HEIRLOOM CHOCOLATE CAKE
The only chocolate cake that my husband will eat. I came across it on the internet some years ago and it has become a staple in my house. It pairs well with any frosting that you choose.
Provided by laurelsmom
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Beat together the butter, and sugars until creamy.
- Sift together salt, baking soda, cocoa, and flour. In a seperate container mix together the buttermilk and the vanilla.
- Add the flour mixture alternately with the buttermilk mixture.
- Bake in 3 (9 inch round or square) pans for 20 to 25 minutes at 350 degrees.
- When cool, stack the cakes and frost with the icing of your choice.
Nutrition Facts : Calories 429.6, Fat 14.1, SaturatedFat 8.4, Cholesterol 76.8, Sodium 471.8, Carbohydrate 69.8, Fiber 1, Sugar 43.8, Protein 6.6
CLASSIC CHOCOLATE CAKE
If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.
Nutrition Facts : Calories 257 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
NEW ENGLAND HEIRLOOM CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter bottoms of three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
- Mix flour, soda, and salt in small bowl. Using electric mixer, cream butter in large bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in yolks, then melted chocolate. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean, about 25 minutes. Transfer cakes to racks and cool 5 minutes. Run small sharp knife around pan sides to loosen. Unmold cakes onto paper towel-lined racks. Cool completely.
- Peel paper off cakes. Place 1 cake layer on platter. Slide waxed paper strips just under sides of cake. Spread 3/4 cup frosting over, Top with second cake layer. Spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. Remove waxed paper strips. Arrange walnuts around top edge and center of cake if desired. (Can be prepared 1 day ahead. Cover with cake dome; store at room temperature.)
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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
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Servings 1Total Time 45 minsCategory Tags
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
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- On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.
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