Auntie Barbs Moist Chocolate Cake Recipes

THE BEST MOIST CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
• Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

AUNTIE BARB'S MOIST CHOCOLATE CAKE

Steps:

• In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs.
• Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well.
• Add this to the above mixture.
• Combine the flour and baking soda and add to the cocoa mixture.
• The batter will be thin.
• Pour the batter into a greased and floured 9 x 13 pan.
• Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.

NO-FAIL MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
• In a large bowl, stir Group One ingredients together and set aside.
• In another large bowl, stir Group Two ingredients together.
• Stir Group Two (dry ingredients) into Group One.
• It is quite a liquidy batter, so do not be alarmed!
• Pour batter into prepared pans (fill no more than 2/3 full).
• You may have extra batter, if so make a few cupcakes!
• Rap baking pans sharply on the counter to release air bubbles.
• Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
• Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
• For cupcakes, check at 15 minutes.

DEBBIE'S AUNT'S CAKE (A GOOD RECIPE!)

Steps:

• 1. Position rack in center of oven and preheat to 350. Lightly butter and flour a 12 cup fluted pan. (Bundt, etc). In large bowl of mixer, beat eggs at medium speed just until blended.
• 2. Beat in the sour cream and oil to mix. Add the cake mix and pudding mix to the egg mixture. Beat at medium speed for 2 minutes or until thick and well blended. Fold in the chocolate chips and grated chocolate. Scrape the batter into the prepared pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a cake tester comes out clean; the cake will be well browned.
• 3. Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and cool completely. Sift powdered sugar over the top, if desired. Source: My Old Recipes

HOMEMADE MOIST CHOCOLATE CAKE

Steps:

• Spray a 9 1/2" x 13" x 2" cake pan and set aside. Preheat oven to 350 degrees.
• Place margarine, sugar and vanilla in large mixing bowl. Using mixer to cream until smooth. Add eggs and continue beating. Mix together flour, baking soda and cocoa. Add alternately a cup at a time with the sour milk to creamed mixture. Beating well after each addition. Start and finish with the flour mixture. Pour into prepared pan.
• Bake in 350 degree oven for about 45 minutes or until edges begin to pull away from edges of pan.
• Cool and frost with your favorite frosting.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.