Mom's Chocolate Cake
Mom's Chocolate Cake takes about 55 minutes from beginning to end. This hor d'oeuvre has 434 calories, 5g of protein, and 18g of fat per serving. This recipe serves 15. For 63 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 11 person were impressed by this recipe. If you have shortening, cake flour, buttermilk, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. With a spoonacular score of 20%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Mom's Chocolate Cake, Mom's Chocolate Chiffon Cake, and Mom’s Dairy-Free Chocolate Coffee Cake.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups packed brown sugar
6 tablespoons butter, softened
1/2 cup buttermilk
2 cups sifted cake flour
3-1/2 cups confectioners' sugar
2 eggs, separated
4 to 6 tablespoons milk
Pinch salt
1/2 cup shortening
2 ounces unsweetened chocolate, broken into pieces
1-1/2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup water
Equipment:
bowl
baking pan
toothpicks
wire rack
Cooking instruction summary:
Directions In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes. In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla. In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake. Yield: 12-15 servings. Originally published as Mom's Chocolate Cake in Taste of HomeOctober/November 1999, p35 Nutritional Facts 1 serving (1 piece) equals 445 calories, 16 g fat (6 g saturated fat), 41 mg cholesterol, 261 mg sodium, 74 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes.
2. In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture.
3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla.
4. In a small bowl, beat egg whites until soft peaks form; fold into batter.
5. Pour into a greased 13-in. x 9-in. baking pan.
6. Bake at 350° for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
7. In a bowl, cream butter.
8. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.
Nutrition Information:
covered percent of daily need
