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What is *THE BEST* chocolate cake recipe out there??
- Thread starter moyn
- Start date
If you want really easy, and very chocolaty, try this: Hershey's Perfectly Chocolate Cake . . .
This is EXTREMELY easy, fast, chocolaty and delicious. Check out the reviews at the link below--I agree with them. I was amazed at how easy and good it was!
Simple for beginners and easy for those with experience and wonderfully tasty for everyone.
Hershey's Perfectly Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
https://www.hersheys.com/recipes/en_US/recipes/184/hersheys_perfectly_chocolate_chocolate_cake.html
This is EXTREMELY easy, fast, chocolaty and delicious. Check out the reviews at the link below--I agree with them. I was amazed at how easy and good it was!
Simple for beginners and easy for those with experience and wonderfully tasty for everyone.
Hershey's Perfectly Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
https://www.hersheys.com/recipes/en_US/recipes/184/hersheys_perfectly_chocolate_chocolate_cake.html
REC: Ruth Mandeville's Black Chocolate Cake
This recipe is one I got from my MIL and she got it from a friend of hers...that would be Ruth.
It is wonderful with White Mountain Frosting (aka 7-minute Frosting)
And now I am craving chocolate cake!
* Exported from MasterCook *
Ruth Mandeville's Black Chocolate Cake
Recipe By :Julie Nevius
Serving Size : 12
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
4 Ounces Unsweetened Baking Chocolate
1 Cup Water -- boiling
1/4 Cup Butter
2 Cups Sugar
2 Cups Flour
1 1/4 Teaspoons Baking Soda
1/2 Cup Buttermilk
2 Large Eggs -- beaten
Melt the chocolate in the boiling water and set aside to cool. In a large mixing bowl, cream the butter, add the sugar and eggs and beat until well combined. Stir in the melted chocolate. Add the flour and buttermilk alternately, beginning and ending with the flour, mixing well after each addition. Pour into two well greased, wax-paper lined 9" cake pans. Bake in a preheated 350° oven until done, about 25 minutes. Cool for 10 minutes on a rack then remove from pans and peel off wax-paper.
Frost with whipped cream or White Mountain frosting.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 304 Calories; 10g Fat (28.7% calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
NOTES : Milk or cream that has been soured by adding 1/2 teaspoon of vinegar to it, or commercial sour cream can be substituted for the buttermilk.
This recipe is one I got from my MIL and she got it from a friend of hers...that would be Ruth.
It is wonderful with White Mountain Frosting (aka 7-minute Frosting)
And now I am craving chocolate cake!
* Exported from MasterCook *
Ruth Mandeville's Black Chocolate Cake
Recipe By :Julie Nevius
Serving Size : 12
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
4 Ounces Unsweetened Baking Chocolate
1 Cup Water -- boiling
1/4 Cup Butter
2 Cups Sugar
2 Cups Flour
1 1/4 Teaspoons Baking Soda
1/2 Cup Buttermilk
2 Large Eggs -- beaten
Melt the chocolate in the boiling water and set aside to cool. In a large mixing bowl, cream the butter, add the sugar and eggs and beat until well combined. Stir in the melted chocolate. Add the flour and buttermilk alternately, beginning and ending with the flour, mixing well after each addition. Pour into two well greased, wax-paper lined 9" cake pans. Bake in a preheated 350° oven until done, about 25 minutes. Cool for 10 minutes on a rack then remove from pans and peel off wax-paper.
Frost with whipped cream or White Mountain frosting.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 304 Calories; 10g Fat (28.7% calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
NOTES : Milk or cream that has been soured by adding 1/2 teaspoon of vinegar to it, or commercial sour cream can be substituted for the buttermilk.
Mom's Double Chocolate Marshmallow Cake
This is the cake I always begged my Mom to make for my birthday when I was a kid. Don't know why it is called "double chocolate" but it is a wonderful cake. I still make it.
MOM’S DOUBLE CHOCOLATE MARSHMALLOW CAKE
4 oz good semi-sweet chocolate, melted
4 T butter, melted
2 c sugar
2 tsp baking soda
2 c cream
3 c flour
¼ tsp cream of tartar
¼ tsp salt
2 tsp vanilla
4 egg whites, beaten stiff
Combine chocolate and butter. Add sugar. Dissolve soda in cream then add dry ingredients and milk alternately to chocolate mixture. Add vanilla. Fold in egg whites. Pour batter into 3-9” pans. Bake at 350 20-25 minutes.
This is the cake I always begged my Mom to make for my birthday when I was a kid. Don't know why it is called "double chocolate" but it is a wonderful cake. I still make it.
MOM’S DOUBLE CHOCOLATE MARSHMALLOW CAKE
4 oz good semi-sweet chocolate, melted
4 T butter, melted
2 c sugar
2 tsp baking soda
2 c cream
3 c flour
¼ tsp cream of tartar
¼ tsp salt
2 tsp vanilla
4 egg whites, beaten stiff
Combine chocolate and butter. Add sugar. Dissolve soda in cream then add dry ingredients and milk alternately to chocolate mixture. Add vanilla. Fold in egg whites. Pour batter into 3-9” pans. Bake at 350 20-25 minutes.