Grandmas Secret Chocolate Cake Food

GRANDMA'S CHOCOLATE CAKE

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.

TOP SECRET CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

GRANDMA'S CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F Grease two 8-inchor 9-inch pans.
• Sift together the cake flour, sugar, baking powder, and salt.
• Add shortening, milk and vanilla extract.
• Beat vigorously for 2 minutes by hand or use a electric mixer on medium speed.
• Add the other 1/3 cup of milk and the eggs.
• Beat for another 2 minutes.
• Pour into pans and bake immediately for 30 to 35 minutes. Cool. Frost.

GRANDMA'S GERMAN CHOCOLATE CAKE

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.

GRANDMA'S CHOCOLATE CAKE

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.

GRANNY TWICHELL'S SECRET CHOCOLATE CUPCAKE RECIPE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 ounces semisweet chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler. tightly cover with plastic wrap. Allow to heat for 8 minutes. Remove from the heat and stir until smooth. Set aside until needed.
• Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium until lemon-colored and slightly thickened, about 4 minutes. Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more. Add the cake flour, baking soda and chocolate chips, and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from the mixer. Use a rubber spatula and thoroughly combine the batter.
• Evenly divide the mixture into 18 bake cups that have already been positioned into muffin tins, filling the cups to within 1/4 below the rim. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove from the oven and allow to cool to room temperature.
• Heat 1/2 cup heavy cream in a 1 1/2-quart saucepan over medium-high heat. Bring to a boil. Place 6 ounces semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
• One at a time, dip the top of each of Granny's cupcakes into the chocolate icing. Sprinkle the grated white chocolate over the icing on each cupcake, and refrigerate for 30 minutes to set the icing.
• Allow the cupcakes to come to room temperature for 15 to 20 minutes before serving.