Category Archives: Chocolate

Chocolate Zucchini Cake

2 c. flour
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. cocoa
2 c. sugar
3 eggs
1/2 c. oil
3/4 c. buttermilk
2 c. shredded, unpeeled zucchini
1 c. chopped nuts
1 tsp. vanilla
1 tsp. grated orange peel

Stir together flour, baking powder, baking soda, spices, salt and cocoa; set aside.

In large mixing bowl, beat eggs until very light. Gradually beat in sugar until mixture is fluffy and is a pale ivory color. Slowly beat in oil. Stir into flour mixture one-third at a time. Alternate with buttermilk and zucchini. Blend lightly, but thoroughly. Stir in nuts, vanilla and orange peel. Turn into greased 9-by-13-inch pan.

Bake 45-50 minutes at 350 degrees.

Cook’s notes: To make buttermilk, combine 3/4 cup plain milk and 1/4-1/2 teaspoon vinegar.

From my mom’s, Sarah’s recipes.

Texas sheet cake

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A delicious Texas sheet cake with chocolate frosting. Scroll down to see more chocolate cake recipes. Note: The frosting is a little scant for a larger sheet cake, so do feel free to double the frosting, and add more milk, as needed. It should be almost thin enough to pour onto the cake. It will firm as it cools.
Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
.
Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 to 2 1/4 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Preparation:

Cake
Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners’ sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners’ sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.

Note: As reviews have suggested, more frosting might be needed for a larger sheet pan. Increase amounts or double the frosting recipe for the larger cake.

http://southernfood.about.com/od/chocolatecakes/r/bl10731d.htm

I’m No Liar! The Best Chocolate Cake Ever…

This looks so yummy! I can’t wait to try it – I’m looking to see if I have the ingredients NOW! ^,^)) Thanks ‘Life is Short, Eat Hard’ 🙂

Life is Short. Eat hard!

I have this thing about the word moist. Always have had for some reason. It makes me giggle like a girl but when it comes to this chocolate cake I am afraid there is no other word to describe it.

This is Mum’s Sticky Chocolate Cake… I know many people will claim theirs is the best chocolate cake you will taste. Those people LIE!! Liars all of them. This cake is a sit down, knees weak, party goes silent, GOOD chocolate cake.

As my Thanksgiving present to you all I am going to share this melt in your mouth chocolaty recipe! As a disclaimer the photos do not do this justice!

We only have a single cake tin here so I make this recipe twice for the 2 layers. I don’t like letting the mixture sit while one layer cooks. So if you are lucky and have 2 same sized…

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SARAH’S CHOCOLATE CHIP COOKIES

2 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp salt
1 cup (2 sticks) butter, softened{or add apple sauce in place of butter, for more cake like cookies that are lower in fat}
1 1/2 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cup (12 oz) semi sweet chocolate chips
1 cup chopped nuts [optional]

Preheat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. stir in chips and nuts. drop by rounded tbsp onto ungreased baking sheet. bake 9-12 minutes until golden brown. let stand 2 minutes, remove to wire racks to cool completely. makes about 5 doz cookies.