Old Fashioned Yellow Cake With Chocolate Icing Recipes

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OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING



Old-Fashioned Yellow Cake With Chocolate Icing image

When I first got married, my husband told me that his favorite cake was a simple yellow cake with chocolate icing. I wanted to make a birthday cake for him from scratch, and this was the result. He never would eat a box cake again! This is especially nice with a tall glass of milk.

Provided by JackieOhNo

Categories     Dessert

Time 1h10m

Yield 1 8-inch cake

Number Of Ingredients 15

1 cup vegetable shortening
1 cup granulated sugar
1 whole egg
3 egg yolks
1 1/2 cups sifted cake flour
2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1 teaspoon vanilla
3 egg whites
3 ounces unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
1/2 cup unsalted butter, cut into 8 pieces
1 egg yolk, beaten
1 1/2 teaspoons vanilla

Steps:

  • To make cake, preheat oven to 350°F
  • In a large bowl, beat shortening until light.
  • Slowly beat in sugar.
  • Add egg and egg yolks, one at a time, beating well after each addition.
  • Sift flour with baking powder and salt.
  • Add to batter in 3 parts, alternating with 3 parts milk.
  • Stir in vanilla.
  • Beat egg whites until stiff.
  • Fold into batter.
  • Pour batter into two buttered and floured 8-inch round cake pans.
  • Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
  • Cool on a wire rack before icing.
  • To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
  • Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).

OLD FASHIONED YELLOW CAKE WITH EASY CHOCOLATE FROSTING



Old Fashioned Yellow Cake with Easy Chocolate Frosting image

An easy to make super flavorful Old Fashioned Yellow Cake with Chocolate Frosting. This cake is light and fluffy unlike some homemade yellow cakes that can be dense. Simple ingredients that come together perfectly!

Provided by Kathi & Rachel

Categories     cake     Dessert

Time 2h40m

Number Of Ingredients 15

3/4 cup butter (softened at room temp)
1/4 cup vegetable oil
1 1/2 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract
4 large eggs
3 cups all purpose white flour
1 cup milk (at room temperature )
1/3 cup butter (at room temperature)
1/3 cup milk
2 teaspoons vanilla
1/3 cup unsweetened cocoa powder
2 3/4 cup powdered sugar
pinch of salt

Steps:

  • Preheat oven to 350 degrees. Spray your baking dish(s) with non stick spray.
  • Beat together the butter,oil, sugar, baking powder, salt, and vanilla. Scrape down the bowl. Beat for about 2-3 minutes or until slightly pale in color.
  • Add the eggs one at a time, scraping the bowl at least twice. Beat until thick.
  • Stir in the flour until just combined then add the milk. Beat for another 1-2 minutes until light and fluffy being careful not to over beat as this can make a tough cake.
  • Pour into prepared pan. Bake for 30 minutes for a 9 x 13, 25 minutes for two 8 or 9 inch pans and 15 minutes for cupcakes or until top of cake is light brown and toothpick inserted in the center comes out clean. Remove from oven and cool.
  • With an electric mixer, combine butter, milk and vanilla until light and fluffy.
  • Add powdered sugar and cocoa. Mix slowly for one minute, scrape down sides and beat for 1-2 minutes until light and fluffy.
  • Spread onto cooled cake and serve!

Nutrition Facts : Calories 553 kcal, Carbohydrate 80 g, Protein 7 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 330 mg, Fiber 2 g, Sugar 54 g, ServingSize 1 serving

OLD-FASHIONED YELLOW CAKE



Old-Fashioned Yellow Cake image

This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1/3 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
PENUCHE FROSTING:
2 tablespoons butter, cubed
1/4 cup packed brown sugar
3 tablespoons 2% milk
1/2 cup confectioners' sugar

Steps:

  • In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 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. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.

Nutrition Facts :

OLD-FASHIONED YELLOW CAKE W/ CHOCOLATE FROSTING RECIPE - (3.9/5)



Old-Fashioned Yellow Cake w/ Chocolate Frosting Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 14

Chocolate Frosting:
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter (1/2 cup), softened
1 cup whole milk
1 teaspoon vanilla extract
2 extra large eggs, room temperature
1 stick (1/2 cup) butter or margarine, softened
1/2 cup cocoa powder
3 cups confectioners sugar
1 teaspoon vanilla
1/3 cup milk

Steps:

  • Preheat oven to 350F. Grease and flour two 9-inch round cake pans. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla. Using a hand mixer, beat mixture for 2 minutes, scraping down the sides of the bowl. Add the eggs and beat for another 2 minutes. Divide the batter between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes to rack to cool completely. Make the Frosting: Add all ingredients to a mixing bowl. Using a hand mixer, beat until spreading consistency, adding a dab more milk if needed. Makes about 2 cups frosting. Frost between the layers, over the top and on the sides of cake.

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING



Old Fashioned Chocolate Cake With Glossy Chocolate Icing image

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

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract

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

YELLOW LAYER CAKE WITH CHOCOLATE FROSTING



Yellow Layer Cake With Chocolate Frosting image

Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand? This yellow cake with chocolate frosting and a macaroon crunch is just the ticket. This recipe is adapted from one made at Junior's in Brooklyn. The cake is moist, and the frosting sweet. Quite sweet, actually. Just right.

Provided by Alex Witchel

Categories     brunch, lunch, dessert

Time 1h45m

Yield One 9-inch cake

Number Of Ingredients 20

Butter, for greasing cake pans
1 2/3 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
10 extra-large eggs, separated
1 1/3 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon pure lemon extract
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
1 1/2 cups finely chopped nuts (almonds, pecans and/or walnuts)
1/2 cup sweetened coconut flakes
8 cups (2 pounds) sifted confectioners' sugar
1 2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup margarine, at room temperature
1/4 cup dark corn syrup
2 tablespoons vanilla extract
3/4 cup heavy cream, or as needed

Steps:

  • For the cake: Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
  • Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
  • In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
  • For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
  • For chocolate frosting: Sift the confectioners' sugar, cocoa and salt together. Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low and add sugar mixture in two batches, beating well after each. Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with a medium star tip.
  • For assembly: Using a long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.

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