NO-FAIL MOIST CHOCOLATE CAKE
This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.
Provided by Tracy K
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.
NEVER FAIL CHOCOLATE CAKE
This cake is from the 40 and 50's My mother-in-law, Ruth Hinz, taught me to make this when I was newly married. It is so moist and dense--yummmy!
Provided by Evalyn Hinz
Categories Dessert
Time 40m
Yield 1 2layer cake or sheet cake
Number Of Ingredients 10
Steps:
- Put all ingredients in a bowl (don't mix till last item has been added).
- Pour into greased cake pan (can be made layer or sheet cake).
- Bake at 350°F for 30 minutes.
- When cooled spread with your favorite frosting.
NEVER-FAIL DEAD-EASY CHOCOLATE CAKE
This wonderful dark cake is so easy you don't even need a mixer but can stir the ingredients by hand! It's also the recipe I use for my kids' birthday party cakes. I double the recipe and make 4 large rectangular layers which I then fill with various creams/pudding mixes and top with a buttercream frosting.
Provided by joanna_giselle
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour two 9x11 inch baking pans. Set aside.
- In a large mixing bowl mix flour, sugar, cocoa powder, baking powder, baking soda and salt. Add water, oil, eggs and vanilla. Beat with an electric mixer (or by hand) on low speed until combined. Beat for 2 minutes on medium to high speed.
- Pour batter into prepared pans.
- Bake in a 350 degree oven (180 C) for 30-35 minutes or until a wooden toothpick or skewer comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pans. Cool completely.
- Fill and frost cake with whipped cream.
Nutrition Facts : Calories 368.9, Fat 17.5, SaturatedFat 3.8, Cholesterol 38.6, Sodium 274.7, Carbohydrate 51.3, Fiber 2.2, Sugar 30.1, Protein 4.7
NANA'S NEVER FAIL CHOCOLATE ICING
This is my Nana's recipe and my whole family loves it. It's simple to make but sooo good! It has a fudge-like taste and is wonderful on cake.
Provided by jessb319
Categories Dessert
Time 15m
Yield 1 (8-9 inch cake)
Number Of Ingredients 5
Steps:
- Combine all ingredients except vanilla in a saucepan. Stir over medium heat until sugar dissolves. When mixture comes to a rapid boil, boil one minute.
- Remove from heat. Add vanilla. Cool and beat with mixer on medium setting for one minute.
NEVER FAILED EGGLESS CHOCOLATE CAKE
Rich, tasty and eggless, I got this off Snowflake's website. It's the only choc cake recipe i used. Make it vegan by swapping the butter for vegan margarine and the milk for soy milk.
Provided by Sudika
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter, remove from heat and add vinegar, water and essence.
- Sift dry ingredients together.
- Add to melted butter mixture and whisk slightly until smooth.
- Spoon cake mixture into a greased and lined 23 cm springform cake tin.
- Bake in a preheated oven at 180 °C for 50 - 60 minutes.
- Leave in tin a few minutes before turning out on cooling rack.
- Icing: Heat butter and milk.
- Remove from heat and add essence, cocoa and icing sugar.
- Whisk until smooth and pour over cooled cake.
Nutrition Facts : Calories 450.9, Fat 19.9, SaturatedFat 12.3, Cholesterol 49.9, Sodium 1222, Carbohydrate 63.6, Fiber 2.8, Sugar 24.1, Protein 6.1
NEVER-FAIL CAKE
Really easy, really nice. Smells wonderful whilst cooking
Provided by blackbird17
Time 2h10m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Warm oven to 170c/fan oven 150c, Line a 20cm tin with baking parchment
- Chop up the pineapple and put it with its juice into a saucepan. Add the halved cherries, butter, fruit and sugar, Warm to melt but don't boil. Leave to cool a bit.
- When cooled stir in flour and eggs.
- Pour into prepared tin and bake for 1 1/2 hours.
NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE
Grandma Emogene's recipe for a buttermilk-chocolate cake.
Provided by Karen B
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
- Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
- Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g
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