EVERYDAY COCOA CAKE
Categories Cake Chocolate Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.
- Whisk together flour, cocoa, baking soda, and salt.
- Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
- Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
- Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.
MIX IN THE PAN CHOCOLATE CAKE
When you don't think that you have enough time to make a homemade cake, don't even think about using a cake mix. Instead make this easy homemade chocolate cake that is mixed in the pan it is baked in. Top this moist cake with any type of frosting you want or no frosting at all. I got this recipe from Martha Stewert's Everyday Food Magazine from November 2009.
Provided by Cupcake-Princess
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
- Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
- Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.
Nutrition Facts : Calories 278.8, Fat 10.7, SaturatedFat 1.5, Sodium 232.2, Carbohydrate 44.1, Fiber 1.3, Sugar 25.1, Protein 2.8
HOMEMADE CHOCOLATE CAKE MIX
If you have 5 minutes, you have time to make this cake mix. Then when you are craving a moist, cocoa-rich chocolate cake, you just have to whisk it with eggs and oil in one bowl, no machinery required. It's as easy as boxed mix, but truly homemade.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 11
Steps:
- For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.
MIX 'N' BAKE COCOA CAKE
I have had this in my files for a number of years and started making it because it used oil instead of a saturated fat and is eggless as well. And because it is a no-bowl cake that makes it even more appealing to me. This is not a fancy cake but a homey one and good enough and heart healthy enough for me!
Provided by teapotter
Categories Dessert
Time 50m
Yield 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In a 9 x 13 inch cake pan, stir together, flour, brown sugar, cocoa, baking soda and salt.
- Make a well in the center of the dry ingredients. Add milk, oil, lemon juice and vanilla. Beat with a fork until smooth, about 2 minutes. Use a rubber spatula to bring any dry ingredients clinging to sides, corners, or bottom of the pan into the batter. Level the batter in the pan with the spatula.
- Bake at 350 F for 45 to 50 minutes or until it tests done. Cool completely. Cut into squares and dust with icing sugar if desired. Makes 12 to 18 servings depending on how you cut them.
Nutrition Facts : Calories 396, Fat 14.4, SaturatedFat 2.8, Cholesterol 5.7, Sodium 439.2, Carbohydrate 63.7, Fiber 2, Sugar 35.6, Protein 5.3
BLACKBERRY JAM COCOA CAKE
This was my great aunt's personal recipe and it was, in turn, my grandmother's favorite cake. I hope you enjoy this simple and delicious cake as much as they did!
Provided by Mercy
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cream together the butter and sugar.
- Add the jam, cinnamon and nutmeg.
- Blend the dry ingredients together.
- Add the dry ingredients to the mixture alternately with the sour milk.
- Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes.
- Boil the sugar, milk and nutmeg together for a couple of minutes.
- Stir in enough of the powdered sugar to make a drizzle.
- Drizzle the icing over the cake and let it run down the sides and middle.
TEXAS HOT COCOA CAKE
Make and share this Texas Hot Cocoa Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine in saucepan cocoa, butter, oil, and water.
- Bring to a boil, stirring; let cool.
- Combine sugar and flour in a large bowl.
- Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
- Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
- Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
- Frosting: Start 10 minutes before baking is done.
- Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
- Add confectioner's sugar; stir well, then beat until thick.
- Spoon frosting over hot cake.
- Top with nuts if desired.
COCOA CAKE
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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