Chocolate Lead Cake Grandma Thelmas Food

GRANDMA'S CHOCOLATE CAKE

Grandma's Chocolate Cake image

My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 18

Ingredients

1/2 cup shortening
1-1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup hot water
CHOCOLATE FUDGE FROSTING:
2 ounces unsweetened chocolate
1 tablespoon butter
1-1/2 cups sugar
1/2 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 to 2 tablespoons half-and-half cream

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.

Nutrition Facts : Calories 297 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE LEAD CAKE (GRANDMA THELMA'S)

Chocolate Lead Cake (Grandma Thelma's) image

I have been raised calling this "Lead cake", my uncle always lovingly called my grandma's chocolate cake Lead, because it is a heavy, dense, moist cake. Although I love all chocolate cakes, there is something about this one that makes it my favorite, maybe it's the memories attached to it, but it tastes great too! It was suggested to me by a friend that made it that it wasn't sweet enough for her (although I think that's part of what I like about it) but if you like a sweeter cake you might want to go ahead & do the 2 C of sugar, she used the lesser amount. Grandma sometimes put a fudge frosting on it that I didn't really like (the cake itself was my favorite part), often times, she made it with-out frosting which was my favorite way. It has a shiny top to it, & I myself like to dampen a piece of crocheted lace and lay it flat on top once cooled (right before serving) and sprinkle with a sifter, powdered sugar on it, then carefully removed the doily leaving only the beautiful white pattern on top. The other "topping" I like is whipped topping with chocolate syrup added, it is nice & light with the dense cake. I use a spatula to make pretty peaks as your design. However, if you use whipped topping the cake needs to be eaten and/or refrigerated soon, as the topping will make the cake soggy. I will be trying to add pictures of this cake decorated both ways soon, so check back to see them. Any other light creamy frosting of your choice would be good as well, or if you're like me, you'll just eat it plain & call it good lol. I searched as well as I could to try to not duplicate, & while a few recipes are similar, none (that I found) have these ingredients, made in this way, & I personally have never tasted another chocolate cake like this one. I hope you enjoy!

Provided by Yrhaven aka Condime

Categories Dessert

Time 33m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1 3/4-2 cups sugar (your choice, this is what my original recipe says)
4 tablespoons baking cocoa (heaped)
1/4 teaspoon salt (or less)
1 cup cold water (you may add leftover brewed coffee to this amount, not to total more than 1 C water & coffee combine)
1/2 cup vegetable oil (your choice)
1/2 cup butter
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda

Steps:

Preheat oven to 400.
Grease & flour 13" x 9 1/2" cake pan (or 2 round) I'm sure you could make cupcakes too & I intend to try it in my bundt pan as well to see how that works.
Sift together dry ingredients.
Bring water/coffee, oil, butter to a boil.
Pour boiled mixture over dry ingredients & stir.
In a separate bowl, mix buttermilk, eggs, & soda.
Add to other mixture.
Add completed mixture to pans.
Grandma always thumped the pan on the counter to remove the air bubbles (probably why it is dense).
Bake at 400 for 18 minutes, test with toothpick, will be moist, DON"T OVERCOOK.
Decorate/top to your choice (try the doily and powdered sugar, it's fun)!

Nutrition Facts : Calories 356.9, Fat 18.1, SaturatedFat 6.5, Cholesterol 51.7, Sodium 245.1, Carbohydrate 46.6, Fiber 1.2, Sugar 29.7, Protein 4

GRANDMA'S GERMAN CHOCOLATE CAKE

Grandma's German Chocolate Cake image

This is my grandma's recipe for German Chocolate Cake. This was all of us kid's favorite for birthdays. I made this for my husband on our first date on his birthday, and it's a tradition in our family now. We always use black walnuts, but you can use English walnuts. The hot water sounds weird, but that's the way my family has made it for years.

Provided by Teresa M

Categories Dessert

Time 1h5m

Yield 8-20 serving(s)

Number Of Ingredients 17

Ingredients

1 cup margarine, softened
2 cups sugar
2 eggs
1 cup buttermilk
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cocoa
1 cup boiling water
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 lb margarine, softened
1 teaspoon imitation vanilla
1 1/3 cups coconut
1 1/2 cups black walnuts, chopped (you can use English walnuts if you prefer)

Steps:

I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
Cream margarine and sugar.
Add eggs, one at a time, and beat well.
Add buttermilk and dry ingredients.
Add boiling water and beat until mixed.
Bake in a preheated 350 degree oven for 45-55 minutes or until done.
For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
Cook and stir over medium heat until thickened, about 15 minutes.
Add coconut and nuts.
Beat until thick enough to spread.

