Chocolate Cake “The Best Ever”

Chocolate Birthday Cake

Chocolate Cake “The Best Ever”

 

Ingredients

2 cups Sugar                                      1 ½ tsp Baking Soda         1/2 cup Vegetable Oil

1 ¾ cups All Purpose Flour             1 tsp Salt                             2 tsp Vanilla Extract

¾ cup Hershey Cocoa                       3 Eggs                                   1 cup Boiling Water

1 ½ tsp Baking Powder                     1 cup Milk

 

Directions

Heat oven to 350 degrees F.  Grease and flour two 9 inch round baking pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool for 10 minutes and remove cakes from pans to wire racks.

Cool completely.  Frost with Chocolate Frosting .

Chocolate Frosting

Ingredients    

½ cup (1 stick butter)               3 cups Powdered Sugar    1 tsp. Vanilla Extract

2/3 cup Hershey Cocoa             1/3 cup Milk

Directions

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk.  Beat on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.  Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.

 

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Grandma’s Chocolate Cake

Rich Chocolate Cake

 

Ingredients

3 c flour

1 1/2 c. sugar

2 t baking soda

1 t baking powder

1 t salt

6 T cocoa

3 eggs

1/2 c vegetable oil

2 T vinegar

2 t vanilla

2 c cold water

Directions

In a medium bowl, mix dry ingredients; add vegetable oil, eggs, vinegar, vanilla and water. Pour into greased 9 x 13 pan or 2 – 8″ greased cake pans and bake at 350 for 25 minutes.

Chocolate Buttercream Frosting

Ingredients

1 cup unsalted butter softened (but not melted!)

3½ cups confectioner’s sugar

½ cup cocoa powder

½ teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons milk or heavy cream

Directions

Cream butter for a few minutes on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

FLOURLESS CHOCOLATE CAKE

3minute_flourless_chocolate_cake

Ingredients

1 egg
1/2 teaspoon vanilla
1 tablespoon heavy cream
2 tablespoons cocoa
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon baking powder *
1 tablespoon butter, softened

Directions

Spray a 2-cup measuring cup or small bowl with cooking spray. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs

With liquid Splenda:
Per Serving: 261 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs

FLOURLESS CHOCOLATE CAKE #2

Ingredients
1 tablespoon butter
2 tablespoons cocoa
1 tablespoon heavy cream
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
Tiny pinch salt, optional
1 egg

Directions

In a small microwaveable bowl or 2-cup measure microwave the butter for about 20-25 seconds on HIGH until completely melted. Whisk in the cocoa until smooth. It’s important to use a whisk for this and it should look a bit like fudge frosting at this point. Whisk in the cream until the batter looks like pudding then whisk in the syrup, sweetener and salt. Lastly add the egg and whisk well until the batter is smooth. Microwave on HIGH about 1 1/2 minutes until set. If the bottom is still wet, invert onto a small plate and microwave another 10 seconds on HIGH. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carb

FLOURLESS CHOCOLATE CAKE #3

Ingredients
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
4 teaspoons granular Splenda or equivalent liquid Splenda

Directions

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 210 Calories; 18g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 202 Calories; 18g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

DAIRY-FREE FLOURLESS CHOCOLATE CAKE

Ingredients
1 egg
1 tablespoon mayonnaise
1/2 teaspoon vanilla
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
Tiny pinch salt, optional
2 tablespoons cocoa

Directions

Whisk together all of the ingredients in a small microwaveable bowl until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 224 Calories; 17g Fat; 8g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 204 Calories; 17g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

Rich Chocolate Cake

Chocolate Cake with Walnuts

I learned almost everything about cooking at the feet of my mom, who’s an excellent cook. She made homemade breads, pies, cakes, pastries, breakfasts and homemade dinners for our family, and as my sisters, brother and I got older, she let us help. These dishes are not just any old dishes mom taught me – they’re some of my favorites of her specialties.

One of my fondest memories was when I was young, my mom baked a delicious chocolate cake with chocolate icing.  On top she covered it with walnuts.  That had to be the most delicious chocolate cake I ever tasted.

Rich Chocolate Cake

Ingredients

2 1/4 c. all-purpose flour

1 3/4 c. sugar

3/4 c. (1 1/2 sticks) butter, room temp.

3/4 c. milk

4 oz. (4 sq.) unsweetened baking chocolate, melted

1 1/2 tsp. baking soda

1 tsp. salt

3/4 c. milk

3 eggs

1 1/4 tsp. baking powder

1 tsp. vanilla

Rich Chocolate Frosting (see below)

Directions

Preheat oven to 350 degrees. Grease 3 9-inch layer cake pans.

Sift flour into large bowl. Add sugar, butter, 3/4 cup milk, chocolate, baking soda and salt and beat with electric mixer 2 minutes at medium speed. Add remaining milk, eggs, baking powder and vanilla and beat 2 minutes more. Pour into prepared pans and bake in middle of oven 30 minutes or until cakes test done and have pulled away slightly from sides of pan. Allow to cool completely on racks .

Place first layer on plate and frost. Repeat with second layer. Top with third layer and frost top and sides of cake. Decorate top of cake with toasted walnut halves. 

Rich Chocolate Frosting

Ingredients

6 to 8 oz. (6 to 8 sq.) unsweetened baking chocolate

3/4 c. (1 1/2 sticks) butter

4 c. sifted powdered sugar

6 tbsp. strongly brewed coffee

2 eggs

1 tbsp. vanilla

Pinch of salt

Directions

Soften chocolate and butter in top of double boiler over hot, not boiling, water. Stir in remaining ingredients. Place top of double boiler in bowl of ice and beat frosting with mixer about 5 minutes or until it reaches spreading consistency.  Ice cake.