INDIVIDUAL MOLTEN CHOCOLATE CAKES
Steps:
- Preheat the oven to 325 degrees.
- Butter and flour six 6-ounce custard cups.
- Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
- Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.
- Reduce the speed, and gradually mix in the flour.
- Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
- Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.
- Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).
- Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.
MOM'S CHOCOLATE WATER CAKE
My mom passed away in 1991 and my sisters and I have wished we had some of her recipes. We really missed her water cake, fried corn, augratin potatoes and a few others. The other day my sister came across this recipe and scanned it to send me a copy. This is so good and though you put them in order of cake mix on the bottom and topping on top, once it bakes the pudding is on the bottom and cake on top. It is DELISH! Gonna save it here where I know I can find it if I loose my copy. Enjoy
Provided by momma213
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Sift sugar, flour, salt, baking powder, cocoa, stir in milk, margarine and vanilla.
- Mix topping minus the water, sprinkle over cake in baking pan, (9 inch square). Pour over the 1 1/2 cups water.
- Bake @ 350 for 45 minutes.
- Top will spring back when touch when the cake is done. Do not overbake or the pudding will dry up. Serve with a scoop of vanilla ice cream if desired.
Nutrition Facts : Calories 261.8, Fat 4.8, SaturatedFat 1, Cholesterol 1.9, Sodium 202.1, Carbohydrate 53.2, Fiber 1, Sugar 39.6, Protein 2.6
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.
MOM'S CHOCOLATE CAKE
My grandmother's recipe given to me by my mom :)... Other than that I have no idea if its an original recipe... or adopted from somewhere. Prep time is an estimate. Best with Mom's Icing (Recipe #333455).
Provided by Megan Michelle
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Boil butter, crisco, and water in a sauce pan.
- Pour mixture over sugar, flour, and cocoa.
- Mix well but do not beat.
- Stir in remaining ingredients and pour into greased 9x13 pan.
- Bake for 20 minutes at 400°F.
MOM'S CHOCOLATE CAKE (8X8 PAN)
My Mom used to make this for us when I was little, usually with powdered sugar on top instead of frosting. It can easily be doubled into a layer cake or 9 x 13. I prefer chocolate cakes from scratch using cocoa..they just seem to taste better! Enjoy!
Provided by Lisa Foote
Categories Other Snacks
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Boil water for 1/2 cup in recipe. Lightly grease 8x8 pan
- 2. Cream sugar, eggs, shortening (or butter) and vanilla.
- 3. In separate bowl sift together all dry ingredients. Alternate mixing wet and dry ingredients. Add boing water last, mix until smooth.
- 4. Pour into greased pan, bake for 25-30 minutes, check at 25 minutes with toothpick to see if the cake is done. Cool completely and sprinkle with powdered sugar and serve.
MY MOM'S CHOCOLATE CAKE
A simple, old-fashioned chocolate cake. Great with a chocolate glaze.
Provided by SEBRING SOCKS
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 42.1 g, Cholesterol 21.8 mg, Fat 13 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 307.3 mg, Sugar 23.7 g
HOT WATER CHOCOLATE CAKE
A chocolate cake made with boiling water. Frost with your favorite chocolate frosting.
Provided by TERRILEE
Categories Desserts Cakes Chocolate Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
- Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.
Nutrition Facts : Calories 147 calories, Carbohydrate 25.4 g, Cholesterol 25.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 203.3 mg, Sugar 17 g
MOM'S CHOCOLATE CAKE
Over the years, Mother has become known for wonderful homemade desserts like this old-fashioned chocolate cake. It was difficult, but my brothers and I always managed to save room for dessert. -Linda McGinty, Parma, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes. , In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack., In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.
Nutrition Facts : Calories 445 calories, Fat 16g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 261mg sodium, Carbohydrate 74g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
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CHOCOLATE WATER CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Category Dessert
- Make the Cake: Preheat oven to 350°F. Grease an 8-inch cake pan with vegetable oil and line bottom with a circle of parchment paper. In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, espresso powder, baking soda, and salt until homogenous. Add water, oil, and vinegar. Whisk until no pockets of dry ingredients remain. Pour batter into prepare pan and bake until the cake pulls away slightly from the pan and a toothpick inserted in the center comes back with a few dry crumbs, 50 to 55 minutes. Allow to cool completely before inverting out of pan.
- Make the Frosting: Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds; stir until chocolate and butter are completely melted and combined (if chocolate is still not fully melted, microwave for 10 seconds more and stir again). Using the whisk attachment of a mixer, combine chocolate mixture and cream cheese until fully incorporated. Add coffee and beat until combined. Add powdered sugar and incorporate on low; increase speed to medium-high and beat until glossy, about 3 minutes.
- Place cake on serving plate, scoop frosting on top of cake and spread to edges. Use a spoon to make decorative swirls and finish with a sprinkling of flake salt.
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4.7/5 (28)Category DessertCuisine ItalianTotal Time 55 mins
- Preheat oven to 350°F. Grease the interior of an 8 inch round springform cake pan. Line the bottom with parchment paper.
- In a large bowl, add flour, baking powder, sugar. Whisk vigorously with a whisk until evenly combined.
- Add water, oil, vanilla and lemon zest (is using). Whisk until batter is smooth and no lumps remain.
- Pour cake batter into the prepared cake pan. Bake for about 40-45 minutes or until the surface of the cake is a light golden brown and toothpick inserted comes out clean. Let cake cool before slicing and serving. You can dust cake with powdered sugar if desired.
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