Best 9 The Yankee Contender Old Fashioned Chocolate Layer Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Step into a realm of delectable indulgence with the enticing "Yankee Contender Old Fashioned Chocolate Layer Cake." This sweet symphony of flavors and textures will transport your taste buds to a bygone era, where traditional baking held sway. Prepare to embark on a culinary journey as we unveil the secrets behind this timeless classic, a testament to the enduring charm of homemade goodness. Layer upon layer of moist chocolate cake, embraced in a rich and velvety ganache, offers a symphony of textures that will leave you craving more. Adorned with intricate designs inspired by the past, this cake stands as a tribute to the artistry of baking.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED CHOCOLATE CAKE



Old-Fashioned Chocolate Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h

Yield approximately 8 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional

Steps:

  • Take everything out of the refrigerator so that all ingredients can come room temperature.
  • Preheat the oven to 350 degrees F.
  • Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
  • Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
  • To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
  • While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
  • Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
  • You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
  • Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
  • Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
  • Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
  • I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

OLD-FASHIONED CHOCOLATE LAYER CAKE



Old-Fashioned Chocolate Layer Cake image

This is one of Martha's favorite traditional chocolate layer cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 six-layer cake;

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
2 2/3 cups sugar
1 tablespoon pure vanilla extract
4 cups cake flour, (not self-rising), plus more for pans
1 tablespoon baking powder
1 1/3 cups milk
11 large egg whites
Pinch of salt
Mrs. Milman's Chocolate Frosting

Steps:

  • Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.
  • Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.
  • If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.

OLD-FASHIONED CHOCOLATE CAKE



Old-Fashioned Chocolate Cake image

Make and share this Old-Fashioned Chocolate Cake recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup boiling water
1 cup Wesson Oil
2 cups white sugar
2 whole eggs
1/2 cup cocoa
1 teaspoon vanilla
1/2 cup margarine
4 tablespoons cocoa
6 tablespoons whole milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla

Steps:

  • Cream oil, sugar and cocoa.
  • Add eggs.
  • Add flour mixture alternately with buttermilk.
  • Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
  • Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
  • Remove from heat and add powdered sugar and vanilla.
  • Mix until smooth and of spreading consistency.
  • This is my favorite chocolate cake.

Nutrition Facts : Calories 459, Fat 17.9, SaturatedFat 2.8, Cholesterol 24.4, Sodium 292, Carbohydrate 71.6, Fiber 1.3, Sugar 53.8, Protein 4.3

OLD FASHIONED CHOCOLATE CAKE



Old Fashioned Chocolate Cake image

This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple.

Provided by Dodi Tomancak

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 18

Number Of Ingredients 18

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
½ cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup butter
4 tablespoons unsweetened cocoa powder
⅓ cup buttermilk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
  • In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
  • In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
  • For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 62.3 g, Cholesterol 61.8 mg, Fat 20.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 273.3 mg, Sugar 49.3 g

THE YANKEE CONTENDER: "OLD-FASHIONED CHOCOLATE LAYER CAKE



The Yankee Contender:

For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

Provided by dev_carlsen

Categories     Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 19

12 tablespoons unsalted butter, very soft
1 3/4 cups all-purpose flour
4 ounces unsweetened chocolate
1/4 cup Dutch-processed cocoa powder
1/2 cup hot water
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus
2 large egg yolks
16 ounces semisweet chocolate, finely chopped
8 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream

Steps:

  • FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350°F; grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess.
  • Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
  • Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about ten seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
  • Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
  • TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir thoroughly to combine.
  • Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
  • TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.

Nutrition Facts : Calories 901.8, Fat 67.3, SaturatedFat 41.1, Cholesterol 229.3, Sodium 564.2, Carbohydrate 81.8, Fiber 10.7, Sugar 44.9, Protein 14.7

OLD-FASHIONED CHOCOLATE CAKE



Old-Fashioned Chocolate Cake image

Make and share this Old-Fashioned Chocolate Cake recipe from Food.com.

Provided by mj Sergent

Categories     Dessert

Time 35m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup cocoa
3/4 cup unsalted butter
2 eggs, large
2 teaspoons vanilla extract
2/3 cup sour cream
6 ounces semisweet chocolate, broken into small pieces
3/8 cup unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla extract

Steps:

  • Take everything out of the refrigerator so that all ingredients can come room temperature.
  • Preheat the oven to 350 degrees F.
  • Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
  • Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
  • To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
  • While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
  • Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
  • You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
  • Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
  • Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
  • Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
  • I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Nutrition Facts : Calories 774.3, Fat 46, SaturatedFat 28.4, Cholesterol 136.3, Sodium 171.4, Carbohydrate 92.5, Fiber 5.3, Sugar 63.1, Protein 8.8

OLD-FASHIONED CHOCOLATE LAYER CAKE



Old-Fashioned Chocolate Layer Cake image

Provided by Marilyn Hoicowitz

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Graduation     Birthday     Bon Appétit     Ohio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 17

Cake
1/2 cup water
3 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee powder
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking soda
1 cup sour cream
Frosting
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
4 cups powdered sugar
1/2 cup whipping cream
1 teaspoon vanilla extract

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides. Combine water, chocolate and coffee powder in heavy small saucepan. Stir over low heat until chocolate melts and coffee powder dissolves. Remove from heat. Cool.
  • Beat sugar and butter in large bowl until well blended. Beat in eggs and vanilla. Beat in chocolate mixture. Mix flour and baking soda in medium bowl. Add to butter mixture and beat just until combined. Beat in sour cream.
  • Divide batter among prepared pans. Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Melt butter and chocolate in small saucepan over low heat, stirring until smooth. Transfer to large bowl; cool. Add sugar, cream and vanilla; beat until smooth. If necessary, refrigerate until firm enough to spread.
  • Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Top with another cake layer. Spread 1/2 cup frosting over top. Top with remaining cake layer. Spread remaining frosting over sides and top of cake in decorative swirls. (Can be prepared 1 day ahead. Cover with cake dome and store at cool room temperature.)

