Best Ever Chocolate Cake From Sorrento Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
• Sift 2 cups white sugar and 2 cups flour together; set aside.
• In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
• Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
• Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
• To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
• Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Steps:

• In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over 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:

• Preheat oven to 350°F Grease bottom and sides of two 9-inch cake pans.
• Mix all ingredients on low for 1 minute. Then on high for 2 minutes, scraping down sides of bowl. Pour batter between the two pans. Bake 30-35 minutes.
• Cool for 10 minutes. Meanwhile, melt chocolate over simmering water until smooth. Let cool to room temperature. Whisk sour cream into melted chocolate. Frost and garnish.

Steps:

• Prepare round 20cm baking tin by buttering/oiling surface and the placing grease paper in base and sides.
• Using electric beaters, beat butter and sugar and sifted icing sugar in small mixing bowl until light and fluffy.
• Add eggs gradually beating thoroughly after each addition. Add essence and jam, beat until combined.
• Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour, cocoa and soda alternately with milk. Stir until just combined and the mixture is almost smooth.
• Pour into prepared tin, smooth surface. Bake for 45 minutes in 180 degrees Celsius oven or until skewer comes out clean when inserted in centre. (Please do not overcook your cake as it will dry out!).