AUNT MARY'S CHOCOLATE LEAD CAKE

Aunt Mary's Chocolate Lead Cake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 16

Ingredients

1 units cake
3 cups flour
2 cups sugar
0.5 cups baking cocoa
2 teaspoons baking soda
2 teaspoons vanilla
2 tablespoons white vinegar
1 teaspoons salt
0.666666666667 cups vegetable oil
2 cups water
1 units frosting
3 squares chocolate
1 sticks butter
1 cups sugar
1 units milk
1 teaspoons vanilla

Steps:

Cake:
Mix together until thick and smooth. Bake in a 9x12 or 2 layer greased & floured pan(s) at 350 for 45 minutes.
Frosting:
Add Baker's semi-sweet chocolate, butter and sugar in saucepan, milk to moisten. Boil til it threads off spoon. Remove from heat and beat in vanilla. Frost cooled cake. yummy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA'S CHOCOLATE CAKE

Grandma's Chocolate Cake image

This recipe is from my Grandma, who go it from her mother. I don't know the history before that. Everyone just loves this cake, and when I asked Grandma about it, she said she didn't think it was anything special, just made with ingredients they were likely to have on the farm. Note: to make sour milk, add 1T vinegar or lemon juice to sweet milk. I make this as a very tall 9 x 13, 3 small layers or a whole bunch of cupcakes.

Provided by Aimee88

Categories < 60 Mins

Time 55m

Yield 16-24 pieces or cupcakes, 16-24 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup shortening
2 cups sugar
1/2 cup cocoa
2 eggs
1 tablespoon baking soda
1 teaspoon vanilla
1 teaspoon salt
1 cup sour milk
1 cup warm water
3 cups flour

Steps:

Preheat oven to 350°F or 180°C.
Cream the shortening and sugar, by hand or with a mixer.
Add the cocoa and eggs. Mix well.
Mix in the baking soda, salt and vanilla.
Alternately blend in the liquid and the flour. You should have a smooth cake batter.
Bake for 40-45 minutes in a 9 x 13 pan, less for layers or cupcakes.
Top with your favourite frosting or just enjoy with milk!

Nutrition Facts : Calories 296, Fat 11.2, SaturatedFat 2.9, Cholesterol 28, Sodium 395.8, Carbohydrate 45.1, Fiber 1.1, Sugar 25.9, Protein 4.2

GRANNY'S CHOCOLATE CAKE

Granny's Chocolate Cake image

This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

Butter and flour for preparing pans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
11 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
4 ounces unsweetened chocolate, melted
Chocolate frosting (see recipe)

Steps:

Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram

GRANDMA'S CHOCOLATE CAKE

Grandma's Chocolate Cake image

This recipe has been passed down through the family for many generations. It is the only chocolate cake recipe I use anymore. The cake is nice and moist and has such a bold flavor. This cake is great for a German chocolate icing, but I have used all types of icings, which all complement the cake nicely. This cake always pleases the crowd when I make it. Hope you enjoy it as much as my family has for all these years.

Provided by Brandon McCune

Categories Chocolate Cake

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ¾ cups white sugar
¾ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon maple extract
1 ⅓ cups brewed coffee

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 48.1 g, Cholesterol 61.5 mg, Fat 13.3 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 227.5 mg

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Chocolate Lead Cake Grandma Thelmas Food

GRANDMA'S CHOCOLATE CAKE

My grandma made this delicious cake for me throughout the years on my birthday. It's wonderful for chocolate lovers!-Dorothy Eagen, Allentown, Pennsylvania

CHOCOLATE LEAD CAKE (GRANDMA THELMA'S)

GRANDMA'S GERMAN CHOCOLATE CAKE

AUNT MARY'S CHOCOLATE LEAD CAKE

GRANDMA'S CHOCOLATE CAKE

GRANNY'S CHOCOLATE CAKE

GRANDMA'S CHOCOLATE CAKE

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