FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa Powder2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Enjoy! Take this sheet cake to your next party, you will make lots of friends! Nettie This post has been linked up to these fabulous blogs!
|This cake is very moist and rich, I used Ghiradelli Double Chocolate Bittersweet Chocolate Chips for this recipe.|
|Here is what you need: butter, brown sugar, white sugar, eggs, flour, baking powder, baking soda, baking chocolate ( I used both Ghiradelli chips and Ghiradelli baking chocolate), vanilla, pumpkin, pecans, cinnamon ( not shown).|
|Pumpkin Chocolate Cake|
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup (6 ounces) Bitterwseet chocolate chips
- 2 ounces unsweetened chocolate, melted and cooled
- 3/4 cup finely chopped pecans, divided
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition.
- Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
- Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. This recipe was inspired from Taste Of Home.This post has been linked up to these fabulous blogs!
|Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes.|
Blueberry Skillet Cake
- 12 tablespoons butter
- 1 cup light brown sugar
- 1/4 cup orange juice
- 1 cup blueberries
- 1/2 cup milk
- 1 egg
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup toasted almonds
- 1/2 teaspoon almond extract
- Preheat oven to 400 F.
- Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet.
- Stir in brown sugar and continue to stir over low heat until it dissolves.
- Remove from the heat and add orange juice.
- Layer one cup of blueberries on top, then add the almonds on top of the blueberries. Set aside.
- In another pot, melt the remaining 8 tbsp of butter.
- Remove from the heat and stir in milk and egg, beating well.
- In a bowl, mix flour, baking powder, salt, and granulated sugar.
- Add the milk-egg mixture and beat until smooth, add 1/2 tsp almond extract.
- Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake. Let cool in the pan for 10 minutes.
- Turn over on to a plate, berries side up. Serve with whipped cream if you wish. I have linked up to these fabulous blogs!
2 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/4 cup best-quality cocoa
3 large eggs
1 1/4 cup sugar
3/4 cup butter, melted
1 tablespoon vanilla extract
3/4 cup sour cream
4 medium ripe bananas, mashed
1/2 cup chocolate chips, melted and cooled slightly
1/2 cup chopped pecans
1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips
1. Preheat oven to 325°. Generously grease and flour a 10-inch Bundt pan.
2. In a bowl, sift flour with baking powder, baking soda, salt and cocoa; set aside.
3. In a large mixing bowl, beat eggs until light in color and fluffy. Gradually add the sugar. Add butter and vanilla. Beat until well blended.
4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the sour cream. Fold bananas and melted chocolate into the cake batter; thoroughly combine.
5. Spoon cake batter into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.
6. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and allow the cake to cool completely.
7. While the cake is cooling, prepare the chocolate glaze. Heat the cream until it just comes to a boil.
8. Pour the cream over the chocolate and stir until the chocolate is melted. Set aside until the cake is completely cooled.
9. When the cake is completely cooled, cover the top of the cake and sides with the glaze. Refrigerate the cake for at least an hour to set the glaze. This recipe has been linked up to these wonderful blogs!
|If you have a Kitchen Aid, it makes this recipe so easy, if not I always used a hand blender, keep beating until the ingredients are smooth.|
|I was so excited how high the cake rose, I took the pic in the oven, I know I am a spaz! But it really is the little things in life, but this is huge!! LOL!|
|Beautiful!! It does fall when it cools and when your kids slam the door! I still hear my Mom’s voice—don’t slam the door and don’t walk like an elephant!|
|Spray the pan before pressing crumbs on the bottom, I didn’t so some cake stuck even though it’s non- stick.|
|Hubs and I actually split this piece in half because he said it was too big! Ha-big baby-I could have eaten it by myself hands down!|