YOST CHOCOLATE CAKE
The famous Yost chocolate cake!
Provided by Joy Yost
Categories Chocolate Cake
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Whisk buttermilk, vegetable oil, eggs, 1/3 cup cocoa powder, and 1 teaspoon vanilla extract in a bowl until smooth. Whisk flour, sugar, baking soda, and 1/2 teaspoon salt in a separate bowl. Add dry ingredients to buttermilk mixture and whisk in hot water. Spread batter in prepared cake pan.
- Bake in the preheated oven until set and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 35 minutes. Let cool.
- Beat confectioners' sugar, cream, butter, 1/4 cup cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a bowl using an electric mixer until frosting is smooth and creamy. Spread onto cooled cake.
Nutrition Facts : Calories 638.9 calories, Carbohydrate 92.6 g, Cholesterol 59 mg, Fat 29.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 9.1 g, Sodium 446.8 mg, Sugar 73.7 g
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
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