~Chocolate Cakes~

Subject: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:09 pm

Chocolate Candy Cane Cake

1 pkg (2 layer size) chocolate cake mix

1 pkg (4 servings) Jell-O chocolate flavor instant pudding and pie filling

4 eggs

1 container (8oz) Sour Cream

1/2 cup vegetable oil

1/2 cup water

4 squares bakers semi sweet baking chocolate chopped

18 small candy canes, coarsely crushed (about 1 cup) divided

1 tub (8oz) cool whip topping thawed

Preheat oven to 350F

Lightly grease 2 9 inch round cake pans

Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently Beat on medium speed 2 min or until well blended.

Stir in chopped chocolate and 2 tbsp of the crushed candy cane. Spoon batter evenly into prepared pans

Bake 50 min to 1 hour or until toothpick inserted near center comes out clean

Cool in pans 10 mins remove and cool completely

Place 1 layer on serving plate spread evenly with whipped topping add second layer and frost completely Garnish with the crushed Candy Canes on side if you wish or just on top.

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:09 pm

Rich Chocolate Souffle Cakes with Creme Anglaise

Souffle Cakes

Cooking Spray

8 teaspoons sugar

2/3 cups sugar

1/2 cup water

2 ounces semisweet chocolate, chopped

1 ounce unsweetened chocolate, chopped

1/2 cup Dutch Process Cocoa

3 tablespoons cornstarch

1/8 teaspoon salt

2 large egg yolks

1 teaspoon vanilla extract

4 large egg whites

1/4 teaspoon cream of tartar

3 tablespoons sugar

Crème Anglaise

3 large egg yolks

1/8 teaspoon salt

1/3 cup sugar

1 cup 1% low-fat milk

2 teaspoons vanilla extract

Preheat oven to 350

To prepare soufflé cakes, lightly coat 8 (4ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.

Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.

Place egg whites and cream of tartar in a large bowl, beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture, fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch

Bake at 350 for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish.

To prepare crème anglaise, combine 3 egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow. (About 3 minutes)

Heat milk in a heavy saucepan over medium heat to 180 or until tiny bubbles form around edge (do not boil) Remove from heat

Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan, cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 teaspoons vanilla. Serve with soufflé cakes

Yield 8 servings

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:10 pm

Chocolate Mint Cream Cake

Cake

1 pkg Pillsbury plus Devil's Food Cake Mix

1 cup water

1/2 cup oil

1/4 cup crème de menthe liqueur or syrup

3 eggs

Frosting

1 can pillsbury vanilla

1 tsp mint extract

2 drops green food color, if desired

8 to 10 foil wrapped rectangular mints

7 red cinnamon candies

Heat oven to 350F

Grease and flour two 8 or 9 inch round cake pans

In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at highest speed

Pour batter into greased and floured pans

Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean

Cool 15 minutes, remove from pans

Cool completely

In small bowl, combine frosting, mint extract and green food color, stir until blended

To assemble cake, spread frosting between cake layers frost sides and top

To decorate with mint trees, un-wrap mints

Cut 7 mints in half diagonally

Position triangular mint pieces side by side to create tree shape

Small squares can be cut from remaining mints to form tree trunks

Place a red cinnamon candy at each tree top

12 servings

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:10 pm

Crunchy Chocolate Truffle Cake (excellent)

Honeycomb (optional)

4 heaping tbsp granulated sugar

2 heaping tbsp golden syrup

1 level tsp bicarbonate of soda

Cake

600g / 1lb 5oz dark chocolate cocoa solids

140g / 5oz liquid glucose

600ml / 1 pint double cream, lightly whipped

Sifted cocoa to serve

For the Cake

Melt the chocolate and glucose together (I do it in the microwave) then cool for 5 minutes. Tip in the honeycomb, stir, then fold in the cream

Once blended, tip into your prepared tin (loose bottomed cake tin, based lined with baking parchment and lightly oiled) Tap the tin, to level the surface, Cover and chill overnight, or for a couple days

