Best Auntie Barbs Moist Chocolate Cake Recipes
SUPER MOIST CHOCOLATE CAKE
This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!
Provided by Baker Gal
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together dry ingredients.
- Combine wet ingredients in a separate bowl.
- Combine dry and wet ingredients together (I gently whisk them together with a fork).
- Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
- Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
- Set aside to cool before frosting.
- To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
- Stir in vanilla extract and cocoa powder.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.
NO-FAIL MOIST CHOCOLATE CAKE
This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.
Provided by Tracy K
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.
SANDY'S CHOCOLATE CAKE
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 685 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 505mg sodium, Carbohydrate 102g carbohydrate (81g sugars, Fiber 3g fiber), Protein 7g protein.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
AUNTIE BARB'S MOIST CHOCOLATE CAKE
My Auntie Barb always makes the best chocolate cake and it is so moist and delicious. If you are looking for the ultimate chocolate cake, this is the one that you have to make!
Provided by Katherine in Alberta
Categories Dessert
Time 55m
Yield 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs.
- Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well.
- Add this to the above mixture.
- Combine the flour and baking soda and add to the cocoa mixture.
- The batter will be thin.
- Pour the batter into a greased and floured 9 x 13 pan.
- Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.
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