Best Chocolate Cake Recipe 9x13

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:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. 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 the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
• Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
• Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
• Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

Steps:

• 1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
• 2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.
• 3. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
• 4. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
• 5. Combine frosting ingredients and mix with a hand or stand mixer.
• 6. Spread frosting on cooled cake.