5 Star Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

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.

Steps:

• Make the Cake: (Preheat oven to 350F degrees.Lightly grease and flour 3 9 x 1 1/2 inch round layer cake pans.) 1. Combine cocoa with boiling water in a medium bowl, mixing until smooth with a wire whisk. Let completely cool. 2. Sift flour, soda, baking powder and salt. 3. In the large bowl of an electric mixer beat 1 cup butter, the granulated sugar, eggs and 1 1/2 tsp. vanilla at high speed, scraping bowl with spatula until mixture is light -- about 5 minutes. 4. At low speed beat in flour mixture in fourths, alternating with cocoa mixture, in thirds, beginning and ending with the flour mixture. Do not overbeat. 5. Divide evenly among the 3 pans. 6. Bake 25-30 minutes until surface springs back when pressed. Cool in pans about 10 minutes. Then loosen the sides and remove and finish cooling on wire racks. Make the Frosting: 1. In medium saucepan combine chocolate chips, cream and butter, stirring over medium heat until smooth. Remove from heat. 2. Blend in 2 1/2 cups confectioners sugar with wire whisk. Then set the bowl over ice and beat with electric beater until frosting holds its shape. Make the Filling: Whip cream with confectioners sugar and vanilla til stiff. Put it all together: 1. Place filling between cake layers. 2. Frost sides, then top of cake. Tip: Refrigerate 1 hour before serving. Tip: Use a sharp, thin blade knife to cut with a sawing motion.

Steps:

• Sift together dry ingredients in a large mixing bowl.
• Add oil, coffee, and milk; mix at medium speed for 2 minutes.
• Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 325 for 25-30 minutes.
• Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
• To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
• In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
• Add chilled milk/flour mixture and beat for 10 minutes.
• Frost cake after is it completely cool.
• Refrigerate cake until just before serving.