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
CHOCOLATE SNACK CAKE
This decadent dessert gets a little kick from coffee, which naturally enhances the cake's rich, chocolate flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
- In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 22 g, TransFat 0 g
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.
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
EXTRA MOIST CHOCOLATE FUDGE SNACK CAKE
This is not a deep dark chocolate cake, I can tell you that it is extremely moist and very good, and is great even without any frosting, you may want to cut back on the sugar if using sweetened applesauce.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease an 8 x 8-inch baking dish.
- In the microwave, melt the chocolate and butter for about 1 minute, then whisk or stir until smooth; set aside.
- In a bowl combine flour, sugar, baking powder, baking soda and salt; set aside.
- In a medium mixing bowl, combine the buttermilk, applesauce, oil, vanilla and egg, then add to the dry ingredients along with the chocolate mixture; mix until combined.
- Add in mini chocolate chips and nuts (if using).
- Pour into prepared baking dish.
- Bake for about 40-45 minutes, or until cake test done.
Nutrition Facts : Calories 470.7, Fat 26.1, SaturatedFat 9.9, Cholesterol 35.3, Sodium 397.7, Carbohydrate 58.8, Fiber 2.9, Sugar 34.6, Protein 5.8
SKINNIER MOIST CHOCOLATE SNACK CAKE
If you are not a fan of cake mixes, this recipe is NOT for you! I enjoy tinkering with the mixes to see what can be added to, subtracted from or substituted for the recommended ingredients. Today's play-time began with a box of Pillsbury Reduced-Sugar chocolate cake mix and a handful of cappuccino flavored baking chips. I am quite pleased with the results - a very moist, fragrant cake that is a little easier on my waistline than most. I'm recording my experiment here so I can do this one again.
Provided by SusieQusie
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
- Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).
- Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.
- Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
- NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).
- I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.
Nutrition Facts : Calories 58.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.3, Sodium 20.4, Carbohydrate 2.2, Fiber 0.3, Sugar 1.5, Protein 1.4
HOMEMADE CHOCOLATE SNACK CAKE
THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER MOIST CHOCOLATE CAKE
This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!
Provided by Baker Gal
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together dry ingredients.
- Combine wet ingredients in a separate bowl.
- Combine dry and wet ingredients together (I gently whisk them together with a fork).
- Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
- Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
- Set aside to cool before frosting.
- To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
- Stir in vanilla extract and cocoa powder.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
MOIST CHOCOLATE SNACK CAKE
I have made this cake for over 50 years. Otherwise known as "crazy cake," this classic, ender and moist dessert requires only a two-step procedure to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 261 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
ONE PAN CHOCOLATE SNACK CAKE
This is a recipe my mother made when we were children. It was so moist it never needed frosting. Mom would use a paper doily to make a pretty powdered sugar design on the top. I have found a couple online, but they just were not as good.
Provided by The Butter Biatch
Categories Dessert
Time 40m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
- Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.
Nutrition Facts : Calories 247.8, Fat 9.5, SaturatedFat 1.4, Sodium 340.9, Carbohydrate 39.2, Fiber 1.2, Sugar 22.3, Protein 2.5
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