Grandmas Secret Chocolate Cake Recipes

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GRANDMA'S CHOCOLATE CAKE

My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 18



Grandma's Chocolate Cake image

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.

Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup shortening
1-1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup hot water
CHOCOLATE FUDGE FROSTING:
2 ounces unsweetened chocolate
1 tablespoon butter
1-1/2 cups sugar
1/2 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 to 2 tablespoons half-and-half cream

TOP SECRET CHOCOLATE CAKE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 10



Top Secret Chocolate Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
  • Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  • Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
  • For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
  • Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

Nonstick baking spray, for the pan
One 15.2-ounce box dark chocolate cake mix, such as Duncan Hines
1 cup whole milk
1/2 cup (1 stick) melted salted butter
3 large eggs, beaten
1 cup semisweet chocolate chips
1 tablespoon vanilla extract
1/2 cup heavy cream
2/3 cup semisweet chocolate chips
Rainbow sprinkles, for garnish

GRANDMA'S CHOCOLATE CAKE

This recipe has been passed down through the family for many generations. It is the only chocolate cake recipe I use anymore. The cake is nice and moist and has such a bold flavor. This cake is great for a German chocolate icing, but I have used all types of icings, which all complement the cake nicely. This cake always pleases the crowd when I make it. Hope you enjoy it as much as my family has for all these years.

Provided by Brandon McCune

Categories     Chocolate Cake

Time 50m

Yield 12

Number Of Ingredients 9



Grandma's Chocolate Cake image

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.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 48.1 g, Cholesterol 61.5 mg, Fat 13.3 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 227.5 mg

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ¾ cups white sugar
¾ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon maple extract
1 ⅓ cups brewed coffee

GRANDMA'S GERMAN CHOCOLATE CAKE

This is my grandma's recipe for German Chocolate Cake. This was all of us kid's favorite for birthdays. I made this for my husband on our first date on his birthday, and it's a tradition in our family now. We always use black walnuts, but you can use English walnuts. The hot water sounds weird, but that's the way my family has made it for years.

Provided by Teresa M

Categories     Dessert

Time 1h5m

Yield 8-20 serving(s)

Number Of Ingredients 17



Grandma's German Chocolate Cake image

Steps:

  • I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
  • I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
  • Cream margarine and sugar.
  • Add eggs, one at a time, and beat well.
  • Add buttermilk and dry ingredients.
  • Add boiling water and beat until mixed.
  • Bake in a preheated 350 degree oven for 45-55 minutes or until done.
  • For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
  • Cook and stir over medium heat until thickened, about 15 minutes.
  • Add coconut and nuts.
  • Beat until thick enough to spread.

1 cup margarine, softened
2 cups sugar
2 eggs
1 cup buttermilk
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cocoa
1 cup boiling water
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 lb margarine, softened
1 teaspoon imitation vanilla
1 1/3 cups coconut
1 1/2 cups black walnuts, chopped (you can use English walnuts if you prefer)

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