Aunt Ags Chocolate Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9x13-inch pan; dust pan with flour. Sift flour, sugar and salt into large bowl. Combine coffee, butter, and cocoa in heavy medium saucepan. Stir over medium heat until mixture is smooth and comes to boil. Pour coffee mixture over flour mixture; stir until blended. Add buttermilk, eggs, cinnamon, baking soda and vanilla and stir until well blended. Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack.
• For frosting:
• Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add powdered sugar and vanilla and beat frosting until smooth, adding more buttermilk by tablespoons if frosting is too thick.
• Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 3 hours before serving.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
• Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter 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.

Steps:

• Cream together shortening, sugar, and eggs well. Add cocoa mix alternately with sifted dry ingredients. Bake in 350 degree oven approximately 30 minutes for round pans, 40 minutes for large pan and 20 minutes for cupcakes. SINGLE RECIPE: Approximately 22 cupcakes.1 c. boiling water 1/2 c. cocoa 1/2 c. butter 3/4 c. granulated sugar 2 eggs 1 tsp. vanilla 1 1/2 c. all-purpose flour 3/4 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder Follow directions above. HUNGARIAN CHOCOLATE FROSTING: 4-5 sq. unsweetened chocolate 2 1/2 c. unsifted confectioners sugar 1/4 c. hot water 2 egg yolks or one whole egg 6 tbsp. soft butter (I usually use butter) Add sugar and water to melted chocolate and mix. Add egg yolks and beat well. Add butter, one tablespoon at a time and beat well after each. Frosts tops and sides of 2 layer cakes or one 13x9 inch cake. Make less for single recipe of cupcakes. This is a family favorite.

Steps:

• In large bowl, mix flour, sugars, soda and cinnamon.
• In heavy-bottomed saucepan, heat til melted and just UNDER a boil, don't boil!, the 2 sticks butter, 4 Tbl. cocoa and the 1 cup water.
• Pour over dry ingredients.
• Stir. Add buttermilk, eggs and vanilla. Stir well til all is combined.
• I use a large whisk for this.
• Scrape sides and bottom to incorporate all til smooth, but you don't have to over-mix. Pour into greased and floured 13x9 pan.
• I use my old metal one for this, *it seems to come out MUCH better than using a glass one.
• Bake in 350º oven for 35-40 minutes, test with a toothpick.
• Remove from oven and while cooling, make icing.
• Fudge Icing:.
• In heavy-bottomed saucepan, melt and bring just UNDER a boil, the butter, cocoa and cream or milk.
• Stir in quickly the powdered sugar and vanilla til creamy.
• Then QUICKLY spread/pour over warm cake. Spread icing evenly over top.
• Chill in fridge til set.
• *For the icing, it's 3 3/4 cups powdered sugar or 1 (1 lb. ) box. It doesn't want to show up in the recipe.