Mrsscottschocolatevinegarcake Recipes

Steps:

• Preheat oven to 350* F.
• Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
• Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
• melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
• Remove bowl from heat and whisk in sugar.
• Add eggs one at a time, whisking well after each addition.
• Sift cocoa powder over chocolate and whisk until just combined.
• Pour batter into pan.
• Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
• cool cake in pan on a rack for 10 minutes, then remove side of pan.
• invert cake onto a plate and reinvert onto rack to cool completely.
• dust cake with cocoa powder before serving.

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.

Steps:

• For cake: Sift together the flour and sugar into a large bowl.
• Combine the butter, cocoa and water in a saucepan; bring to a boil, stirring to dissolve the cocoa and melt the butter.
• Add cocoa mixture to the flour mixture and mix well with a wooden spoon.
• In a bowl combine the buttermilk, cinnamon, baking soda, eggs and vanilla; mixing well.
• Add buttermilk mixture to the flour/cocoa mixture.
• Beat until well blended (batter will be thin).
• Pour into a greased and floured 13x9 baking pan and bake in a preheated 350 degree oven for 30 minutes or until cake tests done with a toothpick inserted in the center (if done the toothpick will come out clean).
• Spread icing over hot cake in pan.
• For icing: Combine the butter, cocoa and milk in a saucepan and bring to a boil; stirring until butter is melted and cocoa is dissolved.
• Remove from heat and stir in vanilla and powdered sugar mixing well then add pecans and mix.

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking pan.
• Into large bowl, sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt.
• Stir in milk and melted margarine.
• Hand blend in walnuts.
• Spread in prepared dish.
• Sprinkle brown sugar and 1/4 cup cocoa over the batter in pan.
• Pour hot water over entire batter.
• Bake for 35 to 40 minutes or until batter is set and sauce bubbles.
• Let cool before slicing. this makes its own chocolate sauce.

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!