Anns Chocolate Cake Recipes

Steps:

• Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

Steps:

• For cake, blend all ingredients with a mixer and pour into three 9-inch cake pans that have been well greased and floured. Cook at 350 degrees for 25-30 minutes.
• For filling, pour the Hershey bars from the food processor into a small bowl and set aside. In a large bowl, beat the cream cheese and sugars. Blend until it's not quite so grainy, for about 2-3 minutes. Fold the Cool Whip into the cream cheese mixture.
• Blend chopped Hershey bars into the cream cheese mixture. Frost the cake and decorate as desired.

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• 2. In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat.
• 3. Add sugar, flour, soda, buttermilk, eggs, cinnamon and vanilla. Mix well and pour into prepared 9x13 inch pan.
• 4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.
• 5. To make the icing: In cleaned out sauce pan from cake, (ALL ABOUT LESS DISHES) combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup butter or margarine. Melt & mix together. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.
• 6. Pour over cake & spread out. Enjoy!!

Steps:

• Position a rack in the lower third of an oven and preheat to 350°F
• Grease a Mary Ann cake pan and dust with cocoa powder.
• TO MAKE THE CAKE:.
• Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
• In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
• Set aside.
• In a small bowl, whisk together the butter, eggs and vanilla.
• Pour into the cocoa mixture and whisk to combine.
• Whisk in the flour mixture in two additions.
• Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.
• Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack and let cool for 15 minutes.
• Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan.
• Let cool completely, about 1 hour.
• TO MAKE THE GANACHE:.
• Put the chocolate in a small bowl.
• In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan.
• Pour the cream over the chocolate.
• Let stand for 1 minute, then slowly whisk until smooth.
• Let cool for 10 minutes before using.
• Pour the ganache into the well of the cake.
• Using an offset spatula, spread evenly.
• Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache.
• Refrigerate the cake for at least 30 minutes to set the ganache.