Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Gooey Chocolate Cake Recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Gooey Chocolate Cake Recipe?),it will help you,my kids.
I need a really good gooey chocolate cake recipe that is made *without* baker's chocolate. Yes, *without* baker's chocolate. If past experience counts for anything, I should say it again--absolutely *no* baker's chocolate. I would prefer something made with cocoa powder, but if it uses milk chocolate or bittersweet chocolate instead (or in addition), that would be okay.
Answers:
Hope this Helps.Chocolate Cake Recipe
This recipe is from "Old Favorites from New Friends", The Wellesley Newcomer's Club Cookbook, published in 1995, with typography/design/indexing by my friend Ellena-- this is a great cookbook.
My daughter and I like to make this cake. If you make it, let us know how it came out!
Moist Chocolate Cake
This is the cake your mom used to make-- the kind you can't find a recipe for anymore, until now! 2 C.sugar 2 C.flour
1 C.vegetable oil 1 tsp. salt
2 eggs 1 tsp. baking powder
1 C.milk 2 tsp. baking soda
1 C.hot coffee 1/2 C.sour cream, optional but makes it even moister. (Can substitute applesauce.)
1 tsp. vanilla extract Whipped cream or powdered sugar (or chocolate frosting)
3/4 C.cocoa
Preheat over to 325 F. Grease and flour a 9x13 inch pan. In a large mixing bowl, combine the ingredients in order, one at a time, mixing well at low speed after each addition. (Do not mix fast or too much.) Pour into pan. Bake in a preheated over for about 40 minutes, or until a toothpick inserted comes out clean. Serve with powdered sugar or whipped cream (or chocolate frosting).
NOTE: For best results, bake one day before serving.
YIELD: 12 to 15 servings.
Other Answers:
Here you go...Hope you like it...
Gooey, Decadent Chocolate Cake
2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration
Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.
Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.
*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched
Chocolate Chip Butter Cream:
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped
In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
Yield: 6 to 8 servings
Here's another one....
Double Chocolate Gooey Butter Cake Recipe
This is so yummy. This not for the weak, your knees will buckle once you taste it.
1 cup butter, melted,plus additional butter for greasing pan
1 package chocolate cake mix
3 eggs
1 (8ounce) package cream cheese
3-4 tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1cup chopped nuts
1.preheat oven to 350.
2.lightly grease 13x9 baking pan.
3. in a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
4. pat mixture in to pan.
5. with mixer, beat cream cheese until smooth.
6. add 2 eggs, cocoa powder and powdered sugar.
7. beat until all ingredients are well mixed.
8. slowly add1 stick of melted butter and vanilla.
9. beat until smooth.
10. stir in nuts with spatula.
11. spread filling over cake mixture.
12. bake for 40-50 minutes.
13. (be careful not to overcook, center should still be a little gooey when finished baking).
14. let partially cool on wire rack before cutting.
15. serve alone or with vanilla ice cream.
?
?
?
? Chocolate Layer Cake With Cocoa
Yield: 12 servings
Ingredients
? cup (170 g) butter, softened
? cup (170 g) sugar
3 eggs
1? cup (170 g) all-purpose flour
1/3 cup (60 g) finely ground almonds
3 tablespoons unsweetened cocoa powder
1 teaspoons baking powder
1 teaspoon vanilla extract
5 tablespoons boiling water
Ingredients for frosting
? cup (115 g) butter
1? tablespoon water
8 oz (225 g) icing sugar
1? tablespoon unsweetened cocoa powder
1? teaspoon vanilla extract
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
Beat the softened butter with sugar.
Add one egg at a time, mix well between each egg.
Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
Add 5 tablespoons of boiling water and mix well.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, ca. 40-50 minutes.
Cool the cake and cut in half, horizontally.
Frosting
Melt the butter with 1? tablespoon water in a sauce pan and remove from the heat.
Mix with icing sugar, cocoa powder and vanilla. Stir until smooth.
Use one third or the frosting to sandwich the two layers together and coat the cake with the remainder of the frosting.
Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.
Please note that frostings made with chocolate are usually better than those made with cocoa! Click here for more frostings.
Variations
You may substitute the hot water with hot coffee.
If you mix some boiling water with the cocoa powder prior to adding it to the frosing mixture it would melt all the little lumps of cocoa powder you would get.
If you do not completely melt the butter but softens it you will get a a far more rewarding result Double Chocolate Gooey Butter Cake
1 cup butter, melted,plus additional butter for greasing pan
1 package chocolate cake mix
3 eggs
1 (8 ounce) package cream cheese
3-4 tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
20 servings Change size or US/metric
Change to: servings US Metric
1 hour 15 mins prep
preheat oven to 350.
lightly grease 13x9 baking pan.
in a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
pat mixture in to pan.
with mixer, beat cream cheese until smooth.
add 2 eggs, cocoa powder and powdered sugar.
beat until all ingredients are well mixed.
slowly add1 stick of melted butter and vanilla.
beat until smooth.
stir in nuts with spatula.
spread filling over cake mixture.
bake for 40-50 minutes.
(be careful not to overcook, center should still be a little gooey when finished baking).
let partially cool on wire rack before cutting.
serve alone or with vanilla ice cream
this cake is the best!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Gooey Chocolate Cake Recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Gooey Chocolate Cake Recipe?),it will help you,my kids.
