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Double Chocolate Cake I

SUBMITTED BY: Syd      PHOTO BY: Zach Peterson

"This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat."
SERVINGS & SCALING
Original recipe yield: 2 -8 or 9 inch round cakes
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/3 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 (1 ounce) squares semi-sweet chocolate
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 teaspoon red food coloring

DIRECTIONS

  1. Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  2. Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  3. Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  4. Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by lizstar
This was a really good chocolate cake, very moist and delicious. My whole family loved it.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2007 by Jason
Very easy to make and tasted great! Though I recommend going a little heavier on the chocolate if you're looking for that "decadent" chocolate flavor. I will use this recipe again.

1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2008 by bakinredtexan
Im only giving this recipe 4 stars because of the taste. It is rather good not to sweet, not to choclatey, which brings me to wonder where the "double" chocolate cake name comes from. However I would like to note this recipe is a "gummy/sticky" cake. when cooling it on the racks it stuck to them rather badly because of the sticky texture. And for anyone who owns a train cake mold for their little train lover, I will suggest this recipe, however do not fill over 3/4 full as it will rise to much, giving a fluffy bottom to your little train :) ALL AROUND 4 STARS THOUGH!!!

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 131

  • Total Fat: 5.3g
  • Cholesterol: 29mg
  • Sodium: 198mg
  • Total Carbs: 19.8g
  •     Dietary Fiber: 0.4g
  • Protein: 1.8g

VIEW DETAILED NUTRITION

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