Over a Cup of Coffee: Chocolate cake recipes | CraigDailyPress.com

Over a Cup of Coffee: Chocolate cake recipes

Diane Prather/For Craig Press

I think it’s safe to say most people love chocolate cake. Valentine’s Day is just around the corner, and chocolate and Valentine’s Day go together, so this week’s column features two chocolate cake recipes. I think these are delicious cakes.

Chocolate Mayonnaise Cake and Chocolate Icing

Cake:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 1/2 teaspoons baking powder

• 1/2 cup unsweetened cocoa

• 1 teaspoon baking soda

• 1 cup mayonnaise

• 1 cup water

• 1 teaspoon vanilla extract

Combine dry ingredients in a large bowl. Stir in mayonnaise. Add water and vanilla, and blend until smooth. Pour batter into a greased 13-by-9-inch pan or two round cake pans. Bake at 350 degrees for 40 to 45 minutes. Cool and frost.

Icing:

• 1/4 cup butter or margarine, melted

• 1/3 cup cocoa

• 1 pound powdered sugar

• Pinch of salt

• 1 teaspoon vanilla extract

• 1/3 cup milk

Combine all ingredients; mix until smooth. If the cake was baked in a 13-by-9-inch pan, cut the recipe in half.

Chocolate Fudge Cake with Icing

Cake:

• 1 cup margarine or butter

• 2 tablespoons cocoa

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 2 eggs

• 1 cup water

• 1/2 cup milk

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

In a saucepan, over medium heat, bring margarine, cocoa, and water to a boil. Pour into flour and sugar. Mix well. Add eggs, milk, baking soda, and vanilla. Mix well. Bake in a 13-by-9-inch pan at 375 degrees for 25 minutes.

Icing:

• 1 cup butter or margarine

• 4 tablespoons cocoa

• 4 to 6 tablespoons milk

• 4 cups powdered sugar

• 1/2 cup chopped nuts

• 1 teaspoon vanilla

Bring margarine, cocoa, and milk to a boil. Mix in powdered sugar, nuts, and vanilla. Pour over the hot cake.

Do you have recipes to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.


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