CCAKES

8/14/2019 CCAKES

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Title: Spiced Chocolate Applesauce CakeCategories: Chocolate Fruits Cakes DessertsServings: 16

2 1/2 c Flour; Unbleached, Sifted1/2 c Cocoa; Baking

2 t Baking Soda1 t Cinnamon; Ground1 t Salt

3/4 c Vegetable Shortening2 c Sugar2 ea Eggs; Large1 t Vanilla1 c Applesauce1 c Buttermilk

1/3 c ;Boiling Water--------------------------CHOCOLATE FLUFF FROSTING--------------------------

2 oz Unsweetened Chocolate1/2 c Confectioners' Sugar; Sifted

1/4 c Butter Or Margarine;Softened1 t Vanilla2 ea Egg Whites; Large1 c Confectioners' Sugar; Sifted

Sift together flour, baking soda, cinnamon and salt; set aside. Creamtogether the shortening and sugar in a mixing bowl until light and fluffy,using an electric mixer at medium speed. Add eggs, one at a time, beatingwell after each addition. Blend in vanilla and applesauce. Add dryingredients alternately with buttermilk to creamed mixture, beating wellafter each addition. Beat in boiling water. (Batter should be thick.)Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan.Bake in preheated 350 degree F. oven for 1 hour or until cake tests done.

Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cakeis cooled, spread with Chocolate Fluff Frosting. Cut in squares.

CHOCOLATE FLUFF FROSTING:

Melt chocolate over hot water. Cool to room temperature. Blend togetherconfectioners' sugar, butter, melted chocolate and vanilla in a bowl andbeat until smooth. In another bowl, beat egg whites until soft peaksform, using an electric mixer at high speed. Gradually beat in 1 c siftedconfectioners' sugar, 2 T at a time, until egg white mixture is glossy andstiff. Fold in chocolate mixture into the beaten egg whites.

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Title: West Haven Chocolate CakeCategories: Chocolate Cakes Fruits DessertsServings: 16

8 oz Dates; Pitted, Chopped1 t Baking Soda1 c ;Boiling Water

1 3/4 c Flour; Unbleached, Sifted2 T Cocoa; Baking

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1/2 t Salt1 c Shortening; Vegetable1 c Sugar2 ea Eggs; Large6 oz Semisweet Chocolate Chips

1/2 c Walnuts; Chopped

Combine dates, baking soda, and boiling water in a small bowl. Cool to

room terperature. Sift together the flour, cocoa, and salt; set aside.Cream the shortening and sugar together in a mixing bowl until light andfluffy, using an electric mixer at medium speed. Add eggs, one at a time,beating well after each addition. Blend in date mixture. Then stir indry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake inpreheated 350 degree F. oven for 35 minutes or until cake tests done.Cool in pan on rack. Cut into squares and serve with a scoop of vanillaice cream on top.

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Title: Victory Chocolate Cake

Categories: Chocolate Cakes DessertsServings: 16

2 c Flour; Unbleached, Sifted1/2 c Cocoa; Baking

2 1/4 t Baking Soda3/4 t Salt3/4 c Shortening; Vegetable1/3 c Sugar

1 1/2 c Corn Syrup; Dark3 ea Eggs; Large, Separated

1 1/2 t Vanilla Extract1 c Coffee; Cooled

Sift together the flour, cocoa, baking soda and salt; set aside. Creamthe shortening and sugar in a mixing bowl until light and fluffy, using anelectric mixer at medium speed. Blend in the corn syrup and egg yolks.Beat in vanilla. Add dry ingredients alternately with coffee to creamedmixture, beating well after each addition. Beat egg whites in anotherbowl until stiff peaks form. Fold egg whites into cake batter. Pourbatter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350degree oven 45 minutes or until cake tests done. Cool in pan on rack.