Dust with cocoa and serve in wedges with pouring cream

For the Honeycomb

Melt the sugar and syrup in a heavy pan over a low heat then stir until it begins to boil

Increase the heat to medium and simmer for about 3 minutes, stirring constantly until it is a rich golden brown (crunchy color)

Do not allow it to become dark or it will burn

Remove from the heat, add the bicarbonate of soda

Stir well it will froth up

Tip immediately into a well buttered, baking parchment lined square tin

Cool then break up into small pieces

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:10 pm

Italian Frozen Chocolate Cake

8 eggs

3/4 cup butter or margarine, softened

8 oz powdered sugar

8 oz dark unsweetened chocolate

5 tbsp Cointreau Liqueur

Separate eggs, in a bowl, beat egg yolks with softened butter and sugar until very light smooth and creamy

In the top of double boiler, melt chocolate. Add cointreau

Add chocolate to creamed egg-butter mixture, gently mixing with a spatula

In another bowl, beat egg whites until stiff peaks form

Carefully fold into chocolate mixture, using long strokes

Pour mixture into a spring-form pan Smooth top

Freeze overnight

Loosen edges of pan and place cake on a serving platter

Garnish with chocolate curls, if desired.

Serve.

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:11 pm

Chocolate Porcupine Cake

1/2 cup butter or margarine

3/4 cup granulated sugar

Dash of salt

4 oz baking chocolate, unsweetened

6 eggs

2/3 cup all purpose flour

1/3 cup finely ground almonds

Glaze

4 oz semi sweet chocolate

1/3 cup peeled sliced almonds

in a bowl cream butter, sugar and salt until very fluffy

Melt chocolate in top of a double boiler

Add by tbsp to creamed butter mixture

Stir to combine well

Separate eggs

Add egg yolks one at a time, to chocolate mixture

Combine flour and almonds

Add to chocolate batter

Beat egg whites until stiff peaks form

Carefully fold into chocolate batter

Grease and lightly flour a loaf pan

Pour mixture into prepared pan

Bake cake at 375 for 45 to 50 minutes or until a tester comes out clean

Let cake cool in pan for 10 minutes

Loosen edges and invert onto a rack

Let cool completely

Stick sliced almonds into cake to resemble porcupine’s quills

Melt chocolate and glaze cake and almonds, let chocolate harden before serving cake

Cherry Chocolate Torte

One 18-1/2 oz pkg Swiss chocolate cake mix (not pudding)

3 tbsp crème d’ Almond

One 12 oz can cherry pie filling

3 tbsp white crème de cacao

1 recipe Sour Crème Frosting and Filling

Prepare cake mix according to pkg directions, measure 3-1/2 cups batter into a greased and floured 9x5x3 inch baking pan (use remaining batter for cupcakes)

Bake in 350 oven for 35 to 40 minutes or till done

Cool on rack

If cake is mounded, trim top even

Split cake horizontally into thirds

Combine liqueurs sprinkle over three layers

Prepare Sour cream frosting and fillings

To assemble, place one layer on plate, spread with Crème d’ Almond filling

Top with second layer, spread with Crème de Cacao Filling

Top with remaining layer

Using a #67 decorating tip, pipe chocolate frosting around top edge to form border

Spoon just enough cherry pie filling between piped lines to fill and cover top of cake

Chill torte and remaining cherry pie filling

To serve cut torte into slices Pass cherry pie filling

Serve 8

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:11 pm

Chocolate Cookie Torte

1/2 cup butter, softened

1 cup sugar

1 egg

1 egg yolk

1/2 tsp vanilla extract

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

Additional sugar

Frosting

2 cups (12oz) semisweet chocolate chips

1/2 cup half and half cream

2 cups heavy whipping cream, whipped

2 tsp vanilla extract

Chocolate sprinkles

In a mixing bowl, cream butter and sugar

Beat in the egg, yolk and vanilla.

