SALAD DRESSING CHOCOLATE CAKE
A cake that uses creamy salad dressing, who would have thought?!
Provided by ynathan85
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Mix flour, sugar, baking soda, vanilla extract, cocoa powder, creamy salad dressing, and water in a large bowl. Pour into the greased baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 137 calories, Carbohydrate 24.2 g, Cholesterol 4.4 mg, Fat 3.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 251.9 mg, Sugar 13 g
SALAD DRESSING CHOCOLATE CAKE WITH EASY SHORTENING ICING
This recipe has been in my family forever. I grew up on it and has always been my favorite. It came from the time when eggs were not readily available. People are put off by the idea of "salad dressing" or Miracle Whip in a cake, but it is so moist and delicious! I tend to make this in two 9" round pans.
Provided by rachel.sonam
Categories Dessert
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Stir sugar and cocoa together.
- Add salad dressing and mix well.
- Dissolve soda in warm water.
- Alternate water (with soda) with flour into cream mixture.
- Mix well.
- Add vanilla.
- Bake 350 degrees for 30-35 minutes.
- ___________________________________________.
- Icing.
- Boil 4 T flour and 1 C milk to thin paste. Cool to lukewarm.
- Cream together:.
- 1 C shortening
- 1 C sugar
- dash salt.
- Add cooled paste to creamed mixture. Beat. Add vanilla. Beat until fluffy.
Nutrition Facts : Calories 597.6, Fat 27.3, SaturatedFat 7.3, Cholesterol 4.3, Sodium 350.7, Carbohydrate 85.7, Fiber 1.6, Sugar 56.4, Protein 5
CHOCOLATE SALAD DRESSING CAKE RECIPE
Provided by moddie2bert
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Mix all ingredients together well. Pour into large baking pan. Bake 55 to 60 minutes. I like to frost this cake with the following homemade Peanut Butter Frosting: Cream ¼ cup butter or margarine together with ¼ cup peanut butter and 1 teaspoon vanilla. Add 2½ cups sifted confectioners' sugar, alternately with 3 tablespoons milk and beat until light, fluffy and spreadable.
SALAD DRESSING CAKE
Make and share this Salad Dressing Cake recipe from Food.com.
Provided by Mkjrdallas
Categories Dessert
Time 2h10m
Yield 1 13 x 9 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve 2 level teaspoons Baking soda into 1 cup Salad Dressing. (mix well).
- Cream in the following ingredients: 1 cup sugar, 4 tbs. Cocoa, ¼ teaspoons Salt, ½ teaspoons Vanilla.
- Add 1 cup Water.
- Add in 2 cups flour (not level). THIS BATTER WILL BE THIN.
- Mix batter well and pour into a greased pan, bake at 350° for 30 to 35 minutes until done. Cake will be done when a toothpick inserted into the middle comes our clean.
- Cool completely and frost!
Nutrition Facts : Calories 180.9, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.1, Sodium 415, Carbohydrate 36.8, Fiber 0.9, Sugar 18.7, Protein 3.4
CHOCOLATE CAKE MADE WITH SALAD DRESSING
From 1930's cookbook, Neligh Ne; she says spices may be used instead of cocoa but no amounts given. End of the month? Have no eggs or oil? This hand beaten little cake will save you (lol). This could be a cake your kids make.
Provided by Dienia B.
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking soda and cocoa together.
- Add water.and lemon juice and vanilla
- Add salad dressing.
- Beat by hand.
- Place batter in a greased and floured 9 inch square pan.
- Bake in moderate oven, 350 degrees Fahrenheit, for 40 minutes or til done my oven is wonky.
Nutrition Facts : Calories 354, Fat 4.6, SaturatedFat 1.3, Cholesterol 24.2, Sodium 733.9, Carbohydrate 72.3, Fiber 1.4, Sugar 37.3, Protein 6.3
ORIGINAL MIRACLE WHIP CHOCOLATE CAKE
This is the recipe that was developed during World War II, when many foods were rationed, this cake has topped the list of most requested recipes for over 75 years. "This is the first cake I ever learned to make and bake." Pat
Provided by Pat Duran
Categories Cakes
Time 40m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350^. Grease and flour or spray two 8-inch layer pans.Set aside. Combine salad dressing and sugar. Blend in vanilla. Add sifted dry ingredients to salad dressing mixture alternately with water, mixing well after each addition. Pour into prepared pans and bake for 25-30 minutes. Cool 10 minutes; remove from pans. Frost with: --- Chocolate "Philly" Frosting: Combine cream cheese, milk, vanilla and salt. Mix until well blended. Gradually add the sifted powdered sugar. Stir in melted chocolate. Spread between and sides of cake ,frosting top last.
SALAD DRESSING (MIRACLE WHIP) CHOCOLATE CAKE
Once you eat this kind of chocolate cake recipe, you won't want any other. It is very fast to make also. This cake has been passed down from my grandma, to my mom, to me and it is the only cake my kids ever want, so now my daughters-in-law will be making it. My mom usually only frosted it with regular chocolate frosting, but my...
Provided by Nancy Andersen
Categories Chocolate
Time 40m
Number Of Ingredients 10
Steps:
- 1. When all the ingredients are mixed together, stir well. Do not over beat.
- 2. Pour into a buttered and floured cake pan. You can use 2 small round pans or an 8 x 10. If you use a dark glass pan, watch the heat.
- 3. Bake at 350 degrees for 30-40 minutes or until done. Don't be tempted to overcook this cake, and don't poke it unless you think it is about done or it will fall. Let cool completely before frosting. I put it in the freezer for several hours before frosting. If you use the fudge frosting, make sure the cake is back to about room temperature before you pour the frosting on.
- 4. We like it best served chilled.
CHOCOLATE LITTLE LAYER CAKE
This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute to that.
Provided by Martha Meadows
Categories dessert
Time 2h30m
Yield One 12-layer cake
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
- In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
- Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
- Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
- When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
- Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
- When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.
OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING
Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.
Provided by PanNan
Categories Dessert
Time 1h10m
Yield 1 layer cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350 with rack in the center.
- Spray two 8" round cake pans with nonstick spray.
- Whisk dry cake ingredients together in a large mixing bowl.
- Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
- Add to the dry ingredients and whisk until combined- a few lumps are ok.
- Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
- Cool cakes for 15 minutes on a rack, then invert them onto the rack.
- Leave upside down until completely cooled before frosting them.
- To make icing, melt butter in large saucepan over medium heat.
- Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
- Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
- Gradually add cream mixture to chocolate until blended and smooth.
- Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
- DO NOT BOIL.
- Take mixture off the heat, and add vanilla.
- Cool at room temperature until spreadable (up to three hours).
- If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
- If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
- Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
Nutrition Facts : Calories 7891.9, Fat 401.4, SaturatedFat 167.4, Cholesterol 681.7, Sodium 5234.4, Carbohydrate 1087.8, Fiber 60.1, Sugar 707.5, Protein 77
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