OLD FASHIONED CHOCOLATE CAKE
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
- In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
- In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
- For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 62.3 g, Cholesterol 61.8 mg, Fat 20.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 273.3 mg, Sugar 49.3 g
CHOCOLATE CAKE WITH COCOA FROSTING
A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. -Annette Foster, Taylors, South Carolina
Provided by Taste of Home
Yield 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
Number Of Ingredients 14
- In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.
Nutrition Facts : Calories 1020 calories, Fat 53g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 136g carbohydrate (107g sugars, Fiber 2g fiber), Protein 7g protein.
OLD-FASHIONED CHOCOLATE CAKE
- Cream oil, sugar and cocoa.
- Add eggs.
- Add flour mixture alternately with buttermilk.
- Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
- Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
- Remove from heat and add powdered sugar and vanilla.
- Mix until smooth and of spreading consistency.
- This is my favorite chocolate cake.
Nutrition Facts : Calories 459, Fat 17.9, SaturatedFat 2.8, Cholesterol 24.4, Sodium 292, Carbohydrate 71.6, Fiber 1.3, Sugar 53.8, Protein 4.3
OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING
- Make cake:
- Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
- Make frosting:
- Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
- Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING
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.
Provided by PanNan
Yield 1 layer cake
Number Of Ingredients 18
- 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, Fat 401.4, SaturatedFat 167.4, Cholesterol 681.7, Sodium 5234.4, Carbohydrate 1087.8, Fiber 60.1, Sugar 707.5, Protein 77
HERSHEY'S OLD FASHIONED CHOCOLATE CAKE AND FROSTING
- Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan.
- In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes.
- Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture.
- Blend just until combined. Pour into prepared pans.
- Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans. Coll completely; frost.
- Frosting: In small microwave-safe bowl, place chocolate chips.
- Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water).
- Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.
Nutrition Facts : Calories 829.5, Fat 34.3, SaturatedFat 20, Cholesterol 131.2, Sodium 676.2, Carbohydrate 128.3, Fiber 4.7, Sugar 94.2, Protein 10.3
EASY DELICIOUS OLD FASHIONED MOIST CHOCOLATE CAKE
Remember that amazing homemade moist chocolate cake that only grandma used to make... this is it! Easy and delicious.. no fuss.. you will love it!! The greatest thing is that it tastes better the next day and you only need a large bowl and spoon to mix it!!
Provided by the_baketress
Yield 1 chocolate cake, 8 serving(s)
Number Of Ingredients 18
- preheat oven to 350 degrees.
- grease a 9 inch round pan with a thin film of butter then dust with flour, shake off any excess flour.
- in a large bowl mix all ingredients listed above in the same order they are mentioned, use a whisk to work out any lumps do not use an electric mixer.
- pour batter into pan, batter will seem runnier than normal cake batters but its fine.
- cake will take 40-50 min to cook depending on ur oven, when u find that the center is set test using a toothpick inserted in the middle, it should come out a tiny bit gooey not completely dry as the cake continues cooking while cooling.
- cool cake in tin on a wire rack then take out b4 its completely cooled, as soon as u feel u can handle it. if it stays too long in the tin it will be too sticky to take out.
- to make frosting, with an electric mixer whip the cream with the vanilla until you reach frosting consistency,
- using a spoon gently fold in chocolate and mix
- frost ur cake when it has completely cooled.
- you can discard the complicated frosting and just serve with warm chocolate sauce and icecream.
- to make chocolate sauce just combine its ingredients in a microwave or melt over a double boiler.
Nutrition Facts : Calories 1061.9, Fat 63.6, SaturatedFat 36.9, Cholesterol 194.3, Sodium 721, Carbohydrate 115.4, Fiber 5.5, Sugar 79.7, Protein 13.3
People also searched
More about "old fashioned chocolate cake with cocoa frosting food"
OLD FASHIONED CHOCOLATE FROSTING WITH COCOA - BAKING …
HOMEMADE, OLD-FASHIONED CHOCOLATE FROSTING - DIVAS …
OLD FASHIONED CHOCOLATE CAKE RECIPE WITH COCOA FROSTING
Cuisine DessertTotal Time 1 hr 2 minsCategory CakesCalories 465 per serving
OLD FASHIONED CARAMEL APPLE BUTTER CAKE WITH CHOCOLATE FROSTING.
HOMEMADE, OLD-FASHIONED CHOCOLATE FROSTING - FOOD NEWS
GRANDMA'S OLD-FASHIONED CHOCOLATE FROSTING RECIPE
OLD-FASHIONED CHOCOLATE CAKE RECIPE - A COOKIE NAMED DESIRE
OLD FASHIONED CHOCOLATE BUTTERCREAM FROSTING | FOODTALK
OLD-FASHIONED COCOA CAKE - GOOD HOUSEKEEPING
DEVILS FOOD CAKE - OLD FASHIONED RECIPES
OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING | RECIPES
MOTHER'S OLD FASHIONED COOKED CHOCOLATE FROSTING - COOKS.COM
OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING - PASTRYWIZ
OLD FASHIONED CHOCOLATE CAKE WITH BROWN SUGAR FROSTING …
OLD-FASHIONED CHOCOLATE CAKE RECIPE - FOOD.COM
You'll also love
Top Asked Questions
How to make old fashioned chocolate cake at home?Cream oil, sugar and cocoa. Add eggs. Add flour mixture alternately with buttermilk. Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
How to make old fashioned chocolate frosting?Whip the room temperature butter with the powdered sugar until light and aerated. Add the cocoa mixture to the butter and sugar. Switch to the whisk and whip until light and airy. Use immediately If you love this recipe as much as I do, please consider leaving a 5-star review. Simple, yet delicious Old Fashioned Chocolate Frosting.
How do you make a simple chocolate cake?Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan. In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture. Blend just until combined. Pour into prepared pans.
How do you make a cake with chocolate chip frosting?Preparation. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary. Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over.