MOIST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, FatContent 37g fat (10g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 549mg sodium, CarbohydrateContent 73g carbohydrate (51g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
MOIST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, FatContent 37g fat (10g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 549mg sodium, CarbohydrateContent 73g carbohydrate (51g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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SAUERKRAUT CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 55 minutes
Category Desserts
Calories 505 calories per serving
- Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.
BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category dessert
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
SAUERKRAUT CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Category Desserts
Calories 505 calories per serving
- Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.
BEATTY'S CHOCOLATE CAKE RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.6
Total Time 1 hours 35 minutes
Category dessert
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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- Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.
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