Semi Old Fashioned Chocolate Cake Food

OLD FASHIONED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
• In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
• In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
• For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Take everything out of the refrigerator so that all ingredients can come room temperature.
• Preheat the oven to 350 degrees F.
• Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
• Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
• To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
• While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
• Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
• You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
• Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
• Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
• Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
• I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

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.

HERSHEY'S OLD FASHIONED CHOCOLATE CAKE AND FROSTING

Steps:

• Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan.
• In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes.
• Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture.
• Blend just until combined. Pour into prepared pans.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pans. Coll completely; frost.
• Frosting: In small microwave-safe bowl, place chocolate chips.
• Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water).
• Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.

EASY DELICIOUS OLD FASHIONED MOIST CHOCOLATE CAKE

Steps:

• preheat oven to 350 degrees.
• grease a 9 inch round pan with a thin film of butter then dust with flour, shake off any excess flour.
• in a large bowl mix all ingredients listed above in the same order they are mentioned, use a whisk to work out any lumps do not use an electric mixer.
• pour batter into pan, batter will seem runnier than normal cake batters but its fine.
• cake will take 40-50 min to cook depending on ur oven, when u find that the center is set test using a toothpick inserted in the middle, it should come out a tiny bit gooey not completely dry as the cake continues cooking while cooling.
• cool cake in tin on a wire rack then take out b4 its completely cooled, as soon as u feel u can handle it. if it stays too long in the tin it will be too sticky to take out.
• to make frosting, with an electric mixer whip the cream with the vanilla until you reach frosting consistency,
• using a spoon gently fold in chocolate and mix
• frost ur cake when it has completely cooled.
• you can discard the complicated frosting and just serve with warm chocolate sauce and icecream.
• to make chocolate sauce just combine its ingredients in a microwave or melt over a double boiler.
• Enjoy!

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Take everything out of the refrigerator so that all ingredients can come room temperature.
• Preheat the oven to 350 degrees F.
• Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
• Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
• To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
• While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
• Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
• You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
• Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
• Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
• Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
• I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

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:

• 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.