NOTE:

This cake recipe dates from WW II and as you can see, sugar was very

precious and in short supply. ------------------------------------------------------------------------------------------ Recipe Extracted from Meal-Master (tm) Database --------------

Title: Whole Wheat Chocolate CakeCategories: Chocolate Cakes DessertsServings: 16

1 1/2 c Sugar1 c Flour; Unbleached, Sifted

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3/4 c Whole Wheat Flour; Stirred2 t Baking Soda1 t Salt1 c Butter Or Regular Margarine1 c ;Water

1/4 c Cocoa; Baking2 ea Eggs; Large, Beaten

1/2 c Sour Cream

-------------------------------COCOA FROSTING-------------------------------1/2 c Butter Or Regular Margarine6 t Milk

1/4 c Cocoa; Baking1 lb Confectioners Sugar; (1 Box)1 t Vanilla Extract

Stir together sugar, flour, whole wheat flour, baking soda and salt in amixing bowl. Combine butter, water and cocoa in saucepan. Bring mixtureto a boil, stirring constantly. Remove from heat. Pour into flourmixture. Mix well, using wooden spoon. Blend in eggs and sour cream,mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bakein preheated 375 degree F. oven 30 minutes or until cake tests done. Cool

in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake withfork. Pour Cocoa Frosting over all. Cool completely. Cut into squares.

COCOA FROSTING:

Combine butter, milk, and cocoa in saucepan. Cook over medium heat untilbutter is melted and mixture is smooth. Stir in confectioners' sugar, thathas been sifted. Continue cooking over low heat until confectioners'sugar is completely dissolved. Remove from heat. Stir in vanilla. Frostcake immediately.


Title: Mayonnaise Chocolate Cake


3 c Flour; Unbleached, Sifted1/3 c Cocoa; Baking3 t Baking Soda

1/2 t Salt1 1/2 c Mayonnaise Or Salad Dressing1 1/2 c Sugar1 1/2 c ;Cold Water1 1/2 t Vanilla Extract

-------------------------FLUFFY CHOCOLATE FROSTING-------------------------1 c Brown Sugar; Packed3 T Half And Half Or Light Cream3 T Butter Or Regular Margarine

1/3 c Chocolate Chips; Semisweet1/2 t Vanilla Extract

Sift together flour, cocoa, baking soda and salt; set aside. Combinemayonnaise and sugar in a mixing bowl. Beat with electric mixer at mediumspeed until blended. Gradually beat in cold water and vanilla. Add dryingredients to mayonnaise mixutre, beating until well blended, about 2

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minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake inpreheated 350 degree F. oven 40 minutes or until cake tests done. Cool inpan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares.

FLUFFY CHOCOLATE FROSTING:

Combine brown sugar, light cream, and butter in a saucepan. Cook overmedium heat, stirring constantly, until mixture comes to a boil. Boil 1

minute. Remove from heat. Stir in chocolate chips and vanilla. Beatwith electric mixer at high speed until of a spreading consistency.

NOTE:

This recipe is included in this file as it is a classic Chocolate Cake andI have looked for the recipe for years before finding it.


Title: Black Magic CakeCategories: Chocolate Cakes Desserts

Servings: 16

1 3/4 c Flour; Unbleached, Sifted2 c Sugar

3/4 c Cocoa; Baking2 t Baking Soda1 t Baking Powder1 t Salt2 ea Eggs; Large

1/2 c Vegetable Oil1 c Coffee; Black, Strong1 c Buttermilk1 t Vanilla Extract

--------------------------HUNDRED DOLLAR FROSTING--------------------------1/4 c Butter Or Regular Margarine3 oz Semisweet Chocolate;3 blocks1 ea Egg; Large2 c Confectioners' Sugar1 T Vanilla1 T Lemon Juice1 c Walnuts; Chopped

Sift together flour, sugar, cocoa, baking soda, baking powder, and saltin a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beatwith an electric mixer set at medium speed for 3 minutes. Pour batterinto greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree

oven for 40 minutes or until the cake tests done. Cool in pan on rack.Frost with Hundred Dollar Frosting. Cut into squares.

HUNDRED DOLLAR FROSTING:

Combine butter and semisweet choclolate in a double boiler top. Placeover hot water, stirring until melted. Remove and cool well. Add egg andstir vigorously. Stir in confectioners' sugar, vanilla and lemon juice.Beat until smooth. Stir in walnuts and frost cake with icing.

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Title: Zucchini Chocolate CakeCategories: Chocolate Cakes DessertsServings: 16

2 1/2 c Flour; Unbleached, Sifted1/4 c Cocoa; Baking

1 t Baking Soda1 t Salt

1/2 c Butter Or Regular Margarine1/2 c Vegetable Oil

1 3/4 c Sugar2 ea Eggs; Large1 t Vanilla Extract

1/2 c Buttermilk2 c Zucchini; Unpeeled, Grated6 oz Semisweet Chocolate Chips

3/4 c Walnuts; Chopped

Sift together flour, cocoa, baking soda and salt; set aside. Cream

together the butter, oil, and sugar in a mixing bowl until light andfluffy, using an electric mixer at medium speed. Beat in eggs, one at atime, beating well after each addition. Blend in Vanilla Extract. Adddry ingredients alternately with buttermilk to creamed mixture, beatingwell after each addition. Stir in zucchini. Pour batter into a greased13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts.Bake in a preheated 325 degree F. oven for 55 minutes or until cake testsdone. Cool in pan on rack. Cut into squares and serve.


