I have been making this cake for years it is just great.
I just made this in cupcakes and mini cupcakes! HOW DELICIOUS!!!! I have found my new chocolate go to recipe! Thanks :)
I'll definitely try this recipe! just wondering if i can add some almonds to it
Hi there, just wondering how this recipe bakes? Does it rise much? And what about the texture? Is it very dense? Spongy? Moist? Sorry, I just want to know so I know what to expect before I bake it... thanks in advance!!!
JackiesCreations, It is not as moist or dense as a WASC cake, but not dry either. It will not rise as much as a box cake. When my mother makes it she fills it very close to the top of a jelly roll pan then cuts it in half to make a 2 layer cake.
Sabrian, I have never added almonds but I'd love to hear your results if you do!
I tried this cake tonight--couldn't get it baked--over an hour and a half in the oven and still not done through. What happened?
just double checking, c means a cup and t means a teaspoon??????? also what is confectioner' sugar??? i am from ireland and we might call it something else. thanx
Hi Crimsondover, I'm from the uk, I believe confectioner' sugar is "icing sugar" and also called "powdered sugar". C is a cup and t is a teaspoon. Hope this helps. :)
It was a hit in my family. :)
Im a new baker so THANK YOU!!!!! for posting this. I cant wait to make it :)
Has anyone tried this cake with fondant? I am making a very tall stacked cake. Thanks
I'm going to try this recipe! Never done a chocolate cake from scratch. I have made a vanilla cake with fudge chocolate swilrs but not this one. Sounds good. Will post how it goes.
Hi I am trying to make a chocolate cake then cover it with a fondant? Would this be ideal for this to? I am trying to make the cake 10" x 10" for my daughters Birthday. As im a complete beginner at this could you tell me if this is enough ingredients to fill a 10" x 10" tin? Help :)
I made this cake for a wedding cake. I doubled the recipe because I needed a 16" chocolate layer in the cake. I found this cake rose beautifully! It was moist with a firm but tender crumb! The secret to this cake is to cream your butter til it cries lol...light and fluffy almost like whipped cream...add the sugar a half a cup at a time, beat, beat beat, then when all the sugar is incorporated add the room temp eggs one at a time, beat, beat beat.make sure all your ingredients are ROOM TEMPERATURE. Never use cold eggs or butter!!! then alternate your flour and cocoa, starting with flour and ending with your flour mix. I was pleased with the results. I threw out a box mixed chocolate cake because it did not give me a nice rise that I needed for the wedding cake, but this recipe came to my rescue...
p.s, I did add 1 t. watkins chocolate flavoring as well to the recipe to kick up the chocolate flavor a bit
This cake is tasty and I have used it under fondant and it held up well.
Can anyone tell me about how many cups of batter this makes?
i will certainly try this
just mixed up the batter and it looks and tastes great. hope it bakes well. i hope it would be strong enough to stack. though this batch is for some valentines cake pops for the kids class parties and some extras to sell to last minute valentines day shoppers.
Hopefully someone will see this ;) The directions say bake at 250... am I to assume this is suppose to be 350?
I would assume so ANDaniels. Every other cake is 350. 250 would take FOREVER to bake!
I need to make a baby grand piano cake for this tuesday night(6/5). I'm 14 years old and still quite an amateur to cake decorating! Will this cake stand up to carving and fondent? I would like to make the cake tonight(5/31) and freeze it until Tuesday after school. Does anyone have any tips for making this cake ahead of time that I should know? Thanks so much!!! I'm sure this recipe will be great if it stands up to carving!