Moms Chocolate Cake 8x8 Pan Recipes
PERFECT WACKY CAKE
This is Mom's favorite chocolate cake. Easy to make and has a little different twist. Also has no eggs or dairy products. Pick your favorite frosting for the top--Mom likes 7-minute the best.
Provided by Cindy Lynn
Categories Dessert
Time 40m
Yield 1 8x8 cake
Number Of Ingredients 9
Steps:
- Sift together and make 3 holes in dry ingredients.
- In first hole, pour vegetable oil.
- In second hole, pour vinegar.
- In third hole, pour vanilla.
- Pour cold water over all.
- Mix well with fork or whisk, but do not beat.
- Bake in greased 8 x 8 pan for about 35 minutes at 350 deg F.
MOM'S COCOA POWDER BROWNIES
Oooey, Gooey, Rich and Chewy. If you are a fan of cake-like brownies, these are NOT for you. This makes a small pan of brownies that are moist and dense and need no icing. They form a crust that cracks and is a wonderful contrast to the fudgy texture of the brownie. Like all other basic brownie recipes, these are a great base for adding in chunks of chocolate, nuts, or whatever. As an adult, I like them with a 1/2 tsp of espresso powder added. For the brownie purist, the nuts are strictly optional. When I'm having one of those "must have chocolate" days, these are the perfect fix. After 1 brownie, I'm cured.
Provided by gourmetmomma
Categories Bar Cookie
Time 35m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Bake at 350 for 25 to 30 minutes in an 8x8 or 9x9 pan.
- Allow to cool before cutting.
MY MOM'S CHOCOLATE CAKE
A simple, old-fashioned chocolate cake. Great with a chocolate glaze.
Provided by SEBRING SOCKS
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 42.1 g, Cholesterol 21.8 mg, Fat 13 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 307.3 mg, Sugar 23.7 g
MOM'S CHOCOLATE CAKE
This is the best chocolate cake I have ever had. It bakes up high and it's fluffy. Everyone loves it when I make this cake. It is the only chocolate cake I will ever make. Enjoy!
Provided by Melody Sherman
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Cream the sugar and shortening together until light and fluffy. Add the eggs and mix well. Stir in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract. Mix until just combined. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 26.7 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 146.4 mg, Sugar 17.3 g
ONE BOWL CHOCOLATE CAKE (MADE FROM SCRATCH!)
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!).
- Grease a 9x13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).
Nutrition Facts : Servingsize 1 serving, Calories 1053 kcal, Fat 5 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 4817 mg, Carbohydrate 206 g, Sugar 13 g, Protein 41 mg
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ONE-BOWL CHOCOLATE CAKE - INQUIRING CHEF
From inquiringchef.com
4.4/5 (44)Total Time 45 minsCategory DessertCalories 320 per serving
- Add oil, water, and vanilla extract all at once and stir just until everything is combined and no dry spots remain.
MOM'S CHOCOLATE CAKE RECIPE - MARCIA KIESEL | FOOD & …
From foodandwine.com
4/5 Category Chocolate Cake
- Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
- In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
- Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
- Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
6 EASY CAKES TO BAKE IN AN 8X8 PAN - INQUIRING CHEF
From inquiringchef.com
Estimated Reading Time 4 mins
- One Bowl Chocolate Cake. This super simple chocolate cake is made in only one bowl. No mixer needed. The result is an 8×8 cake that is rich, moist, and even better a day or two after baking.
- Vanilla Snack Cake. This Easy Vanilla Snack Cake makes a celebration possible any day of the week with just a little bit of effort! This is a no-mixer-required cake that is baked in an 8×8 pan and comes out tender and soft.
- Applesauce Cake. Feels like fall! Applesauce and a small amount of oil make this a tender, moist cake. No mixer required for this one either. On its own or with a light dusting of powdered sugar, Applesauce Cake makes a great addition to a breakfast or brunch spread.
- Pumpkin Chocolate Chip Snack Cake. This super soft pumpkin snack cake has a hint of pumpkin pie spice with chocolate chips in every bite. We call it snack cake because it’s not super sweet – just sweet enough to justify a slice with a late afternoon cup of tea.
- Semolina Yogurt Cake. Semolina Yogurt Cake is made with semolina flour and yogurt and comes together in just one bowl – no mixer required. A simple syrup poured over the top keeps the cake moist for days after baking.
- Peanut Butter Cup Cookie Bars. Okay, okay, so this one isn’t technically a cake, but if you are looking for another treat to bake in an 8×8 pan, this one deserves a mention.
RICH COCA-COLA CHOCOLATE CAKE RECIPE - THE TYPICAL MOM
From temeculablogs.com
Ratings 2Calories 606 per servingCategory Dessert
- Preheat your oven to 350 degrees and spray a 13x9 pan with non stick spray. (photos show an 8x8 pan, we cut it in half to make less that particular day)
- On the stove on low heat combine your Coca Cola, butter and cocoa and wait until it begins to boil stirring consistently. Then remove from heat.
- Pour your warm cola mixture into your bowl with dry ingredients and fold together until it is combined well.
ECLAIR ICEBOX CAKE | REAL HOUSEMOMS
From realhousemoms.com
3.2/5 (4)Total Time 3 hrs 3 minsCategory DessertCalories 506 per serving
- In an 8x8 inch baking pan add graham crackers by splitting them in half and placing 9 in the bottom of the pan.
- In a large bowl add pudding mix and 1-1/2 cups whole milk. Whisk together until pudding begins to thicken, then place in the refrigerator for 2 minutes for the pudding to set up.
- Mix in the cool whip and layer half the pudding mixture on top of the graham crackers. Repeat layers again with 9 graham crackers and the rest of the pudding mixture. Top off with the last 9 graham crackers.
- In a microwave safe bowl add chocolate chips and butter. Place in the microwave for 1.5 minutes then stir until chocolate has melted. Add in 1/2 cup of milk and the powdered sugar. Spread chocolate over the graham crackers and place in the freezer for 3 hours.
SMALL CHOCOLATE CAKE RECIPE - CELEBRATING SWEETS
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