Combine flour, baking powder and salt, gradually add to the creamed mixture and mix well

Form into a long log, cut into eight equal pieces

Shape each into a ball, wrap in plastic wrap

Refrigerate for 1 hour

Roll balls in additional sugar, place between two sheets of waxed paper

Roll each into a 6inch circle

Remove top sheet of waxed paper, flip the circles onto ungreased baking sheets

Remove waxed paper, prick dough with a fork

Bake at 350 for 10 to 12 minutes or until lightly browned

Carefully loosen cookies and cool on paper towels.

For frosting, melt chocolate chips with half and half in a heavy saucepan, stirring occasionally

Cool

Combine whipped cream and vanilla, fold into chocolate mixture

Layer cookies, spreading 1/4 cup frosting between each layer

Spreading remaining frosting over sides and top

Decorated with chocolate sprinkles

Refrigerate overnight

Yield 8 to 10 servings

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:11 pm

Macadamia Fudge Cake

1/2 cup butter, softened

3/4 cup sugar

1 egg

3/4 cup sour cream

1/2 tsp vanilla extract

1 cup all purpose flour

1/4 cup baking cocoa

1-1/2 tsp instant coffee granules

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Topping

1 cup (6oz) semisweet chocolate chips

2/3 cup heavy whipping cream

1/2 cup sugar

2 tbsp butter

2 tbsp corn syrup

1 tsp vanilla extract

1-1/2 cups coarsely chopped macadamia nuts or almonds

In a mixing bowl, cream butter and sugar until fluffy

Beat in egg, sour cream and vanilla

Combine flour, cocoa, coffee, baking powder, baking soda and salt, add to creamed mixture and mix well

Pour into a greased 9 inch round baking pan

Bake at 350 for 30 minutes or until a toothpick inserted near the center comes out clean

Cool for 10 minutes; remove from pan to a wire rack to cool completely

For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly

Reduce heat to medium cook and stir for 7 minutes

Beat with a wooden spoon until slightly thickened, about 4 to 5 minutes

Stir in nuts

Place cake on a serving plate, pour topping over cake

Yield 8 to 10 servings

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:11 pm

Molten Chocolate Cakes

4 squares baker’s semi sweet baking chocolate

1/2 cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tbsp flour

Preheat oven to 425F butter 4 (3/4cup) custard cups or soufflé dishes Place on baking sheet

Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted.

Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended.

Whisk in eggs and egg yolks

Stir in flour.

Divide batter between prepared custard cups

Bake 13 to 14 minutes or until sides are firm but centers are soft.

Let stand 1 minute.

Carefully run a small knife around cakes to loosen

Invert cakes onto dessert dishes

Serve immediately

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:12 pm

Molten Chocolate Cakes

4 square semi sweet baking chocolate

½ cup (1 stick) butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tbsp flour

½ cup thawed Cool Whip

Preheat to 425

Butter four (3/4 cup) custard cups or soufflé dishes

Place on baking sheet

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted

Stir in sugar until well blended

Blend in eggs and egg yolks with wire whisk

Stir in flour

Divide batter between prepared custard cups

Bake 13 to 14 min. or until sides are firm but centers are soft.

Let stand 1 min. carefully run small knife around cakes to loosen

Invert cakes onto dessert dishes

Serve immediately

Top with whipped topping

Makes 8 servings

1 half molten cake each

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:12 pm

Triple Chocolate Cake

1 package (4-serving size) Jell-O Chocolate Instant Pudding and Pie Filling

1 package (2-layer size) Chocolate Cake Mix

1 package (12oz) Baker's chocolate flavor baking chips

1 3/4 cups milk

2 eggs

Combine pudding mix, cake mix, chips, milk, and eggs in a large bowl. Mix by hand until well blended. About 2 minutes. Pour into greased and floured 10 inch bundt or tube pan

Bake at 350 for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.

Do not over-bake. Cool 15 minutes in pan remove from pan, and continue cooling on rack. Sprinkle with confectioner’s sugar, if desired.

