Grannys Chocolate Icing Food

GRANNY'S MAHOGANY CAKE AND FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
• Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
• Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
• Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
• To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
• Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE

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.

GRANNY'S MESSY CHOCOLATE CAKE

Steps:

• Cream shortening and sugar.
• Add eggs one at a time, beating after each.
• Sift flour with baking powder and salt.
• Add alternately with milk, beginning and ending with flour.
• Add vanilla.
• Pour into three 9 inch layer pans and bake in 350 degree oven until just barely done.
• Remove from pans.
• Slice each layer in half while still warm and pour chocolate icing between layers and on top.
• The icing will run down into the cake.
• CHOCOLATE ICING
• Mix sugar, cocoa, milk, water, and butter in large sauce pan, cook and stir until it forms a soft ball in cold water.
• Remove from heat and add vanilla.
• Beat about one minute, pour over cake while hot.

CHOCOLATE CHIP COOKIES: GRANNY STYLE RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
• Fold in the chocolate chips.
• Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
• Serve with a glass of milk.
• Enjoy!

GRANNY WILSON'S CANDY CHOCOLATE FROSTING

Steps:

• Mix cocoa, butter, milk, and sugar in sauce double boiler over medium heat. Let come to a rolling boil for 1 1/2 minutes.
• Beat until spreadable.
• Add 1 ts vanilla.

GRANNY'S CHOCOLATE ICING

Steps:

• Put all ingredients, except the vanilla, in a large pot. Bring to a boil over low to medium-low heat, stirring constantly.
• Let the mixture boil for 1 minute.
• Remove from heat and add the vanilla.
• Beat until it reaches spreading consistency.
• Spread on cooled cake quickly.

GRANNYS FUDGE ICING

Steps:

• 1. Mix together the sugar, cocoa and the flour
• 2. Add milk and egg to the dry.
• 3. Cook on low for 40 min stirriing constantly. take off fire adcd the vanilla stir good. spread on cake. Work fast icing will cool fast

GRANNY'S CHOCOLATE CRUNCH

Steps:

• Mix dry ingredients and pour melted butter over them.
• Blend well and press into shallow sponge roll tray.
• Bake in slow oven at 350°F for 1/2 an hour or 375°F for 20 minutes.
• Ice with chocolate icing while hot.
• Cut while still warm.

GRANNY'S CHOCOLATE CAKE

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.