Use icing pen to make small circle in center of each chocolate candy to create an "eye." Place 6 slivered almonds around two eyes to look like claws. Repeat with remaining candies and almonds around side of cake. Refrigerate 30 minutes to harden.
- Transfer cake to serving plate when ready to serve. Decorate small brown bag as desired, and place on top of sprinkle-covered rod. Use piece of crumpled foil to fill inside of bag to maintain shape if needed. Store covered at room temperature; remove rod when covering cake for storage.
Nutrition Facts : Calories 640, Carbohydrate 85 g, Cholesterol 70 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 60 g, TransFat 0 g
STICKY CHOCOLATE CAKE
Provided by Dave Lieberman
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
- Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.
CHOCOLATE DUMP CAKE
With only 5 ingredients and just 10 minutes of prep time, this speedy, no-fuss chocolate dump cake is a dessert that doesn't skimp on the chocolaty goodness.
Provided by Karla Harmer
Categories Chocolate Cake From a Mix
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Dump cake mix into the prepared baking dish.
- Dump dry pudding mix on top of the cake mix.
- Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 53.6 g, Cholesterol 23.4 mg, Fat 22.9 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 11.7 g, Sodium 346.1 mg
CRAZY CHOCOLATE CAKE
My sisters and I always requested this cake for our birthdays. Now, my daughters ask for it for their birthdays!
Provided by Judy and Amanda
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Mix all ingredients right in a 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 39.8 g, Fat 8.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 270 mg, Sugar 22.3 g
THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)
This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
Provided by Karen..
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
- While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
- In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
CHOCOLATE CHURCH CAKE
Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this - and because layer cakes may be as close as some will ever get to a holy experience - they're often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there's no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don't be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company.
Provided by Lisa Donovan
Categories cakes, dessert
Time 1h
Yield One 9-inch layer cake
Number Of Ingredients 16
Steps:
- Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
- Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
- Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
- Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
- Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
- When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
- Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.
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