BEST-EVER CHOCOLATE CAKE
You can't miss with this delightful old-fashioned dessert. It's truly the best ever chocolate cake! It is moist and chocolaty, and its light, fluffy frosting stirs up in a jiffy. Use vanilla pudding instead of chocolate in the frosting if you wish. -Catherine Dawe, Kent, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
Nutrition Facts : Calories 365 calories, Fat 13g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 443mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
MRS. SCOTT'S CHOCOLATE VINEGAR CAKE
A wonderful, easy, moist, eggless chocolate cake recipe that my mother acquired from a dear friend of hers. The vinegar reacts with the soda, so there is no vinegary taste leftover as long as you use the right amounts of vinegar and baking soda. Fabulous with a rich, fudgy frosting, such as a chocolate sour cream frosting. Time doesn't include cooling time, so be sure to allow a couple-few hours to cool before frosting. Note: I usually bake this in a Pyrex tempered glass pan, and then I frost and serve it right in the pan. If you are planning to remove it from the pan before frosting and/or serving it, it may work better to lightly grease the pan and dust it with cocoa before you pour the batter in (thanks, I'mPat!).
Provided by Halcyon Eve
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350* F.
- Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
- Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.
CHOCOLATE FROSTED CHOCOLATE VINEGAR CAKE
Excellent vinegar, eggless moist chocolate cake made in a cakepan. Sounds awful with vinegar, however "best cake" response from friends.
Provided by oriole3190
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
- Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
- Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
- In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
- Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
- Mix together the bourbon and the simple syrup in a bowl. Set aside.
- For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
- Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
- Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
FROSTED CHOCOLATE CAKE
This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. -Beth Bristow West Plains, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.
Nutrition Facts : Calories 510 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 283mg sodium, Carbohydrate 89g carbohydrate (71g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
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