Deluxe Old Fashioned Chocolate Cake Layers Food

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OLD-FASHIONED CHOCOLATE CAKE



Old-Fashioned Chocolate Cake image

Make and share this Old-Fashioned Chocolate Cake recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup boiling water
1 cup Wesson Oil
2 cups white sugar
2 whole eggs
1/2 cup cocoa
1 teaspoon vanilla
1/2 cup margarine
4 tablespoons cocoa
6 tablespoons whole milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla

Steps:

  • Cream oil, sugar and cocoa.
  • Add eggs.
  • Add flour mixture alternately with buttermilk.
  • Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
  • Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
  • Remove from heat and add powdered sugar and vanilla.
  • Mix until smooth and of spreading consistency.
  • This is my favorite chocolate cake.

Nutrition Facts : Calories 459, Fat 17.9, SaturatedFat 2.8, Cholesterol 24.4, Sodium 292, Carbohydrate 71.6, Fiber 1.3, Sugar 53.8, Protein 4.3

OLD FASHIONED CHOCOLATE CAKE



Old Fashioned Chocolate Cake image

This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple.

Provided by Dodi Tomancak

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 18

Number Of Ingredients 18

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup butter
4 tablespoons unsweetened cocoa powder
⅓ cup buttermilk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
  • In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
  • In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
  • For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 62.3 g, Cholesterol 61.8 mg, Fat 20.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 273.3 mg, Sugar 49.3 g

DELUXE OLD-FASHIONED CHOCOLATE CAKE LAYERS



Deluxe Old-Fashioned Chocolate Cake Layers image

My absolute 'go-to' recipe for chocolate cake. The brown sugar gives it depth. This recipe is for cake layers only. Use your favorite frosting. From the Hershey's Test Kitchens.

Provided by gailanng

Categories     Dessert

Time 1h5m

Yield 2 cake layers, 12-14 serving(s)

Number Of Ingredients 10

3 ounces baking chocolate (3 squares)
1/3 cup water
3/4 cup butter
2 1/4 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups unsifted cake flour or 2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water

Steps:

  • Break chocolate into pieces; place in small saucepan with 1/3 cup water. Stir constantly over low heat until chocolate has melted. Cool. (This can be successfully done in microwave. Go slow so as not to burn the chocolate.).
  • Cream butter and sugar in large mixing bowl until very light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate.
  • Combine flour, baking soda and salt; add alternately with 1 cup water on low speed. Beat just until well-blended. Pour batter into well-greased and floured cake pans.
  • Tip: outline a piece of waxed paper the size of the bottom of the cake pan and cut with sissors to size and place in bottom. No need to grease or butter pan.
  • Bake at 350 degrees. Cake is done if toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans by inverting onto wire rack. If using waxed paper liner, remove and discard. Cool cake layers completely before frosting.
  • Baking Times:.
  • Two 8-inch layer pans -- 35-40 minutes.
  • Two 9-inch layer pans -- 30-35 minutes.
  • Two 8- or 9-inch square pans -- 30-35 minutes.

OLD-FASHIONED CHOCOLATE CAKE



Old-Fashioned Chocolate Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h

Yield approximately 8 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional

Steps:

  • Take everything out of the refrigerator so that all ingredients can come room temperature.
  • Preheat the oven to 350 degrees F.
  • Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
  • Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
  • To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
  • While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
  • Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
  • You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
  • Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
  • Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
  • Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
  • I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

DELUXE CHOCOLATE CAKE



Deluxe Chocolate Cake image

Provided by Food Network

Categories     dessert

Yield Two 8-inch layers

Number Of Ingredients 17

2 cups (200 grams) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (50 grams) unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk, room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs, room temperature
4 ounces (1 stick) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
1 cup heavy cream, whipped
10 ounces semisweet chocolate, finely chopped
1 cup heavy cream

Steps:

  • Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
  • Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
  • Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
  • Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
  • Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
  • Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
  • ASSEMBLING THE DESSERT:
  • Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
  • Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
  • Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.

OLD-FASHIONED CHOCOLATE CAKE



Old-Fashioned Chocolate Cake image

Chocolate lovers will not be disappointed by this generously frosted cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces unsweetened chocolate, finely chopped
1/2 cup whole milk
1/2 cup granulated sugar
2 large egg yolks, plus 1 large egg white, room temperature
1/4 cup ( 1/2 stick) unsalted butter, softened
1/2 cup packed light-brown sugar
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
Old-Fashioned Chocolate Frosting

Steps:

  • Preheat oven to 350. Coat an 8-inch round cake pan with cooking spray. Cut an 8-inch round of parchment paper, and place in bottom of pan. Coat parchment with cooking spray. Dust with flour, tapping out excess; set aside.
  • Sift flour, baking soda, and salt into a medium bowl; set aside.
  • Put chocolate, 1/4 cup milk, the granulated sugar, and 1 egg yolk into a heatproof bowl set over a pan of simmering water. Stir until thickened; set aside.
  • Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in remaining yolk. Reduce speed to medium-low. Mix in flour mixture in 3 batches, alternating with 1/4 cup water, remaining 1/4 cup milk, and extracts. Mix in chocolate mixture.
  • Beat egg white to soft peaks; fold into batter with a rubber spatula. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, 25 to 30 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cake to loosen; turn out onto rack. Remove parchment; let cool completely.
  • Using a long, serrated knife, halve cake horizontally. Place bottom half, cut side up, on a cake stand; spread with 1 cup frosting. Top with remaining half; spread frosting over entire cake.

