Also see Cakes page
|Chocolate Angel Cake|
|Chocolate Butter Frosting|
|Chocolate Chip Kahlua Cake|
|Chocolate Chip Sour Cream Frosting|
|Chocolate Frosting (Variation 1)|
|Chocolate Frosting (Variation 2)|
|Chocolate Mocha Cheese Cake|
|Cocoa Apple Cake|
|Cocoa Butter Frosting|
|Double Dark Fudge Brownie Cake|
|Fruit Cake (Chocolate)|
Sift flour with 3/4 cup sugar two times, set aside. Beat egg whites with cream of tarter, salt and vanilla till stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.
Sift about 1/4 of flour mixture over whites, fold in. Repeat, folding in remaining flour by fourths. Bake in un-greased 10-inch tube pan at 375° for 35-40 minutes, or until done. Invert cake in pan, cool.
Chocolate Angel Cake (Shown in lower image)
Prepare Angel cake, substituting 3/4 cup sifted cake flour and 1/4 cup cocoa (regular dry Hershey's Cocoa) for 1 cup sifted cake flour. Sift cocoa with flour and sugar two times.
Adapted from a recipe appearing in the Better Homes and Gardens Cook Book
In a medium size bowl, sift powdered sugar and cocoa together. Add melted butter and 1 tablespoon milk and enough more milk to make a good spreading consistency. Spread on cooled brownies.
|Nana's Tip: Try sprinkling brownies with finely chopped nuts.|
Chocolate Brownie Layer
Heat oven to 325°. Grease a 8 inch square baking pan. Melt butter in a small sauce pan; remove from heat and add chocolate. Let stand, stirring several times till chocolate is melted.
With the electric mixer, beat eggs and salt until frothy. Add granulated sugar; beat about 2 minutes until pale yellow and thick. Stir in chocolate mixture, then flour, mixing to blend. Spread batter evenly into prepared pan. Set aside.
With electric mixer, beat creamed cheese, sugar and eggs until smooth. Blend in flour then water and vanilla. Pour cheesecake mixture over brownie base.
Bake 30-40 min, until top is set but not browned. A toothpick inserted in the center will come our slightly sticky. (Don't over bake, or brownies will be dry.) Remove pan; place on rack to cool completely. Cut into 2 inch squares.
|Nana's Tip: Use a wet knife to make cutting this treat easier.|
Mix all ingredients together, except for nuts. Spray bunt pan with Pam (or equivalent vegetable oil spray). If using chopped nuts, add them to the bottom of the bunt pan.
Pour cake mixture over the top of the nuts. Bake at 350° for 50-55 minutes.
Cool cake in pan for 15 minuets, then turn cake (nut-side up) onto cake dish
to finish cooling.
Mix powdered sugar, butter and sour cream until well blended. Blend in melted and cooled chocolate chips until smooth. Add vanilla and mix well.
Add 1 teaspoon milk at a time until a spreading consistency is reached. Yields
2 cups frosting, enough for 8 or 9 inch cake.
Prepare cake mix according to box directions. Grease and flour either three 9 inch cake pans for three layer cake, or a bunt pan for bunt cake (shown in upper picture to the right). Bake according to box instructions.
Pour milk into a medium bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Gently stir in whipped topping and coconut. Immediately spread over cool cake. Sprinkle chocolate morsels on top of frosting. (Makes 4 cups.)
When making the three layer cake, double the frosting recipe. Frost between each layer and generously frost top and side of cake.
|Recipe History: This a my own chocolate adaptation of a recipe by Terry Perry. Look for a non-chocolate version of this moist and delicious recipe on my Cake page -- the recipe is called Mandarin Orange Pineapple Cake.|
|Nana's Tip: The cake cuts more easily, and tastes great, if it is slightly chilled.|
Mix sugar and cornstarch; add chocolate and salt. Add water; cook until mixture thickens. Remove from heat; add butter and vanilla. Spread on cake while hot for a glossy frosting which remains soft and smooth.
|Nana's Tip: You can substitute 3 tablespoons
of Hershey's Cocoa and 1 tablespoon of butter for the 1 once square of unsweetened
This frosting is absolutely delicious on chocolate or white Angel Cake (as shown in picture). Allow the frosting to drizzle down the sides of the cake.
Cream butter and syrup, add vanilla and salt. Sift powdered sugar and cocoa.