Title: Red Beet Chocolate Cake

Categories: Chocolate Vegetables Cakes DessertsServings: 16

1 3/4 c Flour; Unbleached, Sifted1 1/2 t Baking Soda1/2 t Salt

1 1/2 c Sugar3 ea Eggs; Large1 c Vegetable Oil

1 1/2 c Beets; Pureed2 oz Unsweetened Chocolate; *1 t Vanilla Extract1 x Confectioners' Sugar; Sifted

* Melt and cool the 2 1-oz squares of baking chocolate.++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Sift together the flour, baking soda and salt; set aside. Combine sugar,eggs, and oil in a mixing bowl. Beat with an electric mixer set at mediumspeed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla.Gradually add dry ingredients, beating well after each addition. Pourinto greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degreeF. oven for 25 minutes or until cake tests done. Cool in pan on rack.Cover and let stand overnight to improve flavor. Sprinkle with

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confectioners' sugar.

NOTE: This is similar to a recipe that I had from one of the local cooking showsthat was sent out to the listeners when the Red food coloring was banned.While I have not tried this recipe, I did make the other one and it was

good. But the other recipe is long gone. ------------------------------------------------------------------------------------------ Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chocolate Sauerkraut CakeCategories: Chocolate Vegetables Cakes DessertsServings: 16

2 1/4 c Flour; Unbleached, Sifted1/2 c Cocoa; Baking1 t Baking Powder1 t Baking Soda

1/4 t Salt2/3 c Butter Or Regular Margarine

1 1/2 c Sugar3 ea Eggs; Large1 t Vanilla1 c ; Water

2/3 c Sauerkaraut; *-------------------------CREAMY CHOCOLATE FROSTING-------------------------

1 oz Semisweet Chocolate3 oz Cream Cheese; Softened1 T Milk1 c Confectioners' Sugar

1/8 t Salt

1/2 t Vanilla extract

* Sauerkraut should be rinsed and drained thoroughly and then choppedcoarsely.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, cocoa, baking powder, baking soda and salt; setaside. Cream together the butter and sugar in a bowl until light andfluffy, using an electric mixer set at medium speed. Add eggs, one at atime, beating well after each addition. Beat in vanilla. Add dryingredients alternately with water to creamed mixture, beating well aftereach addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes

or until cake tests done. Cool in pan on rack. Frost with CreamyChocolate Frosting. Cut into squares.

CREAMY CHOCOLATE FROSTING:

Melt chocolate in a custard cup in hot water. Cool slightly. Combinechocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla ina bowl. Beat with an electric mixer at high speed until smooth andcreamy.

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NOTE: This is one of those dishes that sound absolutely horrible, but tastesgreat. It is also one of those recipes that is a classic but you cannever find in most cookbooks. I have fooled my kids with this as well asseen it done on TV. Everyone thinks that the sauerkraut is coconut. Sobe sure to rinse and drain the sauerkraut several times when you make thisrecipe.


Title: Sour Cream Chocolate Layer CakeCategories: Chocolate Cakes DessertsServings: 12

2 c Flour; Unbleached, Sifted2 c Sugar

1 1/4 t Baking Soda1/2 t Baking Powder1 t Salt

1/4 c Vegetable Shorteneing3/4 c Sour Cream1 t Vanilla Extract2 ea Eggs; Large1 c ;Water4 oz Baking Chocolate

----------------------------------FROSTING----------------------------------1/3 c Butter Or Regular Margarine3 c Confectioners' sugar

1/2 c Sour Cream3 oz Baking Chocolate

Sift togetehr the flour, sugar, baking powder, baking soda, and salt into

a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water andchocolate (melted then cooled). Beat with an electric mixer at low speed,scraping bowl constantly, for 1/2 minute. Increase speed to high and beatan additional 3 minutes, scraping bowl occasionally. Pour batter into 2greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated350 degree F. Oven for 35 minutes or until cake tests done. Cool in panson racks for 10 minutes. Remove from pans and cool completely on theracks. Place one cake layer on serving plate. Spread with Sour Cream /Chocolate Frosting. Top with second cake layer. Frost sides and top ofthe cake with the remaining Sour Cream/Chocolate Frosting.

