West Haven Chocolate Cake Recipes

WEST HAVEN CHOCOLATE CAKE

Steps:

• Combine dates, baking soda, and boiling water in a small bowl.
• Cool to room terperature.
• Sift together the flour, cocoa, and salt; set aside.
• Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
• Add eggs, one at a time, beating well after each addition.
• Blend in date mixture.
• Then stir in dry ingredients.
• Pour into a greased 13 x 9 x 2-inch baking pan.
• Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done.
• Cool in pan on rack.
• Cut into squares and serve with a scoop of vanilla ice cream on top.

BEST WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
• Sift flour, baking powder, and salt together into a medium bowl.
• Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
• Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
• Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
• Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.