Mrs Finleys Chocolate Cake Food

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

MRS. MOORE'S CHOCOLATE CAKE

Steps:

• Cake: Sift flour and sugar together.
• Heat butter, cocoa, water and oil until it boils.
• Pour hot mixture over flour and sugar.
• Mix well by hand!
• Add buttermilk and soda.
• Add eggs and vanilla.
• Mix well.
• Bake in a well greased and floured 9x13 pan at 350 for 30-35 minutes.
• Icing: Mix butter, cocoa and buttermilk in heavy sauce pan.
• Heat until boils.
• Remove from heat.
• Add powdered sugar and mix well.
• Add pecans or walnuts and vanilla.
• Pour over cake while cake is still hot.

MRS. FINLEY'S CHOCOLATE CAKE RECIPE

Steps:

• Mix sugar and cocoa then add crisco, eggs and 1 tablespoon hot water. Measure and sift together flour, baking soda, baking powder and salt. Alternate mixing both together and add buttermilk, boiling water and vanilla. Pour into baking pan. Bake at 375 degrees for 25 minutes.

MOIST DEVIL'S FOOD CAKE WITH MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
• Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
• Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
• Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn our cakes onto racks; remove parchment, and reinvert. Let cool completely.
• Place 1 cake layer on a serving platter or cake stand. Spread 1 1/2 cups frosting over top. Add second cake layer, and spread 1 1/2 cups frosting over top. Top with third cake layer. Spread remaining 3 cups frosting over top and sides of assembled cake. Cake can be covered with a cake dome or plastic wrap, and stored at room temperature up to 3 days.

MRS. SCOTT'S CHOCOLATE VINEGAR CAKE

Steps:

• Preheat oven to 350* F.
• Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
• Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.

MRS. ZEGER'S CHOCOLATE PASSOVER CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat the egg yolks and sugar until very thick and lemon colored.
• Stir in the chocolate.
• Fold in the nuts.
• Beat the egg whites until stiff but not dry and fold into the chocolate-nut mixture.
• Turn into a greased 10 inch spring form pan.
• Bake 1 hour or until the center springs back when lightly touched with the finger tips.
• Cool in the pan.