“Oh My Chocolate!” Cake Recipe

The best taste of chocolate!

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“Oh My Chocolate!” Cake Recipe - (Cakes)

Alright, my fellow dessert devotees! Gather 'round, because today, we're diving headfirst into a chocolatey abyss of pure, unadulterated bliss.

Yes, friends, we're making the chocolate cake. The kind that makes you close your eyes and hum a little tune of pure joy. The kind that has people begging for the recipe.

Forget those dry, crumbly disappointments you’ve encountered in the past. This cake is moist, rich, and intensely chocolatey, thanks to a secret ingredient that'll elevate your baking game to legendary status. Ready? Let's get our aprons on!

The "Oh My Chocolate!" Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (high-quality, please!)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk (this is our secret weapon for moisture!)
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee (yes, coffee! It intensifies the chocolate flavor)

For the Chocolate Ganache Frosting:

• 12 ounces semi-sweet chocolate chips
• 1 cup heavy cream
• Optional: a pinch of sea salt for sprinkling on top

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Or, my personal favorite, line them with parchment paper for easy removal.
2. Dry Delights: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Wet Wonders: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
4. Combine and Conquer: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Then, slowly pour in the hot coffee, mixing until the batter is smooth. Don’t worry if it looks thin – that’s how it’s supposed to be!
5. Bake to Perfection: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Calm: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Ganache Glory: While the cakes cool, let’s make the ganache. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heat-proof bowl. Let it sit for a minute, then whisk until smooth and glossy.
8. Frost and Flourish: Once the cakes are completely cool, frost them with the chocolate ganache. If you’re feeling fancy, sprinkle a pinch of sea salt on top for a delightful salty-sweet contrast.

Why You’ll Love This Cake:

Moisture Magic: The buttermilk and hot coffee are the secret to its unbelievably moist texture.

Intense Chocolate Flavor: The high-quality cocoa powder and coffee work together to create a rich, deep chocolate experience.
Easy to Make: Despite its impressive results, this cake is surprisingly simple to whip up.

Crowd-Pleasing: It’s guaranteed to be a hit at any gathering.

This "Oh My Chocolate!" cake is more than just a dessert; it’s an experience. It's the perfect treat for birthdays, celebrations, or just a Tuesday night when you need a little pick-me-up. So go ahead, bake it, and prepare to be showered with compliments. And don't forget to tag me in your photos, I can't wait to see your wonderful creations! 

Keep On Cooking!

-The Recipe Guy

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Sunshine in a Cake!

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Pineapple Upside Down Cake Recipe

Imagine a cake that's sunshine on a plate. Picture this: a golden crown of caramelized pineapple rings nestled on top, glistening with buttery sweetness. Beneath lies a tender, fluffy vanilla cake, infused with the essence of pineapple. Each bite bursts with a delightful contrast - the juicy, tropical fruit yielding to the soft, comforting cake, all bound together by a rich, caramelized glaze. This isn't your average cake; it's a pineapple upside-down cake, a dessert that's as fun to say as it is to devour.

Quote For The Day:

"Be a pineapple: Stand tall, wear a crown, and be sweet on the inside." - Katherine Gaskin

Food For Thought:

Great pickles!

Do you like pickles? I love pickles and I especially enjoy Famous Dave's SWEET 'N SPICY Pickle Chips. This jar is mild and they make pickles that are more hot.

I used to live close to a Famous Dave's restaurant. I would go there once in a while and enjoy the barbecue. Unfortunately, the Famous Dave's location I went to closed down. They didn't get enough business. It surprised me to hear that because the city it was in is large and they should have had plenty of business. Most people like barbecue, right? It was not the cheapest in price so maybe that had something to do with the closing.

Before the cook-down

With the extra vegetables in the house, I decided to throw together a little fried mix. I didn't follow a recipe. I just chose what I wanted, cut it up, and fried it in the skillet. I visited my mother today for a little and she showed me her garden. She gave me a squash and a bell pepper from her garden.

I cut squash, onion, bell pepper, garlic, and jalapeno peppers for this fried dish. I added Tony Chachere's and Slap Ya Mama seasonings. Another seasoning is Old Bay seasoning. It is really great with vegetables. Have you tried any of these seasonings?

