MOM'S SUPER CHOCOLATE CAKE
My mom makes us this chocolate cake for our birthdays. It's so moist and delicious, if you love chocolate!
Provided by Jenni K
Categories Chocolate
Time 50m
Number Of Ingredients 13
Steps:
- 1. Bake in a 9x13 pan, or a bundt pan. For rectangular pan, grease the bottom of pan only. For a bundt pan, lightly coat the inside of pan with cooking spray, and coat with flour, shaking out any excess flour. Preheat oven to 350.
- 2. In a large bowl, combine the cake mix, pudding, eggs, sour cream, warm water, and oil. Beat on low for 1 minute, then scrape the sides of the bowl with a spatula. Increase speed to medium and beat for 2-3 minutes. Gently fold in chocolate chips, distributing evenly throughout batter.
- 3. Scrape the batter into the prepared pan, smoothing the top with a spatula. For the 9x13 pan, bake for 35-40 minutes, until toothpick inserted in center comes out clean. For a bundt pan, Bake 45-50 minutes or until it just starts to pull away from the sides of the pan and springs back when lightly pressed.
- 4. (9x13) Cool completely and frost
- 5. (Bundt pan) Cool on wire rack for 20 minutes. Carefully run a sharp knife around the edge of the cake pan. Invert the cake onto the rack to cool completely. To frost, set inverted cake onto a platter or cake plate and spread the warm frosting over the cooled cake with smooth strokes. Set aside until the frosting has set, about 20 minutes.
- 6. Use a can of chocolate frosting, or make your own. This frosting recipe makes about 4 cups of frosting, so you can divide the recipe if you need less.
- 7. To make frosting: Melt butter in a medium saucepan over low heat. Add cocoa and milk, stirring constantly until the mixture comes to a boil. Immediately remove the pan from the heat. Add powdered sugar and stir unil the frosting is thick and smooth. Use immediately while frosting is warm, or it will harden. To reheat, return the pan to low heat and stir until frosting softens.
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 MAYONNAISE CAKE WITH CHOCOLATE DELUXE FROSTING
This was the cake my mom made for every birthday in our family when I was growing up. I make it when I'm homesick or just need a ton of chocolate. The mayonnaise makes the cake very moist; you can't taste the mayo at all.
Provided by Jodid
Categories Dessert
Time 45m
Yield 12-18 serving(s)
Number Of Ingredients 14
Steps:
- Mix cake ingredients together and bake at 375 degrees for 30 minutes in a 9x13 greased and floured pan.
- Mix together Frosting ingredients until creamy.
- Smooth over cooled cake.
- Keep covered and kept in fridge so frosting won't melt.
MOM'S DREAMY CHOCOLATE CAKE
Dreamy is right! This is an old-fashioned chocolate cake recipe that's a must for chocolate lovers. Tender and moist, the chocolate cake has a hint of spice from the added cinnamon. It's not overly sweet so the pecan fudge frosting is the perfect touch and adds sweetness. Easy to make this cake doesn't require any special...
Provided by penny jordan
Categories Chocolate
Time 1h
Number Of Ingredients 19
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!
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.
MY MOM'S CHOCOLATE CAKE
I can't believe I'm sharing this family recipe. It's the signature Jansen Family Recipe and no family gathering is complete without it. I'm submitting it for a request for recipes and ideas for a sleep-over/birthday party event. It's from my Mom, it's old, I have no idea where it came from. No need to drag out the mix-master for this, just a bowl and a pot is all you need.
Provided by Hey Jude
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Combine sugar and flour in a large bowl.
- Boil 1/4 C cocoa, water, 1/2 lb butter in a medium sized sauce pan.
- Pour chocolate mixture over flour and sugar mixture and stir well.
- Add buttermilk, beaten eggs soda and vanilla.
- Pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400° for 20 minutes.
- While cake is baking, make frosting.
- Combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes).
- Boil, then add confectioners sugar.
- Pour over hot cake, sprinkle with nuts, and let set for an hour or two.
- Serve and watch the smiles and requests for the recipe.
Nutrition Facts : Calories 291.2, Fat 12.4, SaturatedFat 7.6, Cholesterol 48.5, Sodium 147, Carbohydrate 44.8, Fiber 0.9, Sugar 35.5, Protein 2.3
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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