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING



Old-Fashioned Chocolate Cake with Cocoa Frosting image

A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 16

For cake
3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
For frosting
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
  • Make frosting:
  • Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
  • Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

OLD-FASHIONED CHOCOLATE SHEET CAKE



Old-Fashioned Chocolate Sheet Cake image

My great-great aunt made this old-fashioned chocolate sheet cake recipe, and it's been in our family for 2 generations! You can also use cream cheese or buttercream icing to make a layer cake.

Provided by Sophie C.

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 2h45m

Yield 24

Number Of Ingredients 14

2 cups sifted cake flour
2 cups white sugar
½ teaspoon baking soda
1 cup unsalted butter
1 cup water
¼ cup cocoa powder
1 teaspoon vanilla extract
½ cup buttermilk
2 each eggs
½ cup unsalted butter
6 tablespoons milk
4 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
  • Mix flour, sugar, and baking soda together in a large bowl; set aside.
  • Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
  • Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 37.9 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 7.9 g, Sodium 40.4 mg, Sugar 27.5 g

OLD-FASHIONED CHOCOLATE LAYER CAKE



Old-Fashioned Chocolate Layer Cake image

Provided by Marilyn Hoicowitz

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Graduation     Birthday     Bon Appétit     Ohio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 17

Cake
1/2 cup water
3 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee powder
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking soda
1 cup sour cream
Frosting
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
4 cups powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides. Combine water, chocolate and coffee powder in heavy small saucepan. Stir over low heat until chocolate melts and coffee powder dissolves. Remove from heat. Cool.
  • Beat sugar and butter in large bowl until well blended. Beat in eggs and vanilla. Beat in chocolate mixture. Mix flour and baking soda in medium bowl. Add to butter mixture and beat just until combined. Beat in sour cream.
  • Divide batter among prepared pans. Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Melt butter and chocolate in small saucepan over low heat, stirring until smooth. Transfer to large bowl; cool. Add sugar, cream and vanilla; beat until smooth. If necessary, refrigerate until firm enough to spread.
  • Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Top with another cake layer. Spread 1/2 cup frosting over top. Top with remaining cake layer. Spread remaining frosting over sides and top of cake in decorative swirls. (Can be prepared 1 day ahead. Cover with cake dome and store at cool room temperature.)

OLD-FASHIONED CHOCOLATE LAYER CAKE



Old-Fashioned Chocolate Layer Cake image

This is one of Martha's favorite traditional chocolate layer cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 six-layer cake;

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
2 2/3 cups sugar
1 tablespoon pure vanilla extract
4 cups cake flour, (not self-rising), plus more for pans
1 tablespoon baking powder
1 1/3 cups milk
11 large egg whites
Pinch of salt
Mrs. Milman's Chocolate Frosting

Steps:

  • Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.
  • Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.
  • If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.

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OLD-FASHIONED CHOCOLATE LAYER CAKE
Feb 16, 2013 - Chocolate layer cakes never go out of style. This Martha-approved old-fashioned recipe proves just that! Feb 16, 2013 - Chocolate layer cakes never go out of …
From pinterest.ca


DELUXE OLD - FASHIONED CHOCOLATE CAKE - RECIPE | COOKS.COM
Cool. Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate. Combine flour, baking soda and salt; add alternately …
From cooks.com


DEVILS FOOD CAKE - OLD FASHIONED RECIPES
Stir in vanilla. Add flour and buttermilk alternately, beginning with flour and ending with flour. If using electric mixer, set on medium speed. Mix in hot or boiling water. This makes a thin …
From old-fashion-recipe.com


OLD-FASHIONED CHOCOLATE LAYER CAKE
Mar 9, 2016 - Everyone needs a great chocolate cake recipes. This is great, basic, perfectly chocolaty, moist, delicious old-fashioned cake.
From pinterest.ca


OLD-FASHIONED CHOCOLATE CAKE - CHICKENS IN THE ROAD
1 2/3 cups milk. Heat oven to 350-degrees. Grease and flour two round cake pans. In a medium-size bowl, combine flour, cocoa, baking soda, baking powder, and salt. In …
From chickensintheroad.com


HERSHEY'S OLD FASHIONED CAKE | RECIPES
Wire Rack. 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed …
From hersheyland.com


OLD-FASHIONED CHOCOLATE LAYER CAKE - OUR BEST BITES
Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 …
From ourbestbites.com


OLD-FASHIONED CHOCOLATE CAKE : RECIPES - COOKING CHANNEL
Preheat the oven to 350 degrees F. Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you …
From cookingchanneltv.com


OLD-FASHIONED CHOCOLATE LAYER CAKE - NEW ENGLAND TODAY
Ingredients. Cake 12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for …
From newengland.com


HERSHEY’S DELUXE OLD-FASHIONED CHOCOLATE CAKE
Blend in chocolate. Combine flour, baking soda, and salt; add alternately with 1 cup water on low speed. Beat until well-blended. Pour batter into well-greased and floured cake pans. Bake at …
From pilneyfamilyrecipes.wordpress.com


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