OLD FASHIONED BUTTER CAKE WITH CHOCOLATE ICING RECIPES

Name: Old-Fashioned Yellow Cake With Chocolate Icing
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 1 8-inch cake
Ingredients: 1 cup vegetable shortening; 1 cup granulated sugar; 1 whole egg; 3 egg yolks; 1 1/2 cups sifted cake flour; 2 teaspoons baking powder; 1 pinch salt; 1/2 cup milk; 1 teaspoon vanilla; 3 egg whites; 3 ounces unsweetened chocolate; 1 (14 ounce) can sweetened condensed milk; 1/2 cup unsalted butter, cut into 8 pieces; 1 egg yolk, beaten; 1 1/2 teaspoons vanilla

OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING RECIPE ...

Old-Fashioned Yellow Cake With Chocolate Icing Recipe ... image

When I first got married, my husband told me that his favorite cake was a simple yellow cake with chocolate icing. I wanted to make a birthday cake for him from scratch, and this was the result. He never would eat a box cake again! This is especially nice with a tall glass of milk.

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 1 8-inch cake

Number Of Ingredients 15

Ingredients

1 cup vegetable shortening
1 cup granulated sugar
1 whole egg
3 egg yolks
1 1/2 cups sifted cake flour
2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1 teaspoon vanilla
3 egg whites
3 ounces unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
1/2 cup unsalted butter, cut into 8 pieces
1 egg yolk, beaten
1 1/2 teaspoons vanilla

Steps:

To make cake, preheat oven to 350°F
In a large bowl, beat shortening until light.
Slowly beat in sugar.
Add egg and egg yolks, one at a time, beating well after each addition.
Sift flour with baking powder and salt.
Add to batter in 3 parts, alternating with 3 parts milk.
Stir in vanilla.
Beat egg whites until stiff.
Fold into batter.
Pour batter into two buttered and floured 8-inch round cake pans.
Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
Cool on a wire rack before icing.
To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).

Nutrition Facts : Calories 6277.2, FatContent 403.5, SaturatedFatContent 177.2, CholesterolContent 1246.1, SodiumContent 1749.7, CarbohydrateContent 614.2, FiberContent 17.6, SugarContent 419.6, ProteinContent 91

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING ...

Old Fashioned Chocolate Cake With Glossy Chocolate Icing ... image

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.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 layer cake

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract

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, FatContent 401.4, SaturatedFatContent 167.4, CholesterolContent 681.7, SodiumContent 5234.4, CarbohydrateContent 1087.8, FiberContent 60.1, SugarContent 707.5, ProteinContent 77

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