Jackies Family Chocolate Cake Recipes

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JACQUES' EASY CHOCOLATE CAKE



Jacques' Easy Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces bittersweet chocolate, finely chopped
6 1/2 ounces unsweetened chocolate, finely chopped
3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
2/3 cup water (5 ounces)
6 ounces softened butter
6 eggs
1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
16 ounces bittersweet chocolate, melted, optional
1 tablespoon vegetable oil, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.
  • Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.
  • Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.
  • Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.
  • Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.
  • Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler. To make chocolate fans, stir the vegetable oil into the melted chocolate. Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet). Using a triangle, push across the chocolate surface in a curving motion. Place your thumb on one corner of the triangle as you push to catch the chocolate. The result should resemble a chocolate fan. This takes a little practice and not every fan you make will be usable. Have fun with it!

JACKIES FAMILY CHOCOLATE CAKE



Jackies Family Chocolate Cake image

Make and share this Jackies Family Chocolate Cake recipe from Food.com.

Provided by Juliet from SA

Categories     Dessert

Time 2h25m

Yield 30 serving(s)

Number Of Ingredients 12

2 cups water
3 cups caster sugar
250 g butter
1/3 cup cocoa powder
1 teaspoon baking soda
3 cups self raising flour
4 eggs, lightly beaten
90 g butter
1/3 cup water
1/2 cup caster sugar
1 1/2 cups confectioners' sugar
1/3 cup cocoa powder

Steps:

  • Grease and line a deep 27X33cm baking dish.
  • Combine first five ingredients in a large pan. Stir over low heat until sugar dissolves. Boil, then immediately simmer uncovered for 5 minute Transfer to a large bowl and cool.
  • Add sifted flour and eggs, and beat with electric mixer until smooth. Pour int dish.
  • Bake in mod (160c ff) oven for 50 minute Cool for 10 min then turn onto rack.
  • Frosting: combine butter water and sugar in small pan, stir over heat without boiling until sugar dissolves. Sift icing sugar and cocoa into medium bowl. Stir in hot butter mixture in batches. Cover and refrigerate for 1 hours Beat until spreadable.

JACQUES EASY CHOCOLATE CAKE



Jacques Easy Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield Yield: 1 (10-inch) cake; 10 t

Number Of Ingredients 7

6 ounces bittersweet chocolate, finely chopped
6 1/2 ounces unsweetened chocolate, finely chopped
6 ounces sugar
5 ounces water
6 ounces softened butter
6 eggs
3 ounces sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Spray the top of the parchment paper circle with vegetable cooking spray.
  • Place both chopped chocolates in a bowl and melt over a double boiler.
  • Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.
  • Use an electric mixer to beat the eggs and sugar until well blended. Use a rubber spatula to fold this mixture into the chocolate mixture. Be careful to mix gently.
  • Pour the batter into the prepared cake pan. Place a baking sheet with one-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.
  • Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.
  • TEMPERING CHOCOLATE: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. Those factors are evidence that the cocoa butter in the chocolate has been correctly crystallized. Chocolate is purchased in its tempered form. It snaps when you break it, usually has a nice shine to it and it is hard. In order to use it, you need to melt it. When you melt chocolate, the molecules of fat separate and you lose the temper (crystallization). If you want to use the chocolate for molding or coating, it needs to be tempered. Tempering chocolate means putting the molecules of fat back together. There are a variety of ways to do it.
  • One of the easiest ways to temper it is to place the chocolate in a glass bowl and put it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. Keep an eye on it; the chocolate will not look like it has melted because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it but, don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered a long time.
  • Here is another easy way to temper chocolate. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I use an immersion blender to mix the 2 together.
  • The classic way to temper chocolate is call tabliering. Chocolate is melted over a hot water bath to a temperature between 88 and 90 F (31 to 34 C). White and milk chocolate are melted to a temperature approximately 2 F less, depending on the amount of milk fat they contain. 2/3 of the melted chocolate is poured on a cold table or marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81 F (27 C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of non-tempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room and makes a big mess.
  • Here is a tip: Temper more chocolate than you need. A larger quantity will hold its temper longer than a smaller quantity (just like a large cup of coffee will stay hot longer than a small cup of espresso). You can always reuse the extra chocolate. Most people have trouble tempering because they use too small of an amount. Don't forget to use a glass bowl.
  • A simple method of checking tempering is by applying a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within 5 minutes.
  • Remember, just like everything else in life, practice makes perfect. If your chocolate does not temper the first time, you can still eat it! Now that is an incentive!

