Best Aunt Helens Chocolate Cake Recipes
HELEN'S CHOCOLATE WALNUT TEXAS SHEET CAKE
This cake came to more family picnics over the years than some members of the family! The recipe came from our dear family friend, Helen, written about when I posted her scrumptious "Helen's Cheesy Potatoes." Just 2 suggestions: (1) Assemble your ingredients before you start. Often, you can measure out the same ingredient...
Provided by Fran Miller
Categories Chocolate
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. Mist a jelly roll pan with cooking spray. Set aside.
- 2. In a saucepan, bring to a boil the 2 sticks of margarine, water, and cocoa powder. Stir often. Remove from heat and allow to cool a little while you assemble the next set of cake ingredients.
- 3. In a mixing bowl, add the sugar, eggs, flour, sour cream, salt, baking soda, and vanilla. Gently blend with the mixer.
- 4. Then add the cocoa mixture and mix until well-blended.
- 5. Pour the batter into the prepared jelly roll pan, then bake for 17-25 minutes. Check early, testing with a toothpick in the center of the cake.
- 6. WHILE THE CAKE IS BAKING, MAKE THE GLAZE after washing the beaters to the mixer.
- 7. In a saucepan, bring to a boil the stick of margarine, milk, and cocoa powder, stirring often. Remove from heat and add the powdered sugar and vanilla to the saucepan. Beat with the mixer until well-blended.
- 8. Pour the glaze over the HOT FROM THE OVEN cake, spreading evenly.
- 9. Add walnuts, if desired, to the hot glazed cake. Cool on a baking rack until room temperature. Then stand back to avoid the stampede! =^..^=
HELEN NASH'S CHOCOLATE ALMOND CAKE
Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 300 degrees. Grease the bottom and sides of a 10-inch springform pan with margarine. Line the pan with parchment paper, and grease the parchment. Dust pan with 1 tablespoon potato starch; shake out excess.
- Fill a small saucepan with water, and bring to a boil. Reduce heat, and allow water to simmer. Place chocolate in a small heatproof bowl, and set over saucepan. Stir chocolate until melted, and set aside to cool.
- In the bowl of an electric mixer, cream 1 cup margarine on medium speed, and add sugar gradually until the mixture is pale and bubbles appear, about 10 minutes.
- Add egg yolks one at a time, beating well after each addition. Lower the speed, and beat in cooled chocolate and orange juice. With a large rubber spatula, mix in cocoa powder, cognac, 1 1/2 teaspoons potato starch, lemon zest, orange zest, vanilla, and ground almonds.
- In a clean dry bowl, beat egg whites on high speed until stiff. Fold half of the egg whites into the chocolate mixture with a rubber spatula. Repeat with another quarter of the egg whites, then reverse the process, pouring the batter over remaining whites. Gradually fold together until egg whites are completely incorporated.
- Pour batter into prepared pan, and smooth the top. Bake until a cake tester or toothpick inserted in the center of the cake comes out slightly sticky, about 1 hour. Cool completely, and refrigerate overnight.
- To serve, run a small, sharp knife around sides to loosen, and carefully remove springform ring. Transfer to a serving plate, dust with Passover powdered sugar, and garnish with sliced almonds. Note: This recipe has been adapted from Helen Nash's original to make one cake. To make two smaller cakes, prepare two 9-by-1 1/2-inch round cake pans, and divide the batter between them.
HELEN'S COCONUT CAKE
This is one great cake! The recipe is by Phyllis Richman, a staff writer with the Washington Post, she was a restaurant critic for 23 years, 8 of which she was also food editor. I am not big on desserts but I can't say no to this cake
Provided by Bergy
Categories Dessert
Time 51m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- (Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan.
- Heat milk and butter to scalding (do not boil), set aside.
- Combine the flour baking powder and salt, mix well.
- Beat eggs, add sugar beating all the while until they are thick& foamy.
- Gradually add hot milk, then the vanilla beating all the while.
- At slow speed beat in the flour, beat til smooth and combined.
- Pour into the prepared pan.
- Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick).
- Cake is done when the toothpick comes out clean.
- Cool the cake slightly in the pan.
- PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla.
- Spread the topping over the cake (do it evenly reaching right to the corners).
- Turn oven to broil and place cake 6" from the heat.
- Broil until bubbling and dark brown, turning if necessary to ensure even coloring.
- The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it.
- Cool to room temp, cut into squares and serve.
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