OLD-FASHIONED CHOCOLATE LAYER CAKE (AMERICA'S TEST KITCHEN) RECIPE - (3.8/5)



Old-Fashioned Chocolate Layer Cake (America's Test Kitchen) Recipe - (3.8/5) image

Provided by á-57724

Number Of Ingredients 20

Frosting:
12 Tbsp. (1 1/2 sticks) unsalted butter, very soft (plus extra for greasing pans)
1 3/4 c. unbleached all-purpose flour (plus extra for dusting pans)
4 oz. unsweetened chocolate, coarsely chopped
1/4 c. cocoa
1/2 c. hot water
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1 c. buttermilk
2 tsp. vanilla
4 large eggs
2 large egg yolks
16 oz. semisweet chocolate, finely chopped
8 Tbsp. (1 stick) unsalted butter
1/3 c. sugar
2 Tbsp. corn syrup
2 tsp. vanilla
1/4 tsp. salt
1 1/4 c. heavy cream (cold)

Steps:

  • Heat oven to 350*. Grease and flour 2 round cake pans. Combine chocolate, cocoa, & water in medium heatproof bowl; set bowl over saucepan with 1 inch simmering water and stir with spatula until chocolate is melted, about 2 minutes. Add ½ c. sugar to chocolate mixture and stir until thick and glossy, 1-2 minutes. Remove bowl from heat and set aside to cool. Whisk flour, baking soda, & salt in medium bowl. Combine buttermilk & vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs & yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 ¼ c. sugar, increase speed to high, and whisk until fluffy & lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with spatula as needed. Add softened butter 1 Tbsp. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes. FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch barely simmering water, stirring occasionally until smooth. Remove from heat & set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, & salt and stir with heatproof spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, & cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath & stir mixture constantly with spatula until frosting is thick & just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70*). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light & fluffy, 1-2 minutes. Stir with spatula until completely smooth.

DELUXE OLD-FASHIONED CHOCOLATE CAKE LAYERS



Deluxe Old-Fashioned Chocolate Cake Layers image

My absolute 'go-to' recipe for chocolate cake. The brown sugar gives it depth. This recipe is for cake layers only. Use your favorite frosting. From the Hershey's Test Kitchens.

Provided by gailanng

Categories     Dessert

Time 1h5m

Yield 2 cake layers, 12-14 serving(s)

Number Of Ingredients 10

3 ounces baking chocolate (3 squares)
1/3 cup water
3/4 cup butter
2 1/4 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups unsifted cake flour or 2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water

Steps:

  • Break chocolate into pieces; place in small saucepan with 1/3 cup water. Stir constantly over low heat until chocolate has melted. Cool. (This can be successfully done in microwave. Go slow so as not to burn the chocolate.).
  • Cream butter and sugar in large mixing bowl until very light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate.
  • Combine flour, baking soda and salt; add alternately with 1 cup water on low speed. Beat just until well-blended. Pour batter into well-greased and floured cake pans.
  • Tip: outline a piece of waxed paper the size of the bottom of the cake pan and cut with sissors to size and place in bottom. No need to grease or butter pan.
  • Bake at 350 degrees. Cake is done if toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans by inverting onto wire rack. If using waxed paper liner, remove and discard. Cool cake layers completely before frosting.
  • Baking Times:.
  • Two 8-inch layer pans -- 35-40 minutes.
  • Two 9-inch layer pans -- 30-35 minutes.
  • Two 8- or 9-inch square pans -- 30-35 minutes.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your cake. Look for good quality chocolate, butter, and flour.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
  • Bake the cake at the right temperature. The temperature of the oven will affect the texture of the cake. For a moist, tender cake, bake it at a moderate temperature (350 degrees Fahrenheit or 175 degrees Celsius).
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting and running off the sides of the cake.
  • Use a variety of frosting flavors and decorations. This will make your cake more visually appealing and delicious. You can use chocolate frosting, vanilla frosting, or even a combination of flavors. You can also decorate the cake with sprinkles, nuts, or fresh fruit.

Conclusion:

The Yankee Contender Old Fashioned Chocolate Layer Cake is a classic recipe that is sure to please everyone. With its moist, tender crumb and rich chocolate flavor, this cake is perfect for any occasion. Whether you're serving it for a birthday party, a potluck, or just a special treat for your family, this cake is sure to be a hit. So next time you're looking for a delicious and easy-to-make chocolate cake recipe, give this one a try. You won't be disappointed!

Related Topics