Jann in TX Posted August 13, 2011 Share Posted August 13, 2011 I'm posting this for another homeschooler friend. Her 9yo dd needs a FANTASTIC cake (from scratch) for a 4-H (or similar) competition. White or Chocolate... Thanks in advance! Quote Link to comment Share on other sites More sharing options...
abbeyej Posted August 13, 2011 Share Posted August 13, 2011 My family's very favorite cake recipe ever: Very Good Chocolate Cake from chef Scott Peacock... It's heavenly, no one will mistake it for a mix, but it's not too complicated either. (PS- He says it "doesn't travel well", but we've had no problems with that. I'd just plan on making it at least 24 hours before transporting it.) Quote Link to comment Share on other sites More sharing options...
Caterpiller Posted August 13, 2011 Share Posted August 13, 2011 oh I want to see the recipes too. :D Quote Link to comment Share on other sites More sharing options...
lynn Posted August 13, 2011 Share Posted August 13, 2011 Ree's "best choccolate sheet cake ever. She has it posted on her thepioneerwoman blog Quote Link to comment Share on other sites More sharing options...
Little Blue House Posted August 13, 2011 Share Posted August 13, 2011 This is a good one!!! http://allrecipes.com/recipe/davids-yellow-cake/detail.aspx Quote Link to comment Share on other sites More sharing options...
UmMusa Posted August 13, 2011 Share Posted August 13, 2011 The one on the box of Hershey's cocoa is deeelish. I've sold it before and get raves on it each time. Quote Link to comment Share on other sites More sharing options...
ZooRho Posted August 13, 2011 Share Posted August 13, 2011 Texas Sheet or Sheath Cake. But I'll have to find my receipe, it isn't on this computer. It is similar to the Pioneer woman's one though I thinK Quote Link to comment Share on other sites More sharing options...
kalanamak Posted August 13, 2011 Share Posted August 13, 2011 This is from a Betty Crocker 1950s cookbook. It is not squishy and fluffy, but firmer, keeps well, and is PERfect with ice cream. After I left home, my father would always say "you're going to make your cake, right?" the moment I came for a visit. Popular Chocolate Cake for 2 9" pans or a 13x9 pan Grease and flour the pans and get the oven to 350F Cream together until fluffy (beat 5 minutes on HIGH) 2/3 c shortening 1 1/2 c sugar 3 eggs Blend in 2 1/2 sq unsweetened choc., melted Sift together 2 1/4 cup flour (can use cake flour) 1 teas soda 1 teas salt Mix in alternately (mixer on low) with 1 1/4 c buttermilk or sweet milk Bake until done. Invert, cool, and frost with: Creamy Cocoa Icing Sift together 2 2/3 cups SIFTED confectioners' sugar 1/3 c cocoa Add 1/3 cup soft butter 3-4 T milk Stir until well blended. Quote Link to comment Share on other sites More sharing options...
chickenpatty Posted August 13, 2011 Share Posted August 13, 2011 This one on my blog is THE best! Quote Link to comment Share on other sites More sharing options...
All4one Posted August 14, 2011 Share Posted August 14, 2011 The Hershey's website: http://www.hersheys.com/recipes.aspx has lots of good cake recipes. Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted August 14, 2011 Share Posted August 14, 2011 This one on my blog is THE best! Your blog is amazing and it's killing me. Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted August 14, 2011 Share Posted August 14, 2011 The only chocolate cake we will eat is the one on the Hershey's Cocoa. Then we frost it with the cream cheese frosting from Quiver's Cinnamon Roll recipe and let it sit at least 12 hours in the fridge so the cake gets nice and moist from the frosting. Best cake ever. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted August 14, 2011 Share Posted August 14, 2011 I've made this cake for years. http://www.tasteofhome.com/Recipes/Lovely-Cherry-Layer-Cake The great thing about this cake is the cannolli filling between the layers. The original recipe calls for a box cake mix, but if the kid can pair this filling with a good buttercream frosting and a great homemade white cake recipe, she could have a true winner on her hands. The frosting recipe they provide uses crisco, so that may not fly in some circles but do well in others. Quote Link to comment Share on other sites More sharing options...
chickenpatty Posted August 14, 2011 Share Posted August 14, 2011 Awww, thanks! Thanks for looking! :D Quote Link to comment Share on other sites More sharing options...
