West Haven Chocolate Cake Recipes

WEST HAVEN CHOCOLATE CAKE

West Haven Chocolate Cake image

Make and share this West Haven Chocolate Cake recipe from Food.com.

Provided by _Pixie_

Categories Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces dates, pitted, chopped
1 teaspoon baking soda
1 cup water, boiling
1 3/4 cups flour, unbleached, sifted
2 tablespoons cocoa, baking
1/2 teaspoon salt
1 cup shortening, vegetable
1 cup sugar
2 large eggs
6 ounces semi-sweet chocolate chips
1/2 cup walnuts, chopped

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.

Nutrition Facts : Calories 337.9, Fat 19.2, SaturatedFat 5.5, Cholesterol 23.2, Sodium 162.6, Carbohydrate 41.3, Fiber 2.5, Sugar 27.4, Protein 3.7

BEST WHITE CHOCOLATE CAKE

Best White Chocolate Cake image

Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.

Provided by andreascakesandcatering

Categories Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 11

Ingredients

4 ounces good quality white chocolate
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whipping cream
½ cup milk
3 tablespoons milk
2 teaspoons vanilla extract
2 cups white sugar, divided
½ cup unsalted butter, at room temperature
4 large eggs, separated, divided

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.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 52.8 g, Cholesterol 96.5 mg, Fat 17.3 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 157.9 mg, Sugar 34.1 g

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