MOM'S BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
MEMAW'S CHOCOLATE BUTTERMILK CAKE
The best chocolate sheet cake EVER! I never get tired of this and our family uses it for our go-to cake all the time.
Provided by CookingItUp
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Sift together 2 cups sugar, 2 cups flour, and 1/2 tsp salt.
- Mix together in pan, 1/2 cup margarine, 1/2 crisco, 1/4 cup cocoa, and 1 cup water. Bring to boil over high heat. Pour into sifted mixture. Stir.
- Now add the 1/2 buttermilk, 1 tsp soda, 1 tsp vanilla, and 2 eggs to entire mixture. Stir well.
- Pour into greased and floured 9x13 pan. "Bounce" the pan(not too hard to avoid any sloshes) on the counter or floor, to get out the air bubbles.
- Bake at 350 degrees for 30 minutes. When cake is done, toothpick will come out clean from center.
- For the ICING: Remove cake from oven and begin to cool. Bring 1/2 cup butter, 1/4 cup cocoa, 6 tblsp milk, and 1 tsp vanilla to boil over high heat. Add 16 oz box of powdered sugar and stir. Remove from heat.
- Pour over cake, it will run and cover the cake. Allow cake and icing to cool.
- Serve with vanilla ice cream ,yummmmm-o!
Nutrition Facts : Calories 596.8, Fat 25.6, SaturatedFat 9.4, Cholesterol 57.1, Sodium 372.6, Carbohydrate 89.9, Fiber 1.5, Sugar 71, Protein 4.6
NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE
Grandma Emogene's recipe for a buttermilk-chocolate cake.
Provided by Karen B
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
- Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
- Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g
CHOCOLATE BUTTERMILK CAKE
This is a great old-fashioned chocolate fudge cake--the cake to turn to for "Chocolate Cake Occasions." This cake is moist, with a fine grain and excellent flavor. Since both kids and adults love this cake, it's great for family gatherings or birthday parties. You could even go as far as to making a double chocolate cake by adding 1 cup semi-sweet mini chocolate bits tossed with 1 Tbsp. sifted flour mixture, and add to batter after adding melted chocolate. Great any way you prepare it! (From The Perfect Cake by Susan Purdy)
Provided by Cooking to Perfecti
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325* (F).
- Spread solid shortening on bottom and sides of two 9-inch layer pans, or one 9x13x1 1/2 inch sheet pan.
- Dust evenly with unsweetened cocoa or flour; tap out excess.
- Sift together flour, baking soda, salt, and nutmeg.
- Set aside.
- Melt chocolate in top pan of double boiler.
- Remove chocolate from heat after completely melted, and set aside to cool until comfortable to touch.
- In large mixing bowl, cream butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
- Add vanilla and cooled chocolate.
- Pour mixture into prepared pan (s).
- Bake in lower third of oven for 40-50 minutes for sheet cake, or 35-45 minutes for layer pans, or until toothpick comes out clean.
- Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely.
- Cool sheet cake completely in pan.
- Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.
Nutrition Facts : Calories 612.5, Fat 33.6, SaturatedFat 20.2, Cholesterol 168.4, Sodium 393.6, Carbohydrate 74.1, Fiber 3.2, Sugar 46.2, Protein 9.8
CHOCOLATE BUTTERMILK CAKE
Make and share this Chocolate Buttermilk Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º. Grease and flour two 9- inch cake pans.
- Sift the flour, baking soda and salt into a bowl; set aside.
- Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla, then the chocolate.
- Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
- Spoon equal amounts of batter into each cake pan, spreading it to level the top.
- Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
- Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
- Spread the frosting bctween the layers, around the sides and on top of the cake.
- For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
- If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.
Nutrition Facts : Calories 607, Fat 27.4, SaturatedFat 16.6, Cholesterol 92.5, Sodium 430.2, Carbohydrate 89.9, Fiber 4.1, Sugar 56.6, Protein 8.5
BUTTERMILK CHOCOLATE CAKE
"My 12 children, 26 grandchildren and five great-grandchildren always request this cake for their birthdays," says Imogene Koepnick of Delavan, Wisconsin. "People call it 'Imogene's Cake'!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.
Nutrition Facts :
CHOCOLATE BUTTERMILK CAKE
One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!
Provided by Sandy Moore
Categories Desserts Cakes Chocolate Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
- In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
- Sift together flour, soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
- Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
- Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
- To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 75.9 g, Cholesterol 132.2 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 21.9 g, Sodium 317.3 mg, Sugar 51.5 g
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4.9/5 (57)Total Time 1 hr 50 minsCategory CakeCalories 535 per serving
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 inch round cake tin with baking or parchment paper.
- In a large mixing bowl, add flour, cocoa powder, sugars, baking powder and baking soda. Boil the kettle and pour out 1/2 cup of hot water and set aside.
- In a separate bowl, add butter, eggs, vanilla and buttermilk and stir briefly. Add butter mixture to dry ingredients and stir to combine. Add hot water and stir until chocolate cake batter is smooth. It will be a thin batter – that’s ok.
- Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave on a wire rack to cool completely.
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