Heirloom Chocolate Cake Recipes

HEIRLOOM CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees.
• Beat together the butter, and sugars until creamy.
• Sift together salt, baking soda, cocoa, and flour. In a seperate container mix together the buttermilk and the vanilla.
• Add the flour mixture alternately with the buttermilk mixture.
• Bake in 3 (9 inch round or square) pans for 20 to 25 minutes at 350 degrees.
• When cool, stack the cakes and frost with the icing of your choice.

CHOCOLATE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

NEW ENGLAND HEIRLOOM CAKE

Steps:

• Preheat oven to 350°F. Butter bottoms of three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
• Mix flour, soda, and salt in small bowl. Using electric mixer, cream butter in large bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in yolks, then melted chocolate. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean, about 25 minutes. Transfer cakes to racks and cool 5 minutes. Run small sharp knife around pan sides to loosen. Unmold cakes onto paper towel-lined racks. Cool completely.
• Peel paper off cakes. Place 1 cake layer on platter. Slide waxed paper strips just under sides of cake. Spread 3/4 cup frosting over, Top with second cake layer. Spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. Remove waxed paper strips. Arrange walnuts around top edge and center of cake if desired. (Can be prepared 1 day ahead. Cover with cake dome; store at room temperature.)