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Recipes for Shabbat Chocolate Cake By Eileen Goltz Every now and then recipes from a column take on a life of their own. Be warned, this is one of those columns and these are some of those kinds of recipes. My neighbor asked for a simple chocolate cake recipe that her youngest daughter Ella could make for her older sister's sheva brachot. My thoughts were, why give her only one recipe when 10 recipes are sooooooo much better. Ella was ecstatic with all the choices that she decided to try ALL of them in order to find the one she liked best. Her mother was not amused. Eating chocolate cake everyday for ten days played havoc with her get into her mother of the bride dress diet. Rather than go on and on about how everyone LOVES chocolate cake and how 10 chocolate cake recipes is just the tip of the cake iceberg I thought I'd skip the prose and get right to the recipes that I gave Ella. The following recipes have all been submitted to me by
friends and readers and everyone one of them came with the guarantee that
they were the best. I suppose the only way to find out the one you like best
is to follow Ella's example and try them all.
Preheat oven to 350. Grease and flour 2 8-inch round
cake pans. In a bowl combine the flour, sugar, cocoa, salt and baking soda.
Set the mixture aside. In another bowl, combine the mayonnaise, coffee and
vanilla and mix until thoroughly blended. Add the dry ingredients to the
mayonnaise mixture and beat until the batter is perfectly smooth. Divide the
batter evenly between the prepared pans and bake for 30 minutes or until
cake test done. Let cool in pans for 5 minutes before turning out on racks
to cool completely. Frost with your favorite frosting. Serves 8 to 10.
Preheat oven to 350. Grease 2 9-inch square pans or 3
8-inch round
Combine the sugar, butter, milk, vanilla and egg yolks
in saucepan. Cook over medium heat, stirring occasionally, until thick,
about 12 minutes. Stir in the coconut and pecans.
Beat until spreading consistency. Frosts one cake.
Preheat oven to 350. Put sifted flour into sifter. Add
the cocoa, soda, sugar and salt; sift into 9x9x2-inch cake pan. Make 3
grooves in dry mixture; into one pour oil, into a second pour vinegar and
vanilla into the third groove. Pour cold water
over all. Beat with a spoon until it's nearly smooth and you can't
see the flour. Bake for 30 minutes. Remove from oven and let cool to
room temperature. Sift the powdered sugar over the cake. Serves 8.
Preheat oven to 350. In the bowl of an electric mixer
cream together the margarine and sugar; then add eggs one at a time and beat
well after each addition. Sift together the flour, baking powder and salt.
Add the dry mixture to the creamed mixture. Mix to combine. Add the
chocolate syrup, mix to combine. Pour the batter into a 9X13 pan and bake
for 50 minutes. Do not over bake. Ice while hot.
In a saucepan combine the margarine, milk and sugar
together and cook over a medium heat for two to three minutes until the milk
is warm but not boiling. Add the chocolate chips; remove the pan from the
heat, beat the chips are melted and combined and the frosting is smooth.
Then pour the mixture over the warm cake. Let cool and serve.
Preheat oven to 350. In small microwaveable bowl,
place the chocolate. In a large mixer bowl, heat together the butter; sugar
and vanilla until the mixture is light and fluffy Add the eggs and cooled
chocolate; blend well and then set the mixture aside. In separate bowl, stir
together the flour; baking soda and salt. Add the dry mixture alternately
with water to the butter mixture, mixing well after each addition. Pour the
batter into prepared pans. Bake 35 to 40 minutes or until
wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely.
Frost as desired. 10 to 12 servings.
Preheat oven to 350. Grease and flour 2 9-inch round
pans or 1 13X 9 pan. In a bowl of an electric mixer combine the sugar,
flour, cocoa, baking soda, baking powder and salt. Mix slightly to combine.
Add the eggs, coffee, buttermilk, oil and vanilla. Beat at a medium speed
for 2 minutes (batter will be thin). Pour batter into prepared pans. Bake at
30-35 minutes for round pans, 35 to 40 minutes for rectangle pan or until
they test done. Cool 10 minutes, remove from pans and cool completely. Frost
with powdered sugar or the frosting of your choice. Serves 8 to 10
Heat oven to 350. Grease and flour 12-cup fluted tube
pan. In a
In a sauce pan or microwaveable bowl melt the butter.
Gradually stir in the powdered sugar, hot water and vanilla; beat with a
wire whisk until smooth and slightly thick.
Preheat oven to 350. In large bowl, combine the cake
mix, pudding, sour cream, eggs, butter and butter. Mix until the ingredients
are blended (mixture will be thick). Stir in the chocolate. chips. Pour the
batter into a greased 9 or 10 inch Bundt pan. Bake for 55-60 minutes. (test
with a toothpick) Cool in pan 5 minutes, remove
and cool on rack completely before serving. The cake can be
dusted with powdered sugar or topped with a chocolate or vanilla
glaze.
Preheat oven to 350. In large bowl combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add the cinnamon and powdered sugar, blend well. By hand gradually stir in the flour, cocoa and walnuts until well blended. Spoon the batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan; spread evenly. Bake for 55-60 minutes. (Because of the tunnel of fudge you will not be able to test for doneness; correct temperature and time is essential). Cool upright in pan for 1 hour, invert onto serving plate and cool completely. For the glaze: in a small bowl combine the sugar, cocoa and milk. Mix well and spoon the glaze over top of cake. Serves 16. Store tightly covered. Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve. © Eileen Goltz 2003 |