I need a really good gooey chocolate cake recipe that is made *without* baker's chocolate. Yes, *without* baker's chocolate. If past experience counts for anything, I should say it again--absolutely *no* baker's chocolate. I would prefer something made with cocoa powder, but if it uses milk chocolate or bittersweet chocolate instead (or in addition), that would be okay.
Answers:
Hope this Helps.Chocolate Cake Recipe
This recipe is from "Old Favorites from New Friends", The Wellesley Newcomer's Club Cookbook, published in 1995, with typography/design/indexing by my friend Ellena-- this is a great cookbook.
My daughter and I like to make this cake. If you make it, let us know how it came out!
Moist Chocolate Cake
This is the cake your mom used to make-- the kind you can't find a recipe for anymore, until now! 2 C.sugar 2 C.flour
1 C.vegetable oil 1 tsp. salt
2 eggs 1 tsp. baking powder
1 C.milk 2 tsp. baking soda
1 C.hot coffee 1/2 C.sour cream, optional but makes it even moister. (Can substitute applesauce.)
1 tsp. vanilla extract Whipped cream or powdered sugar (or chocolate frosting)
3/4 C.cocoa
Preheat over to 325 F. Grease and flour a 9x13 inch pan. In a large mixing bowl, combine the ingredients in order, one at a time, mixing well at low speed after each addition. (Do not mix fast or too much.) Pour into pan. Bake in a preheated over for about 40 minutes, or until a toothpick inserted comes out clean. Serve with powdered sugar or whipped cream (or chocolate frosting).
NOTE: For best results, bake one day before serving.
YIELD: 12 to 15 servings.
Other Answers:
Here you go...Hope you like it...
Gooey, Decadent Chocolate Cake
2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration
Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.
Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.
*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched
Chocolate Chip Butter Cream:
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped
In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
Yield: 6 to 8 servings
Here's another one....
Double Chocolate Gooey Butter Cake Recipe
This is so yummy. This not for the weak, your knees will buckle once you taste it.
1 cup butter, melted,plus additional butter for greasing pan
1 package chocolate cake mix
3 eggs
1 (8ounce) package cream cheese
3-4 tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1cup chopped nuts
1.preheat oven to 350.
2.lightly grease 13x9 baking pan.
3. in a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
4. pat mixture in to pan.
5. with mixer, beat cream cheese until smooth.
6. add 2 eggs, cocoa powder and powdered sugar.
7. beat until all ingredients are well mixed.
8. slowly add1 stick of melted butter and vanilla.
9. beat until smooth.
10. stir in nuts with spatula.
11. spread filling over cake mixture.
12. bake for 40-50 minutes.
13. (be careful not to overcook, center should still be a little gooey when finished baking).
14. let partially cool on wire rack before cutting.
15. serve alone or with vanilla ice cream.
?
?
?
? Chocolate Layer Cake With Cocoa
Yield: 12 servings
Ingredients
? cup (170 g) butter, softened
? cup (170 g) sugar
3 eggs
1? cup (170 g) all-purpose flour
1/3 cup (60 g) finely ground almonds
3 tablespoons unsweetened cocoa powder
1 teaspoons baking powder
1 teaspoon vanilla extract
5 tablespoons boiling water
Ingredients for frosting
? cup (115 g) butter
1? tablespoon water
8 oz (225 g) icing sugar
1? tablespoon unsweetened cocoa powder
1? teaspoon vanilla extract
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
Beat the softened butter with sugar.
Add one egg at a time, mix well between each egg.
Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
Add 5 tablespoons of boiling water and mix well.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, ca. 40-50 minutes.
Cool the cake and cut in half, horizontally.
Frosting
Melt the butter with 1? tablespoon water in a sauce pan and remove from the heat.
Mix with icing sugar, cocoa powder and vanilla. Stir until smooth.
Use one third or the frosting to sandwich the two layers together and coat the cake with the remainder of the frosting.
Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.
Please note that frostings made with chocolate are usually better than those made with cocoa! Click here for more frostings.
Variations
You may substitute the hot water with hot coffee.
If you mix some boiling water with the cocoa powder prior to adding it to the frosing mixture it would melt all the little lumps of cocoa powder you would get.
If you do not completely melt the butter but softens it you will get a a far more rewarding result Double Chocolate Gooey Butter Cake
1 cup butter, melted,plus additional butter for greasing pan
1 package chocolate cake mix
3 eggs
1 (8 ounce) package cream cheese
3-4 tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
20 servings Change size or US/metric
Change to: servings US Metric
1 hour 15 mins prep
preheat oven to 350.
lightly grease 13x9 baking pan.
in a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
pat mixture in to pan.
with mixer, beat cream cheese until smooth.
add 2 eggs, cocoa powder and powdered sugar.
beat until all ingredients are well mixed.
slowly add1 stick of melted butter and vanilla.
beat until smooth.
stir in nuts with spatula.
spread filling over cake mixture.
bake for 40-50 minutes.
(be careful not to overcook, center should still be a little gooey when finished baking).
let partially cool on wire rack before cutting.
serve alone or with vanilla ice cream
this cake is the best!
correctness,It's Non-profit and only for informational purposes.
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