Mamas Restaurant Chocolate Chocolate Cake Recipe 385 Recipes

COME-HOME-TO-MAMA CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

MAMA'S RESTAURANT CHOCOLATE-CHOCOLATE CAKE RECIPE - (3.8/5)

Steps:

• CAKE: Heat oven to 350 degrees. Grease and flour an 11 x 13-inch pan. Mix together flour and sugar thorouthly in a large mixing bowl (you want to coat flour with the sugar so it doesnt get lumpy when moisture is added.) Set aside. Put butter, water and cocoa in saucepan; bring to a boil. Pour cocoa mixture over flour and sugar mixture; mix until very well blended. Add buttermilk and mix well.Cool mixture a bit so it won't cook eggs then add eggs, baking soda, cinnamon and vanilla. Mix well and pour into prepared pan. Bake until cake test done when a toothpick is inserted in center, 30 to 35 minutes. As soon as cake is removed from oven spread icing on top. ICING; Put butter, cocoa and milk in a saucepan, heat over low heat until butter melts. Remove from heat; add powdered sugar, vanilla, and pecans. Mix until well blended. Spread on cake while hot.

MAMA CAKE

Steps:

• Grease a 10-in. fluted tube pan and lightly sprinkle with flour; set aside., In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the evaporated milk, water, extracts and food coloring if desired; add to the creamed mixture alternately with flour, beating well after each addition., Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

MAMA'S CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350. Grease and flour three (9inch) round baking pans.
• 2. Cream butter and sugar. Add eggs ones at a time. Beat till light and fluffy. Blend in vanilla.
• 3. Combine dry ingredients and add alternately with sour cream. Stir in water till blended.
• 4. Pour into pans and bake for 35 minutes at 350 or until done. Cool in pan for 10 minutes. Remove to wire racks and cool completely then frost.
• 5. Frosting: In medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In mixing bowl combine powdered sugar, sour cream, and vanilla and mix till smooth. Turn mixer on high and whip till nice and spreadable. Frost cooled cake.

MAMA'S GERMAN CHOCOLATE CAKE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through. 3. Combine flour and next 2 ingredients in a medium bowl. 4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans. 6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Note: We tested with Baker's German's Sweet Chocolate Bar. 1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through. 3. Combine flour and next 2 ingredients in a medium bowl. 4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans. 6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Note: We tested with Baker's German's Sweet Chocolate Bar.