JACK DANIELS CHOCOLATE (BIRTHDAY) CAKE



Jack Daniels Chocolate (birthday) Cake image

I've had this recipe written in my personal recipe book for so long that I can't even begin to imagine it's source...but it's GOOD. This is a dense cake, so make sure to serve it with a light, complimentary side like fresh whipped cream or vanilla ice cream.

Provided by DeSouter

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 cups water
1/2 cup Jack Daniels Whiskey
1 tablespoon instant coffee powder
1 1/4 cups sweet butter
1 cup cocoa powder
2 cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1 cup pecans, toasted and coarsely chopped
2 tablespoons Jack Daniels Whiskey

Steps:

  • Preheat oven to 325.
  • In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
  • Remove from the heat and beat in the sugar.
  • Cool slightly and whisk in the eggs, blending thoroughly.
  • In a bowl, stir together the flour and baking powder.
  • Beat into the chocolate mixture until incorporated.
  • Stir in the pecans.
  • Turn the batter into a greased and floured 9 inch tube or bundt pan.
  • Smooth top with a spatula.
  • Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
  • Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
  • Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
  • Serve with gobs of fresh whipped cream or vanilla ice cream.

JACKIE'S FRUITCAKE



Jackie's Fruitcake image

This is a recipe I made up in 1979. I wanted to make something quick and easy. Took me quite a few tries before it turned out though. I entered it in the county fair and took first place plus the gold ribbon which entitled me to enter the State Fair. So I entered the State Fair and came in second. I was told that if I had told the judges it was an original recipe, I would have taken first place. This was the very first time I had ever entered anything like this before, for both fairs and I guess you could say I was wet behind the ears. Oh well, I sure did have fun.

Provided by Jackie Harris

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
½ teaspoon baking powder
2 tablespoons baking soda
1 ¾ cups white sugar
3 eggs
¾ cup maraschino cherries, drained and halved
1 (20 ounce) can crushed pineapple, with juice
1 cup chopped walnuts
1 cup butter, softened
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract
2 (8 ounce) packages cream cheese, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, combine the flour, baking power, baking soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared pan, and spread evenly.
  • Bake for 40 to 45 minutes in the preheated oven, or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, confectioners' sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese, and beat until smooth. Frost cake with the icing when completely cool.

Nutrition Facts : Calories 707.6 calories, Carbohydrate 90.8 g, Cholesterol 128.2 mg, Fat 36.4 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 19 g, Sodium 846.2 mg, Sugar 67.1 g

JACKIE'S POUND CAKE



Jackie's Pound Cake image

I got this recipe from a great lady I worked with. She would bring the pound cake in for birthdays etc. I never could get over how yummy it was so finally we sat down and she wrote out the recipe for me. When I first made it I was amazed that I actually could make something that good. Hope you like it too.

Provided by Love2Bake

Categories     Dessert

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups butter
3 cups cake flour
6 eggs
1 (8 ounce) package cream cheese
3 cups sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla

Steps:

  • Beat softened butter, softened cream cheese, and sugar until very, very light and fluffy.
  • Add lemon juice and vanilla.
  • Add 2 eggs, one at a time.
  • Beat well after each addition.
  • Alternate the remaining 4 eggs with flour.
  • Beat well after each addition and end with flour.
  • Pour into greased loaf pan.
  • Bake at 350 F for 1 1/2 hours.
  • Enjoy!

Nutrition Facts : Calories 624.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 187.6, Sodium 255.1, Carbohydrate 77.5, Fiber 0.6, Sugar 50.3, Protein 7.6

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