Cookies, Candy & Desserts |
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Chocolate Cake - 1996
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Cream butter and sugar until fluffy. Add one egg at a time and cream. Add vanilla and continue to cream. Sift flour, baking soda, salt, and cocoa. While mixing, add 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, 1/2 milk and 1/3 flour mixture. Mix until smooth. Fold in water, 1/4 cup at a time. Pour into greased, floured cake pan. Bake at 350 for 30-35 minutes until it passes the toothpick test.
Cupcake Variation:
1/4 cup batter / cup
Bake for 18 minutes
Makes 34 cupcakes
You will need to make a thicker icing for the cupcakes by adding more powdered sugar.
This is the legendary cake that was a hit as the groom's cake at not one, but two wedding receptions! Mmm!
- 2 cups sugar
- ¾ cup butter -- room temperature
- 2 eggs
- 1 cup sour milk (Add 2 TBS vinegar night before)
- 1 teaspoon vanilla
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup cocoa
- 1 cup boiling water
PREPARATION
Cream butter and sugar until fluffy. Add one egg at a time and cream. Add vanilla and continue to cream. Sift flour, baking soda, salt, and cocoa. While mixing, add 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, 1/2 milk and 1/3 flour mixture. Mix until smooth. Fold in water, 1/4 cup at a time. Pour into greased, floured cake pan. Bake at 350 for 30-35 minutes until it passes the toothpick test.
Cupcake Variation:
1/4 cup batter / cup
Bake for 18 minutes
Makes 34 cupcakes
You will need to make a thicker icing for the cupcakes by adding more powdered sugar.
This is the legendary cake that was a hit as the groom's cake at not one, but two wedding receptions! Mmm!