OLD-FASHIONED CHOCOLATE CAKE
Make and share this Old-Fashioned Chocolate Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cream oil, sugar and cocoa.
- Add eggs.
- Add flour mixture alternately with buttermilk.
- Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
- Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
- Remove from heat and add powdered sugar and vanilla.
- Mix until smooth and of spreading consistency.
- This is my favorite chocolate cake.
Nutrition Facts : Calories 459, Fat 17.9, SaturatedFat 2.8, Cholesterol 24.4, Sodium 292, Carbohydrate 71.6, Fiber 1.3, Sugar 53.8, Protein 4.3
OLD-FASHIONED CHOCOLATE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h
Yield approximately 8 servings
Number Of Ingredients 17
Steps:
- Take everything out of the refrigerator so that all ingredients can come room temperature.
- Preheat the oven to 350 degrees F.
- Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
- Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
- To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
- While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
- Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
- You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
- Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
- Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
- Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
- I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.
OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING
Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.
Provided by PanNan
Categories Dessert
Time 1h10m
Yield 1 layer cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350 with rack in the center.
- Spray two 8" round cake pans with nonstick spray.
- Whisk dry cake ingredients together in a large mixing bowl.
- Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
- Add to the dry ingredients and whisk until combined- a few lumps are ok.
- Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
- Cool cakes for 15 minutes on a rack, then invert them onto the rack.
- Leave upside down until completely cooled before frosting them.
- To make icing, melt butter in large saucepan over medium heat.
- Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
- Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
- Gradually add cream mixture to chocolate until blended and smooth.
- Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
- DO NOT BOIL.
- Take mixture off the heat, and add vanilla.
- Cool at room temperature until spreadable (up to three hours).
- If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
- If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
- Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
Nutrition Facts : Calories 7891.9, Fat 401.4, SaturatedFat 167.4, Cholesterol 681.7, Sodium 5234.4, Carbohydrate 1087.8, Fiber 60.1, Sugar 707.5, Protein 77
OLD FASHIONED CHOCOLATE BUTTERMILK CAKE
The is the perfect, moist, super-dark Old Fashioned Chocolate Cake. Fill it with buttercream, whipped cream or fruit fillings.
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line the bottom of two 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides).
- Combine the cocoa and the baking soda in a small heat-proof bowl. Whisk the boiling water into the cocoa, it will foam up a bit from the baking soda. Set aside to cool while preparing the other ingredients.
- Sift the flour with the baking powder and salt, set aside.
- Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients.
- With the mixer running on low, add the flour and then add the cocoa mixture. Mix until completely incorporated.
- Divide the batter evenly between the two pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool in the pan for 20 minutes before turning out onto a cooling rack.
- Cool completely before filling and icing.
Nutrition Facts : Calories 372 calories, Carbohydrate 43 grams carbohydrates, Fat 23 grams fat, Protein 1 grams protein, ServingSize 12
OLD FASHIONED CHOCOLATE CAKE ICING
This cooked chocolate icing was always on the cakes Mama made me for my birthday. Icing is thin, whereas a frosting is thicker and creamy. Takes about 15 minutes to cook, and you have to stir it constantly, but well worth the effort.
Provided by Steve Gordon
Categories Desserts
Time 15m
Yield Varies
Number Of Ingredients 5
Steps:
- Place sugar in a medium sauce pot. The taller the pot the better.
- Add butter.
- Add cocoa.
- Add vanilla flavoring.
- Add milk.
- Place saucepot over Medium heat on stove top.
- Constantly stir the mixture as the sugar and butter dissolve. Do NOT walkaway.
- As pot tries to boil over, remove from heat and let mixture settle down.
- Mixture will soon settle, but you must constantly keep stirring the pot.
- Let mixture cook for 12 - 15 minutes until it thickens. Something about like applesauce or apple butter.
- Remove from heat when thickened and spread warm icing over cake layers.
- Enjoy!
OLD FASHIONED CHOCOLATE CAKE
This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple.
Provided by Dodi Tomancak
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
- In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
- In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
- For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 62.3 g, Cholesterol 61.8 mg, Fat 20.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 273.3 mg, Sugar 49.3 g
GRANDMA'S CHOCOLATE CAKE
My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.
Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
OLD-FASHIONED CHOCOLATE LAYER CAKE
This is one of Martha's favorite traditional chocolate layer cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 six-layer cake;
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.
- Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.
- If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.
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