MOM'S CHOCOLATE INTRIGUE CAKE
My kids and all my nieces and nephews are crazy about this cake. It's a pound cake with a chocolate circle in the middle of each slice.
Provided by puppitypup
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
- Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
- Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
- Cream butter and sugar. Add eggs, one at a time, beating after each.
- Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
- Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
- Stir the baking soda into the chocolate syrup.
- Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
- Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
- Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
- We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
- When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.
CHOCOLATE INTRIGUE MARBLE CAKE
This is a great 2 tone cake in which the syrupy chocolate batter "does its own thing" to the white batter. It is extremely moist and very pretty when sliced.
Provided by Karen..
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine flour, powder and salt and set aside.
- Cream butter, gradually adding sugar, until light and fluffy.
- Blend in one egg at a time, beating well after each addition.
- Combine milk and vanilla and add alternately with dry ingredients, ending with dry ingredients.
- Blend well after each addition.
- Turn two thirds of the batter into well greased and floured tube pan.
- Add to remaining batter the chocolate syrup and baking soda and mix well.
- Spoon chocolate batter over white batter.
- DO NOT MIX!
- Bake for 65 minutes or until cake tests done.
- Cool for about 15 minutes on rack and remove from pan.
- Cool completely and then frost.
MY MOM'S CHOCOLATE CAKE
A simple, old-fashioned chocolate cake. Great with a chocolate glaze.
Provided by SEBRING SOCKS
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 42.1 g, Cholesterol 21.8 mg, Fat 13 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 307.3 mg, Sugar 23.7 g
MOM'S CHOCOLATE CAKE
Over the years, Mother has become known for wonderful homemade desserts like this old-fashioned chocolate cake. It was difficult, but my brothers and I always managed to save room for dessert. -Linda McGinty, Parma, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes. , In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack., In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.
Nutrition Facts : Calories 445 calories, Fat 16g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 261mg sodium, Carbohydrate 74g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
MOMS CHOCOLATE CAKE RECIPE - (4.3/5)
Provided by á-46572
Number Of Ingredients 10
Steps:
- Mic first section in large bowl Add second part to above and mix on medium speed for 2 minutes Fold third section into the above. (It will look soupy) Bake 350 degrees for 40-45 minutes
MOM'S CHOCOLATE POUND CAKE
This was one of my favorite things to make when I learned to bake. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting, powdered sugar or glaze made from powdered sugar and milk.
Provided by Joy Andrews
Categories Desserts Cakes Pound Cake Recipes
Time 2h35m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
- In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Nutrition Facts : Calories 444 calories, Carbohydrate 61.1 g, Cholesterol 63.3 mg, Fat 20.4 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 334.9 mg, Sugar 41.3 g
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