*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, February 05, 2025 12:01 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » CakesDeserts » Grandma's Chocolate Layer Cake
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Grandma's Chocolate Layer Cake recipe to your favorite Save to favorite   Discuss Grandma's Chocolate Layer Cake recipe Write a comment   Print Grandma's Chocolate Layer Cake recipe Print this recipe   Email Grandma's Chocolate Layer Cake recipe to friend Email this recipe
  Grandma's Chocolate Layer Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 215
Ingredients:
2 1/4 cup Sifted Unbleached Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Butter Or Regular Margarine
1 1/2 cup Sugar
2 large Eggs
1 tsp Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 cup Cold Water
Dark Chocolate Icing (Below)
Instructions:
Yield: 12 Servings

Sift the flour, baking powder, baking soda, and salt togher in a
small bowl and set aside.

Cream the butter and sugar together, in a mixing bowl, until light and
fluffy, using an electric mixer set on medium speed. Add the eggs,
one at a time, beating well after each addition. Blend in the vanilla
and cooled chocolate.

Add the dry ingredients alternately with the water to the creamed
mixture, beating well after each addition. Pour the batter into 2
greased and waxed paper-lined 9-inch round cake pans.

Bake in a preheated 350 degree F. oven for 30 minutes or until the
cake tests done. Cool in the pans on racks for 10 minutes. Remove
from the pans and finish cooling.

Place one cake layer on a serving plate upside down (slicing the top
off in needed to level the cake) and frost the top. Place the second
layer on top of the first right side up (again slicing the top if
needed to square the cake up) and use the remaining frosting to frost
the sides and top. Use the following icing or one of your choice.

DARK CHOCOLATE ICING:

Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and
cool to room temperature. Combine 1/2 cup of butter or regular
margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with
an electric mixer, set on medium speed, until well blended. Gradually
beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup
hot water. Beat in 1 tsp vanilla and beat until smooth.

From Farm Journal's Choice Chocolate Recipes by Elise W. Manning
Copyright 1978
Rate this recipe:  
Featured Recipe
» Chickaritos Dgsv43a
Category: Poultry
Hits: 217
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com