Best Chocolate Cake?

KTH...thanks for sharing your favorite Chocolate Cake recipe with us. We appreciate you imput ALWAYS!!

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>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<

> Thank you for the suggestions! I've also been given a recipe that's supposed to be the birthday girl's favourite, so I'll have to decide which to make for the big day. Not a bad dilemma though, being forced to make test chocolate cakes! • Janet

Janet, can you post her fav cake recipe on here too!!!

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>> ~~>*>Cin(\0/)<*<~~ <<
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> A friend has one of those milestone birthdays coming up in a few weeks, and I'm thinking of making her favourite type of cake - chocolate - for the celebration. I've made a few chocolate layer cakes over the years, but I wonder if anyone has a never-fail, outstanding chocolate layer cake recipe? I'd like it to be a scratch cake; nothing based on a mix. Of course if it's a variation on the traditional - a luscious torte or something, I won't turn it away!
>
> Thank you!

HERE ARE 3-GOOD ONES ''THAT ALL CLAIM TO BE THE BEST EVER CHOCOLATE CAKE''....I have some that start with a cake mix too, but these are some that don't.

Then ofcourse I love my Mom's chocolate cake recipre that I won the Mother's Day Contest with a few years ago ....it's in my blog already so I won't need to post it here again. Cin(\0/)

Alan Jackson's Chocolate Cake and Frosting
Submitted by: Jadyn Berry
Fantastic chocolate cake recipe! I found this advertised on a Parkay box, bought the box of margarine and tried the recipe. Everyone who tasted it has asked for the recipe! It's easy and not too sweet. I use real butter for the margarine, but you can use either...;0) Enjoy!

55 minutes cook time 10 minutes prep time 12 servings 1-cake
2 cups flour
2 eggs
2 cups sugar
1/2 teaspoon salt
1 cup water
1 cup margarine (divided)
1/2 cup vegetable oil (Criso, divided)
1/2 cup cocoa (divided)
1/2 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla (divided)
1 teaspoon cider vinegar
6 tablespoons milk
1 (16 ounce) box powdered sugar
Cake:
Sift flour, sugar and salt together in mixing bowl. Heat water, 1 stick Parkay, oil, 1/4 cup of the cocoa. Boil, stirring constantly. Pour into flour mixture and stir until smooth.
Blend in buttermilk, eggs, baking soda, 1 teaspoon of the vanilla and vinegar until smooth.
Pour into a greased and floured 13x2 inch baking pan.
Bake at 350 degrees F for 35 minutes or until a toothpick inserted in center comes out clean. Cool completely.
Frosting:
In a sauce pan, over medium-high heat, melt remaining 1 stick of Parkay, add the milk and the remaining 1/4 cup cocoa and bring to a boil. Remove from heat. Stir in powdered sugar and the remaining 1 teaspoon vanilla. Stir until smooth. Pour over the cake.
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Another Best Chocolate Cake
The recipe came from—Debra Ponzek’s the Family Kitchen
Oh, a caveat, the procedure is a bit unorthodox for a cake, it’s more like a biscuit procedure, but it worked like a charm, and who knows may be the key to its success. I used a bit less powdered sugar in the frosting, so use 4 cups if you like a super sweet frosting.
Great Aunt Lotties’s Homestyle Chocolate Cake
2 ¼ cups all-purpose flour
1/1/2 cups sugar
4 ½ tablespoons unsweetened cocoa powder
1/1/2 teaspoons baking powder
¼ teaspoon salt
¼ cup Crisco
4 tablespoons butter, softened
1 ½ teaspoons baking soda
1 ½ cups strong, hot brewed coffee
2 large eggs,
1 ½ teaspoons vanilla
Homestyle Chocolate Frosting:
1 cup unsweetened cocoa powder
3 cups powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1 tablespoon milk

Preheat oven to 350. Grease and flour two 8 or 9-inch cake pans. In the bowl of an electric mixer fitted with paddle attachment stir together flour, sugar, cocoa, baking powder and salt. Add the shortening and butter and with the mixer on low speed, mix until the mixture has the consistency of cornmeal (yes, it really does).
In a large glass bowl, stir the baking soda into the coffee. This will foam. Increase the mixer’s speed to medium and add the coffee to the batter. Add eggs and vanilla, mix well.
Divide batter evenly between cake pans. Bake for about 25 minutes. Cool in pan 10 minutes. Frost.
To prepare frosting, beat cream cheese on medium speed until creamy. Add cocoa and sugar, mix well. Add vanilla and milk, if frosting is too thick. Chill frosting until ready to use. I stored the cake (for all of the 12 hours it lasted) in the refrigerator.
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AND A REAL EASY ONE..I think. ;0)
Best-Ever Chocolate Cake
3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
FLUFFY CHOCOLATE FROSTING:
1 cup cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) carton frozen whipped topping, thawed

In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

FOOTNOTE: This cake does not contain eggs. Also, you can make this into a layer cake by using 2 9-inch round cake pans.
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Edited by 2932550 at 06/28/2009 12:19 PM PDT