Some Questions For You:

• Have you tried pineapple upside-down cake before?
• Have you ever made this cake for yourself?
• Do you like maraschino cherries with your cake?
• Did you see the recipe that I shared yesterday? It is called Lasagna Classic Flavor Recipe. Please share your thoughts about it in the comment section below.

More Information For You:

You may have first tried this cake because your mother, grandma, or aunt made it and shared it with you. It is difficult to pin down an exact date this recipe was created but it first appeared in the 1920s in Seattle. This cake was very popular for almost 30 years from 1950-1970. It still holds on today as a favorite cake for get-togethers. Visit Quaint Cooking to learn more interesting facts and history about pineapple upside-down cake.

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My Thoughts On Pineapple Upside Down Cake:

My first memory of this cake is when my grandmother would make it as a birthday cake or bring it to family reunions. This cake is so sweet and delicious. I love the pineapple on top and I like it with maraschino cherries. My grandmother wouldn't always make it with maraschino cherries. She said she made it in a hurry and she didn't have any. I would tell her that is ok and I would happily eat it anyway.

Pineapple Upside Down Cake Recipe - (Cakes)

Ingredients:

• 1 can spliced pineapple (20 ounces)
• 2 tablespoons butter
• 1 cup brown sugar
• Maraschino cherries

Instructions:

1. Place the sliced pineapple and juice in a 13x9-inch baking dish.
2. Place maraschino cherry inside each pineapple slice.
3. Melt the butter and add the brown sugar.
4. Pour the mixture over the pineapple slices.

Batter

Ingredients:

• 1 1/2 cup sugar
• 1/3 cup butter
• Pinch of salt
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 2 eggs (well beaten)

Instructions:

1. Mix all the ingredients well and pour over the pineapple.
2. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.
3. Invert and let cool on a serving plate.

Keep on cooking!
-The Recipe Guy

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Not your box recipe!

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Large Devil's Food Cake and Easy Fudge Icing Recipe

Quote For The Day:

"If you really want to make a friend, go to someone's house and eat with him... The people who give you their food give you their heart." - Cesar Chavez

Food For Thought:

Photo credit: Peace, Love and Smiles - Facebook

When I was growing up these Tupperware Hourglass salt and pepper shakers were in almost every home I went into. It was the 1980s, I had a bicycle, there was no Internet, I had lots of friends, and all my friends had moms with these salt and pepper shakers. 

If you are looking for these shakers you may find them in a thrift store with a decent price on them. The Tupperware brand shakers are pricey today. You can get a cheaper set here. The benefit of these hourglass-shaped shakers is you don't have to fill them often.

I have this memory of my grandfather and his work lunchbox. I would sometimes peek inside his lunchbox. The contents were always the same. He kept a very small salt shaker in his lunchbox. He kept a peach of plastic wrap over the top of the shaker with a rubber band. I am guessing this kept the shaker from spilling salt in his lunchbox.

A Few Questions For You:

• Are you a Devil's Food Cake fan?
• Box cakes are easy, but have you made your own Devil's Food Cake?
• What is your favorite garnish for cake?
• Do you have a Devil's Food Cake recipe that you consider to be superior to this one?
• Did you read the recipe that I shared yesterday? It is called Baked Macaroni and Cheese With Tomatoes Recipe. It is not your regular-tasting baked macaroni.

Extra Information For You:

Devil's Food Cake is a little over 120 years old since it first came into the cake scene. It is a rich chocolate cake with creamy fudge icing. Devil's Food cake is one of the most popular cakes today. There are many variations of this recipe. The dark color of this cake was created to contrast with traditional light-colored cakes. The dark color was not necessarily for the taste. Learn more about the history of Devil's Food Cake by visiting Cheryl's Cookies.

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My Thoughts On Devil's Food Cake:

When I am in the chocolate cake mood, Devil's Food Cake is what I crave. I love this cake so much! It is easy to grab a box cake and a can of premade icing but there is something nice about baking a fresh from scratch Devil's Food Cake. I think it is the creative process of working through a recipe and seeing the final result. A reward for me is to make something myself share it with someone and hear them comment something positive.

Large Devil's Food Cake and Easy Fudge Icing Recipe - (Cakes)

Ingredients:

• 2 cups sugar
• 1/2 cup butter
• 1/2 cup lard
• 2 eggs
• 2 1/2 cup flour
• 2 teaspoons baking soda (leveled)
• 1 cup buttermilk
• 1/2 cup cocoa
• 1 cup water (boiling)

Instructions:

Cream the sugar, lard, and butter in a bowl; add the beaten eggs. Sift the baking soda, flour, and cocoa together. Add the milk and flour alternately. Stir until it is smooth and add the boiling water gradually while stirring. Bake at 300 degrees for an hour.

