Chocolatetown Special Cake

From: 100 Best Brand Name Recipes cookbook

Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups AP flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk

Frosting:
6 Tbsp butter, softened
2 2/3 cups powdered sugar
1/2 cup cocoa
4-6 Tbsp milk
1 tsp vanilla extract

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

Stir together cocoa and water in small bowl until smooth.

Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with buttercream frosting.

For frosting:
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups frosting.

Verdict:
Thumbs up! I love homemade cake. They are cheaper than box mixes (really!) and I usually have everything on hand already so I save a trip to the store. This recipe is delicious! It's so easy I'll definitely be making it again.

*P.S. It says "You're a beast" because I was celebrating Stephen completing a Spartan Beast race!*   

Chocolate Pudding Cake

From: Spend With Pennies

Ingredients:
3/4 cup AP flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
2/3 cup milk
1 tsp vanilla
2 Tbsp vegetable oil

Topping:
2/3 cup packed brown sugar
1/4 cup miniature semisweet chocolate chips
1/4 cup cocoa powder
1 1/4 cups hot water

Preheat oven to 350 F. In a 2-quart casserole dish, combine flour, white sugar, cocoa powder and baking powder. Add milk and oil and vanilla. Stir until well mixed. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.

Bake for 30-35 minutes or until the top looks cooked. Serve warm.

 
Verdict:
Thumbs up - if you like chocolate! This one-dish recipe is actually very cool. The dish creates the pudding sauce when you pour the hot water on top. The only thing about this recipe is it is very chocolate-y. I'm not a huge chocolate fan so it was a little overwhelming to me. My daughter and husband loved it though. Plus, it really doesn't get any easier than this, so I recommend this recipe!

Surprise Chocolate Cake

From: Cooking With Heinz Ketchup

Ingredients:
2 cups AP flour
1 1/2 cups sugar
1/3 cup cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk
1/2 cup ketchup
1/2 cup shortening
1 tsp vanilla
2 eggs
Chocolate frosting

In large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, cinnamon and salt. Add milk, ketchup, shortening, and vanilla. Beat at low speed until combined. Add eggs and beat at medium speed for 2 minutes. Spread batter evenly in a greased 9x13 pan. Bake in preheated 350 degree oven for 30-35 minutes or until done (it took mine 25 minutes). Cool. Frost with your favorite frosting.

Chocolate frosting recipe:
From: Here

Ingredients:
2 3/4 cups confectioners' sugar
6 Tbsp unsweetened cocoa powder
6 Tbsp butter
5 Tbsp evaporated milk (I used regular milk)
1 tsp vanilla extract

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Verdict:
Well, it got a thumbs up from everyone who tasted it. My opinion is, I've made much better cakes. I felt like I could really taste the cinnamon for some reason. I'm not sure why that is. On the other hand, I loved the frosting. I love the not-overwhelming-sweetness of homemade frosting, and this didn't disappoint. So, in the end, I would make the frosting again, but I'll stick with some of my other tried and true chocolate cake recipes in the future.

Chocolate Pudding Dump Cake

From: Buns in My Oven

Ingredients:
1 box chocolate cake mix
1 small package chocolate pudding mix
1 1/2 cups milk
1 1/2 cups chocolate chips

Preheat oven to 350 degrees.
Combine the dry cake mix, dry pudding mix, and milk in a bowl and mix until combined. Spread into a greased 9x13 baking dish. Top with the chocolate chips and bake for 30 minute or until the edges pull away from the pan.

Verdict:

Thumbs up! People. Seriously!? How could this be anything OTHER than delicious!?!? I'm telling you. Awesome, delicious, easy cake. A go-to recipe for SURE! It does not get any easier than this deliciousity!! (New word.)

Chocolate Dulce de Leche Cake

From: Buns In My Oven

Ingredients:
1 box chocolate cake mix, prepared according to package directions, but not baked
1 1/2 cups dulce de leche (or caramel sauce)
1 cup hot fudge sauce
 

Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Pour half of the prepared cake mix into the bottom of the baking dish.
Bake for 10 minutes.
Remove the cake from the oven and pour warmed dulce de leche and hot fudge sauce over the cake. Spread to cover the entire cake.
Pour remaining cake batter over the top of the cake and return to the oven for 20 minutes or until the cake is done.
Cool for 20 minutes (or more) before serving.

Verdict:
THUMBS UP! Doesn't get any easier than this and this cake is so moist and delicious. Seriously, my new favorite dessert. P.S. Mine does NOT look anything like the original website's picture but the taste is incredible anyway!

Chocolate Cake

From: Betty Crocker cookbook (2005 Breast Cancer Edition)

Ingredients:
3/4 cup butter, softened
3 eggs
2 cups AP flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 1/2 cups milk

Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease cake pans or a 13x9 baking sheet. Lightly flour bottom and sides of pans. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.

In a large mixing bowl beat butter for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating for 3-4 minutes. Scrape sides of bowl; continue beating for 2 minutes. Add eggs 1 at a time, beating after each addition. Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed until just combined. Beat for 20 seconds more. Spread batter evenly into prepared pans.

Bake in a 350 degree oven for 35-40 minutes for 8-inch pans and 13x9 pan, 30-35 minutes for 9-inch pans, or until a wooden toothpick comes out clean. Cool cake for 10 minutes before removing.

Verdict:
Thumbs up! I needed a chocolate cake in a hurry so I chose the simplest recipe I could find! We had an incident with a child playing too close to the cake with a balloon as you can see....  Anyway, the cake was great - I think. I only got a small taste but since there wasn't a drop left at the end of the night I consider this recipe a success! Delicious and I would definitely make this again in the future!!

