MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
DELICIOUS, MOIST, AND TENDER CHOCOLATE CAKE
This is a very easy and delicious cake that is guaranteed to solve your chocolate craving. The espresso really helps bring out the chocolate, and I really like the flavour the olive oil lends to the cake too. This has become my favorite chocolate cake recipe.
Provided by Maiya
Categories Dessert
Time 50m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt.
- Mix well.
- Add espresso, milk, lemon juice, eggs, olive oil, and extract to dry ingredients.
- Mix well.
- Pour into a greased bundt pan.
- Mixture will be EXTREMELY THIN.
- Don't worry!
- Bake at 350*F for 35-45 minutes, or until a toothpick inserted near the middle comes out clean.
- Let cool for 10 minutes before removing from pan.
- After the cake cools completely dust with a tablespoon or two of powdered sugar, if desired.
- You can also frost the cake with your favorite frosting, but it is very good without frosting.
Nutrition Facts : Calories 236.3, Fat 8.6, SaturatedFat 1.8, Cholesterol 28.6, Sodium 345, Carbohydrate 38.7, Fiber 1.7, Sugar 25.2, Protein 3.5
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