chocolate cake recipes - requested

CHOCOLATE DREAM CAKE

2 CUPS SUGAR
1¾ CUPS ALL-PURPOSE FLOUR
¾ CUP HERSHEY’S COCOA
2 TSP BAKING SODA
1 TSP BAKING POWDER
1 TSP SALT
2 EGGS
1 CUP BUTTERMILK OR SOUR MILK*
1 CUP STRONG BLACK COFFEE
OR 2 TSP POWDERED INSTANT PLUS 1 CUP WATER
½ CUP VEGETABLE OIL
1 TSP VANILLA EXTRACT

PREHEAT OVEN TO 350°F.

GREASE AND FLOUR TWO 9-INCH ROUND BAKING PANS OR ONE 13 X 9 X2-INCH BAKING PAN.

STIR TOGETHER SUGAR, FLOUR, COCOA, BAKING SODA, BAKING POWDER AND SALT IN LARGE BOWL. ADD EGGS, BUTTERMILK, COFFEE, OIL AND VANILLA; BEAT ON MEDIUM SPEED OF MIXER 2 MINUTES (BATTER WILL BE THIN). POUR BATTER EVENLY INTO PREPARED PANS.

BAKE 30 TO 35 MINUTES FOR ROUND PANS, 35 TO 40 MINUTES FOR RECTANGULAR PAN OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PANS TO WIRE RACKS. COOL COMPLETELY. FROST AS DESIRED.

  • TO SOUR MILK: USE 1 TABLESPOON WHITE VINEGAR PLUS MILK TO EQUAL 1 CUP.

CHOCOLATE ICED CAKE

CAKE:
1 c. butter
½ c. crisco
2 ¾ c. sugar
5 lg. eggs
3 c. cake flour, sifted
¼ t. baking powder
¾ c. evaporated milk
¼ c. water
2 t. vanilla extract

Grease 3 9-inch cake tins; line with rounds of waxed paper; grease top of paper well; dust with flour. Cream butter, shortening and sugar until light and fluffy. Sift dry ingredients. Combine milk, water and vanilla. Add flour mixture to batter alternately with milk, beginning and ending with flour. Bake 350* F. 30 to 35 minutes or until tests done. Cool 10 minutes in pans; remove to racks.

ICING:
1 pkg. (8 oz.) cream cheese
½ c. butter
1 lb. confectioners? sugar
1/3 c. cocoa
1 t. vanilla

Beat cream cheese and butter; gradually add sugar; cocoa and vanilla.

SAVANNAH CHOCOLATE CAKE WITH HOT FUDGE SAUCE

CHOCOLATE CAKE:
2 c. brown sugar
1/2 c. vegetable shortening
1 c. buttermilk
1 t. vanilla
2 oz. unsweetened chocolate, melted
3 eggs
2 c. sifted flour
1 t. baking soda
1/2 t. salt

HOT FUDGE SAUCE:
1 bar (4 oz.) German chocolate
½ oz. unsweetened chocolate
8 T. (1 stick) butter
3 c. confectioners? sugar
1 2/3 c. evaporated milk
1 1/4 t. vanilla

Preheat oven to 350* F. Cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. With mixer running, add eggs, one at a time. Sift flour, baking soda, and salt. Add dry ingredients to sugar mixture and beat for 2 minutes.
Grease and flour 13 X 9-inch pan. Bake until cake is springy and tests done, about 40 minutes. Allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling.
To make the sauce: Melt the German chocolate with butter in a saucepan over very low heat. Stir in confectioners? sugar, alternating with evaporated milk and blending well. Stirring constantly, bring mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in vanilla. Serve slices of cake topped with warm fudge sauce.

HOT FUDGE SAUCE:
1 bar (4 oz.) German chocolate
½ oz. unsweetened chocolate
8 T. (1 stick) butter
3 c. confectioners? sugar
1 2/3 c. evaporated milk
1 1/4 t. vanilla

Melt German chocolate with butter in saucepan over very low heat. Stir in sugar, alternating with evaporated milk and blending well. Stirring constantly, bring mixture to simmer over medium heat. Simmer until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

8 T. (1 stick) butter, melted, plus 8 more T. (1 stick) butter, melted, plus additional butter, for greasing pan
1 box (18.25 oz.) chocolate cake mix
1 egg, plus 2 eggs
8 oz. cream cheese, softened
3 to 4 T. cocoa powder
1 lb. confectioners? sugar
1 t. vanilla extract
1 c. chopped nuts

Preheat oven to 350* F. Lightly grease 13 X 9-inch pan. Combine cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. Beat cream cheese until smooth. Add remaining 2 eggs, and cocoa. Lower speed of mixer, and add powdered sugar. Continue beating until ingredients are well mixed. Slowly add remaining 1 stick of melted butter and vanilla, continuing to beat until smooth. Stir in nuts. Spread filling over cake mixture in pan. Bake 40 to 50 minutes. Be careful not to overcook cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

WILMINGTON ISLAND MARSH MUD CAKE

CAKE:
1/2 c. cocoa
1 c. (2 sticks) butter, melted, plus extra butter for greasing pan
4 eggs, beaten
1 1/2 c. flour
2 c. sugar
1/8 t. fine salt
1 t. vanilla extract
1 1/2 c. chopped pecans

FROSTING:
1 box (16 oz.) light brown sugar
1/3 c. cocoa
1/2 c. (1 stick) butter, softened
1/2 c. milk, scalded
1 t. pure vanilla extract
1 bag (10.5 oz.) miniature marshmallows

Preheat oven to 350* F. Grease 13 X 9-inch pan with butter. Whisk cocoa and melted butter. Add eggs, flour, sugar, salt, and vanilla. Beat well. Add nuts. Pour into pan. Bake for 35 minutes. While cake is baking, prepare frosting. Beat brown sugar and butter. Add cocoa and beat. Stir in scalded milk and vanilla together in a mixing bowl and beat until smooth. Set aside. Remove cake from the oven, and pour marshmallows over cake while it is still hot. Pour frosting over marshmallows. Let cool slightly before cutting into pieces.

