HAYDEN'S CHOCOLATE CAKE
Provided by Ina Garten
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter one 4 x 3-inch round cake pan, one 6 x 3-inch round cake pan and one 8 x 3-inch round cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Divide the batter between the three pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it¿s thickened.
- Place a dollop of the frosting on a serving plate to hold the bottom cake layer in place. Place the 8-inch cake on the plate, flat side up. Frost the top and sides of that layer. Place the 6-inch cake in the center of the top of the 8-inch cake, flat side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down, and frost the top and sides. Pipe any remaining frosting decoratively around the cake and decorate with the candy-coated chocolates.
AUNT JOYCE'S CHOCOLATE CAKE
This cake is so moist and chocolaty! Everybody always wants the recipe. This one is a MUST TRY!!!
Provided by Karen
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
- Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter 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 415.7 calories, Carbohydrate 60.1 g, Cholesterol 7 mg, Fat 18.5 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 510.2 mg, Sugar 33.9 g
AUNT CAROL'S CHOCOLATE SHEET CAKE
This is my Aunt Carol's chocolate sheet cake recipe that I updated with chocolate ganache. We slice this cake up like brownies and bring to the family reunion every summer. I recommend serving this chilled. This cooks very fast so check it with a toothpick early, you don't want to over bake it.
Provided by otoro
Categories Dessert
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a cookie sheet and preheat oven to 400ºF.
- In a small bowl, mix the eggs, baking soda and sour cream.
- In a mixing bowl, add the flour, sugar and salt, stir to combine.
- In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
- Add cocoa mixture to flour/sugar, blend with mixer. Add egg mixture and beat 1 minute. Stir in chocolate chips if desired. Put in cookie sheet and bake 14-20 minutes.
- When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
- Add chocolate to the bowl of a food processor.
- Once the cream is heated, pour into food processor and let sit 4 minutes.
- Pulse a few times then process 5-10 seconds to smooth out the mixture.
- Transfer ganache to a non-plastic bowl. For a glaze style ganache, top cake now. For a lighter, fluffier "frosting", refrigerate 1-2 hours, whip in mixer, then top the cake. Top with walnuts, optional.
- Refrigerate the cake at least an hour before serving.
Nutrition Facts : Calories 406.1, Fat 26.1, SaturatedFat 16.1, Cholesterol 105.5, Sodium 188.9, Carbohydrate 41.4, Fiber 0.9, Sugar 26.8, Protein 3.8
GREAT AUNT LOLA'S CHOCOLATE CAKE
One of my Great Aunt Lola's recipes from a TEENY lil' town in Bridgeport, Ill. She lived to be 93! The chocolate icing is just like FUDGE!!!
Provided by Wildflour
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, mix flour, sugars, soda and cinnamon.
- In heavy-bottomed saucepan, heat til melted and just UNDER a boil, don't boil!, the 2 sticks butter, 4 Tbl. cocoa and the 1 cup water.
- Pour over dry ingredients.
- Stir. Add buttermilk, eggs and vanilla. Stir well til all is combined.
- I use a large whisk for this.
- Scrape sides and bottom to incorporate all til smooth, but you don't have to over-mix. Pour into greased and floured 13x9 pan.
- I use my old metal one for this, *it seems to come out MUCH better than using a glass one.
- Bake in 350º oven for 35-40 minutes, test with a toothpick.
- Remove from oven and while cooling, make icing.
- Fudge Icing:.
- In heavy-bottomed saucepan, melt and bring just UNDER a boil, the butter, cocoa and cream or milk.
- Stir in quickly the powdered sugar and vanilla til creamy.
- Then QUICKLY spread/pour over warm cake. Spread icing evenly over top.
- Chill in fridge til set.
- *For the icing, it's 3 3/4 cups powdered sugar or 1 (1 lb. ) box. It doesn't want to show up in the recipe.
Nutrition Facts : Calories 445.6, Fat 24.9, SaturatedFat 15.4, Cholesterol 97.7, Sodium 303.3, Carbohydrate 53.5, Fiber 1.8, Sugar 35.1, Protein 4.7
AUNT HELEN'S PECAN BALLS
Another childhood favorite from my Aunt Helen. I'm not sure how many pecan balls this recipe actually makes, I'm working off an old and yellowing piece of paper, it should make a fair amount though.
Provided by Crabzilla
Categories Dessert
Time 30m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Mix flour, baking soda, and salt together and set aside.
- In another mixing bowl cream together the shortening, sugar, brown sugar, and vanilla.
- Add the eggs and beat until creamy.
- Add flour mixture a little at a time, making sure it's well incorporated.
- Add nuts, and mix well.
- Using your hands, scoop well rounded tablespoons of the mixture and form smallish balls.
- Place balls on ungreased cookie sheet and bake for about 10 minutes.
- Let cool and remove from cookie sheet.
Nutrition Facts : Calories 1092, Fat 74, SaturatedFat 15.4, Cholesterol 105.8, Sodium 948.6, Carbohydrate 97.9, Fiber 4.5, Sugar 41.3, Protein 12.9
AUNT GERALDINE'S CHOCOLATE CAKE
Provided by Beth Harrison
Categories Cake Coffee Chocolate Dessert Bake Bon Appétit South Carolina
Yield Serves 16
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9x13-inch pan; dust pan with flour. Sift flour, sugar and salt into large bowl. Combine coffee, butter, and cocoa in heavy medium saucepan. Stir over medium heat until mixture is smooth and comes to boil. Pour coffee mixture over flour mixture; stir until blended. Add buttermilk, eggs, cinnamon, baking soda and vanilla and stir until well blended. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack.
- For frosting:
- Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add powdered sugar and vanilla and beat frosting until smooth, adding more buttermilk by tablespoons if frosting is too thick.
- Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 3 hours before serving.)
AUNT HELEN'S EGGNOG
My great-aunt, Helen, throws the best parties. She's a wonderful cook, a fabulous baker, and the most gracious hostess. When the family gathers at her house around Christmastime she always has lots of this delicious egg nog available.
Provided by Blue_Milkshake
Categories Beverages
Time 10m
Yield 1 quart, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, condensed milk and vanilla.
- Slowly beat in milk.
- Gently fold in whipped cream.
- If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
- Sprinkle nutmeg on top to taste.
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