Moms Chocolate Intrigue Cake Food

MOM'S CHOCOLATE INTRIGUE CAKE

Steps:

• I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
• Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
• Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
• Cream butter and sugar. Add eggs, one at a time, beating after each.
• Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
• Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
• Stir the baking soda into the chocolate syrup.
• Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
• Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
• Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
• We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
• When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.

MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Sift together flour, sugar, cocoa, salt, baking soda, cinnamon, and baking soda in a large bowl.
• Add 1 stick of margarine, 1/2 c of coffee, and 1/3 c of sour milk to the sifted ingredients.
• Stir by hand until mixed.
• Add another 1/3 c of sour milk, 2 eggs, and 1 t of vanilla.
• Beat 3 or 4 minutes with mixer.
• Pour into lightly greased 9x13-inch baking pan.
• Bake 20-25 minutes or until a toothpick comes out clean.
• After cake cools mix together ingredients for the chocolate frosting.
• In a large mixing bowl, add the stick of margarine and powdered sugar together and add vanilla, cocoa and coffee to taste.
• Spread frosting on top of cooled cake.

MY MOM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOM'S EASY CAKE RECIPE

Steps:

• CAKE:
• Preheat oven to 350°F. Place chocolate and butter in top of double boiler or in bowl over a pot of simmering water; heat until chocolate is completely melted. Stir in vanilla. Remove from heat. Mix flour, granulated sugar, cream of tartar, baking soda and salt in large bowl. Add chocolate mixture, milk, eggs and sour cream; mix well. Pour into greased 9-inch square baking pan.
• Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove cake from pan; cool completely.
• FROSTING:
• Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add powdered sugar gradually, beating until well blended after each addition.
• Cut cake horizontally in half. Spread bottom layer with half of the cream cheese mixture. Cover with top of cake; spread with remaining frosting. Sprinkle with coconut. Melt chocolate in microwave as directed on package. Sprinkle top of cake with almonds. Drizzle with chocolate. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

MOM'S CHOCOLATE CAKE

Steps:

• In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes. , In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack., In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.