GRANDMA'S CHOCOLATE CAKE
My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , 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, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.
Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S CHOCOLATE RED VELVET CAKE
Clipped from the newspaper a few years ago, this recipe is from executive chef Sean McLendon at Chops restaurant in Atlanta, GA. You will have leftover ganache and frosting that you can use to decorate holiday cookies or cupcakes. Prep time includes cooking time.
Provided by Epi Curious
Categories Dessert
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
- To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and salt and stir to blend. Set aside.
- In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and vanilla and mix to combine. Alternately add flour mixture and buttermilk, beginning and ending with dry ingredients. Divide equally into pans. Bake for 30 minutes. Cool 10 minutes and remove from pans and cool completely on a rack.
- To make the ganache: Place chocolate in a heatproof bowl. In a saucepan, heat cream and butter just to boiling. Pour over chocolate and allow it to stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.
- To make the frosting: With an electric mixer, cream butter and cream cheese. On low speed, gradually add sugar. Scrape down beater and sides of bowl and stir to incorporate. Increase speed and beat well to combine. Add salt, ganache and vanilla and beat until incorporated.
- Assembly: Place one cake layer on a serving plate. Top with frosting. Add second layer and frost top and sides of cake.
Nutrition Facts : Calories 620.2, Fat 29.2, SaturatedFat 13.4, Cholesterol 78.6, Sodium 433.8, Carbohydrate 87.3, Fiber 2.4, Sugar 63.3, Protein 7.3
GRANDMA'S RED VELVET CAKE
Provided by Sunny Anderson
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
- Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
- Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
- Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
CHOCOLATE VELVET CAKE
This heavenly chocolate cake has a velvety soft, creamy texture from the cream cheese in the batter! It is fluffy and moist with a fine crumb and just the right amount of chocolate!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F. Grease and flour 3 (8x2) round pans
- In a medium bowl combine the flour, baking powder, baking soda, salt, and cocoa powder. Whisk for 30 seconds to blend and set aside.
- In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on low speed for 3 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
- With the mixer on low speed, add about half of the flour mixture. Mix until combined.
- Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix until blended and smooth. Do not over mix.
- Add the batter to the prepared pans and bake at 325 degrees for 20 to 23 minutes. The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool the pans on cooling rack 5 to 10 minutes then turn out.
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Add cocoa and mix until blended.
- Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed to medium and beat until fluffy, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.
- This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
GRANDMA'S CHOCOLATE CAKE
This recipe has been passed down through the family for many generations. It is the only chocolate cake recipe I use anymore. The cake is nice and moist and has such a bold flavor. This cake is great for a German chocolate icing, but I have used all types of icings, which all complement the cake nicely. This cake always pleases the crowd when I make it. Hope you enjoy it as much as my family has for all these years.
Provided by Brandon McCune
Categories Chocolate Cake
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 48.1 g, Cholesterol 61.5 mg, Fat 13.3 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 227.5 mg
GRANDMA'S CHOCOLATE CAKE
This recipe is from my Grandma, who go it from her mother. I don't know the history before that. Everyone just loves this cake, and when I asked Grandma about it, she said she didn't think it was anything special, just made with ingredients they were likely to have on the farm. Note: to make sour milk, add 1T vinegar or lemon juice to sweet milk. I make this as a very tall 9 x 13, 3 small layers or a whole bunch of cupcakes.
Provided by Aimee88
Categories < 60 Mins
Time 55m
Yield 16-24 pieces or cupcakes, 16-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F or 180°C.
- Cream the shortening and sugar, by hand or with a mixer.
- Add the cocoa and eggs. Mix well.
- Mix in the baking soda, salt and vanilla.
- Alternately blend in the liquid and the flour. You should have a smooth cake batter.
- Bake for 40-45 minutes in a 9 x 13 pan, less for layers or cupcakes.
- Top with your favourite frosting or just enjoy with milk!
Nutrition Facts : Calories 296, Fat 11.2, SaturatedFat 2.9, Cholesterol 28, Sodium 395.8, Carbohydrate 45.1, Fiber 1.1, Sugar 25.9, Protein 4.2
GRANDMA'S RED VELVET CAKE
I found this in the 2012 "Taste of Home" cookbook. It was submitted by Kathryn Davison of Charlotte, NC.