CHOCOLATE FUDGE LAYER CAKE

CAKE:
2 c. flour
¾ c. cocoa
1 ¼ t. baking soda
½ t. salt
¼ t. baking powder
1 2/3 c. brown sugar
3 eggs
1 t. vanilla extract
1 c. mayonnaise
1 1/3 c. water
1 c. mini chocolate chips
Frosting (recipe follows)

Preheat oven to 350* F. Butter and flour 2 9-inch cake pans. Combine flour, cocoa, baking soda, salt and baking powder. Beat sugar, eggs and vanilla until fluffy, 3 minutes. Reduce speed to low, gradually beat in mayonnaise until blended. Alternately beat in flour mixture and water, ending with flour mixture; beat 1 minute. Stir in chips. Bake 30 to 35 minutes or until tests done. Cool in pans 15 minutes before removing to racks to cool.

FROSTING:
1 c. butter, room temp
3 c. confectioners? sugar
1 pkg. (12 oz.) semisweet chips, melted
½ c. heavy cream

Beat butter until fluffy; reduce heat; beat in sugar until smooth; beat in chocolate until fluffy.

DOUBLE CHOCOLATE CAKE

CAKE:
1 c. flour
1/3 c. cocoa
1 t. baking soda
¾ t. baking powder
¼ t. salt
2 T. unsalted butter, room temp
1/3 c. sugar
1 large egg
2 t. vanilla extract
1 c. buttermilk

FROSTING:
1 box instant white-chocolate flavored pudding mix
¾ c. skim milk
1 c. cool whip

Preheat oven to 350* F. Spray 8-inch cake pan and line with wax paper; coat paper.
Whisk flour, cocoa, baking soda, baking powder and salt. Beat butter and sugar, add egg and vanilla, beat on high until smooth. Bake 25 minutes or until tests done. Cool in pan 5 minutes. Cool. Beat frosting ingredients until smooth. Frost; garnish as desired.

FUDGE CAKE

2 c. sifted cake flour
1/4 t. salt
1 t. baking soda
1 c. shortening
1 1/3 c. brown sugar
3 eggs, well beaten
4 oz. (squares) chocolate, melted
1 t. vanilla
2/3 c. milk

Sift flour, salt and soda together. Cream shortening and sugar, beat in eggs. Blend in chocolate and vanilla. Add dry ingredients and milk alternately. Bake in greased pans at 350* F. for 30 minutes. Makes 2 (9-inch) layers.

Devil’s Food Layer Cake

2 cups sifted cake flour
1 small box chocolate pudding (dry)
1 tsp. baking soda
3/4 tsp. salt
1/2 cup butter
1 1/2 cups brown sugar (packed)
3 eggs
3 squares unsweetened chocolate
1 1/4 cups milk
1 tsp. vanilla

Sift together flour, soda, salt, and pudding three times. Combine milk with the vanilla. Thoroughly mix shortening with the sugar, then the eggs until light and fluffy. Mix in melted chocolate. Alternately beat in dry and liquid mixtures in fourths until smooth. Divide into two, greased and floured 9 inch layer pans. Bake at 350 for 28 to 35 mins. or until done. Let cool in pans for 10 mins. before turning out onto cooling racks. Cool completely before Icing.

VERY GOOD CHOCOLATE CAKE

CAKE:
2 c. sugar
1 1/2 c. flour
1/2 t. salt
3/4 t. baking soda
1 c. hot (not boiling) water
4 oz. unsweetened chocolate, finely chopped
2 eggs, room temp
1/2 c. applesauce
1/2 c. sour cream
1 1/2 t. vanilla extract

FROSTING:
1 c. heavy cream
1 stick unsalted butter, cut into several pieces
1/3 c. granulated sugar
1/4 t. salt
1 lb. semisweet chocolate, finely chopped
1/4 c. hot water
1 t. vanilla extract

CAKE: Preheat oven to 325* F… Butter, flour and line two 9-inch cake pans with parchment paper. Sift together sugar, flour, salt and baking soda in a bowl. In another bowl, pour hot water over chocolate, allowing it to melt completely. In a third bowl, whisk eggs and applesauce, then add sour cream, vanilla and chocolate mixture. With spatula, fold wet mixture into dry, by thirds, incorporating after each addition. Divide batter evenly between the cake pans. Bake 30-40 minutes, until a cake tester inserted in center comes out clean. Transfer cake pans to racks and allow to rest for five minutes before turning out of pans. To unmold, run a flat-edged knife between cake and sides of pans. Turn pans facedown onto rack and carefully lift. Allow cakes to completely cool before peeling off parchment and frosting.

FROSTING: Heat cream, butter, sugar and salt in a saucepan until butter is melted. Add chocolate, cooking over very low heat, until just melted and mixture is smooth. Remove from heat and blend in water and vanilla. Transfer frosting to a bowl to cool, stirring occasionally, until it is spreadable - about an hour. Do not refrigerate and resist the urge to stir often.

BLACK OUT CAKE FROM THE FIFTIES

1/3 cup unsweetened cocoa powder
1 cup milk
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract

2/3 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract

4 (1 ounce) squares unsweetened chocolate, melted
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
3 eggs
3 cups confectioners’ sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. Set aside. In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely.
To make the filling: In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes. Remove from the heat, and stir in 1 teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.
To make the frosting: In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners’ sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.
To assemble the cake: Using a long serrated knife, slice each layer in half horizontally,
making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.