BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
MOST-REQUESTED CHOCOLATE CAKE
Remarkably moist. Intensely chocolatey. A tried-and-true gem of a cake that has been beloved for generations. Serve it and see why.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h40m
Yield 18 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Melt 6 oz. chocolate as directed on package; cool. Meanwhile, beat dressing, brown sugar and 2 tsp. vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with boiling water, mixing well after each addition.
- Pour into 2 parchment-lined 9-inch round pans sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks. Immediately remove parchment. Cool cakes completely.
- Meanwhile, microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Cool.
- Add powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 310 mg, Carbohydrate 65 g, Fiber 3 g, Sugar 46 g, Protein 5 g
MOST CHOCOLATEY CHOCOLATE CAKE
This cake is the most moist and chocolatey chocolate cake I ever had! I found this in a cookbook made by the Hersheys company and it might taste better if you use their type of cocoa or icing. It is incredibly delicious!
Provided by brandon mahoney
Categories Dessert
Time 55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees celcius and grease and flour 2 nine inch pans.
- 2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl.
- 3. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
- 4. Stir in boiling water (batter will be thin), then pour batter into prepared pans.
- 5. Bake for 30-35 minutes or until wooden pick inserted in the middle comes out clean.
- 6. Cool for 10 minutes, then take out of pan and cool completely.
- 7.fFor the icing - melt the butter, then stir in the cocoa. Add sugar and milk (if too thick. add more milk - or if too thin, put in more butter).
- 8. Spread icing on top of the bottom layer. Then put the top layer on and ice the top and sides.
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