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:12 pm

Hazelnut Torte (Nusstorte) German Decidant

This is the Luchow dessert which makes famous actresses go off their reducing diets and is a favorite of men as well as women

One of the delectable of all the old time German Torten for which the Luchow restaurant is famous for

To make it, Start with this special cake

1/2 lb (1 cup) granulated sugar

9 eggs

1/2 lb sifted cake flour

1/2 cup butter, melted

1 tsp vanilla

Mix together sugar and eggs which have been well beaten

Fold in flour, when it is about half finished, add the melted butter, and then mix well together

Add vanilla

Pour into lightly greased sponge cake form (10 inch tube pan)

Bake in slow oven 325 for about 45 minutes

Let cool on cake rack

Slice in three layers

Filling

3/4 lb shelled hazelnuts

1-1/2 pints heavy cream

3/4 cup granulated sugar

1 tsp vanilla

Spread hazelnuts in pan and toast for about 1/2 hour at 300.

Rub skins off the hazelnuts, and then grind medium-fine

Whip cream, combine with nuts and sugar

Spread between cake layers

Topping

1/2 lb (1-3/4 cups) 10X sugar

3 or 4 tblsp water

1/4 lb (1 cup) shelled hazelnuts

Mix sugar and water together smoothly

Spread over top and sides of Torte

Toast nuts, remove skins, and grind

Sprinkle on sides and decorate top with toasted nuts

Serves 6 to 8

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:12 pm

Black Forest Torte

1-1/3 cups all purpose flour

1-3/4 cups sugar

1-1/4 tsp baking soda

1/4 tsp baking powder

2/3 cup butter

4 square (1oz each) unsweetened chocolate

1-1/4 cups water

1 tsp vanilla extract

3 eggs

Chocolate Filling

2 bars (4oz each) German sweet chocolate, divided

3/4 cup butter

1/2 cup chopped pecans

Cream Filling

2 cups heavy whipping cream

1 tbsp confectioner’s sugar

1 tsp vanilla extract

In a mixing bowl, combine flour, sugar, baking soda and baking powder

In a saucepan, melt butter and chocolate, cool

Pour chocolate mixture, water and vanilla into flour mixture. Beat on low for 1 minute, then on medium for 2 minutes.

Add eggs one at a time, beating well after each addition.

Divide batter among two 9 inch round pans that have been greased, floured and lined with waxed paper

Bake at 350 for 25 to 30 minutes or until cakes test done

Cool in pans 10 minutes

Remove to a wire rack

For chocolate filling, melt 1-1/2 bars of German chocolate over low heat

Stir in butter and nuts

Watching closely, cool filling just until it reaches spreading consistency

For cream filling, whip cream with sugar and vanilla until stiff peaks form

To assemble, slice cooled cake layers in half horizontally

Place one bottom layer on a serving platter, cover with half of the Chocolate filling

Top with a second cake layer, spread on half the cream filling

Repeat layers

Grate remaining German chocolate, sprinkle on the top

Refrigerate until serving

Yield 12 to 16 servings

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:13 pm

Espresso Layer Cake

1/4 cup hot water

2 tbsp finely ground espresso

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup vegetable shortening

1 tsp vanilla extract

3 large eggs

1 cup low fat buttermilk

Combine the hot water and 2 tbsp espresso in a small bowl, stirring to dissolve, set aside

Lightly spoon flour into dry measuring cups, level with a knife

Sift together flour, baking soda, and salt, set aside

Combine the granulated sugar and brown sugar

Place 1/4 cup sugar mixture, shortening, and vanilla in a large bowl beat with a mixer at low speed 30 seconds or until well combined

Increase speed to medium; add remaining sugar mixture 1/4 cup at a time beating 15 seconds, between each addition

Add eggs one at a time Add espresso mixture, beating until well combined

Add flour mixture and buttermilk alternately to egg mixture

Pour batter into prepared pans

Bake at 350F for 30 min or until a wooden pick inserted in center comes out clean

Frosting

1/4 cup butter

1/2 cup packed brown sugar

7 tbsp evaporated fat free milk

2 tsp finely ground espresso

1 1/2 tsp vanilla extract

3 cups powdered sugar

Melt butter in a medium heavy saucepan over medium heat

Add 1/2 cup brown sugar, cook 3 minutes or until mixture is smooth, stirring frequently with a whisk