Provided by PSU Lioness
Categories Dessert
Time 50m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the food coloring, vinegar and vanilla.
- Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Transfer to two greased and floured 9 inch round baking pans.
- Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; remove from pans to wire racks to cool completely.
- For frosting, in a small saucepan, combine the cornstarch and water until smooth.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Cool to room temperature.
- In a large bowl, beat butter and vanilla until light and fluffy.
- Beat in cornstarch mixture.
- Gradually beat in confectioners' sugar.
- Spread the frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 593.9, Fat 34, SaturatedFat 21.2, Cholesterol 114.4, Sodium 575.8, Carbohydrate 70.5, Fiber 0.6, Sugar 51.8, Protein 3.8
GRANDMA'S GERMAN CHOCOLATE CAKE
This is my grandma's recipe for German Chocolate Cake. This was all of us kid's favorite for birthdays. I made this for my husband on our first date on his birthday, and it's a tradition in our family now. We always use black walnuts, but you can use English walnuts. The hot water sounds weird, but that's the way my family has made it for years.
Provided by Teresa M
Categories Dessert
Time 1h5m
Yield 8-20 serving(s)
Number Of Ingredients 17
Steps:
- I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
- I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
- Cream margarine and sugar.
- Add eggs, one at a time, and beat well.
- Add buttermilk and dry ingredients.
- Add boiling water and beat until mixed.
- Bake in a preheated 350 degree oven for 45-55 minutes or until done.
- For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
- Cook and stir over medium heat until thickened, about 15 minutes.
- Add coconut and nuts.
- Beat until thick enough to spread.
GRANDMA'S MARVELOUS CHOCOLATE VELVET CAKE
Number Of Ingredients 10
Steps:
- In blender, mix well all ingredients, except vinegar, until creamy. Then blend in vinegar. Spread mixture evenly in a nonstick cooking-sprayed 9" x 13" cake pan. Bake at 350 degrees for 30 to 35 minutes, until a toothpick comes out clean after being inserted in cake center. Top with your favorite lowfat chocolate frosting and vanilla ice milk. (See frosting recipe under Chocolate Frosting.) My Grandmother Althera has made this delicious cake since I was a little girl. It's the best chocolate cake I've ever tasted! At age 89, she still makes at least two of these a month. *This is not a diabetic recipe or a fat-loss recipe for those who are highly resistant to fat loss. It is a much better choice than typical chocolate cake which may range from 30 to 50 percent fat! **Purchase canned white beans and pureé them in your blender. Their consistency should be similar to that of thick wall-paper paste or creamed shortening and sugar. If too thick, add liquid from beans or water (1 to 3 tablespoons). Grandma's original recipe called for ½ cup of butter. When one cup of pureéd beans replaced the butter completely, it took on the texture of dense sponge cake. However, with ¼ cup butter and ½ cup beans, it tastes exactly like the original recipe and the texture is wonderful with 3 ½ fat grams per serving instead of 6 fat grams per serving. This brings the overall fat percentage of the cake from 31 percent down to 16 percent-amazing!
Nutrition Facts : Nutritional Facts Serves
More about "grandmas marvelous chocolate velvet cake recipes"
GRANDMA'S KILLER CHOCOLATE CAKE BY JAMES PATTERSON …
From recipezazz.com
GRANDMA'S CHOCOLATE CAKE RECIPE - FOOD.COM
From food.com
GRANDMA'S RED VELVET CAKE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
GRANDMA'S RED VELVET CAKE | THIS RED VELVET CAKE IS DIFFERENT FROM …
From facebook.com
GRANDMA'S RED VELVET CAKE RECIPE - RECIPELAND.COM
From recipeland.com
GRANDMA'S RED VELVET CAKE RECIPE - SOMETHING SWANKY
From somethingswanky.com
GRANDMA'S 20 BEST CAKE RECIPES OF ALL TIME
From allrecipes.com
GRANDMA'S BEST CHOCOLATE CAKE - DELIGHTFUL E MADE
From delightfulemade.com
GRANDMA’S RED VELVET CAKE - SOUTHERN KITCHEN
From southernkitchen.com
GRANDMA'S CHOCOLATE RED VELVET CAKE RECIPE ~ MENUIVA.COM
From menuiva.com
GRANDMA’S RED VELVET CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love