Negin Posted August 14, 2011 Share Posted August 14, 2011 This one on my blog is THE best! That just looks soooo good ... :D I love this thread and am off to save all these recipes. :) Quote Link to comment Share on other sites More sharing options...
Negin Posted October 23, 2011 Share Posted October 23, 2011 (edited) This one on my blog is THE best! :iagree: :iagree: :iagree: It truly is delish as my family can attest. Made it yesterday and I just wanted to thank you. :D This recipe is a definite keeper. :) Edited October 23, 2011 by Negin in Grenada Quote Link to comment Share on other sites More sharing options...
chickenpatty Posted October 24, 2011 Share Posted October 24, 2011 Yay! Glad you liked it!! Quote Link to comment Share on other sites More sharing options...
Faith Posted October 24, 2011 Share Posted October 24, 2011 I second the Pioneer Woman's chocolate sheet cake. I make it all the time for get-togethers and it is my most requested cake to bring anywhere. It was just requested yesterday twice. It is delicious. Oh, and ONLY use butter!!! Quote Link to comment Share on other sites More sharing options...
RegGuheert Posted October 24, 2011 Share Posted October 24, 2011 MomsintheGarden won the BROWN ribbon at the county fair in the Hershey's chocolate cake contest with this one. It is a big favorite around these parts!! Mom's Chocolate Cake 8-10 Generous Servings Adapted from the March 1990 issue of Southern Living Magazine. This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, and best baked the day before serving. 2 cups all-purpose flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt (less if using salted butter) 2 cups sugar 10 Tbs. butter (one stick plus two tablespoons) ¾ cup cocoa powder 1 tsp. vanilla extract 2 eggs, lightly beaten Chocolate Frosting 1. Preheat oven to 350°F. Grease two 8-by-1 ½†round cake pans, line the bottoms with wax paper, then re-grease and flour the pans. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside. 2. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the cocoa powder and butter and let it sit, stirring occasionally, until melted. Let it cool about 10 minutes until it’s warm. Stir in the vanilla. 3. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until combined. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 (+) minutes, the invert onto a rack to cool completely. 4. Set one cake, bottom-side up, on a serving platter. Using a spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake right side up and frost the top and sides with the remaining frosting. Note: If your baking powder is very fresh or your batter is too warm, the cakes might bubble over sides of the pans. If it looks very foamy, just let it sit for a few minutes before you bake it, or use 9†cake pans. I often make a double batch and bake one cake in 8†pans and one in 9†pans. Whipped Chocolate Frosting Makes about 3 1/ 2 cups Adapted from the March 1990 issue of Southern Living Magazine. 1 1/3 cups heavy cream (buy a pint of heavy whipping cream) 1 1/2 cups sugar 16 tablespoons butter (two sticks) 1 1/8 cups cocoa powder 1 1/2 tsp. vanilla extract pinch of salt if using unsalted butter 1. In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the cocoa powder, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted. 2. Set the bowl in a larger bowl of ice water. Let it sit for a while until it thickens slightly. Using a hand-held electric mixer, beat the frosting, starting on slow speed, then increasing to medium-high speed. Scrape the sides occasionally. Beat until it’s thick and glossy. If it’s too splashy, leave it in the ice water bowl to sit for a while longer. The process of beating and sitting take up to 30+ minutes, and depends on how warm it is in the room. Check your setup to make sure the frosting bowl doesn’t tip into the ice water. The frosting is done when it’s thick enough to spread. Store it in the refrigerator. Quote Link to comment Share on other sites More sharing options...
TXMomof4 Posted October 24, 2011 Share Posted October 24, 2011 Texas Sheet or Sheath Cake. But I'll have to find my receipe, it isn't on this computer. It is similar to the Pioneer woman's one though I thinK Best cake ever! I do like the one from the Cooking Light recipe though. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page6.html Quote Link to comment Share on other sites More sharing options...
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