Sandys Chocolate Cake Taste Of Home 122014 Recipes

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BEST-EVER CHOCOLATE CAKE



Best-Ever Chocolate Cake image

You can't miss with this delightful old-fashioned dessert. It's truly the best ever chocolate cake! It is moist and chocolaty, and its light, fluffy frosting stirs up in a jiffy. Use vanilla pudding instead of chocolate in the frosting if you wish. -Catherine Dawe, Kent, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons vinegar
2 teaspoons vanilla extract
FLUFFY CHOCOLATE FROSTING:
1 cup cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

Nutrition Facts : Calories 365 calories, Fat 13g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 443mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

SANDY'S CHOCOLATE CAKE



Sandy's Chocolate Cake image

Sandy's Chocolate Cake is a rich three layer sour cream chocolate cake with a sour cream frosting.

Provided by Cookie Madness

Categories     Dessert

Time 1h3m

Number Of Ingredients 16

2-2/3 cups all-purpose flour (340 grams)
3/4 cup unsweetened natural style cocoa powder (60 grams)
3 teaspoons baking soda
1 teaspoon salt (reduce to half if using salted butter)
1 cup unsalted butter (softened)
3 cups packed light brown sugar (600 grams)
4 large eggs (room temperature)
2 teaspoons vanilla extract
1 1/3 cups sour cream
1 1/3 cups very hot coffee (or boiling water)
1 1/2 sticks (6 oz unsalted butter, softened)
4 1/2 cups confectioners sugar
1 cup plus 2 tablespoons natural cocoa powder
1/4 cup sour cream plus more as needed
1 teaspoon vanilla
3 tablespoons whole milk plus more as needed

Steps:

  • Preheat oven to 350°. Grease three 9 inch round pans and line the bottoms with parchment. Grease the parchment, then dust with flour. Note: The parchment is necessary here! The cake likes to stick.
  • In a large bowl, whisk together flour, cocoa, baking soda and salt; set aside.
  • In a very large mixing bowl, using an electric mixer, beat softened butter and brown sugar until light and fluffy. You can do this with a handheld mixer or a stand mixer and paddle. If you have a stand mixer, I recommend it! Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Add flour mixture to creamed mixture alternately with sour cream, beating well after each addition. Stir in hot coffee until blended. Beat with the mixer for about 30 seconds to remove lumps.
  • Transfer to prepared pans. Bake until a toothpick comes out clean, about 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
  • To make the frosting, beat the butter and 1 cup of the sugar in a very large mixer bowl. Add ¼ cup of the sour cream, another cup of sugar and cocoa powder and stir until everything comes together. Beat with the mixer. Add vanilla, then add remaining sugar, and milk and beat until smooth. Add more milk and sour cream until you get the flavor and texture you want. Scrape bowl often.

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.

CLASSIC CHOCOLATE CAKE



Classic Chocolate Cake image

If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. -Betty Follas, Morgan Hill, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 9

2/3 cup butter, softened
1-2/3 cups sugar
3 large eggs, room temperature
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups whole milk
Confectioners' sugar or favorite frosting

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.

Nutrition Facts : Calories 257 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

SANDY'S AWESOME CHOCOLATE CAKE



Sandy's Awesome Chocolate Cake image

I found this recipe over on AllRecipes about a month ago and have to say it's the best chocolate cake I've ever had! So i had to bring it over here and share it. I haven't tried the frosting, as I had whip cream between the layers and a chocolate ganache frosting on top. Let me know how the frosting turns out!

Provided by Lil Miss Nikki

Categories     Dessert

Time 50m

Yield 12 Slices of Cake, 12 serving(s)

Number Of Ingredients 16

3 cups brown sugar, packed
1 cup butter or 1 cup margarine, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water
1/2 cup butter or 1/2 cup margarine
3 (1 ounce) unsweetened chocolate squares
3 (1 ounce) semi-sweet chocolate baking squares
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract

Steps:

  • For Cake:.
  • In a mixing bowl, cream brown sugar and butter.
  • Add eggs, one at a time, beating well after each addition.
  • Beat on high speed until light and fluffy. Blend in vanilla.
  • Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined.
  • Stir in water until blended.
  • Pour into three greased and floured 9-in. round baking pans.
  • Bake at 350 degrees F for 35 minutes.
  • Cool in pans 10 minutes; remove to wire racks to cool completely.
  • For Frosting:.
  • In a medium saucepan, melt butter and chocolate over low heat. Cool several minutes.
  • In a mixing bowl, combine sugar, sour cream and vanilla.
  • Add chocolate mixture and beat until smooth.
  • Frost cooled cake.

Nutrition Facts : Calories 912.4, Fat 40.9, SaturatedFat 25, Cholesterol 151.2, Sodium 647.2, Carbohydrate 136.3, Fiber 4.1, Sugar 106.4, Protein 8.9

CONTEST-WINNING MOIST CHOCOLATE CAKE



Contest-Winning Moist Chocolate Cake image

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 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. Dust with confectioners' sugar.

Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

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