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Chocolate Cakes
By Brenda Hyde
Chocolate cakes are always perfect for Valentine's
Day! For garnish add small candy or chocolate hearts on top
of the cake, or along the plates edge. Sprinkles are nice too.
There is always a reason for chocolate cake!
Mississippi Mud Cake
Ingredients:
1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs slightly beaten
1-1/2 cups self rising flour
Mini marshmallows
Frosting:
1 box powdered sugar
1/2 cup cocoa
4 oz. butter
1/2 cup milk
1 tsp. vanilla
Preheat oven to 325 degrees F. Melt butter and cocoa
together. Add sugar and eggs, then the flour, mixing well.
Pour into a 9x13x2 inch greased pan and bake for 25-35
minutes. For icing: Mix all ingredients until smooth. While
cake is still hot, but not directly out of the oven, cover top
with marshmallows and allow to melt. Spread icing on top
of the marshmallows
Moist Chocolate Cake
Ingredients:
1/2 cup cocoa
1 cup hot water
1 cup mayonnaise
1 cup sugar
1 egg
2 cups flour
1 1/2 tsp. baking soda
1 tsp vanilla
Mix cocoa with hot water. Set aside to cool. Mix mayonnaise,
sugar and egg together. Add cooled cocoa mixture. Add flour,
baking soda, and vanilla. Pour batter into two 8 inch layer cake
pans that have been lightly buttered or sprayed. Bake at 375
degrees for 25-30 minutes. Frost with your favorite icing or sprinkle
with confectioner's sugar for a snack cake.
Chocolate Velvet Cake
Ingredients:
4 ounces German chocolate, broken in pieces
6 tablespoons butter
3 tablespoons flour
3 eggs, separated
4 tablespoons sugar
Chocolate Glaze (recipe follows)
Melt chocolate and butter in a glass bowl in microwave.
Try 30 seconds at a time; it depends on the power of
your microwave. Stir until smooth. Stir in flour. Blend in
egg yolks, one at a time. Beat egg whites until foamy
Gradually beat in sugar and continue to beat until soft
peaks form. Gently fold chocolate mixture into egg whites,
blending thoroughly.
Pour into a greased and floured 8 inch layer pan. Bake
at 350 degrees for about 20 minutes or until cake tester
inserted in center comes out clean. Cool in pan for 10
minutes. Finish cooling the cake upside down on rack.
Spread top and sides with Chocolate Glaze.
Chocolate Glaze
Ingredients:
4 ounces German chocolate
3 tablespoons water
3 tablespoons butter, melted
Melt chocolate in glass bowl in the microwave.
Add water and stir until smooth. Stir in butter.
Cool to thicken before using on cake.
About the author
Brenda Hyde is a wife, mom to three, a freelance
writer and editor of Old Fashioned Living.
Sheila "I am a Christian Woman, a stay home homemaker and a Mom.
My interests: I love to knit, crochet, sew, embrodiery, and quilt. I play the piano, read music, I write Chrisitan poems and writings. I collect teddy bears, angels, hearts and butterflies."
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