RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3158
| View Recipe |
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| Recipe Name: |
Old-Fashioned Chocolate Cake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$9.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Dessert reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.
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Ingredients:
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Directions:
Take everything out of the refrigerator so that all ingredients can come room temperature.
Preheat the oven to 350 degrees.
Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
Prepare 2, 8-in round cake tins with butter then flour. Tap excess flour from tins.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time.
Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins.
Don't worry about any cracks as they will easily be covered by the frosting later.
Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips. |
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| Nutrition per Serving: |
| Calories: |
311 |
Total Carbs: |
21.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
59.4 |
Fat: |
23.4 |
Protein: |
5.95 |
| Fiber: |
7.76 |
Sodium: |
77.54 |
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