Stir in evaporated milk

1 tbsp at a time

Cook 3 minutes or until mixture resembles caramel sauce

Remove from heat stir in 2 tsp espresso

Cool to room temperature

Stir in vanilla

Gradually add powdered sugar

Stirring with a whisk until smooth

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:13 pm

Chocolate Yeast Cake

3/4 cup milk
1/4 cup warm water (105-115F)
1 package active dry yeast
1 tablespoon sugar
2 3/4 cups bread flour
3/4 cup softened margarine
2 cups sugar
2/3 cup cocoa
1/2 cup hot water
3 eggs, beaten
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup cinnamon
1/2 teaspoon vanilla
1 cup chopped Pecans
Powdered sugar

Scald milk, cool to lukewarm
Measure warm water into large warm bowl.
Sprinkle in yeast, stir until dissolved
Add lukewarm milk, 1 tablespoon sugar and 1 1/2 cups bread flour, beat until smooth
Cover
Let rise in warm place, free from draft, until mixture is light and spongy (about 45 minutes)

Meanwhile, cream together margarine and 2 cups sugar, set aside
Combine cocoa and hot water and stir until smooth, cool to lukewarm
Add cocoa and creamed margarine mixture to yeast mixture
Add eggs, remaining 1 1/4 cups bread flour, baking soda, salt, nutmeg, cinnamon and vanilla
Beat 6 minutes on low speed of electric mixer, scraping bowl occasionally.
Stir in pecans
Pour into well-greased 10 inch tube pan
Let rise, uncovered in warm place, free from draft, until doubled in bulk, about 2 hours

Bake at 350F. for 45 to 50 minutes or until done
Cool in pan on wire rack 10 minutes
Remove from pan and finish cooling on wire rack
Makes one 10 inch cake

Mocha-cream Filling

Measure 1 1/2 cups light cream, or 1 cup heavy cream plus 1/2 cup milk into mixing bowl
Add 1 package Instant Vanilla pudding and
1 tablespoon Instant coffee
Using egg beater or mixer
Slowly beat 2 minutes.
Refrigerate until ready to use
Carefully split cooled cake into 3 layers
Stir filling and spread between layers
Sprinkle top and sides of cake with powdered sugar

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:14 pm

Flourless Chocolate Cake

4 oz bittersweet chocolate
1 cup unsalted butter
3 eggs
1/2 cup unsweetened cocoa powder
3/4 cup sugar

Preheat oven to 300 degrees
Butter a 9 inch spring form cake pan or muffin tin
Coarsely chop the chocolate and melt with butter in a double boiler over simmering water, stirring occasionally to blend.
Remove from heat and let cool
Meanwhile in a large bowl, beat the eggs at medium speed until thick about 1 minute
At low speed, beat in sifted cocoa powder and then the sugar to partially blend.
Scrape down sides of bowl with a rubber spatula
Beat mixture at high speed until thick, about 1 minute
Add the melted chocolate and beat at medium speed until blended
Scoop 1/3 cup batter into each muffin cup or pour into cake pan
If using muffin cups place tin in jellyroll pan in the center of oven
Pour enough hot water into the pan to reach 1/2 inch up the sides of muffin cups
Bake 20 minutes for cupcakes or 40 minutes for cake
Serves 10 to 12

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:14 pm

Chocolate PoundCake

2-1/2 cups sifted all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup soft butter or margarine
1-3/4 cups sugar
3 eggs
2 tsps vanilla extract
3 envelopes (1 oz size) no melt unsweetened chocolate
1 cup milk

Preheat oven to 350
Grease well and flour a 10 by 4 inch tube pan
Sift flour with baking powder, baking soda, and salt, set aside
In a large bowl of electric mixer, at medium speed, beat butter and sugar until light and fluffy
Add eggs and vanilla beat until very light and fluffy
At low speed, add chocolate, beating just until blended
Beat in flour mixture in 4th's alternately with milk in 3rd's, beginning and ending with flour mixture, beat just until combined
Pour batter into prepared pan bake 60 to 65 minutes, or until cake tester inserted in center comes out clean
Cool in pan, on wire rack, 15 minutes
Then turn out on rack cool completely
To serve, cut thinly into 16 slices

