Grandma's Old Fashion Chocolate Cake Recipes

Grandma's Old Fashion Chocolate Cake Recipes

Chocolate is one of the most favorite type of cakes colse to the world. Remember the marvelous chocolate cakes of your childhood? maybe one of these great recipes will bring back that taste and marvelous memories for you. Here are three varieties, you're sure to find one to please. Cherry Devil's Food Cake is straightforward enough for a starting baker. It uses a box mix and a few straightforward steps to make a great cake. Bittersweet Chocolate Cake is a buttermilk chocolate which is always tasty, and Dutch Mocha Chocolate Cake is sure to please the coffee lovers in your circle of family and friends.

Cherry Devil'S Food Cake

Chocolate Cake Recipe

1 box Devil's Food cake mix
2 cups freezing whipped topping, thawed
1/2 cup chopped maraschino cherries
1 recipe of your favorite chocolate frosting

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly in the middle of the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top compound with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

Bittersweet Chocolate Cake

1 1/2 cups cake flour
1 1/2 cups sugar
1 cup buttermilk
1/3 cup shortening
3 egg whites
3 squares unsweetened chocolate, melted
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Take off cakes from pans and cool wholly on wire racks. Frost with your favorite frosting.

Dutch Mocha Chocolate Cake

3 cups sifted cake flour
1 tsp baking soda
3/4 cup cocoa
2 3/4 cups sugar
1/2 tsp salt
1 cup hot coffee
1 cup sweet butter
1 cup sour cream
2 tsp vanilla
5 egg whites

Preheat oven to 350 degrees.

Thoroughly grease three 9-inch cake pans. Consolidate flour, baking soda, and salt together and sift three times. Consolidate cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and Take off from pans. Frost with your favorite frosting.

Enjoy!

Grandma's Old Fashion Chocolate Cake Recipes

Chocolate Cake Recipe, French-Style

Chocolate Cake Recipe, French-Style

You know your weekend went well when you've got several new sweetmeat recipes turned out, tasted and crumbs left to clean up by Monday morning.

I've noticed that I've been lagging in the homemade sweetmeat department for some time now. And this isn't right for several reasons.

Chocolate Cake Recipe

First of all, they bring added pizazz to a meal. Secondly, a microscopic sweetness can go a long way to forestall the dreaded grazing habit and it's a great bonding dish to originate with children who actively seek making stuff with you in the kitchen.

Finally, I've realized that some of my husband's fondest memories are about desserts that his mom used to make. But don't we all? No one reminisces over the canned veggies now do they?

Here's where the Suchard chocolate comes in. I had it on hand, quietly keeping the flour and sugar enterprise in the pantry. Having no best recipe than the one on the back of the box. My daughter's got my brownie recipe in her head and went right for melting the chocolate in the saucepan. (Personally, I think she just likes breaking the bar up into chunks and stirring what looks like Willy Wonka's chocolate River.) She also got out the eggs, a mixing bowl, un fouet, whisk and flour.

The recipe is quite simple, easy, not difficult (except for whipping les blancs d'oeufs en neige, whipping the egg whites stiff). My daughter practiced her reading (of the recipe) and I got a bicep workout whisking the yokes with the sugar and butter until light yellow. Excellent, reading practice, arm workout, sweetmeat for all in one go. Of course when dessert-time came around, I let her do the honors of serving everyone.

But the icing on this cake (total pun intended) was that for so microscopic introductory speculation my daughter and I baked up a batch of memories that will stay with us a lifetime. Now that's the kind of return I want on all my investments.

Suchard Chocolate Cake

*200 gr dark chocolate, or one dark, baking chocolate bar
*3 eggs, detach whites from yokes
*pinch of salt
*butter, softened
*1/3 cup or 50 gr sugar
*2/3 cup or 80 gr flour

Pre-heat oven to: 180°C (350°F). Grease and flour a medium-sized cake pan.

Melt chocolate in pan over low heat; in a detach bowl whisk together butter, sugar and egg yokes until batter is light yellow in color. (Hand whisk is sufficient); fold in flour in increments, whisking well after each increment. Beat egg whites until stiff, set aside.

Stir chocolate in to flour, egg mixture, gradually sit in egg whites. Pour into cake pan and bake for 25-30 minutes.

Chocolate Cake Recipe, French-Style