Never Fail Chocolate Cake Recipes

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NEVER FAIL CHOCOLATE CAKE



Never Fail Chocolate Cake image

This cake is from the 40 and 50's My mother-in-law, Ruth Hinz, taught me to make this when I was newly married. It is so moist and dense--yummmy!

Provided by Evalyn Hinz

Categories     Dessert

Time 40m

Yield 1 2layer cake or sheet cake

Number Of Ingredients 10

1 egg
1/2 cup cocoa
1/2 cup shortening
1 1/2 cups flour
1/2 cup sour milk (you can sour sweet milk by adding 1 tsp. vinegar)
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1/2 cup boiling water

Steps:

  • Put all ingredients in a bowl (don't mix till last item has been added).
  • Pour into greased cake pan (can be made layer or sheet cake).
  • Bake at 350°F for 30 minutes.
  • When cooled spread with your favorite frosting.

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE



Never-Fail Buttermilk-Chocolate Cake image

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

3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup buttermilk
⅔ cup cocoa
2 large eggs, beaten
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
1 cup boiling water

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

NO-FAIL MOIST CHOCOLATE CAKE



No-fail Moist Chocolate Cake image

This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.

Provided by Tracy K

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 10

3/4 cup water
1 cup buttermilk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda

Steps:

  • Preheat oven to 350.
  • Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
  • In a large bowl, stir Group One ingredients together and set aside.
  • In another large bowl, stir Group Two ingredients together.
  • Stir Group Two (dry ingredients) into Group One.
  • It is quite a liquidy batter, so do not be alarmed!
  • Pour batter into prepared pans (fill no more than 2/3 full).
  • You may have extra batter, if so make a few cupcakes!
  • Rap baking pans sharply on the counter to release air bubbles.
  • Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
  • Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
  • For cupcakes, check at 15 minutes.

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