NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE
Grandma Emogene's recipe for a buttermilk-chocolate cake.
Provided by Karen B
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
- Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
- Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g
MOM'S BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
BUTTERMILK CHOCOLATE CAKE
"My 12 children, 26 grandchildren and five great-grandchildren always request this cake for their birthdays," says Imogene Koepnick of Delavan, Wisconsin. "People call it 'Imogene's Cake'!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.
Nutrition Facts :
DREAMY BUTTERMILK CHOCOLATE CAKE
Categories Cake Chocolate Dessert Bake Valentine's Day Kid-Friendly
Yield 12 people
Number Of Ingredients 12
Steps:
- Grease and flour two 9 inch baking pans. Preheat oven to 350 degrees. Cream 8 tablespoons of butter and the sugar together until smooth. turn mixer to low and beat in the eggs. Microwave the remaining butter and chocolate squares together in a microwavable container until completely melted, and add it to the sugar mixture. Continue to beat on low adding the vanilla, dutch chocholate, baking powder, baking soda, salt, milk, and alternating in the flour with the buttermilk until they are completely incorporated. Divide batter into the two pans and bake for 35 minutes or until the cakes springs back to the touch.
DREAMY BUTTERMILK CHOCOLATE CAKE
Categories Cake Chocolate Dessert Bake Valentine's Day Kid-Friendly
Yield 12 people
Number Of Ingredients 12
Steps:
- Grease and flour two 9 inch baking pans. Preheat oven to 350 degrees. Cream 8 tablespoons of butter and the sugar together until smooth. turn mixer to low and beat in the eggs. Microwave the remaining butter and chocolate squares together in a microwavable container until completely melted, and add it to the sugar mixture. Continue to beat on low adding the vanilla, dutch chocholate, baking powder, baking soda, salt, milk, and alternating in the flour with the buttermilk until they are completely incorporated. Divide batter into the two pans and bake for 35 minutes or until the cakes springs back to the touch.
CHOCOLATE BUTTERMILK CAKE
One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!
Provided by Sandy Moore
Categories Desserts Cakes Chocolate Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
- In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
- Sift together flour, soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
- Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
- Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
- To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 75.9 g, Cholesterol 132.2 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 21.9 g, Sodium 317.3 mg, Sugar 51.5 g
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE LOVER'S DREAM CAKE
Chock-full of chocolate chips, this pretty cake made with Betty Crocker™ Super Moist™ chocolate fudge cake mix is wonderful for birthdays, bake sales, potlucks or any gathering. It's a chocolate lover's dream!
Provided by Betty Crocker Kitchens
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
Nutrition Facts : Calories 580, Carbohydrate 73 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 54 g, TransFat 0 g
BUTTERMILK-CHOCOLATE CAKE
Buttermilk makes this chocolate cake moist and tender, while the easy ganache icing adds polish. This is a family favorite.
Provided by Kat S
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h30m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
- Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
- Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
- Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
- Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.
Nutrition Facts : Calories 379 calories, Carbohydrate 41.7 g, Cholesterol 51 mg, Fat 20.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 6 g, Sodium 234.8 mg, Sugar 28 g
BUTTERMILK CHOCOLATE CAKE
This is from Canadian Living Holiday Baking 1995. I like it made in advance; it gets fudgier and fudgier. Also great in a bundt pan, as a layer cake or as cupcakes (24). If you use the bundt pan, butter it heavily. Let cool for about 20 minutes then invert and gently ease out. The icing is shiny because of the corn syrup. It makes a really nice glaze especially on the bundt cake. (68 old WW points for the whole cake and the icing)
Provided by luv2skialberta
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve espresso powder in boiling water; let cool. Grease a 9 x13" cake pan; line bottom with waxed paper.
- In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
- Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
- Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly.
- Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing.
- Chocolate Icing.
- 1/2 cup unsweetened cocoa powder, sifted.
- 1/4 cup granulated sugar.
- 4 tsp cornstarch.
- 1/2 cup buttermilk.
- 1/4 cup corn syrup.
- 1/2 tsp vanilla.
- In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
- Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla.
- Let cool, stirring occasionally, for 45 minutes or until thickened.
- Makes 1 cup.
Nutrition Facts : Calories 222.3, Fat 5, SaturatedFat 1.1, Cholesterol 24.3, Sodium 336.2, Carbohydrate 42.4, Fiber 1.8, Sugar 26.4, Protein 4.3
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