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Nancy's Kitchen - Tried and Tested Recipes
McCall's Perfect Chocolate Cake Recipe















On the subject of chocolate cakes!

McCall's Perfect Chocolate Cake Recipe (1982 issue)

1 cup sifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all purpose flour
2 t. baking soda
1/2 t. salt
1/2 t. baking powder
1 cup butter, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 t. vanilla

Frosting:
1/2 cup light cream or evaporated milk
1 cup butter cut into small pieces
1 6 oz. bag semi-sweet chocolate chips
2 1/2 cups unsifted confectioner's sugar

Filling:
1 cup heavy cream, chilled
1/4 cup unsifted confectioner's sugar
1 t. vanilla

In medium bowl whisk cocoa & 2 cups boiling water until smooth. Cool completely. Sift flour w/baking soda, salt & baking powder.

Preheat 350. Grease & flour three 9 inch round cake pans.
In large bowl, beat softened butter w/ sugar, eggs & vanilla at high speed until light & fluffy. Reduce to low & beat in flour mixture alternating w/ cocoa mixture. Divide batter between pans. Smooth tops w/spatula. Bake 23-30 min.Cool 10 min. Remove cakes & cool on racks.

Frosting: In medium pan combine chocolate chips, cream & butter. Stir over heat until smooth. Remove. Whisk in 2 1/2 cups sugar.Place in mixer bowl and this bowl into larger bowl. Place ice cubes between outside of small bowl & inside of large bowl. With electric mixer, beat until frosting holds shape. Set aside.

Filling: whip cream w/ sugar & vanilla
Assemble cake by place on layer top side down onto serving plate.Spread w/ half whipped cream.

Place second layer, top side down, onto whipped cream.
Spread with remaining cream.

Place third layer onto whipped cream. Frost cake w/ spatula.
Frost sides first, then top. Refrigerate 1 hour before serving.
Athena in DE




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