SOUR CREAM/CHOCOLATE FROSTING:

Combine the softened butter or margarine, confectioners' sugar, and sourcream in a mixing bowl; blend well. Add chocolate which has been meltedand cooled and vanilla. Beat until smooth.

NOTE:

I have seen reference to people having trouble with their layer cakes andhow they rise. Try this little trick when making this cake. Take thelayer that has the least amount of rise on the top and trim it to be flatwith a sharp knife. Place the trimmed side down (layer should be upsidedown). Then frost between layers and place the other layer on right side

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up and finished frosting. It will give the illusion of having a cake withonly one domed layer and will sit better on your cake plate. Also thetrimmings are great eating just plain for the cook or for the kids.


Title: Old World Chocolate Cake


1 1/2 c Cake Flour; Sifted1 1/4 c Sugar1/3 c Cocoa; Baking1 T Instant Coffee

1 1/3 t Baking Soda3/4 t Salt2/3 c Vegetable Shortening1 c Buttermilk1 t Vanilla Extract2 ea Eggs; Large

--------------------------SWEETENED WHIPPED CREAM--------------------------1 c Heavy Whipping Cream2 T Sugar1 t Vanilla Extract

Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salttogether in a large mixing bowl. Add the shortening, 2/3 c of thebuttermilk and vanilla. Beat with an electric mixer, set on medium speed,for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, atmedium speed, for 2 more minutes. Pour batter into 2 greased 8-inch roundcake pans. Bake in a 350 degree F preheated oven for 30 minutes or untilcakes test done. Cool in pans on racks for 10 minutes. Remove from pans;and completely cool. Place one cake layer on serving palte. Spread with

Sweetened Whipped Cream. Top with second cake layer. Frost cake withremaining Sweetened Whipped Cream. Refrigerate until serving time.

SWEETENED WHIPPED CREAM:

Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilledbowl. Beat with electric mixer, at high speed, until soft peaks form andmixture is of a spreading consistency. DO NOT overbeat. (If you do, youwill have butter.)


Title: Egyptian Chocolate CakeCategories: Chocolate Cakes DessertsServings: 12

1 3/4 c Flour; Unbleached, Sifted2 t Baking Powder1 t Cinnamon; Ground

1/8 t Cloves; Ground4 oz Semisweet Chocolate

1/2 c ; Brewed Strong Coffee1/2 c Butter Or Regular Margarine

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1 c Sugar2 ea Eggs; Large1 t Vanilla Extract

1/2 c Milk---------------------------CINNAMON WHIPPED CREAM---------------------------

2 c Heavy Whipping Cream1/4 c Sugar2 t Vanilla Extract

1/2 t Cinnamon; Ground

Sift the flour, baking powder, cinnamon and cloves together; set aside.Combine chocolate and coffee in small saucepan. Cook over low heat untilthe chocolate is melted, stirring constantly. Remove from heat and coolto room temperature. Cream the butter and sugar together in a mixingbowl, until they are light and fluffy. Use an electric mixer set onmedium speed. Add eggs, one at a time, beating well after each addition.Beat in vanilla and chocolate mixture. Add dry ingredients alternatelywith milk to the creamed mixture, beating well after each addition. Pourbatter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in apreheated 350 degree F. oven for 30 minutes or until cake tests done.Cool in pans on racks for 10 minutes. Remove from pans; cool completely

on racks. To assemble the cake, place one cake layer on serving plate.Spread with Cinnamon Whipped Cream. Top with second cake layer. Frostsides and top with remaining Cinnamon Whipped Cream. Refrigerate untilserving time.

CINNAMON WHIPPED CREAM:

Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, andcinnamon and beat with an electric mixer set at high speed until softpeaks form and mixture is thick enough to spread. DO NOT overbeat or youwill have butter instead of whipped cream.

NOTE:

The original recipe came from a GI who found it in Egypt when he wasstationed there. Hence the name. The whipped cream frosting was addedlater but really adds to the recipe.


