Tag Archives: Chocolate

Secret Ingredient Chocolate Cake

Posted by on 1 September 2010 No comments

Kyle’s mom gave us this HUGE zucchini from her garden. This sucker was about 2 feet long and maybe 14 inches around, it was just huge! In the past we have learned that when zucchini get this large, they are not good to eat steamed. By the time they get that big the seeds have matured and are hard and crunchy and the skin is tough,  and it’s just not pleasant to eat steamed zucchini with tough skin and crunchy seeds in it. So I was trying to figure out what to do with it, so that it wouldn’t go to waste. Enter this recipe!

Cake

  • 2 c sugar
  • 1 c vegetable oil
  • 3 eggs
  • 2 1/2 c flour
  • 1/4 c baking cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c milk
  • 2 c fresh zucchini, shredded*
  • 1 tbsp vanilla extract

Frosting

  • 1/4 c butter
  • 1/4 c cocoa
  • 6 tbsp evaporated milk
  • 3 3/4 c powdered sugar
  • 1 tbsp vanilla extract

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar and oil. Add eggs one at a time, beating well after each addition. Add milk and vanilla and mix well. In a separate bowl combine flour, cocoa, baking soda, baking powder and salt. Gradually add flour mixture to egg mixture. Stir in zucchini. Pour into a greased 15″ x 10″ pan and bake 40-50 minutes.

Frosting: Beat together frosting ingredients until smooth. When cake is done, remove from oven and frost while cake is hot.

*I used my Kitchen-aid shredder attachment to shred the zucchini. This made shredding SO much easier and lots faster than grating it by hand!

Chocolate Cake

Posted by on 15 April 2010 No comments

CIMG3186

This is my most favorite homemade chocolate cake. I just eat it without frosting it’s so good!

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Grease 3- 9 inch round cake pans or I have used a bundt pan or one large 10 in x 15 in pan.

In a medium bowl, combine the boiling water with the cocoa, and whisk until smooth. Don’t be tempted to taste it. 😉 It looks and smells a lot better than it tastes at this point. Let this mixture cool, while you prepare the rest.

Sift together the flour, baking soda, baking powder and salt and set aside for now.

In a large bowl, (I use my kitchenaid) cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Alternately add the flour mixture and the cocoa mixture. So I pour a bit of the cocoa mixture in, let it mix a bit then a bit of the flour mixture and let it mix a bit, and repeat until I’ve added all of the cocoa and flour mixtures.

Pour the batter into your prepared pan(s).

Bake in preheated oven.

3-9inch rounds for 25-30 minutes

10 in x 15 in pan for 50-60 minutes

I don’t remember how long the bundt pan took, but I tend to set the timer for the lower number and then just keep checking it until it’s done.

Allow the cake to cool in the pan before pulling it out. And then just dig in and eat it because it’s so GOOD! 😉

Chocolate Cheesecake

Posted by on 20 February 2009 No comments

Crust:

  • 1 1/2 c Crushed vanilla wafers
  • 1/3 c Cocoa
  • 1/3 c Powdered sugar
  • 1/3 c Butter, melted

Filling:

  • 2-8oz pkg Cream cheese
  • 1 c Sugar
  • 2 tsp Vanilla
  • 1/3 c Cocoa
  • 2 Eggs
  • 8 oz Sour cream

To make the crust:

Crush wafers until fine, blend very well with cocoa and powdered sugar until it’s a consistent mixture. Add melted butter, mix well. Press into bottom of an 8 inch springform pan.

To make the filling:

Mix softened cream cheese with sugar, add eggs one at a time mixing in between. Stir in vanilla. Add cocoa and sour cream, mix well. Bake at 325 for 30-35 minutes. Let chill until firm, preferably overnight.