First Place Chocolate Cake

Products Used

Ingredients

  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3 cups all-purpose flour*
  • 3/4 cup cocoa powder, use extra dark if a deep rich chocolate cake is desired
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups room temperature water
  • 1 cup oil, such as grape seed oil
  • 1/4 cup vinegar
  • 1 tablespoon vanilla extract
  • Frosting
  • 4 cups or 1 pound Dixie Crystals Confectioners Powdered Sugar
  • 8 tablespoons cocoa powder (preferably dark type)
  • 6 tablespoons half-half
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/2 cup (1 stick) butter, soft

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F.
      2. Prepare two 9-inch baking pans with baking spray or butter and flour. For easy removal, line bottoms of pan with parchment or wax paper. Set aside.
      3. Sift together sugar, flour, cacao powder, baking soda and salt and set aside.
      4. In a bowl whisk together water, oil, vinegar and vanilla. Add sifted ingredients to bowl and whisk until smooth.
      5. Divide evenly into pans and place in oven.
      6. Bake for approximately 30 to 35 minutes or until center of cake bounces back when gently pressed or an inserted toothpick comes out clean.
      7. Let cake sit 10 minutes. Place a serving dish on top of baking pan and quickly turn upside down. Let cool.
      8. For chocolate frosting, sift together powdered sugar and cocoa. Cream butter until fluffy. Add 1/4 of sifted ingredients and mix in well. Add one fourth of half and half and mix in well. Scrape bowl and repeat by adding another fourth of ingredients. Repeat and add vanilla and salt. Spread on cooled chocolate cake.
      Dixie Crystals Insight

      This delicious and moist chocolate cake is free of eggs and it also does not contain trans fats!

      Rate & Review

      Rating

      Oct 09, 2013

      I think a fluffy butter cream icing is better than powdered sugar and would cut the sugar back to 2 1/2 cups being very sweet, or even an Italian Butter Cream.

      Bea
      Oct 10, 2013

      I think a fluffy butter cream icing is better than powdered sugar and would cut the sugar back to 2 1/2 cups being very sweet, or even an Italian Butter Cream.

      Nov 02, 2013

      I loved this recipe, it is rich and delicious. Beautiful presentation. The only change I made is less sugar in the frosting. I use 2 1/2 cups Dixie Powdered Sugar and it is always plenty sweet, also very smooth and velvety.

      Bea
      Nov 03, 2013

      I loved this recipe, it is rich and delicious. Beautiful presentation. The only change I made is less sugar in the frosting. I use 2 1/2 cups Dixie Powdered Sugar and it is always plenty sweet, also very smooth and velvety.

      El Mejor Pastel de Chocolate

      Products Used

      Ingredientes

      • 2 tazas de Dixie Crystals Azúcar Granulada Extra Fina
      • 3 tazas de harina multiuso (Spoon and sweep method*)
      • 3/4 taza de cacao en polvo, use el extra oscuro si desea mas sabor a chocolate
      • 2 cucharaditas de bicarbonato de soda
      • 1 cucharadita de sal
      • 1 1/2 tazas de agua a temperatura de ambiente
      • 1 taza de aceite, tal como aceite de semilla de uva
      • 1/4 taza de vinagre
      • 1 cucharada de vainilla

      Para el glaseado:

      *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Caliente el horno a 350º F.
      2. Prepare 2 moldes de 9 pulgadas con spray de hornear o engrase y empolve con harina. Para sacarlos fácilmente, forre el fondo del molde con papel de pergamino o cera. Póngalos a un lado.
      3. Cierna juntos la azúcar, la harina, el cacao en polvo, el bicarbonato de soda y la sal y póngalos a un lado.
      4. En un tazón, bata juntos el agua, el aceite, el vinagre y la vainilla. Añada los ingredientes cernidos al tazón y bata hasta que la mezcla quede suave.
      5. Divida la mezcla en porciones iguales y viértalas en cada molde.
      6. Hornee por aproximadamente 30 a 35 minutos o hasta que el centro rebote cuando es apretado con el dedo o hasta que un palillo de dientes introducido en el centro salga limpio.
      7. Déjelo enfriar por 10 minutos. Ponga un platón sobre el molde y viértalo rápidamente. Déjelo enfriar completamente.
      8. Para hacer el glaseado de chocolate, prepare de acuerdo a las instrucciones en la caja o cierna juntos la azúcar en polvo y el cacao en polvo. Bata la mantequilla hasta que quede cremosa y esponjosa. Añada un cuarto de los ingredientes cernidos y mezcle bien. Añada un cuarto de la leche y crema y mezcle bien. Raspe el tazón y repita añadiendo un cuarto de los ingredientes. Repita y añada la vainilla y la sal. Esparza sobre un pastel frío.
      Dixie Crystals Insight

      This delicious and moist chocolate cake is free of eggs and it also does not contain trans fats!

      Rate & Review

      Rating

      Oct 09, 2013

      I think a fluffy butter cream icing is better than powdered sugar and would cut the sugar back to 2 1/2 cups being very sweet, or even an Italian Butter Cream.

      Bea
      Oct 10, 2013

      I think a fluffy butter cream icing is better than powdered sugar and would cut the sugar back to 2 1/2 cups being very sweet, or even an Italian Butter Cream.

      Nov 02, 2013

      I loved this recipe, it is rich and delicious. Beautiful presentation. The only change I made is less sugar in the frosting. I use 2 1/2 cups Dixie Powdered Sugar and it is always plenty sweet, also very smooth and velvety.

      Bea
      Nov 03, 2013

      I loved this recipe, it is rich and delicious. Beautiful presentation. The only change I made is less sugar in the frosting. I use 2 1/2 cups Dixie Powdered Sugar and it is always plenty sweet, also very smooth and velvety.