Title: Mile-High Chocolate CakeCategories: Chocolate Cakes DessertsServings: 16

1/2 c Cocoa; Baking

1/2 c ;Hot Water2 t Baking Soda

1/2 c Vegetable Shortening2 c Sugar2 ea Eggs; Large2 t Vanilla Extract

2 1/2 c Flour; Unbleached, Sifted1 c Buttermilk

-------------------------------COCOA FROSTING-------------------------------1/2 c Butter Or Regular Margarine1 oz Baking Chocolate

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1 lb Confectioners' Sugar; Sifted1 ea Egg White; Large1 t Vanilla Extract1 t Lemon Juice3 T Milk

Combine cocoa, hot water and baking soda in a small bowl. Let stand whilemixing other ingredients. Cream the shoretening and sugar together in a

mixing bowl, using an electric mixer set on medium speed, until light andfluffy. Add eggs, one at a time, beating well after each addition. Beatin vanilla and cocoa mixture. Add flour alternately with the buttermilkto creamed mixture beating well after each addition. Pour batter into 3greased and wax paper lined 8-inch round cake pans. Bake in a preheated350 degree F. oven for 25 minutes or until cakes test done. Cool in panson racks for 10 minutes. Remove from pans; cool completely on racks.To assemble cake, place one cake layer on serving plate. Spread withCocoa Icing. Top with second cake layer and spread a layer of frosting.Top with third cake layer and frost sides and top with remaining frosting.

COCOA ICING:

Combine butter, and chocolate in the top of a double boiler. Place overhot water; stir until melted. Remove from heat; cool to room temperature.Sift confectioners' sugar into a large mixing bowl. Make a well in thecenter and add egg white, vanila, and lemon juice. Pour in the chocolatemixture. Blend until smooth, using an electric mixer set at medium speed.Add milk to make frosting of a spreading consistency.


Title: Cream Cheese Chocolate CakeCategories: Chocolate Cheese/eggs Cakes DessertsServings: 12

2 c Cake Flour; Sifted1 1/2 t Baking Soda

1 t Salt6 oz Cream Cheese

1/2 c Vegetable Shortening2 t Vanilla Extract6 c Confectioners' Sugar; Sifted

1/4 c ;Hot Water4 oz Baking Chocolate

1/4 c Vegetable Shortening3 ea Eggs; Large

3/4 c Milk

1 T Milk

Sift the cake flour, baking soda, and salt together and set aside. Combinecream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat,with an electric mixer set on high, until light and fluffy. Addconfectioners' sugar alternately with hot water and chocolate (melted andcooled to room temperature) to cream cheese mixture, beating well aftereach addition. Blend until smooth. Remove 2 cups of the chocolatemixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cupshortening into remaining chocolate mixture. Add eggs, one at a time,beating well after each addition. Add dry ingredients alternately with

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1/4 cup of milk, beating well after each addition. Spread batter in 2greased and waxed paper lined 9-inch round cake pans. Bake in preheated350 degree F. oven for 35 minutes or until cakes test done. Cool in panson racks for 10 minutes. Remove from pans; cool completely on racks.Blend 1 T milk into the reserved chocolate mixture for frosting. Placeone layer on serving plate and spread with frosting. Top with secondlayer and frost sides and top with remaining frosting.


Title: Chocolate Vinegar CakeCategories: Chocolate Cakes DessertsServings: 9

1 1/2 c Flour; Unbleached, Sifted1 c Sugar3 T Cocoa; Baking1 t Baking Soda

1/2 t Salt1 t Vanilla Extract

1 T Vinegar5 T Butter Or Regular Margarine1 c ;Water

--------------------------MOCHA CHOCOLATE FROSTING--------------------------1 3/4 c Confectioners' Sugar

3 T Cocoa; Baking3 T Butter Or Regular Margarine3 T Coffee; Brewed, Hot

1/2 t Vanilla Extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixingbowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well;vinegar into 1 well and melted butter into the third. Pour water over

all. Beat with a wooden spoon until well blended. Pour batter into agreased 9-inch square baking pan. Bake in a preheated 350 degree F. ovenfor 25 minutes or until cake tests done. Cool in pan on rack. Frost withMocha Chocolate Frosting. Cut into squares.

MOCHA CHOCOLATE FROSTING:

Combine confectioners' sugar, cocoa, softened butter, coffee, and vanillain a mixing bowl. Beat, with an electric mixer set at medium speed, untilsmooth.

NOTE;

This recipe came from a very old church cookbook that the woman found andis typical of many of the recipes of the 1800's. The vinegar was used tokeep the cake from spoiling. Try this and I think that you will like it.

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