Features : Recipes : Recipe Feature

Recipe List Alfredo Sauce AHHHHH - Asparagus Breakfast Casseroles Easy Overnight Breakfast Recipes Chicken Breasts with Plum Sauce Chocolate Cake Chocolates for Valentine's Day Christmas Sugar Cookies Cinnamon Goodness Clam Dip Dr. Seuss Recipe Fun Favorite Christmas Cookies Holiday Cookie Specialties Gourmet Flavored Vinegars Herb Flavored Olive Oils Holiday Cookie Mixes Hummus Original Irish Coffee Irish Cream Liquer Lemon Squares Orchard Treats Parmesan Crisps Peanut Butter Bon Bons Potato Latkes Snowball Cupcakes Toffee Treat Cookies Vegetarian Delights Brunch Treats Gifts from Your Kitchen Hot Holiday Beverages Lunch Box Ideas Recipes from YesterYear Tex-Mex Specialties Vegetarian Favorites

Seasonal Cooking - Favorites and New Ideas

Chocolate, Heavenly Chocolate

My birthday falls just after Valentine's Day, so it's no wonder my absolute favorite flavor for any sweet treat is chocolate.

Here's my family's favorite recipe for the world's best chocolate cake, completely made from scratch - rich, dark, moist and delicious! I love this cake year round and it's ever so precious to me because it came from my mother in law.

This chocolate cake recipe is featured at the Ever Project - Yummiest Chocolate Cake Ever.

Hattie's Chocolate Cake

by Lee Hansen
editor Pastiche Family Portal

This recipe is a family favorite, shared by my husband who got it from his mother, who got it from Aunt Hattie. This is THE BEST chocolate layer cake recipe I have ever tasted, and we make it for everyone's birthday and sometimes for no special reason at all. It's terrific with the chocolate icing recipe that came with the hand-written recipe, and it's also delish with vanilla buttercream frosting.

INGREDIENTS

1/2 C. butter, softened
1/2 C sugar
2 eggs
3/4 C. baking cocoa
2 C. flour
pinch of salt
2 tsp. baking soda
1 tsp. baking powder
1 C. milk
1 C. strong coffee, cooled
1 tsp. vanilla

INSTRUCTIONS

Sift dry ingredients together; set aside.

Cream butter and sugar until fluffy; beat in eggs 1 at a time.

Add sifted dry ingredients alternately with milk, beat gently until combined.

Add coffee and vanilla and stir until well blended.

Bake in 2 greased and floured cake pans at 350 degrees F until cake tests done with a toothpick in the center (start testing after about 20 minutes baking time).

Cool and remove layers from pans. Complete cooling on cake racks.

Chocolate Icing

1/2 C. butter (1 stick) melted
1 box (2 C.) confectioner's sugar
2 Tbl. Cocoa (+/- to suit your chocolate desire)
1 tsp. vanilla
1 tsp. milk

Melt butter in saucepan; remove from heat and stir in sugar and cocoa, then vanilla and milk.
Stir until glossy and thick. Cool slightly and spread on cake.

VARIATIONS

1. Substitute buttercream or cream cheese frosting for chocolate icing, and decorate cake top with chocolate curls or sprinkles.

2. Split layers into two thinner layers each after cake is thoroughly cooled. Spread sweetened whipped cream filling between all the layers, then frost sides and top with buttercream frosting or chocolate icing.

Custom Search