Easy Fudge Icing

Ingredients:

• 1/4 cup butter
• 1/4 cup sugar
• 1/4 cup cocoa
• 1/4 cup water
• 1/2 teaspoon vanilla
• Powdered sugar

Instructions:

Bring to boil sugar, cocoa, salt, and water; add 1/4 cup butter. and vanilla. Remove from stove and cool slightly and add powdered sugar stirring well until frosting is at desired consistency.

Keep on cooking!
-The Recipe Guy

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Strawberry Cake And Frosting Recipe

 

For those who love strawberries and cake.

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Strawberry Cake And Frosting Recipe - (Cakes)

Quote For The Day:

“Making cake is one of the easiest things in the world.” — Paul Hollywood

Food For Thought:

My life as a food blogger.

I thought I would take the opportunity today to share with you how my life is going as a food blogger. At this point in my life I don't blog full-time. I work a full-time job outside the home. I work hard at my job and I try to work on my blog each day to share recipes I have collected over the years. I don't like to miss work and I don't like to miss a day to share recipes.

Each day is full of activity. I'm a homeowner and that keeps me busy too. There is always something to do around the house. Cut the grass, repairs on the house, running errands, washing clothes, change the oil in the car, scrub the toilet, and tons of other chores to do. You get the idea. You know about life.

You might be thinking about starting your own blog. If you are interested in starting your own blog business you will find this book on the subject interesting. Entrepeneur Magazine published it. Let me know your thoughts.

Food blogging on top of all of the life chores takes a lot of time and work. It is a passion for me and I am grateful to get to do it. My reason for sharing on this topic today is to ask a question. Are you tired? Do you get discouraged sometimes? I know we all do. You are not alone. We are in this life at the same time right now. We all our trying our best to get the most done and live the life we want. We want to be happy.

This is our time on this planet to create and share. I want to add an encouraging word to tell you to keep on going. Don't give up on your goals. Have you written your goals down on paper or on a digital device? I believe that is an important thing to do. One of my goals is to eventually be a full-time blogger. I get up everyday and I keep that goal at the front of my mind. I do the work each day even if it is a little step towards my goal. 

If you are reading this post I hope you find my words encouraging. I am writing them for you and I am writing them for me. I believe in lifting people up if possible. If you are doing your best right now then keep on going. I would like to hear about your journey and maybe you have some encouraging words here for those who are reading. As I mentioned before, we are here together at this point in time. We are not alone. Leave your thoughts below in the comment section. Thanks for reading this far and I hope you enjoy the Strawberry Cake Recipe I share. Now I will get to the recipe for you.

A Few Questions For You:

• Have you baked strawberry cake before?
• Do you like homemade icing or storebought icing better?
• How did find my Strawberry Cake Recipe? I am always interested in how people find my recipes.
• Do you have a recipe you would like to share? I will publish your recipe here and share a link back to you for others to follow if you wish.
• Did you get to read my recipe I posted yesterday? It is called Taco Salad With Dressing Recipe. It is a great Taco Salad recipe and a great dressing recipe to go with it. I think you will be impressed how it tastes.

More Information For You:
- Stawberry Shortcake Cookbook

Strawberry shortcake is an American favorite for many people. It has been around for a while and it has quite a history. Strawberry shortcake is made of a spongecake, strawberries, and whipped cream. It combines the flavors of sweet, creamy, and tangy with a moist cake texture. It is a simple and delicious cake. It dates back to the 15th century. The first recipe was published in 1588 in London. In the early 1920's the American company called the Continental Bakery Company introduced "Hostess Little Shortbread Finger" and they were a hit. Visit Tori Avey's website and see her article called Strawberry Shortcake - A History & Reicpe to learn more.

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My Thoughts On Strawberry Shortcake:

I have a sister who is four years younger. When we were children during the 1980s the Strawberry Shortcake doll was very popular. My mother bought my sister a Strawberry Shortcake doll. It had a strawberry sent. I remember another Strawberry Shortcake doll she bought who was an evil baker man. He was purple and smelled like grapes. The fruity scent is what I remember most about those dolls. I preferred my He-Man and G.I. JOE regular plastic smell.

