Mamas Restaurant Chocolate Chocolate Cake Recipe 385

Steps:

• 1. Preheat oven to 350. Grease and flour three (9inch) round baking pans.
• 2. Cream butter and sugar. Add eggs ones at a time. Beat till light and fluffy. Blend in vanilla.
• 3. Combine dry ingredients and add alternately with sour cream. Stir in water till blended.
• 4. Pour into pans and bake for 35 minutes at 350 or until done. Cool in pan for 10 minutes. Remove to wire racks and cool completely then frost.
• 5. Frosting: In medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In mixing bowl combine powdered sugar, sour cream, and vanilla and mix till smooth. Turn mixer on high and whip till nice and spreadable. Frost cooled cake.

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Steps:

• CAKE: Heat oven to 350 degrees. Grease and flour an 11 x 13-inch pan. Mix together flour and sugar thorouthly in a large mixing bowl (you want to coat flour with the sugar so it doesnt get lumpy when moisture is added.) Set aside. Put butter, water and cocoa in saucepan; bring to a boil. Pour cocoa mixture over flour and sugar mixture; mix until very well blended. Add buttermilk and mix well.Cool mixture a bit so it won't cook eggs then add eggs, baking soda, cinnamon and vanilla. Mix well and pour into prepared pan. Bake until cake test done when a toothpick is inserted in center, 30 to 35 minutes. As soon as cake is removed from oven spread icing on top. ICING; Put butter, cocoa and milk in a saucepan, heat over low heat until butter melts. Remove from heat; add powdered sugar, vanilla, and pecans. Mix until well blended. Spread on cake while hot.

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.