Easiest Way to Make Speedy Mike's Old Fashion Chocolate Cake
Mike's Old Fashion Chocolate Cake. Great recipe for Mike's Old Fashion Chocolate Cake. In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy.
Add buttermilk and chocolate mixture, alternating. In small bowl, dissolve baking soda in vinegar. Flavors: Plain, Turtle, Raspberry, Strawberry, Caramel Cashew, Blueberry, Caramel Apple, Chocolate chip and Pumpkin (Seasonal).
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, mike's old fashion chocolate cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Mike's Old Fashion Chocolate Cake. In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy.
Mike's Old Fashion Chocolate Cake is one of the most well liked of current trending foods on earth. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. Mike's Old Fashion Chocolate Cake is something that I've loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have mike's old fashion chocolate cake using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mike's Old Fashion Chocolate Cake:
- Make ready of Old Fashion Chocolate Frosting.
- Make ready 2 packages of 6 oz Semisweet Chocolate Pieces [or 2 cups].
- Prepare 1/4 cup of Shortening.
- Prepare 3 cup of Confectioners' Sugar.
- Get 1/2 cup of Whole Milk.
- Make ready of Old Fashion Chocolate Cake.
- Prepare 2 cup of Cake Flour.
- Prepare 1 3/4 cup of Sugar.
- Take 3/4 cup of Powdered Cocoa.
- Get 1 1/4 cup of Whole Milk.
- Take 3/4 cup of Shortening.
- Prepare 3 of Fresh Eggs.
- Get 1 1/4 tsp of Baking Soda.
- Take 1 tsp of Salt.
- Make ready 1 tsp of Vanilla Extract.
- Prepare 1/2 tsp of Baking Powder.
- Take of Cake Garnish.
- Prepare 1 of 12 oz Bag Pecan Slivers.
People love our Angel Food Cakes. They are homemade from scratch the old fashion way. This is a real old-fashioned American classic chocolate cake recipe. It's very moist, very chocolatey, a snap to make, and best baked the day before serving.
Steps to make Mike's Old Fashion Chocolate Cake:
- OLD FASHION CHOCOLATE FROSTING DIRECTIONS In a double boiler, over hot, not boiling water, gently melt the chocolate and the shortening together. Add to that your milk and sugar and mix again. Take from heat and set to the side. Hand mix or beat on low with electric mixer until everything is incorporated. Usually about 3 minutes. Set to the side..
- Preheat oven to 350°..
- OLD FASHION CHOCOLATE CAKE DIRECTIONS Add everything in this section together with an electric beater until all ingredients are fully incorporated. Usually about 5 minutes..
- Evenly pour cake batter into two 9" nonstick round cake pans. Bake for 30 to 35 minutes. Insert a toothpick into the center of your cakes. If the toothpick comes out clean, your cake is done. If not, bake a few minutes longer. Allow cakes to cool..
- On your most lopsided cake top, gently shave off enough of the top to allow the other to sit evenly and stable upon it..
- On the plate you intend to serve your cake upon, place the bottom tier down and gently smear some frosting on the top you've just shaved. Place the top tier on it and frost the second top tier as well. Frost the sides evenly and fill in the gap between the two tiers..
- Gather a handful of pecan slivers and gently, but firmly, pack them on to the sides of your cake. Let the excess pecans fall to the bottom of your serving tray..
- Clean up the bottom of your serving tray of any excess pecan slivers or chocolate frosting..
- Serve with ice cold whole milk..
Marcia Kiesel acquired the recipe from. How to Make Old Fashioned Multi-Layer Chocolate Cake. Leave butter out for several hours to soften. You can even leave it out overnight. CAKE: Cream together butter, sugar then add eggs.
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