Archive for the ‘Cake Recipe’ Category

Just the thought or a picture of a chocolate cake is enough to make most of us mouths water.  And for us chocoholics, there’s nothing much better.  Remember the wonderful old-fashion chocolate cakes your mother and/or grandmother used to make?  Now you can make them too.  Here are some delicious chocolate cake recipes that could have come straight from that little old recipe box that sat in your grandmother’s kitchen.

 Miz Maxine’s Chocolate Fudge Cake

2 cups sugar
3/4 cup butter (margarine)
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 1/4 cups flour
1/4 tsp salt
1 tsp soda
1/2 cup cocoa
1 1/2 cups boiling water

Cream sugar, butter, eggs, vanilla, and buttermilk together. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with the boiling water. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 35 minutes.

CHOCOLATE SAUERKRAUT CAKE

2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups sugar
2/3 cup shortening or butter
3 eggs
1 1/4 tsp vanilla
1/4 tsp salt
1/2 cup cocoa powder
1 cup water
1/2 to 2/3 cup sauerkraut, chopped, rinsed, drained

Preheat oven to 350 degrees.

Cream together shortening and sugar. Add eggs; mix well. Add vanilla, salt and cocoa. Sift together flour, baking soda, and baking powder. Alternating, add flour mixture and water. Fold in sauerkraut. Bake in a greased and floured 9×13-inch pan at 350 degrees for 35 to 45 minutes. Frost with your favorite frosting.

MARTHA’S CHOCOLATE CAKE

1/4 lb butter
1/2 cup shortening
1 cup water
4 tbsp cocoa
2 cups sugar
2 cups flour
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.

Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING

1 1/4 lb butter
4 tbsp cocoa
4 tbsp milk
1 tsp vanilla
1 box powdered sugar

Five minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. Mix in 1/2 cup pecans. Ice cake while it is hot.

Enjoy!

Ingredients:

9 ounces unsalted butter, diced

9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces

5 medium eggs, separated, whites from the yolks

9 ounces of sugar

1 Tablespoon of water

Glaze or Ganash:

5.25 ounces of dark chocolate, broken into pieces

2 Ounces of Heavy Cream

2 Tablespoons brandy

Garnish:

4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake

1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:

Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totaly melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

In a separate bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar mixture is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a separate bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have finished whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3′s on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will remove the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the outside of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a double boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for several hours for the icing to set.

Before you are ready for service you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a design on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served several hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy