2 ounces chocolate squares
1-1/3 cup sweetened condensed milk
1-1/2 cups cake flour sifted
1/4 teaspoon salt
2 teaspoons baking powder
6 tablespoons shortening
1 cup sugar
2 eggs well beaten
1 teaspoon vanilla
1/2 cup milk

Method

1. Melt chocolate then add condensed milk and mix well.
2. Line greased pans with paper and grease paper.
3. Pour chocolate mixture into pans and cool.
4. Sift flour, salt and baking powder together.
5. Cream shortening with sugar until fluffy then add eggs and vanilla and beat thoroughly.
6. Add sifted dry ingredients and milk alternately in small amounts.
7. Beat thoroughly after each addition.
8. Pour carefully over chocolate mixture and bake at 350 for 35 minutes.

1/3 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups sifted cake flour
2½ teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
3 stiff-beaten egg whites
1 (1-oz.) square unsweetened chocolate, melted
2 Tablespoons hot water
1/3 teaspoon red food coloring

Method

1. Stir the shortening to soften. Gradually add sugar; cream together till light and fluffy.
2. Add vanilla axtract. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk; beat after each addition.
3. Fold in egg whites.
4. Combine remaining ingredients; add to half the batter.
5. Alternate light and dark batters by spoonfuls in paper-lined 9½ x 5 x 3-inch loaf pan. Zig-zag spatula through batter.
6. Bake at 350° F for 40 to 45 minutes.

1 cup all purpose flour
2 1/4 cups sugar, divided
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup melted butter, divided
1 teaspoon vanilla
1 1/2 cups water

Method

1. Preheat oven to 375 degrees
2. Place a 10 inch cast iron skillet in oven for 15 minutes to preheat
3. Sift together flour, 3/4 cup of the sugar, cocoa, baking powder, and salt in a large bowl
4. Add milk, 3 tablespoons of the butter and vanilla stirring until smooth
5. Set this mixture aside.
6. Combine 1 1/3 cups of sugar and water in a small saucepan.
7. Bring this to a boil, stirring to dissolve sugar.
8. Remove from heat.
9. Place 1 tablespoon melted butter in prepared skillet to coat skillet really well.
10. Add batter, spreading evenly over pan.
11. Pour water mixture over batter, do not stir.
12. Mixture will bubble.
13. Bake for 28 to 30 minutes or until cake is set.
14. Let stand 10 minutes before serving.
15. Bake at 375 degrees.

How to Make
Preheat oven to 350°F. Grease two eight-inch layer cake pans (or any-
thing that comes close). Cream the butter and sugar together. Add
the salt and well-beaten eggs. Then add the cocoa and flour (through
a sieve if you have one) to the butter mixture. Try not to eat it.
Pour the cake batter into the pans, and bake them for 20 to 25
minutes or until a toothpick inserted in the center cornes out clean.
Don’t overcook.

Frosting isn’t necessary with this cake. But if you insist: just melt
a stick or so of butter, add as much powdered sugar as it takes to
look like frosting, dropping in a couple of teaspoons of milk if you
overdo the sugar. Also add at least 1 teaspoon of real vanilla to the
sugar-butter-milk mixture. You’ll have to wait for the cake to cool
before you frost it. I’ve never been able to wait that long.
This cake is best eaten immediately with friends. Each person
gets a spoon and something to drink and digs in.

3/4 cup sifted cake flour
1/4 cup cocoa
3/4 cup sugar
12 egg whites
1-1/2 teaspoons cream of tartar
1/4 teaspoon salt
1-1/2 teaspoons vanilla
3/4 cup sugar

Method

1. Sift flour, cocoa and sugar two times then set aside.
2. Beat egg whites with cream of tarter, salt and vanilla until soft peaks form.
3. Add remaining sugar 2 tablespoons at a time continuing to beat until egg whites hold stiff peaks.
4. Sift about 1/4 of flour mixture over whites then fold in.
5. Repeat folding in remaining flour by fourths.
6. Bake in ungreased tube pan at 375 for 40 minutes.
7. Invert cake in pan and cool.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

“Perfectly Chocolate” chocolate frosting:
1 stick (1/2 cup) butter or margarine
2/3 cup Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Method

Cake:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” chocolate frosting. 10 to 12 servings.

Frosting:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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.

Bundt Cake:
Grease and flour 12-cup Bundt 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.

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.

1 1/2c caster sugar ( i have used regular sugar. Just take out about 3 tbsp)
6oz softened butter
3 tsp vanilla extract
3 lightly beaten eggs
1/2 c cocoa powder
2 tsp baking powder
2c all-purpose flour
1 1/4c milk

Method

1. Pre-heat oven to 375F and grease and line a square 8 inch cake pan.
2. Place the sugar, vanilla, and butter into a large mixing bowl and beat till light and fluffy.
3. Gradually beat in the eggs till completely combined.
4. Sift the dry ingredients together in a bowl. Fold the flour mixture into the butter mixture and alternate with the milk.
5. Pour into the prepared pan and bake for 55 minutes or untill the toothpick/skewer comes out clean.
6. Let the cake sit in the tin for at least 10 minutes before truning it onto a wire rack to cool.

Topping:
1 cup light brown sugar
3/4 cup water
3 tbsp Fry’s Cocoa
2 tbsp butter

Pudding:
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup softened butter
1 cup white sugar
2 eggs beaten
3/4 cup warm milk
1 cup finely chopped semi-sweet chocolate (may use chocolate chips)

Method

Topping:
Combine brown sugar with water, cocoa and butter in a medium sauce pan over medium-high heat. Bring to a boil and simmer 5 min. Cool slightly.

Pudding:

1. Preheat oven to 350F. Grease ten 1/2 cup custard cups or ramekins and place on baking sheet.
2. Stir flour with baking powder and salt. Set aside.
3. Beat butter with sugar until fluffy. Beat in eggs. Blend flour into butter mixture in 3 additions, alternating with milk and scraping the side of the bowl as needed. Fold in chopped chocolate.
4. Divide batter among the prepared dishes. Divide topping over batter (topping will sink when put in oven).
5. Bake for 25 minutes or until tester inserted in centre comes out clean.
6. Cool slightly; turn out onto plates

1/2 cup shortening
1 cup butter softened
3 cups sugar
5 eggs
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cocoa
1 tsp vanilla extract

Method

1. Cream the shortening and butter.
2. Gradually add the sugar, beating well at medium speed with an electric blender.
3. Add the eggs, one at a time, beating after each.
4. Sift the flour, baking powder, salt and cocoa together.
5. Add to the creamed mixture alternating with milk, beginning and ending with the flour mixture. Mix until just blended after each addition.
6. Stir in the vanilla.
7. Pour the batter into a greased and floured 10 inch bunt pan.
8. Bake at 350 degrees F for one hour and 15 minutes or until a wooden toothpick inserted into the center comes out clean.
9. Cool in the pan 10-15 minutes, remove from the pan and let cool completely on a wire rack.

1. Preheat the oven to 300 degrees F. Butter the baking pans and line them with parchment paper.

2. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder and the vanilla, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let mixture cool to room temperature.

3. In a standing mixer, cream the butter on medium speed for 3 minutes. Add sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time while mixer is still working. Stop the mixer and scrape down the sides with a rubber spatula.

4. Add the melted chocolate (cooled to room temperature) and mix on medium speed for 1 minute, until all the chocolate is incorporated.

5. Sift the flour and baking soda together. Reduce the mixer speed to low, and alternate adding flour and cocoa mixtures. Pour into the prepared pans.

6. Bake an 8-inch cake for 60-70 minutes at 300 degrees F. This cake is dense and bakes more evenly in a slow oven. Test for doneness with a skewer inserted in the center of the cake – it should come out clean.

TIPS: Before frosting, make a wash with equal part sugar and water, boiling until all sugar is disolved and then add 1/4 cups of your favorite extract or liquer. Brush the tops and sides of the cake with wash. Then frost with your favorite Buttercream filling!