Mamas Chocolate Cake Recipes

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COME-HOME-TO-MAMA CHOCOLATE CAKE



Come-Home-to-Mama Chocolate Cake image

You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 package devil's food cake mix (regular size)
1 cup sour cream
1 package (3.9 ounces) instant chocolate fudge pudding mix
4 large eggs, room temperature
1/3 cup canola oil
1/4 cup water
1/4 cup buttermilk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
FROSTING:
1 pound semisweet chocolate, chopped
6 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
1-1/2 cups butter, softened
1/2 cup confectioners' sugar

Steps:

  • In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Nutrition Facts : Calories 754 calories, Fat 49g fat (25g saturated fat), Cholesterol 144mg cholesterol, Sodium 655mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 6g fiber), Protein 9g protein.

MY MAMA'S GERMAN CHOCOLATE CAKE



My Mama's German Chocolate Cake image

This is another one of my Mama's recipes. She got this recipe from the package of German Chocolate Baking Bar and made it every holiday. The original recipe for German Chocolate cake first appeared in a Dallas, Texas newspaper back in 1957. It was sent in by a local homemaker. The recipe was an instant hit with its rich,...

Provided by Tammy Raynes

Categories     Cakes

Time 4h15m

Number Of Ingredients 17

2 pkg (4-ozs each) baker's german sweet chocolate bars
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
4 large eggs, separated
1 tsp vanilla extract
1 c buttermilk
COCONUT-PECAN FROSTING
2 c chopped pecans
1 can(s) (12-oz) evaporated milk
1 1/2 c sugar
3/4 can(s) butter
6 egg yolks, lightly beaten
2 c sweetened flaked coconut
1 1/2 tsp vanilla extract

Steps:

  • 1. FOR CAKE: Preheat oven to 350 degrees. Lightly grease 3 (9") round cake pans.
  • 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1.5 minutes or until chocolate is melted and smooth, stirring once halfway through.
  • 3. Combine flour and next 2 ingredient in a medium bowl.
  • 4. Beat butter and sugar at medium speed with an electric mixture until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  • 6. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks. Cool completely (about 1 hour). Spread with Coconut-Pecan Frosting between layers and on top and sides of cake.
  • 7. FOR FROSTING: Cook evaporated milk, sugar, butter, and egg yolks in a heavy 3 quart saucepan over medium heat, stirring constantly for 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
  • 8. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

MAMA CAKE



Mama Cake image

"My great-grandmother used to make this delicious pound cake on a weekly basis," writes Tonya Peele of Wake Forest, North Carolina. Makeover Mama Cake tastes just as good as the original! We think Tonya and her family will enjoy this recipe for years to come.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 9

1 cup butter, softened
2-1/2 cups sugar
3 eggs
1 can (12 ounces) evaporated milk
1/4 cup water
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 to 1/2 teaspoon yellow food coloring, optional
3 cups self-rising flour

Steps:

  • Grease a 10-in. fluted tube pan and lightly sprinkle with flour; set aside., In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the evaporated milk, water, extracts and food coloring if desired; add to the creamed mixture alternately with flour, beating well after each addition., Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

THERMOMIX CHOCOLATE CAKE



Thermomix Chocolate Cake image

This Thermomix Chocolate Cake is rich and fudgy with a to-die-for chocolate buttercream. It is the perfect cake for birthday cakes.

Provided by Marianne Rogerson

Categories     Thermomix Recipes

Time 1h20m

Number Of Ingredients 16

500g water
1 shot espresso* (see notes)
250g butter
70g cocoa powder
4 eggs
1 tsp vanilla extract
200g brown sugar
200g caster sugar
350g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
500g icing sugar
300g butter (cold from fridge)
80g cocoa powder
90g milk
1 tsp vanilla extract

Steps:

  • Pre-heat the oven to 150 C / 300 F.
  • Add the water, coffee (if using), butter and cocoa to the bowl and heat/melt for 3 minutes / 80 degrees / speed 2. Remove lid and allow to cool. (This will take around 10 minutes, ideally you want the temperature to drop to 50 degrees or below)
  • Meanwhile, grease and line two or three cake tins (see notes) (see here for method).
  • Once the mixture is cool, add the eggs and vanilla extract. Mix for 5 seconds / speed 4.
  • Add the sugars, flour, baking powder and bicarb soda. Mix for 30 seconds / speed 4.
  • Pour into cake tins (the batter is quite runny so you can pour directly from the TM bowl).
  • Bake in the oven for 30 minutes, or until a skewer inserted into the middle of the cake comes away clean.
  • Allow to cool for a couple of minutes in the tin before carefully turning out onto a wire rack to cool completely.
  • Add the icing sugar to a clean dry Thermomix bowl. Blitz for 10 seconds / speed 9. Set aside.
  • Chop butter into pieces and add to the bowl. Cream for 30 seconds / speed 5.
  • Add the icing sugar, cocoa powder, milk and vanilla extract. Mix for 30 seconds / speed 5.

Nutrition Facts : Calories 605 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 30 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 309 grams sodium, Sugar 55 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

MAMA'S RESTAURANT CHOCOLATE-CHOCOLATE CAKE RECIPE - (3.8/5)



Mama's Restaurant Chocolate-Chocolate Cake Recipe - (3.8/5) image

Provided by keledru

Number Of Ingredients 18

CAKE
2 cups flour
2 cups sugar
2 sticks margarine or butter
4 tbsp cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
ICING
1/2 stick margarine or butter
2 tbsp cocoa
3 tbsp milk
1/2 box (8-oz) powdered sugar
1/2 tsp vanilla
1/2 cup chopped pecans, or more if desired

Steps:

  • CAKE: Heat oven to 350 degrees. Grease and flour an 11 x 13-inch pan. Mix together flour and sugar thorouthly in a large mixing bowl (you want to coat flour with the sugar so it doesnt get lumpy when moisture is added.) Set aside. Put butter, water and cocoa in saucepan; bring to a boil. Pour cocoa mixture over flour and sugar mixture; mix until very well blended. Add buttermilk and mix well.Cool mixture a bit so it won't cook eggs then add eggs, baking soda, cinnamon and vanilla. Mix well and pour into prepared pan. Bake until cake test done when a toothpick is inserted in center, 30 to 35 minutes. As soon as cake is removed from oven spread icing on top. ICING; Put butter, cocoa and milk in a saucepan, heat over low heat until butter melts. Remove from heat; add powdered sugar, vanilla, and pecans. Mix until well blended. Spread on cake while hot.

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