Moms Super Chocolate Cake Recipes

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOM'S SUPER CHOCOLATE CAKE

Steps:

• 1. Bake in a 9x13 pan, or a bundt pan. For rectangular pan, grease the bottom of pan only. For a bundt pan, lightly coat the inside of pan with cooking spray, and coat with flour, shaking out any excess flour. Preheat oven to 350.
• 2. In a large bowl, combine the cake mix, pudding, eggs, sour cream, warm water, and oil. Beat on low for 1 minute, then scrape the sides of the bowl with a spatula. Increase speed to medium and beat for 2-3 minutes. Gently fold in chocolate chips, distributing evenly throughout batter.
• 3. Scrape the batter into the prepared pan, smoothing the top with a spatula. For the 9x13 pan, bake for 35-40 minutes, until toothpick inserted in center comes out clean. For a bundt pan, Bake 45-50 minutes or until it just starts to pull away from the sides of the pan and springs back when lightly pressed.
• 4. (9x13) Cool completely and frost
• 5. (Bundt pan) Cool on wire rack for 20 minutes. Carefully run a sharp knife around the edge of the cake pan. Invert the cake onto the rack to cool completely. To frost, set inverted cake onto a platter or cake plate and spread the warm frosting over the cooled cake with smooth strokes. Set aside until the frosting has set, about 20 minutes.
• 6. Use a can of chocolate frosting, or make your own. This frosting recipe makes about 4 cups of frosting, so you can divide the recipe if you need less.
• 7. To make frosting: Melt butter in a medium saucepan over low heat. Add cocoa and milk, stirring constantly until the mixture comes to a boil. Immediately remove the pan from the heat. Add powdered sugar and stir unil the frosting is thick and smooth. Use immediately while frosting is warm, or it will harden. To reheat, return the pan to low heat and stir until frosting softens.

MOM'S CHOCOLATE CAKE

Steps:

• Boil butter, crisco, and water in a sauce pan.
• Pour mixture over sugar, flour, and cocoa.
• Mix well but do not beat.
• Stir in remaining ingredients and pour into greased 9x13 pan.
• Bake for 20 minutes at 400°F.