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.
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 GORMAN'S CHOCOLATE CAKE
Provided by Florence Fabricant
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8- or 9-inch round baking pan.
- Melt the 4 tablespoons butter and the chocolate together in the top of a double boiler. Stir until smooth. Mix the flour, salt and baking soda together.
- Beat the egg and sugar together until the mixture is very light and falls in a ribbon when the beater is lifted. Stir in the melted butter and chocolate while they are still hot.
- Stir in the flour mixture alternately with the milk. Stir in the vanilla.
- Pour the mixture into the prepared pan and bake about 35 minutes, until the surface is slightly springy to the touch. Serve warm or cooled.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 172 milligrams, Sugar 26 grams, TransFat 0 grams
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
GRANDPOP'S SPECIAL CHOCOLATE CAKE
Here is my version of chocolate cake. Aunt Mary's Vanilla Frosting compliments it perfectly.
Provided by Leo J. Lagrotte
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
- Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 53.3 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 272.4 mg, Sugar 34.5 g
GRANDMA JEAN'S BUTTERMILK-CHOCOLATE CAKE
This moist and delicious buttermilk-chocolate cake is my grandma's best recipe and I have made it countless times.
Provided by Gwen Walker
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl; whisk until fully combined. Add coffee, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes; batter will be thin. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 38.7 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 279.9 mg, Sugar 25.8 g
CHOCOLATE LEAD CAKE (GRANDMA THELMA'S)
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
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
GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE
I remember my grandmother making this cake often-it was always my favorite. Through the years I've made it for my family, for company and for church dinners.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.
Nutrition Facts :
GRANDMA'S GERMAN CHOCOLATE CAKE
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
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
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
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
GRANDMA HAGERSON'S CHOCOLATE PUDDING CAKE
Grandma Hagerson's recipe for chocolate pudding cake. The water poured over the top at the end blends in with the other ingredients and settles on the bottom while cooking, creating a delightful pudding underneath the cake when it is finished!
Provided by JUCHUNK
Categories Desserts Chocolate Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour, 3/4 cup white sugar, baking powder, and salt together in a bowl. Mix in milk, butter, vanilla extract, and chocolate. Pour mixture into an ungreased 8x8-inch baking pan.
- Mix brown sugar, cocoa, and remaining white sugar together in another bowl. Spread over the top of the batter in the pan. Pour in water.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 30 minutes. Allow to cool in the pan for 15 to 30 minutes. Serve warm.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 44 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 181 mg, Sugar 32.8 g
GRANDMA'S CHOCOLATE PUDDING CAKE
Make and share this Grandma's Chocolate Pudding Cake recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 50m
Yield 1 CAKE, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine first 5 ingredients, 1-1/2 Tbs.
- cocoa powder and 3/4 cup sugar in a bowl.
- Pour into an 8 or 9 inch baking dish.
- Combine 2 Tbs.
- cocoa powder, 1 cup sugar and hot water in a separate bowl.
- Pour over cake batter and bake about 40 minutes.
- Combine remaining ingredients in a chilled bowl.
- Using chilled beaters, whip cream mixture until stiff.
- Serve cake upside down with whipped cream.
Nutrition Facts : Calories 380.1, Fat 14.9, SaturatedFat 9.2, Cholesterol 50.5, Sodium 111.4, Carbohydrate 60.9, Fiber 1.2, Sugar 45.9, Protein 3.2
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