Chocolate Fudge Cake

CHOCOLATE FUDGE CAKE 

Chocolate Cake 

Ingredients

3/4 cup flour

1/4 Hershey's Cocoa

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup sugar 

1/2 vegetable oil
1 egg 

1/2 cup milk 

1/2 cup water 1 teaspoon vanilla

Method

Preheat oven to 350 degrees.

Grease and flour 6 or 8 inch bundt pan.  Cupcake pan with 6 cups. 

Combine all dry ingredients together.  Make a well and add milk, water,  egg, vegetable oil and vanilla; blend together well.  Pour into greased baking pan and cupcake cups.

Bake for 30 minutes or until golden brown with a clean cake tester indicating done. 

Optional:  Frost.

Cake made and photography by ShirleyAnn Pearman 

Chocolate Fudge Cupcakes 

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Chocolate Cake

CHOCOLATE CAKE 

Chocolate Cake

Ingredients

6 tablespoons margarine
2 eggs
1 1/4 cups flour
1 1/4 cups baking powder
1/4 teaspoon salt
3/4 cups + 2 tablespoons sugar
3/4 teaspoon vanilla
3/4 cups milk (1/2 cup milk + 1/2 cup water + 2 tablespoons Hershey's Cocoa) use 3/4 cups of mixture

Method

1.          Preheat oven at 350°.

2.          Grease and flour a 6 inch round pan

3.          Sift flour with baking powder; set aside.

4.          Cream sugar and butter.

5.          Add eggs and vanilla.

6.          Add flour mixture and chocolate milk mixture, alternately.

7.          Pour cake mixture into prepared pan.

8.          Bake about 30 minutes or until done when a cake tester is inserted and comes out clean

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

10.       Frost or Icing Optional

Cake made and photography by ShirleyAnn Pearman

Recipe derived from this posting with a decrease in ingredients http://recipemarketing.blogspot.com/2018/12/vanilla-plain-cake.html and Hershey's Cocoa added.

Chocolate Cupcakes

CHOCOLATE CUPCAKES

MADE WITH SWISS MISS HOT CHOCOLATE MIX

Cupcakes

Ingredients

1/4 cup + 2 tablespoons vegetable oil

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1 cup flour

1/8 teaspoon salt

1 1/2 teaspoon baking powder

1/4 cup + 2 tablespoons milk  

Method

1.          Preheat oven to 350°.

2.          Grease cupcake pans or line with cupcake wrappers.

3.          Combine flour, baking powder, salt and sugar together. 

4.          Add milk, vegetable oil, egg and flavoring.

5.          Blend all together until smooth consistency.

6.          Spoon ¼ cup of batter into each cupcake lined cup.

7.          Bake for 20 – 30 minutes or until golden brown.

8.          Optional: Icing, Frost and Sprinkle.

Frosting

1/2 cups icing sugar 

1 - 2 tablespoons milk or water

1 teaspoon vanilla

Combine all ingredients and mix until smooth consistency.  Frost.

Optional ( Swiss Miss Hot Chocolate Mix - Follow instruction on package) Then take 1/4 cup + 2 tablespoons of chocolate mixture to blend instead of the milk.  Do the same for frosting instead of milk. 

All baking and photos by ShirleyAnn Pearman

Reliable Chocolate Cake

RELIABLE CHOCOLATE CAKE 

Reliable Chocolate Cake

Ingredients

1 cup flour

¼ + ⅛ teaspoon baking soda

½ teaspoon salt

¼ cup shortening

½ cup + 2 tablespoons sugar

1 egg

6 pieces Baker’s Unsweetened Chocolate (1½ oz) (4 pieces = 1 oz)

½ cup + 2 tablespoons milk

½ teaspoon vanilla

Method

1.          Measure flour, baking soda and salt and sift together. 

2.          Cream shortening, add sugar gradually and cream together until light and fluffy.

3.          Add eggs and beat well.

4.          Add melted chocolate and blend.

5.          Add flour mixture, alternately with milk, beating well after each addition.  Add vanilla.

6.          Turn batter into 8 or 9 inch layer pans which have been lined on bottoms with paper.  Bake in a moderate oven (350°) about 30 minutes.

7.          Cool on cooling rack for approximately 20 minutes before removing from pan.

8.          Frost optional.

Chocolate Frosting:

Blend together 1 cup of icing sugar sifted; add 4 pieces of melted chocolate, vanilla and 3 tablespoons milk or water.  Add more milk or water if needed to meet the desired consistency.         

Reliable Chocolate Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

RELIABLE CHOCOLATE CAKE

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Recipe:
http://bit.ly/2Gh0jE9 (word)
http://bit.ly/2TFqwPZ (pdf)
http://bit.ly/2RR4hEJ (web)

Photo Album

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Chocolate Buttercream Cookies

CHOCOLATE BUTTERCREAM COOKIES

PHOTO ALBUM

RECIPE

Chocolate Buttercream Cookies

Ingredients

½ cup butter

½ cup sugar

1 egg

½ teaspoon vanilla

1 teaspoons baking powder

1½ cups flour

Filling

¼ cup butter

6 – 8 tablespoons icing sugar

¼ teaspoon vanilla flavoring 

1 oz Unsweetened Chocolate (Melted)

Method

1.       Preheat oven to 350°F.

2.      In a large bowl, cream butter and sugar with an electric mixer.

3.      Beat in egg and vanilla.

4.      Mix baking powder and flour, add half cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).  Do not chill dough.

5.       Roll out dough to about ¼ inch thick and cut with Linzer Cutter Set to desired shapes.

6.       Bake for 10 – 12 minutes or until baked golden brown.  Cool on cooling rack.

7.       Prepare buttercream filling but creaming butter and gradually adding icing sugar.  Add vanilla and chocolate.

8.       Take about a ¼ - ½ teaspoon of buttercream and place on the bottom half of the Linzer cookie and top with the other top half. 

Note:  Dough can be tinted with icing Color.  Add small amounts until desired color is reached.

For chocolate cookies:  Stir in 3 ounces melted, unsweetened chocolate.  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned.   Makes 20 -24 average size cookies.

Chocolate Buttercream Cookies were made and prepared by Shirley-Ann Pearman

Similar Recipes
Valentine's Heart Shape Cookies
Christmas Tree Roll-Out Cookies

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

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