MOM'S CHOCOLATE CAKE
This is the best chocolate cake I have ever had. It bakes up high and it's fluffy. Everyone loves it when I make this cake. It is the only chocolate cake I will ever make. Enjoy!
Provided by Melody Sherman
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Cream the sugar and shortening together until light and fluffy. Add the eggs and mix well. Stir in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract. Mix until just combined. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 26.7 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 146.4 mg, Sugar 17.3 g
RICH & MOIST DARK CHOCOLATE CAKE (USES CAKE MIX)
This is a decadent and rich moist dark chocolate cake recipe, but it's quick & easy as a boxed cake mix is used. You can make this simple in a bundt pan & serve without frosting with just a dusting of confectioners sugar... or you can prepare it our favorite way by making it into a delicious layer cake using canned or homemade dark chocolate frosting... This is my hubby's favorite that I make for him on Valentine's Day and his Birthday every year...
Provided by BlondieItaliana
Categories Dessert
Time 40m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray two 8" pans with cooking spray (or spray bundt pan).
- Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
- Stir in chocolate chips by hand then pour batter evenly into pans.
- Bake for 30-35 minutes (or 40 minutes for bundt pan) until done. Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pans.
- Cool completely before frosting.
Nutrition Facts : Calories 560.3, Fat 31, SaturatedFat 10.1, Cholesterol 78.6, Sodium 592.5, Carbohydrate 66.5, Fiber 2.6, Sugar 41.4, Protein 8.7
RICK'S CHOCOLATE POUND CAKE
I named this after my husband because this is my husband's favorite chocolate dessert. He always lends a hand to help make it, which makes the task easier. It does take a few minutes to put all the ingredients together, but well worth the time! My mom always made great cakes by following the directions as posted in this recipe....
Provided by Robin Brown
Categories Chocolate
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Cream shortening, butter and sugar until light and fluffy.
- 2. Add eggs one-at-a-time, beating after each one is added.
- 3. Sift together the flour and baking powder and add to wet ingredients alternating with the milk.
- 4. Add vanilla after flour is thoroughly mixed in as the alcohol in flavoring will lump flour.
- 5. Add the entire large can of chocolate syrup. Mix into other ingredients. Spend a little extra time on this final step to incorporate all the ingredients very well.
- 6. Put into large tube pan which has been greased and floured.
- 7. Bake at 325 degrees for 1 hour and 30 minutes.
- 8. Icing: 1 8 0z. pack of cream cheese, 1/2 cup butter, 1 teaspoon of vanilla, 4 tablespoons (or more) milk, 1 box of powered sugar, 1/2 cup cocoa. Mix all ingredients well. Ice cooled cake.
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 BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
THE BEST RICH AND MOIST CHOCOLATE CAKE
Are you craving a delicious chocolate cake? This is the BEST rich and moist chocolate cake from a box mix that is unbelievably EASY to make! This is a bakery quality cake that anyone can make at home with common ingredients!
Provided by Jennifer @ Plowing Through Life
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease a 9 x 13 inch pan.
- Mix all ingredients except chocolate chips at medium speed for 2 minutes.
- Gently fold in chips.
- I always use a 9 x 13 pan, by 2 - 9 inch round pans can also be used. Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.
Nutrition Facts : Carbohydrate 37 g, Protein 5 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 53 mg, Sodium 360 mg, Fiber 2 g, Sugar 22 g, Calories 361 kcal, ServingSize 1 serving
MOM'S CHOCOLATE CUPCAKES
This recipe was given to my mom by a next door neighbor many years ago. It makes a wonderful dark chocolate cupcake, or double the recipe for a sheet or layer cake. It has become a family favorite and is always requested at birthdays.
Provided by kmdipaolo
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together until moist and well blended.
- Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
- Frost with your favorite icing.
- To make a layer cake, double the recipes and put in 2 round cake pans.
- Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.
MOM'S CHOCOLATE CAKE
Steps:
- 1.Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside. 2.In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla. 3.Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely. 4.Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting. .
MOM'S EASY CAKE RECIPE
Satisfying your sweet tooth is simple with Mom's Easy Cake Recipe. Top yummy chocolate cake with cream cheese frosting for a delightful dessert..
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 16 servings.
Number Of Ingredients 20
Steps:
- CAKE:
- Preheat oven to 350°F. Place chocolate and butter in top of double boiler or in bowl over a pot of simmering water; heat until chocolate is completely melted. Stir in vanilla. Remove from heat. Mix flour, granulated sugar, cream of tartar, baking soda and salt in large bowl. Add chocolate mixture, milk, eggs and sour cream; mix well. Pour into greased 9-inch square baking pan.
- Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove cake from pan; cool completely.
- FROSTING:
- Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add powdered sugar gradually, beating until well blended after each addition.
- Cut cake horizontally in half. Spread bottom layer with half of the cream cheese mixture. Cover with top of cake; spread with remaining frosting. Sprinkle with coconut. Melt chocolate in microwave as directed on package. Sprinkle top of cake with almonds. Drizzle with chocolate. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 1, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 36 g, Sugar 0 g, Protein 280 g
MOM'S CHOCOLATE DECADENT CAKE
This chocolate cake deserves accolades galore, it's so good, The cake itself is tender and moist. But the homemade chocolate frosting is amazing. Poured over the cake while still warm creates the most wonderful layer of chocolate goodness when cooled. It is pure decadence.
Provided by Shelia Senghas
Categories Chocolate
Time 1h
Number Of Ingredients 17
Steps:
- 1. For Cake: Melt butter in a 2 quart or larger saucepan; add cocoa and water.
- 2. Bring to a boil.
- 3. Remove from heat and stir in sugar.
- 4. Add salt, soda, and flour. Stir well.
- 5. Blend in eggs, milk, and vanilla.
- 6. Bake in a 9x13 greased cake pan in 400-degree oven for 15 to 20 minutes.
- 7. For Frosting: Melt butter in a medium saucepan; add cocoa and milk. Bring to a boil.
- 8. Remove from heat and add water, vanilla, and sifted confectioners' sugar.
- 9. Mix well. This frosting is not stiff.
- 10. Frost cake while the cake is hot and frosting is still warm.
- 11. Let cool before cutting.
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- Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
- In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
- Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
- Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
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