I noticed in some of the lower starred reviews that their cakes came out flat & dense. We have been making this cake the last few weeks trying to recreate the problem. Thanks again!! First time on your site, and this cake is in the oven right now. I assure you that while I am "just a blog writer" I am absolutely qualified to give recipes, whatever that requires, especially when it pertains to cakes. Beat in … Beat in vanilla. I never knew about “flouring” the pan but just used cooking spray! And, if your butter melted a bit too much that could be the culprit and it will solidify as it comes back to temp. This is the first chocolate cake that I have tried with Splenda that turned out well. And makes for a higher cake. Always go by the way the cake looks and if the cake is done in the center. Make it, eat it, enjoy it...move on. But if needed, a good gluten free flour substitute should do fine. Excellent cake! I can't say for certainty how much to reduce it but I would start by 10 minutes, check it, and then go from there. Thanks for the great recipe, it will become a standard in our house. AN easy, deliciously creamy chocolate frosting that you will make again and again! Sorry to bother you because a similar question was already asked, but how much is a stick of butter in cups? There isn't a huge difference when using 2% vs whole milk. Or salted without salt. Chocolate and smooth. But the one thing they all have in common is that they need to age, like fine wine. Include the recipe and gift...a great, easy, and delicious gift idea! Instead of using flour for your cake pans...use cocoa. Fingers crossed! It is super easy and even before the icing, we did a tasting of the cupcakes and WOW! I find it best to use salted high grade butter and farm fresh eggs. This is a cake that I have made many times under various names, such as Mexican Chocolate Cake or Texas Sheet Cake, and most are made in an 11 X 15 pan. I'm in the process of baking this cake for my mom's birthday! I made these for my daughter’s birthday today – in the form of cupcakes – and they turned out perfect. :) This is THE BEST! YEs, there is a difference and you can't interchange them equally. I didn't change anything about it. Use whatever milk works for you! Thank you!! Also any tricks for getting the cake to just fall out of the pan without getting stuck to the bottom. Butter the bottom and sides and do not overfill. Yes, I do have it on my calendar to re-make and photograph trying to catch any of the problems that might arise and trying to give even more clear instructions :). So sorry you didn't like the frosting, Tracey! My cake is in the oven right now and I'm very nervous. Old fashioned fruit cake recipes – how to make fruit cake at home with cherry and chocolate glaze. I will definitely use this recipe again. You got this!!! Although you would need to do some support, I think. Thanks! Is it possible to give me the exact grams/ounces because honestly I have no idea how much a stick of butter weighs or how much 3/4 cup cocoa is. Hi! Make your Own: Household & Beauty Products. Home » Blog » Recipes » Desserts » Cakes & Cupcakes » the BEST EVER Classic Homemade Chocolate Cake Recipe. Happy birthday to your Mom and best of luck. Or did I did sonething else wrong? 1. easy Marinated Tomato Salad (great for garden produce!) You saved Old Fashioned Chocolate Cake to your. You won’t find it anywhere else on the internet. Amazing delicious crowd pleaser for sure . This cake is delicious! Should I use sifted flour and then measure or measure and then sift. That's what I want to try because I don't use whole milk and I didn't want to substitute anything else. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. :). Thanks for the recipe! Whole milk is just usually used in baking because of the higher amount of protein which makes for a tender and moist cakes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. I just made this cake and frosting for my husband. It always turns out perfectly fluffy for us...so hopefully your next attempt will be better! So glad there are others like us out there!!! Oh gosh, I'm so sorry to hear of the problems you had with this recipe and that you also couldn't get another made! For darker, My Mom's Chocolate Cake is the best. I omitted the cinnamon used whole milk instead of buttermilk and substituted a "yogurt spread" for the butter. I also added a tsp. Coffee LOVES helping chocolate taste more...chocolate-y. The batter is delicious, the cake seems to be rising nicely in the oven, and the frosting is to die for. ok. about to make it again and will watch for the sink hole. This is the best MEDIUM CHOCOLATE cake. Is there a difference between baking soda and baking powder because I have only baking powder //pls answer asap... thank you, Im sorry to be a couple days responding...I was in a zero internet area for a short period this week. I make this cake every time I go to or have a big dinner of my own. Just thought I’d share and say thanks!!! I'm making this now. Absolutely delicious after it came out of the oven...but even more delicious today...all fudgy n chocolaty! The chocolate shavings on top are just from a candy bar...I think we used something with 60 or 70% cocoa, so the chocolate wasn't soft, but that's it. Nutrient information is not available for all ingredients. To reviewer SUSIEQ2005, my Mom says it's the best chocolate cake she's ever had too! But in the instruction list it calls for 1/2 c and then another 1/2 c when do you add the other 1/2 c milk????? Sooo glad to hear that!! Oh and I had no problems with the cake not rising enough, or caving in like some other people had stated etc. Yes, let it cool a bit before you remove it from the pan. Second best is Chocolate Sheet Cake. It is a perfect match for the sweet, smooth chocolate frosting. We'll add that to the recipe so others don't have to figure it out, too! Girl, that has me wishing you lived right next door :). It was perfect! !! (I'll come back tomorrow and let you know how mine turned out!). Let it chill a bit and see if it comes together better. Farm Fresh eggs probably make everything taste better, wouldn't you say! Thank you so much for coming back and saying that. Tried this recipe along with the frosting because I was tired of getting boxed cake mix. I'm so glad!! Mmmmm... italian meringue buttercream! I'm so glad to hear that you loved it as much as we do. This is a favorite in our FREE Reader's Favorites Cake Cookbook by a landslide! Batter was perfect and cooked perfectly. Do you think the recipe could be used as a tiered cake? I added a bit more cocoa powder and it tastes great! My niece wanted a chocolate cake with chocolate frosting for her birthday, so I bought a chocolate cake mix. Yes, that frosting is dangerous dangerous stuff! Set aside. Tastes like I frosted it with butter. I think I needed more frosting than that, though. And it would be absolutely delicious! Maybe you could add pictures of some of the steps you take while making this cake so people can compare and see if they've missed something. Thanks for taking the time to come back and let me know. Thank you SO much for coming back here and leaving such a wonderful comment. Will definitely use this recipe again! THIS RECIPE IS DELICIOUS!!!!!!!! Add vinegar, vanilla, and food coloring. :). Sign-up for all the info, tips, tricks, and even a FREE ecookbook with READERS' FAVORITE old-fashioned cake recipes! I love the addition of buttermilk--it gives the chocolate a real depth and just adds to the richness. I'm making this cake today for my boyfriend's birthday! Should work out just fine! Some of these were created by the cook. I am past 45 minutes and it is still runny in the middle? Of course!! I also had to link your recipe because everyone loved it so much. I guess what I’m asking is how full do I fill the cake pan witg the batter? about 25 minutes in on one and right at 30 on the other. Sorry for the thesis! If so how would that effect the cooking time do you think? Cross your fingers for me that things turn out well because I ran out of butter and won't be able to try again until tomorrow! They are almost the same recipe except for all butter vs half butter, half shortening. 1 cup = 8 ounces Is there any way to salvage it? 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