Another favorite chocolate cake recipe of mine

And this moist one that I love

Chocolatetown Special Cake

From: Great American Brand Names Cookbook

Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.

Pour into three greased and floured 8-inch pans or two 9-inch pans. Bake at 350 degrees for 25-30 minutes for 8-inch pans or 35-40 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely; frost as desired.

What I did differently from the recipe:
I didn't have enough shortening (I can't find my shortening in my pantry for some reason!!!) so I substituted some butter. I used one stick of butter and less than 1/3 cup of shortening. I made sour milk by pouring 4 teaspoons of vinegar in a cup and then enough milk in the same cup to equal 1 1/3 cups.

What I'll do differently next time:
Nothing.


Verdict:
Thumbs up! Very simple recipe, should have everything on hand (where is my shortening!?) and delicious. Big hit around here!   

Chocolatetown Special Cake

Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups buttermilk or sour milk

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch pans or two 9-inch pans. Bake at 350 degrees for 25-30 minutes for 8-inch pans or 35-40 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely; frost as desired.

Chocolate Cake Roll

From: "Creative Cook's Kitchen"

Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)

Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.

In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. 

In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.

 In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top.

 Bake until a toothpick inserted in center comes out clean, about 15 minutes.

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool. 

 Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges.

 Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.

 What I did differently from the recipe:
Nothing, except as you can see I added chocolate morsels to the whipped cream filling. :)

What I'll do differently next time:
I think instead of using sugar on the cloth (when you're rolling the cake the first time) you should use flour. The sugar made it stick more, which makes it not look as pretty. Doesn't matter because you end up covering it in confectioners' sugar, but the flour will help it not stick to your cloth so bad.


Verdict:
Thumbs up! I've had this recipe ever since Stephen and I got married and he's asked several times if I would make it. I was always terrified of the "cake roll" part until I started making pumpkin rolls. So for Valentine's Day this year I finally made it for him! :)  It's very good, although I know Stephen will add chocolate frosting or chocolate syrup to it - nothing is chocolate-y enough for him! It's a very simple recipe, just a bit time-consuming waiting for it to cool in the roll form. So I do recommend it!

Chocolate Cake Roll

 

Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)



Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.


In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving.

Moist Chocolate Cake

From: Taste of Home

Ingredients:
1 1/2 cups cake flour (or 1 Tbsp cornstarch + 1/2 cup flour times three)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
2 squares unsweetened chocolate
2 Tbsp butter (no substitutes)
1 cup buttermilk (or 2 Tbsp lemon juice + milk to fill up 1 cup)
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
FROSTING:
1/2 cup sugar
4 1/2 tsp cornstarch
1/8 tsp salt
1 square unsweetened chocolate, coarsely chopped (I didn't see those words when I made this recipe - "coarsely chopped". It made no difference)
1/2 cup hot coffee or water
4 1/2 tsp butter
1/2 tsp vanilla extract

In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted. In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined.

Add the chocolate mixture and vanilla. Pour into a greased 8-inch square baking dish.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee (or water) until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.

What I did differently from the recipe:
Nothing. Oh, unless you count the fact that I misread the ingredients and put 4 1/2 TABLESPOONS of butter in the frosting instead of 4 1/2 TEASPOONS. Don't worry, it didn't change the flavor one bit. I just laughed so hard when I realized I did that.

What I'll do differently next time:
Put the correct amount of ingredients in the recipe.

Verdict:
Thumbs up! When Stephen tasted this he said, "This is so moist!" I then pointed out the recipe name to him. It was definitely easy and good. He was very impressed that the cake and frosting were both homemade but if I can do it, anyone can do it. This is great to make anytime you just need some cake to snack on! And who doesn't need that?

$$:
The only thing I had to buy for this recipe was the unsweetened chocolate, only because I only had a couple of ounces left from a previous box. I would have had to buy some more soon anyway. So this recipe cost me less than $3.

Printable version:

Ingredients:
1 1/2 cups cake flour (or 1 Tbsp cornstarch + 1/2 cup flour times three)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
2 squares unsweetened chocolate
2 Tbsp butter (no substitutes)
1 cup buttermilk (or 2 Tbsp lemon juice + milk to fill up 1 cup)
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
FROSTING:
1/2 cup sugar
4 1/2 tsp cornstarch
1/8 tsp salt
1 square unsweetened chocolate, coarsely chopped (I didn't see those words when I made this recipe - "coarsely chopped". It made no difference)
1/2 cup hot coffee or water
4 1/2 tsp butter
1/2 tsp vanilla extract

In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted. In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-inch square baking dish. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee (or water) until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.

Wacky Cake

Ingredients:
1 1/2 cups flour
1 cup sugar
3 Tbsp cocoa
1 tsp baking soda
1/2 tsp salt
6 Tbsp vegetable oil
1 Tbsp vinegar
1 tsp vanilla
1 cup cold water

Preheat oven to 350. Sift together dry ingredients into un-greased 9x9 baking pan. Pour in oil, vinegar, vanilla, and cold water. Mix well, avoiding overzealous mixing.

Bake 25-30 minutes. Let cool and cut into squares.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I made this because I just had all the ingredients and didn't have to buy anything. But I'm not sure why it's called "Wacky Cake". It just didn't do much for me. I sprinkled powdered sugar on top because the middle of the cake sank! I'm not sure what I did for that to happen. It just tasted like a plain old chocolate cake to me. I poured caramel over a piece and that tasted good, and then on another piece I put raspberry preserves and that was good. But the cake alone didn't impress me. Now that I think about it, if it was frosted it would probably be better. But this recipe is going in the trash. (The verdict is neutral because it wasn't bad, I just don't prefer this type of cake. You might actually love it!)