BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
CHOCOLATE SNACK CAKE
This decadent dessert gets a little kick from coffee, which naturally enhances the cake's rich, chocolate flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
- In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 22 g, TransFat 0 g
RICH CHOCOLATE SNACK CAKE
You'd never guess this rich-tasting delicious chocolate dessert is much lighter than a traditional cake or brownie. The applesauce adds moisture and helps reduce the fat. -Carolyn Wolbers, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat eggs and egg whites. Add the applesauce, oil, chocolate and vanilla; mix well. Combine the dry ingredients; gradually add to egg mixture just until combined. , Pour into a 9-in. springform pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Carefully run a knife around edge of pan; remove sides of pan. Cut into wedges; serve with frozen yogurt.
Nutrition Facts : Calories 290 calories, Fat 9g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 177mg sodium, Carbohydrate 48g carbohydrate, Fiber 1g fiber), Protein 6g protein.
ONE PAN CHOCOLATE SNACK CAKE
This is a recipe my mother made when we were children. It was so moist it never needed frosting. Mom would use a paper doily to make a pretty powdered sugar design on the top. I have found a couple online, but they just were not as good.
Provided by The Butter Biatch
Categories Dessert
Time 40m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
- Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.
Nutrition Facts : Calories 247.8, Fat 9.5, SaturatedFat 1.4, Sodium 340.9, Carbohydrate 39.2, Fiber 1.2, Sugar 22.3, Protein 2.5
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
MOIST CHOCOLATE SNACK CAKE
I have made this cake for over 50 years. Otherwise known as "crazy cake," this classic, ender and moist dessert requires only a two-step procedure to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 261 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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