MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
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
THE MOST MOIST CHOCOLATE CAKE EVER
Make and share this The Most Moist Chocolate Cake Ever recipe from Food.com.
Provided by pegasuslegend
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl add cake mix, water,eggs, and mayo. Beat around three minutes.
- Bake at 350* for time on package.
- Cool -- frost and enjoy.
Nutrition Facts : Calories 563.6, Fat 25, SaturatedFat 5.6, Cholesterol 87, Sodium 883.1, Carbohydrate 84.2, Fiber 2.6, Sugar 55.9, Protein 6
MOIST CHOCOLATE CAKE
This has been a family favorite for as long as I can remember. It was the first recipe that I made as a child. This cake is so moist and heavy, and has a heavenly chocolate smell.
Provided by Kellie in SLO
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients (except frosting) in one mixing bowl adding boiling water last.
- Pour into a greased and floured 9x13 inch pan.
- Bake in a 375-degree oven for 30-35 minutes.
- Frost when cool.
- NOTE: This can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans.
- It will also make about 32 cupcakes.
Nutrition Facts : Calories 394.7, Fat 19.8, SaturatedFat 3, Cholesterol 31.8, Sodium 245.2, Carbohydrate 52.4, Fiber 1.8, Sugar 34.4, Protein 4.6
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.
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