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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 18
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.
GRANDMA'S CHOCOLATE TEXAS SHEET CAKE
This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.
Provided by Bekah Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
- Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
- Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
- Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake 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 frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g
GREAT GRANDMA YOUNG'S HOMEMADE CHOCOLATE CAKE
This old-fashioned chocolate cake is made with staple pantry ingredients so you can whip it up whenever a chocolate craving hits. It reminds us of the wacky cakes from the Depression Era. The cake is tender with fantastic chocolate flavor. On top is a chocolate cream cheese frosting that adds richness to the cake. We had just...
Provided by Ted Wildman
Categories Cakes
Time 45m
Number Of Ingredients 17
Steps:
- 1. In a mixing bowl combine the dry ingredients (The first five.)
- 2. Add the water, oil, vanilla, and vinegar.
- 3. Mix well (batter will be thin).
- 4. Pour into a greased 13x9x2 inch pan or 2 9-inch round cake pans. Bake at 350 for 25 to 30 minutes. Cool completely.
- 5. Once the cake has cooled make the frosting. For frosting, in a mixing bowl mix cream cheese, butter, and powdered sugar together until creamy.
- 6. Add cocoa, salt, vanilla, and milk. Mix until creamy. Then frost your cooled cake and enjoy!
- 7. NOTE: For the frosting, sometimes I melt the butter and mix it with wet ingredients in a bowl prior to adding it to the mixer. I found it makes it come out fantastic!
CHOCOLATE LAYER CAKE WITH SWISS BUTTERCREAM AND GANACHE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper. Put the cocoa powder and chocolate in a medium bowl. Add the boiling water and whisk until the chocolate is melted. Whisk in the sour cream until smooth; let cool to room temperature.
- Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition. Reduce the mixer speed to low. Beat in the flour mixture in 3 additions, alternating with the cocoa mixture in 2 additions. Finish mixing gently with a rubber spatula, scraping the bottom and sides of the bowl.
- Divide the batter evenly between the cake pans. Tap the pans against the counter to eliminate any air bubbles. Bake until the cakes spring back in the center when gently pressed, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn out the cakes onto a rack to cool completely. Remove the parchment.
- Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, granulated sugar and salt in the bowl of a stand mixer. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water); cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes.
- Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form and the mixture cools to room temperature, about 5 minutes. With the mixer running, add the butter a few pieces at a time, waiting for them to incorporate before adding more. (The mixture will become liquidy, then it will get thick and shiny once the butter emulsifies. It may also look curdled as you add the butter. It's OK: Keep adding butter and beating.) Add the vanilla and beat until combined and fluffy, 3 to 5 more minutes.
- Cut each cake in half horizontally to create 4 layers. Place 1 layer on a cake stand or serving plate. Spread about 2/3 cup frosting on top, then repeat with the remaining cake layers, spreading more frosting in between them. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat - it doesn't have to be perfect), then refrigerate until the frosting sets, about 30 minutes. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper.
- Make the ganache: Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate in a small heatproof bowl. Let sit for 5 minutes, then stir until smooth. Set aside until cool but still pourable, 20 to 40 minutes (the time will vary depending on the temperature and bowl). Pour the ganache on top of the cake and spread with a small offset spatula, letting it drip down the sides. Let the ganache set 20 to 30 minutes before slicing.
GRANNY'S CHOCOLATE CAKE
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
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
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
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
GRANDMA'S 14 LAYER CHOCOLATE CAKE RECIPE
Provided by GNSnavely
Number Of Ingredients 19
Steps:
- Sift ingredients together Add cream, butter, oil, and sugar Add eggs one at a time, beat after each Add flour slowly, with milk, flour first and last after each addition Add vanilla extract Topping: Mix and cook till it bubbles like thick syrup start stacking while hot
More about "grandmas chocolate layer cake food"
GRANDMA’S (FROM-SCRATCH) CHOCOLATE-FROSTED YELLOW …
From 12tomatoes.com
GRANDMA'S 20 BEST CAKE RECIPES OF ALL TIME
From allrecipes.com
DOUBLE-CHOCOLATE LAYER CAKE RECIPE - INA GARTEN
From foodandwine.com
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING - TARA …
From tarateaspoon.com
GRANDMA'S FAMOUS 6-LAYER CAKE RECIPE - SOMETHING …
From somethingswanky.com
GRANDMA'S CHOCOLATE LAYER CAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
I TRIED GRANDMA’S AWARD-WINNING ONE-PAN CHOCOLATE CAKE THAT
From thekitchn.com
GRANDMA'S CHOCOLATE LAYER CAKE | CAKE | QUENCH MAGAZINE
From quench.me
GRANDMA’S CHOCOLATE CAKE: A FAMILY FAVORITE RECIPE
From littleupsidedowncake.com
GRANDMA'S CHOCOLATE LAYER CAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
THREE LAYER CHOCOLATE SQUARES - THESE OLD COOKBOOKS
From theseoldcookbooks.com
GRANDMA'S CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING | KITCHN
From thekitchn.com
OUR 50+ MOST BAKED FROM-SCRATCH CAKE RECIPES OF ALL TIME
From southernliving.com
MY GRANDMA'S CHOCOLATE CAKE RECIPE - FOOD.COM
From food.com
GRANDMA'S CHOCOLATE LAYER CAKE - RECIPELAND
From recipeland.com
THE ULTIMATE CHOCOLATE LAYER CAKE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love