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:14 pm

Eggless Chocolate Cake

2 sq chocolate
1 cup sugar
1 tablespoon melted shortening
1 teaspoon soda
1 cup milk
1-1/2 cups flour
1 teaspoon vanilla
1/3 teaspoon salt
Dissolve the soda in a 1/2 cup of milk
Grate the chocolate and melt in the remainder of the milk
Mix together the sugar and shortening, add vanilla, salt, and soda dissolved in the milk and the flour beat thoroughly
Then beat in the milk, still hot, in which the chocolate has been melted
Bake in a loaf about 50 minutes in a moderate oven
This cake will keep moist for several days.

From Chicago Evening American Cookbook 1932

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:14 pm

Chocolate Fudge Cake
1 cup butter
2 cups sugar
4 eggs
3 cups flour
5 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
4 sq chocolate

Cream the butter and sugar
Separate the eggs and beat the yolks well and the whites stiff
Add the yolks to the butter and sugar
Sift the flour, baking powder and salt and add alternating with the milk
Melt the chocolate and add
Fold in the beaten whites and bake in three layers in a moderate oven (350)
Frost with a thick fudge frosting
This makes a very rich cake.

From Chicago Evening American Cookbook 1932

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:15 pm

Scotch Chocolate Cake

1/2 cup butter or shortening
1-1/2 cups sugar
2 eggs
1 square chocolate dissolved in 1/2 cup of boiling water
1/2 cup sour milk
1 teaspoon soda, mixed with
2 cups flour
1 teaspoon vanilla

Bake in sheet or two layers about 30 minutes (350)

From Chicago Evening American Cookbook 1932

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:15 pm

Chocolate Nougat Cake

1/2 cup butter
1-1/2 cup sugar
2 eggs
2 square chocolate
1-1/2 cup cake flour
1 tsp baking powder
1/2 tsp salt
1 cup sour milk
1 tsp vanilla

Separate egg whites and yolks, adding beaten whites last, folding carefully into mixture
Bake in two 9 inch layer pans

Filling Between Layers

Cut up package of dates
Add 1 cup cold water
Simmer until very soft, adding more water if needed
Add 1/4 cup sugar and bring to boil
Cool and add 1/2 cup chopped nut meats.

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:15 pm

Chocolate Miracle Whip Cake

1 cup sugar
3 heaping tbsp cocoa
1-1/2 tsp soda
1/4 tsp salt
Sift together

Put one 8 oz jar Miracle Whip in bowl and add one cup boiling water, then add all the dry ingredients and mix wellBake at 375F for 35 minutes

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:16 pm

Mayonnaise Chocolate Cake

2 cups flour
1 cup sugar
1 cup mayonnaise
1 tsp baking soda dissolved in 1 cup room-temperature water
4 tbsp unsweetened cocoa powder
1 tsp vanilla
1/2 tsp salt

Preheat oven to 350 F

Mix flour, sugar, mayonnaise, baking soda in water, cocoa powder, vanilla and salt with a wooden spoon.
Beat with electric mixer until very smooth.
Pour into a 9x9 inch pan bake 35 to 40 minutes
Dust with powdered sugar or frost with your favorite frosting
Serves 9

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:16 pm

Mayonnaise Cake

My mother’s recipe

2 cups flour
1 cup sugar
2 tsp baking soda
½ cup cocoa
½ tsp salt
1 cup cold water
1 cup mayonnaise
1 tsp vanilla

Bake 350 for about 35 min. or until done

Subject: Re: ~~~~~Chocolate Cakes~~~~~ Sun Nov 09, 2008 11:16 pm

Miracle Whip Cake

My mother’s recipe
1 cup sugar
2 cups cake flour
2 tsp soda level
4 tsp cocoa
Sift these together about 4 times add 1 cup cold water
And 1 tsp vanilla
Beat until smooth
Fold in 1 cup miracle whip salad dressing
Bake at 365 for 30 min.

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