AUNTIE BARB'S MOIST CHOCOLATE CAKE
My Auntie Barb always makes the best chocolate cake and it is so moist and delicious. If you are looking for the ultimate chocolate cake, this is the one that you have to make!
Provided by Katherine in Alberta
Categories Dessert
Time 55m
Yield 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs.
- Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well.
- Add this to the above mixture.
- Combine the flour and baking soda and add to the cocoa mixture.
- The batter will be thin.
- Pour the batter into a greased and floured 9 x 13 pan.
- Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.
BABS CHOCOLATE BIRTHDAY CAKE WITH BUTTERCREAM ICING
This moist dark chocolate cake has been around forever. At our house the "Birthday Person" gets to request the meal and dessert of their choice. I can't begin to tell you how many times I've made this cake and each time it received rave reviews!
Provided by MommaSchafe
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For cake: Put oven on to 350°F Grease and flour two 8-inch cake pans.
- In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
- In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
- As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
- Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
- Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
- For Icing: Cream butter and shortening with mixer. Add vanilla extract.
- Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
- Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistency for icing cake.
- Cover until you are ready to icing. May be stored in refrigerator for 2 weeks if not used completely.
- Makes about 3 cups.
Nutrition Facts : Calories 620.6, Fat 27.6, SaturatedFat 9.1, Cholesterol 54.5, Sodium 363.3, Carbohydrate 92.6, Fiber 1.8, Sugar 72.6, Protein 4.8
BARB'S CHOCOLATE SAUCE
If you like a sweet chocolate sauce this is for you. It has been used over ice cream, angel food cake, brownies, and spoons! It's easy to make and stores well in the refrigerator. I usually do a double recipe and store in the refrigerator until we are out. Enjoy.
Provided by Vickie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes.
- Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.
- Remove saucepan from heat and stir vanilla extract and salt into the sauce.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 31 g, Cholesterol 3.8 mg, Fat 2.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 159.1 mg, Sugar 28.1 g
BARB'S CHOCOLATE CAKE
This is a delicious cake, great for birthdays. I have always been asked for the recipe whenever I serve this cake. Enjoy!
Provided by Barb Anderson
Categories Chocolate Cake
Yield 10
Number Of Ingredients 19
Steps:
- In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, white sugar, 2 tablespoons butter or margarine, oil, 1/2 cup cocoa, buttermilk and vanilla. (Instead of buttermilk you can use 3 tablespoons softened butter or margarine, 1/2 cup milk and 1 tablespoon vinegar.)
- Sift the flour, baking powder, baking soda, and salt; add to the sugar and egg mixture. Blend well. Fold in the boiling water.
- Place batter in two greased and floured 8 inch round cake pans. Sprinkle 1/2 cup chocolate chips over each pan. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool.
- To Make the Icing: Begin by beating together 1/2 cup butter or margarine, confectioners' sugar and 2/3 cup cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more confectioners' sugar until you obtain the consistency you want. Spread on cake.
Nutrition Facts : Calories 649.7 calories, Carbohydrate 70.6 g, Cholesterol 68.4 mg, Fat 41.4 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 14.4 g, Sodium 434.6 mg, Sugar 42.1 g
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