Moms Dreamy Chocolate Cake Recipes

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Prepare a 9x13x2-inch pan or for sheet cake a 16x11x1-inch, pan with 'Baker's Joy' non-stick cooking spray (my suggestion) or grease and flour pans the old-fashioned way.
• 3. Sift flour and sugar in a large mixing bowl and blend well. In a saucepan, combine butter, shortening, water, and cocoa. Bring to a rapid boil. Pour over flour/sugar mixture and mix well.
• 4. Combine remaining ingredients and add ALL AT ONCE to the batter, mixing well.
• 5. Pour into the prepared pan.
• 6. Bake at 400 degrees F for 35 to 40 minutes (9x13x2-inch pan). For a sheet cake (16x11x1-inch), bake for 20 minutes or until tests done. Let cool 15-20 minutes while preparing the frosting.
• 7. FROSTING: Combine butter, cocoa, and milk in a saucepan. Heat slowly and bring to boil.
• 8. Add remaining ingredients; beat well.
• 9. Spread over warm cake.
• 10. Leave in pan until ready to serve. Cut in squares and enjoy!

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.

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.

Steps:

• In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
• Preheat the oven to 450 degrees F.
• Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
• In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
• Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
• Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
• Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
• To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
• DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.

Steps:

• Beat the cake ingredients by hand, do not use an electric mixer.
• Pour into a prepared 9x13 pan.
• Bake at 350 for 40 -45 min's. until done.
• Meanwhile, in a deep glass mixing bowl, whisk the cornstarch into the cold milk.
• Bring to a boil on med high heat in the microwave whisking often.
• Cook until thick, then set aside to cool.
• ((It is important that the gel be soft enough to spoon out, but firm enough that it can't be poured. If you overcook it, whisk a little warm milk into it until smooth.)).
• Beat the margarine, butter, sugar and vanilla until smooth.
• Add the cooled gel mixture and beat until set.
• Frost the cooled cake, garnish with almonds and drizzled chocolate if desired.