AMAZING SOLAN FAMILY CHOCOLATE CAKE (AKA 3-HOLE CAKE)
This is a Swedish cake recipe; I got it from a dear friend who made it at several parties during college and always got rave reviews. Now I'm the one who gets all the credit when I make it : ) My family loves it; I play the "guess-the-secret-ingredient" game (the vinegar) and no one ever has... though they've guessed everything from peanut butter to cheese! I love it because it's relatively "healthy" (no dairy, no eggs, low-fat), while it's still amazingly moist and chocolaty and dense. (You can make it even lower fat if you use only 1/4 C oil and sub. 1/2 C applesauce).
Provided by brittmarie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Instructions for Cake:.
- Mix dry ingredients together in large bowl.
- Mix wet ingredients together in separate bowl.
- Add wet to dry a little at a time, stirring as you add.
- Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
- Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
- Instructions for Glaze:.
- Mix dry ingredients together in bowl.
- Dissolve coffee in 1 tablespoon of milk; add extract.
- Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
- USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
Nutrition Facts : Calories 373, Fat 14.3, SaturatedFat 2, Sodium 406.5, Carbohydrate 58.9, Fiber 1.7, Sugar 33.5, Protein 3.8
ORANGE FLOURLESS CHOCOLATE CAKE FOR THE REAGAN FAMILY
Steps:
- Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioners' sugar and serve with candied orange peel and vanilla ice cream.
JACKIES FAMILY CHOCOLATE CAKE
Make and share this Jackies Family Chocolate Cake recipe from Food.com.
Provided by Juliet from SA
Categories Dessert
Time 2h25m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Grease and line a deep 27X33cm baking dish.
- Combine first five ingredients in a large pan. Stir over low heat until sugar dissolves. Boil, then immediately simmer uncovered for 5 minute Transfer to a large bowl and cool.
- Add sifted flour and eggs, and beat with electric mixer until smooth. Pour int dish.
- Bake in mod (160c ff) oven for 50 minute Cool for 10 min then turn onto rack.
- Frosting: combine butter water and sugar in small pan, stir over heat without boiling until sugar dissolves. Sift icing sugar and cocoa into medium bowl. Stir in hot butter mixture in batches. Cover and refrigerate for 1 hours Beat until spreadable.
FAMILY CHOCOLATE CAKE
This is our family's favourite chocolate cake. It is a moist cake that keeps well. Ice/frost with your favourite chocolate icing or frosting.
Provided by Jen T
Categories Dessert
Time 55m
Yield 1 9
Number Of Ingredients 10
Steps:
- Melt butter and golden syrup together.
- Warm milk and dissolve the baking soda in it.
- Sift together the flour, baking powder and cocoa into large bowl of mixer.
- Stir through the sugar.
- Add eggs, butter mixture and milk mixture.
- Beat on medium speed until combined.
- Lastly add vinegar and beat well for 2 minutes.
- Pour into a 9" tin which has been greased and bottom lined with baking paper.
- Bake at 350F for 45 minutes or until cake springs back after touching with finger.
- Cool in tin for 10 minutes before turning onto a rack to cool completely.
- Ice/frost with your favourite chocolate icing/frosting.
AZO FAMILY CHOCOLATE CAKE
The cake takes about 25 minutes to cook and even less time to put together. After the batter bakes in a very hot oven, the pan is cooled a bit, then wrapped in foil and placed in the refrigerator. The tactic results in a cake with a delightfully fudgy center.
Provided by Kim Severson
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8 1/2 ounces butter and the chocolate. Stir to blend.
- In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
- Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 17 grams, Sodium 70 milligrams, Sugar 31 grams, TransFat 1 gram
SMITH FAMILY 12 LAYER CHOCOLATE CAKE RECIPE - (4/5)
Provided by ccciii56
Number Of Ingredients 14
Steps:
- Step 1 Preheat Oven to 375¹ Step 2 Cream sugar, butter, and vegetable shortening until fluffy. Step 3 Add eggs one at a time, until well combined. Step 4 Add flour and milk alternatively to batter. Add vanilla. Stir well. Step 5 Oil and flour two nine inch cake pans. Spread one cup of the batter in each pan and bake 10 to 12 minutes until lightly browned. When done, remove layers from pans and place on racks until cool. Wash cake pans after baking each layer, and continue preparing layers until all 12 are complete. When all layers are baked, prepare icing. Step 6 In a large saucepan, mix sugar and cocoa. Stir in butter and evaporated milk. Bring to a rolling boil. Reduce heat and cook about two Minutes stirring constantly. Remove from heat and add vanilla. Stir well. Step 7 Place first layer of cake on a large platter. Spread icing generously over the top. Add another layer and cover with icing. Continue until all twelve layers are iced. (You may want to insert a few toothpicks into the layers to keep them from shifting during this stage. Just remember to remove them as you go!) Apply remaining icing to the sides and chill slightly before serving.
WILLARD FAMILY GERMAN CHOCOLATE CAKE
This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped it to him in Korea when he was stationed there in the army.
Provided by K-Dub
Categories World Cuisine Recipes European German
Time 2h20m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
- Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
- Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
- In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
- To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.
Nutrition Facts : Calories 809.3 calories, Carbohydrate 101.8 g, Cholesterol 144.1 mg, Fat 41.8 g, Fiber 3.7 g, Protein 11.5 g, SaturatedFat 11.4 g, Sodium 617 mg, Sugar 74.4 g
AZO FAMILY CHOCOLATE CAKE
Steps:
- 1. Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8½ ounces butter and the chocolate. Stir to blend. 2. In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan. 3. Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.
FAMILY SECRET CHOCOLATE POUND CAKE
This cake has been a longtime family favorite-I've been making it for 25 years.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla. Sift together dry ingredients; add gradually to creamed mixture, blending just until well mixed. Pour into a well-greased fluted tube pan. Bake at 350° for about 1 hour (toothpick will not come out clean when testing). Let stand 2-3 minutes before inverting onto a cake plate. Serve warm or cold with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts :
FAMILY CHOCOLATE CAKE
Steps:
- CAKE Preheat oven to 350 degrees F. Flour one 7 1/2 round metal cake pan with cocoa powder and set aside. Cream butter and sugar. Microwave honey and chocolate chips together until chocolate softens / begins to melt (0:25 on HI), stir to blend. Combine with sugar and butter. Add eggs. Sift together flour, cocoa powder, baking powder, and salt. Add alternatively with milk and vanilla extract, blending until smooth. Pour batter into cake pan. Bake 45 minutes. Cool completely before icing. GANACHE Microwave butter, water, and chocolate together until ingredients begin to soften (0:30 on HI). Stir until blended. Add sifted confectioner's sugar and blend. Pour over cooled cake and allow to harden before further decorating.
WILLARD FAMILY GERMAN CHOCOLATE CAKE
This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped it to him in Korea when he was stationed there in the army.
Provided by Kelly MacDonald
Categories German Chocolate Cake
Time 2h20m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
- Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
- Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
- In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
- To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.
Nutrition Facts : Calories 809.3 calories, Carbohydrate 101.8 g, Cholesterol 144.1 mg, Fat 41.8 g, Fiber 3.7 g, Protein 11.5 g, SaturatedFat 11.4 g, Sodium 617 mg, Sugar 74.4 g
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