"Flourless Chocolate Cake"
Ingredients
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
“Chocolate Cake 1”
Ingredients
1/2 cup milk
1/2 cup grated semisweet chocolate
1 1/2 cups white sugar
2 eggs
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup butter, softened
Directions
Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.
Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.
Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.
Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.
“Mmmmm Chocolate Cake”
Ingredients
1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup shortening
2 cups white sugar
2 cups self-rising flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 teaspoon hot water
1/2 cup butter, melted
4 cups confectioners' sugar
1 cup chopped pecans
1 teaspoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.
Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.
To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.
Frost while cake is hot and icing is still soft.
“German Chocolate Cake 1”
Ingredients
1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 eggs
3/8 cup buttermilk
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts
1/4 cup butter, softened
Directions
Peheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan.
Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.
“Richest Ever Chocolate Pound Cake”
Ingredients
4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.
“Best Moist Chocolate Cake“
Ingredients
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipes from: AllRecipes.com
http://allrecipes.com/
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