Old Fashioned Chocolate Brownie Cake Food

OLD FASHIONED BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 by 13 baking pan.
• Add cocoa and baking soda to a large bowl and stir to combine.
• Melt 2/3 of a cup of butter over low heat on the stove (or melt butter in the microwave). With a wooden spoon, stir 1/2 of the melted butter into the cocoa and baking soda. Stir until combined.
• Add 1/2 cup of boiling water to bowl with cocoa and butter. Stir until combined.
• Add sugar, eggs and the rest of the melted butter to the cocoa mixture. Stir until combined.
• Sift in 1 1/3 cup of flour. Add vanilla and salt. Stir until combined and batter is smooth.
• Add dark chocolate chips to batter and stir until combined.
• Pour into prepared baking pan and smooth the top out with a wooden spoon. Bake for between 35 and 40 minutes. Mine took 35 minutes. Test with a toothpick for doneness.
• Cool for 30 minutes in pan. When cool, remove from pan and cut into 24 brownies.

GRANDMA'S OLD FASHIONED BROWNIES

Steps:

• Preheat oven to 350°F
• Melt butter in microwave.
• Add the cocoa and stir.
• In medium bowl beat eggs until frothy.
• Add sugar, flour, and salt (also nuts if you are using them).
• Pour cocoa mixture over egg mixture and stir all together.
• Put into a greased 8 x 8 pan. Bake for 30 minutes.
• For a doubled recipe use a 9 x 13 pan.
• Icing, recipe below.
• Icing for Best Ever Brownies:
• 1 1/3 cup icing sugar.
• 1/3 cup cocoa.
• 3 tbsp butter or margarine.
• 1 tbsp & 2 tsp hot water
• Beat all ingredients together, add more liquid if necessary.
• Spread over brownies.

OLD-FASHIONED BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-by-2-inch pan.
• Melt the chocolate and shortening together in a small saucepan. Stir the sugar into the well-beaten eggs in a large bowl. Combine the chocolate and the egg mixtures in the bowl.
• Add the baking powder and salt to flour and sift. Add the flour mixture to the chocolate mixture; add the vanilla and nuts, if using. Stir to combine.
• Spread the dough evenly in the pan. Bake 25 to 30 minutes. Cool 30 minutes, cut into squares and enjoy.

OLD FASHIONED CHOCOLATE BROWNIE CAKE

Steps:

• CAKE.
• Preheat oven to 375F; grease and flour a 9x13 pan.
• In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
• Meanwhile, in mixing bowl, combine sugar and flour.
• Pour hot mixture over sugar and flour and mix to combine.
• Add remaining cake ingredients and beat until well blended.
• Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
• Pour icing on cake immediately after taking it out of oven.
• ICING.
• In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
• Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
• Pour over hot cake right after removing from oven.
• If using nuts, sprinkle over icing while still soft.
• NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.

OLD FASHIONED CHOCOLATE CAKE

Steps:

• Place flour and sugar in large mixing bowl. In a medium saucepan, heat and stir margarine, shortening, water and cocoa. Bring to a light boil, do not let burn to pan. Remove from heat and pour over flour mixture. Mix; adding buttermilk, eggs, soda, cinnamon and vanilla, one at a time. Pour into greased and floured cake pan. Bake at 350 for 30 minutes or until done. Let cool before making icing.
• Icing: In medium saucepan heat and stir margarine, cocoa and milk. Bring to boil and remove from heat. Add sugar and vanilla to desired consistency, add cinnamon if desired (adds that little something) Spread while hot.

OLD FASHIONED CHOCOLATE CAKE

Steps:

• Melt the baking chocolate.Cut into small pieces with hot water in top of double boiler over simering water.
• Cream butter and sugar well.
• Add egg yolks, well beaten and whip thoroughly.
• Add melted chocolate mixture slightly cooled.
• Then add flour sifted with the baking powder, salt and milk.
• Fold in stiffly whipped egg whites and vanilla.
• Pour into a well greased and floured pan 13x9x2 inch.
• Bake in a moderate oven (350 degrees) 40-45 minutes. Or until done.
• Directions written exactly as in the cookbook.

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Cream oil, sugar and cocoa.
• Add eggs.
• Add flour mixture alternately with buttermilk.
• Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
• Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
• Remove from heat and add powdered sugar and vanilla.
• Mix until smooth and of spreading consistency.
• This is my favorite chocolate cake.

OLD FASHIONED CHOCOLATE CAKE WITH BROWN SUGAR FROSTING

Steps:

• Heat oven to 350°F; spray bottom of 3 (9 inch) round pans with cooking spray. Line bottoms with parchment paper; spray paper. Sprinkle bottoms and sides of pans with flour, tapping out excess.
• Whisk water and cocoa in medium bowl until smooth. Whisk in buttermilk and 1 tbsp vanilla. Whisk flour, baking soda and salt in a large bowl.
• Beat 3 cups brown sugar and 1 1/2 cups butter in large bowl at medium speed 4 to 5 minutes or until light and creamy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture alternatively with chocolate mixture just until blended, beginning and ending with flour mixture. Divide batter between pans; smooth tops with spatula.
• Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean and cakes just begin to pull away from the sides of pans, rotating pans during last 5 minutes of baking if necessary. Cool in pans on wire rack 15 minutes. Invert cakes onto wire rack, remove parchment. Cool completely.
• Beat cream cheese and 1 cup butter in large bowl at medium speed 3 to 4 minutes or until smooth and creamy. Beat in powdered sugar and 1 1/4 cups brown sugar until well blended. Beat in 1 1/2 tsp vanilla.
• Put 1 cake layer, top-side up, on platter; spread with about 1 cup of frosting. Top with second cake layer; spread with one cup of frosting. Top with remaining cake layer; frost top and sides of cake with thin layer of frosting.
• Refrigerate 15 minutes. Frost top and sides of cake with remaining frosting. Refrigerate until ready to serve. (Cake can be made 1 day ahead. Cover and refrigerate).