Wesson Oil Chocolate Cake Recipes

WESSON OIL CHOCOLATE CAKE

Steps:

• Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
• Add boiling water and mix well.
• Pour into 2 9-inch cake pans well greased and floured.
• Bake 30-45 minutes at 350. DO NOT OVERBAKE.

CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
• Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
• In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
• Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
• Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
• Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
• Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

WESSON OIL CAKE RECIPE

Steps:

• Stir ingredients together, then add egg, sugar and oil mixture Bake 350 30-45 minutes Start cooking about 15 minutes before cake is done, bring to boil, pour over cake when it comes out of oven. Top with pecans and coconut if desired.

NANNYS WESSON OIL CAKE

Steps:

• Mix all together saving the coffee and vanilla to add last. Batter is thin.
• Bake 350 for about 45 minutes. Use 2 rounds pans or 1 9 by 13.
• Cool and frost w/ cream cheese frosting. This calls for wesson oil- any vegetable oil will work. My guess is Wesson must have come up w/ the recpie yrs ago, my grandmother used it for many, many yrs.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

CHOCOLATE OIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
• Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.