Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (3)

     Chocolate Cake must be everyone’s favorite, especially when it is packed with flavor and so moist that it is light as a feather.  Pictured is my Triple Chocolate Cake that won 2nd Place in the Jefferson County Fair two years ago in the Chocolate Cake category.  There was some stiff competition, so I was happy with my Award.  If you want a fudgy, moist Chocolate Cake, this is the recipe to try.

INGREDIENTS: 

2 extra large eggs, at room temp

2 cups sugar

½ cup Canola or vegetable oil

2 tsp vanilla extract

2 tsp baking soda

1 rounded tsp baking powder

1 tsp salt

1 tsp Cinnamon

¾ cup Hershey’s cocoa powder

1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)

1 cup brewed coffee (warm)

1 ¾ cups AP flour

NOTE:  You will NOT taste the coffee in the finished cake.  It merely enhances it.  If you have leftover coffee, that’s fine.  Just pop it into the microwave to heat it.

PREPARATION:

Grease three 9” round pans and dust with a little cocoa powder.  Set aside.  Preheat oven to 350°F

In mixer bowl, beat eggs, sugar, oil and vanilla.  Add soda, powder, salt, cocoa powder and mix.

Add buttermilk, coffee and flour.  Mix well.

Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness.  Cool in pans for ten minutes, and then remove.  Cool completely and frost with Tika’s frosting.

 

  1. VARIATIONS:
  2. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  3. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  4. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  5. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.

NO MESS FROSTING INSTRUCTIONS:  Tear off a sheet of wax paper so there is enough to over hang your serving dish by a couple of inches.  Cut the paper into quarters and lay on the plate so it overhangs the dish.  Place the first cake layer on top and frost top and sides.  Continue with second and third layers.

When the cake is completely frosted, slowly pull each piece of wax paper out.  Ta da!  Clean plate with no frosting goobers or cake crumbs on it.

 

INGREDIENTS:

4 OZ cream cheese, softened

5 TBSP butter

½ tsp salt

2 tsp vanilla extract

1/3 cup milk

7 cups confectioner’s sugar

 

PREPARATION:

Beat cream cheese and butter until fluffy.  Add salt, vanilla, milk and confectioner’s sugar.  Beat until light and fluffy.  Frost between the layers.

 

TO CHANGE TO CHOCOLATE NOW:

1 CUP Hershey’s cocoa powder

2 TBSP butter

¼ cup milk

½ cup confectioner’s sugar

 

PREPARATION:

Add all ingredients to vanilla frosting and beat well.  Frost sides and top of cake.  Remaining frosting will make decorations.

NOTE:  This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk.  If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.

 

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By Tika for CHEW WANNA EAT? © 2018

 

 

Triple Layer Chocolate Cake (2)

Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (4)

Triple Layer Chocolate Cake (3)

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TRIPLE LAYER BUTTER PECAN CAKE

triple-layer-butter-pecan-cake-3

      Today was one of those days.  I needed cake.  I had to have cake. You can only eat so much chocolate or white cake.  I admit that “so much” can be a real lot of cake, but I get in my moods.  I wanted a new flavor, but wasn’t sure what I wanted.  I scrounged around on the net and came across this butter pecan cake.  It was a contest winner, although I didn’t see where or what contest it won.  It looked good, but after reading the comments I was pretty sure I was going to change the recipe. Some people liked it as is, but I just wasn’t sure and decided to trust my own  judgment. 

     Yep, you guessed it.  I made some changes  and I think it’s outstanding.  Rich.  Light.  Flavorful.  Big.  Yes, it’s a big cake.  Three layers baked in 9” cake pans.  (A link to the original recipe is at the end of this post).

Ingredients

  • 2-1/4 cups chopped pecans, divided
  • 1-1/4 cups butter, softened, divided
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup canola oil
  • FROSTING:
  • 3/4 cup butter, softened
  • 5 ½ cups confectioners’ sugar
  • Slight ¼ cup half and half
  • 1 1/2 teaspoons vanilla extract

 

PREPARATION:

  1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently. Set aside.
  2. In a mixer bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, baking powder, oil, and salt, mixing well. Add flour and milk alternately, beating on low speed.  Stir in 1 ½ cups of toasted pecans. (the remainder will go in the frosting).
  3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING PREPARATION:

Cream butter on low medium speed for a minute or two.  It should get nice and fluffy.  Slowly add the confectioner’s sugar and alternately add milk and vanilla.  Beat until it becomes light and of a spreadable consistency.  Add remaining ¾ cup pecans.  I saved about ¼ cup to garnish the top of the cake after frosting.

This cake was the creation of Betty Miller, Tallahassee, Florida.  I made quite a few adjustments.  Read the original recipe:  http://www.tasteofhome.com/recipes/butter-pecan-layer-cake

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2016

triple-layer-butter-pecan-cake

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triple-layer-butter-pecan-cake-3