Charlies Afternoon Chocolate Cake Recipes

SANDY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

CLASSIC CHOCOLATE CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

CHARLIE'S AFTERNOON CHOCOLATE CAKE

Steps:

• Place a rack at the centre of the oven., Heat oven to 350°F Use the baking spray to coat sides and bottom of a 9-inch round springform pan.
• In a small saucepan over medium-high , bring butter to a boil, stirring several times to prevent it from burning.
• Remove pan from heat and add chocolate, stirring until melted and smooth. Set aside.
• In a large bowl, whisk together eggs and sugar. Add flour and mix well. Add chocolate and butter mixture, then mix only until just combined. Pour batter into preapred cake pan.
• Bake cake for 15 minutes, then reduce heat to 300°F and bake for an additional 8 minutes. Remove cake from oven and let cool completely in pan. Unmold and serve.