Time 45m Number Of Ingredients 16 Steps:
Preheat the oven to 350°F. Lightly spray a 9x13 inch baking pan with cooking spray and set aside. In a medium bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in the eggs, milk, vegetable oil and vanilla, and mix until fully incorporated. Slowly mix in the boiling water. The batter will be very watery, and that is okay! Pour the batter into the prepared baking pan, and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool. Meanwhile, in a medium bowl, cream together all of the frosting ingredients until smooth. Frost the cake once it is cool.
Time 45m Yield 24 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan. Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly. Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl. Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes. Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Time 45m Yield 12 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside. In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm. To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners’ sugar. Pour over warm cake
Time 45m Yield 12 to 15 servings Number Of Ingredients 16 Steps:
For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well. Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat. Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack. For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment. With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.
Time 45m Yield 20 servings. Number Of Ingredients 17 Steps:
In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.
Time 45m Yield 24 servings Number Of Ingredients 15 Steps:
For the cake: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes. While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined. Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.
Time 50m Yield 15 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners’ sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.
Time 43m Yield 12 servings. Number Of Ingredients 15 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chocolate until combined., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small saucepan, bring cocoa and milk to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter and vanilla until butter is melted. Whisk in confectioners’ sugar until smooth. Drizzle over cake and spread quickly. Let stand until set.
Time 45m Yield 16 Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour. Mix sugar, flour, and baking soda in a large bowl and set aside. Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn’t burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes. Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn’t burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss. Spread frosting on the cake while it is still warm.
Time 2h45m Yield 24 Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan. Mix flour, sugar, and baking soda together in a large bowl; set aside. Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes. Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.
Time 30m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan. In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Time 1h45m Yield Makes two 9-by-13-inch cakes Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Spray two 9-by-13-inch baking pans with cooking spray. Line with parchment, leaving an overhang on long sides. Spray parchment. Flour pans, tapping out excess. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in eggs, buttermilk, water, oil, and vanilla until smooth. Divide batter between pans. Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, about 35 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.
Time 1h10m Yield Serves 20 Number Of Ingredients 0 Steps:
Preheat oven to 180c/350f/gas 4. Grease a 30 by 20 roasting tin.Line the base and sides with non-stick baking paper. Whisk egg whites until stiff peaks form. Sift the flour and cocoa into a seperate bowl. Add egg yolks,marg,caster sugar and milk. Beat with a electric whisk or wooden spoon for 2 mins, until smooth. Fold in the egg whites.Spoon the mixture into the tin. Bake for 35-40 mins, or until firm in the centre.Cool completely in the tin. For the icing, put the chocolate and 5 tbsp of water into a pan and heat gently until melted. Beat in the icing sugar and oil until smooth. Turn out cake and spread the icing on top with a palette knife. Cut into squares and enjoy!
Yield 16 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside. In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended. With mixer running, gradually add the cold water and vanilla. Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes. Pour batter into buttered 13x9x2-inch baking pan. Bake in 350 degree F oven 40 minutes or until cake tests done. Cool in cake in pan on rack. Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat. Stir in the chocolate chips and vanilla. Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable. When cake has cooled, frost it with the Fluffy Chocolate Frosting. Cut in squares and enjoy! :)