Add sifted ingredients to butter mixture using enough milk to reach a spreading
Heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate chips are melted. Cool slightly. Stir in hot water, 1 teaspoon at a time, until thin enough to drizzle.
|Nana's Note: I use this recipe to frost and drizzle a 10 inch angel food cake (as shown in image) and decided to double the recipe as we like lots of frosting.|
Dissolve coffee powder in boiling water. Add next three ingredients. Place cream cheese in a large bowl. Add remaining ingredients. Beat with an electric mixer until smooth.
Fold 1 container of thawed light whipped topping (8 oz) into cream cheese
mixture. Spoon into 9-inch chocolate graham cracker pie crust. Freeze covered
for 3 hours. Defrost 5 minutes before serving.
Cream together until fluffy 3 eggs, 2 cups granulated sugar, 2 sticks margarine and 1/2 cup water. Sift together 2 1/2 cups all purpose flour, 2 tablespoons cocoa, 1 teaspoon each baking soda, cinnamon and allspice. Add to creamed mixture and mix well.
Fold in 1 cup finely chopped walnuts, 1/2 cup semisweet chocolate bits, 2 cups grated apples and 1 tablespoon vanilla, and mix until distributed evenly.
Spoon into greased and floured 10-inch loose-bottom tube pan. Bake at 325°
in oven for 60-70 minutes until cake tests done. Serves 12.
Adapted from a C & H Sugar recipe
In a medium bowl, add sifted powdered sugar and cocoa. Blend in cooled melted butter; add milk 1 tablespoon at a time until you reach a spreading consistency; add vanilla and beat until smooth and creamy.
Spread frosting on first layer of cake, add second layer and spread frosting around the side of the cake. Make sure you save enough frosting for a generous topping of frosting to the top of the cake.
|Nana's Tip: To measure milk by the tablespoon, pour a small amount of milk into a small bowl then take 1 tablespoon at a time from the bowl, adding it to the sugar and cocoa mixture.|
Grease and flour one 9-inch layer cake pan.
In a large saucepan, over medium heat, bring corn syrup and margarine to boil. Stir occasionally and remove from heat after boil is achieved.
Add chocolate, stir until melted. Add sugar. Stir in eggs, one at a time, then vanilla, flour and nuts. Pour into prepared pan.
Bake in 350° oven for 30 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, allow to cool completely.
Chocolate Glaze (optional)
In a small saucepan, over low heat, melt three squares (1 oz each) Baker's Semisweet Baking Chocolate and 1 tablespoon margarine or butter, stir often. Remove from heat.
Stir in two tablespoons Karo Corn Syrup and one teaspoon milk until smooth.
Pour over top of brownie cake and spread over sides. Let stand one hour before
Adapted from a recipe by Karo & Baker's
Fruit Cake (Chocolate)
From the kitchen of Margaret Pelgen
Soak in 1/4 cup of brandy overnight:
In a large bowl mix together:
Mix all ingredients together. Bake in well greased loaf pan at 300° for 1 1/2 hours. Let stand for about 1 hour and brush top with brandy. When completely cooled, remove from pan. Wrap in foil and store in refrigerator.
|*Nana's Tip: Try using 1/4 cup coffee and 1/4 cup brandy.|
From the kitchen of Alice Pullen
Cream 1 cup shortening or margarine with 1 3/4 cups sugar. Add 2 unbeaten eggs and then beat well.
Mix together 1 cup Hershey's cocoa and 1 1/2 cups hot water. Add alternately to batter with 2 cups sifted flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt. Mix well with a spoon or electric mixer, add 1 teaspoon vanilla and continue mixing.
Pour into a greased angel food cake pan. Bake at 375° for 35 to 45 minutes. Allow to cool before removing from pan.
OPTIONAL: Frost with Confectioners' Icing. Add light cream or milk to 2 cups sifted powdered sugar for spreading consistency. Add a dash of salt and 1 teaspoon vanilla.
|Nana's Tip: This cake is also delicious served with whipped cream.|
In an un-greased 8x8 pan combine flour, sugar, cocoa, baking soda, baking powder and salt. Make three holes in the mixture, then pour oil, butter or margarine into one hole, vanilla into another hole, and vinegar into the third. Add warm water and mix until well blended.
Bake in a pre-heated oven at 350° for 35 to 40 minutes. Serve as is or frost.