Mrs Scotts Chocolate Vinegar Cake Food

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. STEIN'S CHOCOLATE CAKE

Steps:

• 1. Position a rack in the center of the oven and preheat to 350°F. Butter and flour the inside of a 8 to 10-cup fluted tube pan and tap out the excess flour.
• 2. Combine the milk and lemon juice in a glass measuring cup. Let stand in a warm place (near the preheating oven) while preparing the rest of the batter; the milk will curdle. Sift the flour, cocoa, baking soda, and salt together into a medium bowl.
• 3. Bring 1/2 inch of water to a simmer in a small saucepan, and turn off the heat. Place the chocolate in a custard cup or ramekin and set in the hot water. Let stand until the chocolate is melted, then remove from the water, being careful not to splash any water into the chocolate, and stir until smooth. Let stand until tepid.
• 4. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla. Beat until the mixture is very light in color and texture, scraping occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate. In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition. Spoon the batter into the pan and smooth the top with a spatula.
• 5. Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Invert and unmold the cake onto the rack and cool completely. Sift a light coating of confectioners' sugar on top, if using. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)

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.

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.

CHOCOLATE FROSTED CHOCOLATE VINEGAR CAKE

Steps:

• Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
• Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
• Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.

MRS. CLANCY'S CHOCOLATE CAKE

Steps:

• Melt butter in a large saucepan, add cocoa and stir until smooth.
• Add sugar, beaten eggs, flour, milk and vanilla.
• Stir together and pour into a greased ring tin and bake at 170-180°C for approximately 30 minutes.
• A Kuglehopf or Bundt tin works best.

MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
• Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.