Grammys Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
• Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
• In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
• Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
• Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.

Steps:

• 1. Preheat oven to 350 dF.
• 2. In bowl, pour boiling water over oats, butter, brown and white sugar. Stir well. Let cool.
• 3. In separate bowl, whisk together remaining dry ingredients (flour, baking soda, salt, cinnamon). NOTE** For high altitude (above 3500 ft) add 2 additional tsp. flour.
• 4. When oatmeal mixture is cool, add eggs and dry ingredients. Stir well.
• 5. Pour batter into prepared 9 x 13 pan or round cake pans. Bake at 350 dF for about 30-50 minutes (depending on pan) or until toothpick inserted in center comes out clean.
• 6. Let cake cool and frost with German-Style Frosting.
• 7. For Frosting: 1. Combine milk, brown sugar and butter in heavy pan. 2. Bring to good, rolling boil then remove from heat. 3. Stir in coconut and chopped nuts. Spread on cake while frosting is still warm, otherwise it will set up to the point you can't spread it.

Steps:

• 1. In a mixing bowl combine the dry ingredients (The first five.)
• 2. Add the water, oil, vanilla, and vinegar.
• 3. Mix well (batter will be thin).
• 4. Pour into a greased 13x9x2 inch pan or 2 9-inch round cake pans. Bake at 350 for 25 to 30 minutes. Cool completely.
• 5. Once the cake has cooled make the frosting. For frosting, in a mixing bowl mix cream cheese, butter, and powdered sugar together until creamy.
• 6. Add cocoa, salt, vanilla, and milk. Mix until creamy. Then frost your cooled cake and enjoy!
• 7. NOTE: For the frosting, sometimes I melt the butter and mix it with wet ingredients in a bowl prior to adding it to the mixer. I found it makes it come out fantastic!

Steps:

• cream together sugar,shortening, and eggs. combine salt,baking soda, vinegar, and milk set aside. Sift together flour, cocoa powder. Add dry ingredience to creamed mixture and mix. Then add milk mixture, mix well. Now add vanilla and boiling water and mix. Bake @275 degrees for 15 mins then at 300 degrees for 25 to 35 minutes.

Steps:

• Melt candy bars and syrup together in top of a double boiler set over hot water. Cool. Beat together butter and sugar; add eggs, one at a time. Add cooled chocolate mixture. Separately mix soda and buttermilk until foamy. Add to chocolate and egg mixture, alternately with flour. Add vanilla. Pour into well-greased and floured Bundt pan. Bake 1 hour at 350 degrees. Cool on wire rack 10 to 15 minutes; remove from pan.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , 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, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.