Ole Timey’ chocolate cake

I had a request for the best ‘Ole Timey’ Chocolate Cake. Here are a few that I have used over and over through the years. Hope you find one that you enjoy. Take care and I’ll be seeing you around…Agnes 

Chocolate Sheet Cake

Mix in large bowl and set aside: 1 cup self-rising flour; 1 cup plain flour; 2 cups sugar; and 1 teaspoon cinnamon. Put the following in sauce pan and set aside: 1 cup butter; ¼ cup cocoa; and 1 cup water Mix the following and set aside: ½ cup buttermilk; 1 teaspoon soda; 2 eggs, beaten; and 1 teaspoon vanilla. Grease an 11 x 15 pan. (If you want a thicker cake, use a 9 x 13 pan.) Bring the butter/chocolate mixture to a boil. Whisk into the dry ingredients. Mix buttermilk mixture into batter. Bake at 350 degrees till it test done. Immediately upon removing from over, pour the following icing on top. Icing: Combine in a saucepan and cook until butter is melted and all is mixed well: ½ cup butter; ¼ cup cocoa; 6 tablespoons milk; 1 teaspoon instant coffee granules; and 1 teaspoon vanilla Mix in a pound box of sifted, 10 X sugar and stir in ½ cup of chopped nuts. Mix well and pour over cake as soon as it is removed from oven.

Devil’s Food Cake

1 cup butter

2 cups sugar

3 eggs

¾ cup cocoa

1 ½ teaspoon soda

3 cups plain flour

1 ½ cups buttermilk

2 teaspoon vanilla

3 -9 inch cake pans, greased and floured

Preheat oven to 350 degrees Cream butter and sugar until light and fluffy. Beat in eggs. Sift together flour, cocoa, and soda. Beat in flour mixture alternately with buttermilk. (Beating on low speed.) Pour batter into prepared pans and bake in preheated oven for about 25 minutes. Cool and frost with favorite white icing or the following icing:

Seven Minute Icing

¾ cup sugar

1/3 cup white Karo

¼ teaspoon cream of tartar

¼ teaspoon salt

2 tablespoon water

2 egg whites, unbeaten

Mix all ingredients in top of double boiler. Beat with an electric mixer, while cooking over boiling water, for 7 minutes. Beat in 1 teaspoon vanilla. Spread on cold cake.

Basic 1, 2, 3, 4 Cake

1 cup butter

2 cups sugar

3 cups plain flour

2 ½ teaspoon baking powder

1/3 teaspoon salt

4 eggs

1 cup milk

1 teaspoon vanilla

(Note: I use 2 cups plain flour and 1 cup + 1 tablespoon self-rising flour and omit baking powder and salt. If you prefer a lighter cake layer, use 2 cups + 2 tablespoons self-rising flour and omit baking powder and salt.) Sift dry ingredients and set aside. Add vanilla to milk and set aside. Break eggs into a small container, beat to break up, and set aside. Measure butter into mixing bowl and cream with sugar. When light and fluffy, beat in eggs. Add flour mixture alternately with milk…beginning and ending with flour. Beat until well mixed. Bake in 4 – 5 greased and floured pans for 12 – 15 minutes at 375 degrees. Cool and ice with favorite icing (Chocolate Icing.

Crisco Chocolate Pound Cake

Grease and flour tube pan and Preheat oven to 325 degrees

Sift and set aside: 3 cups plain flour; ½ teaspoon baking powder; ½ teaspoon salt; and 3 heaping tablespoons powdered cocoa

Mix and set aside: 1 cup milk and 1 teaspoon vanilla

Have at room temperature and put in the mixing bowl and set aside: 1 cup Crisco and 1 stick butter

Measure and set aside: 3 cups sugar and 5 eggs at room temperature

Cream Crisco and butter with the sugar until light and fluffy. Beat in the eggs, one at the time. Beat in the flour mixture and milk mixture alternately. Beat until well mixed. Pour into prepared pan and bake in oven (preheated to 325 degree) for 1 ½ hours. Cool completely and spread with the following frosting;

Chocolate Frosting

1 stick soft butter

1 box 10x sugar

1 tsp vanilla

2 squares chocolate, melted

Evaporated milk, if needed

Cream butter, sugar, vanilla, and chocolate. If stiff, add a few drops of evaporated milk. Spread on cake. If desired, sprinkle a few chopped nuts on top.

Quick and Easy Chocolate Layer Cake:

Slice 1 frozen 10 ¾ ounce pound cake in 4 length wise layers and thawed. Sift together: ½ cup 10X sugar and ¼ cup Hershey’s cocoa. Add: 1 cup cold whipping cream and 1 tsp vanilla. Beat until stiff. Place bottom layer on platter and spread 1/3 of creamed mixture. Repeat process until all creamed mixture is used. Do not put on top. Prepare the following Icing and spoon over cake, allowing to run down sides: Melt 2 tablespoon butter in small saucepan. Add 2 tablespoon Hershey’s cocoa and 2 tablespoon water. Cook, stirring constantly till smooth and a little thick. Remove from heat and beat in 1 cup 10X sugar and ¼ teaspoon almond extract. Spoon on cake. Let cool before cutting.

“Life continues to be a wonderful journey. I hope yours is too. As for me, I face each day with the hope that more adventures await me down the road. As always the chances and choices of the journey of life continue as we ease on down the road.” ~ Jackie K. Cooper~ (Chances and Choices-Future Tales of a Gentle Southern Man.)…Agnes.