Food recipes
Old-Fashioned Chocolate Cake with Cocoa Frost
Old-Fashioned Chocolate Cake with Cocoa Frost Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking soda salt, table water, bottled, generi...
Old-Fashioned Chocolate Cake with Cocoa Frost
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
water, bottled, generic
oil, corn, peanut, and olive
vanilla extract
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cocoa, dry powder, unsweetened
Directions:
For Cake: Preheat oven to 350F (180C).
Butter and flour three 9-inch-diameter cake pans with 1 1/2 inch-high sides.
Sift first 5 ingredients into medium bowl.
Mix water, oil and vanilla in large bowl.
Whisk in dry ingredients.
Divide batter among pans.
Sprinkle 1/2 cup chocolate chips over batter in each pan.
Bake cakes until tester inserted into center comes out clean, about 25 minutes.
Cool cakes in pans on racks 15 minutes.
Cut around pan sides to loosen cakes.
Turn cakes out; cool completely.
For Frosting: Beat butter in large bowl until fluffy.
Gradualy beat in 3 cups sugar.
Beat in 6 tablespoons milk and vanilla.
Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
Place 1 cake layer, chocolate-chips side up, on platter.
Spread 23 cup frosting over.
Top with second cake layer, chocolate-chips side up.
Spread 23 cup frosting over.
Top with remaining cake layer, chocolate-chips side down.
Spread frosting over sides and top of cake.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
water, bottled, generic
oil, corn, peanut, and olive
vanilla extract
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cocoa, dry powder, unsweetened
Directions:
For Cake: Preheat oven to 350F (180C).
Butter and flour three 9-inch-diameter cake pans with 1 1/2 inch-high sides.
Sift first 5 ingredients into medium bowl.
Mix water, oil and vanilla in large bowl.
Whisk in dry ingredients.
Divide batter among pans.
Sprinkle 1/2 cup chocolate chips over batter in each pan.
Bake cakes until tester inserted into center comes out clean, about 25 minutes.
Cool cakes in pans on racks 15 minutes.
Cut around pan sides to loosen cakes.
Turn cakes out; cool completely.
For Frosting: Beat butter in large bowl until fluffy.
Gradualy beat in 3 cups sugar.
Beat in 6 tablespoons milk and vanilla.
Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
Place 1 cake layer, chocolate-chips side up, on platter.
Spread 23 cup frosting over.
Top with second cake layer, chocolate-chips side up.
Spread 23 cup frosting over.
Top with remaining cake layer, chocolate-chips side down.
Spread frosting over sides and top of cake.