Strawberry cake and strawberry shortcake is one of my favorite cakes. I always enjoy the cake and it is simple to prepare if you are in a hurry. You can buy premade spongecake, put premade whipped topping and fresh strawberries on top for a quick dessert. If you want to be more creative you can make this Strawberry Cake Recipe below.

Strawberry Cake And Frosting Recipe - (Cakes) 8 servings

Ingredients:

• 1 package white cake mix (21 ounces)
• 1/4 cup all-purpose flour
• 1 cup vegetable oil
• 1/2 cup water
• 4 eggs
• 1 package strawberry-flavored gelatin
• 1 cup strawberries (chopped)
• 1 pint heavy whipping cream (whipped)
• Strawberry Frosting
• Strawberries for garnish

Instructions:

Combine the cake mix, flour, oil, and water in large mixing bowl. Beat at a medium speed until it is blended. Add the eggs 1 at a time, beating after each addition. Beat in the gelatin. Fold in the chopped strawberries. Grease two 8 or 9 inch round cake pans, and line the bottoms with waxed paper. Divide the batter evenly between the pans. Bake at 350 degrees for 30-35 minutes, it until a toothpick comes out clean. Cool the cake completely on wire rack. Spread the whipped cream between the layers, and frost the sides and top with Strawberry Frosting. Garnish the with strawberries. Refrigerate the cake at least 2 hours before serving.

Strawberry Frosting:

Ingredients:

• 1/2 cup butter or margarine (at room temperature)
• 1 box powdered sugar (16 ounces)
• 3/4 cup strawberries (chopped and drained)

Instructions:

Cream the butter and sugar until it is light and fluffy. Slowly add the strawberries. Beat with a mixer until it is smooth. Use it immediately.

Keep on cooking!
-The Recipe Guy

Brown Sugar Pound Cake With Walnut Glaze Recipe

 

The Walnut Glaze is WONDERFUL!

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Brown Sugar Pound Cake With Walnut Glaze Recipe - (Cakes)

Quote For The Day:

"Cakes are special. Every birthday and every celebration ends with something sweet, a cake, and people remember. It's all about the memories." - Buddy Valastro

My Thoughts For Today:

Jalapeno Cheddar Loaf

My oldest daughter just keeps on blessing us with her sourdough bread. This loaf of bread is Jalapeno Cheddar Loaf. It tastes wonderful. She made a nice swirl design on top for a great presentation.

I told her she might consider making a Facebook page to sell her sourdough bread. I am not sure of the local prices for loaves of sourdough bread but I would easily pay $10 for a loaf of this. It is worth it in my opinion. She has been making sourdough bread for some time now and she shares them with us. People love this bread and they would rather purchase it from bakers instead of making it themselves.

Do you like sourdough bread? I have some strawberry preserves that will go well with this bread. We have sliced this sourdough bread into sandwich slices and it makes great sandwich bread. The spicy jalapenos along with the cheddar cheese that's in it compliments the sliced meat we eat.

My daughter currently has a TikTok page you can visit to see all her videos. See her TikTok page called Kristin Loves Jesus.

Some Questions For You:

• Do you like sourdough bread?
• Does my Brown Sugar Pound Cake recipe look good to you?
• Have you tried making sourdough bread or pound cake before? Here's a great baking pan for pound cake.
  
• Did you read my recipe that was posted yesterday? It is called Lamb Curry Recipe and if you are craving Indian food it is a great one to try. I would love to read your thoughts on it.

More Information For You:

History shows that Brown Sugar Pound Cake came out of Northern Europe. A recipe was first published in 1747. An American recipe was published in 1796. Since then, there have been many variations of the pound cake. Later an Indian pound cake recipe was created. You can learn more about Brown Sugar Pound Cake and its history by visiting here.

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Thoughts On Brown Sugar Pound Cake With Walnut Glaze:

This recipe is a great blend of brown sugar and walnuts in this Old-Fashion cake. The glaze recipe is wonderful! You can use a bundt cake pan or a fluted cake pan. Either one will turn out nice. I like using a bundt cake pan because it makes it nice to cut the perfect portion.

I enjoy a nice cup of coffee with my Brown Sugar Pound Cake. What beverage do you like with your cake? Many people enjoy a glass of milk.

Brown Sugar Pound Cake With Walnut Glaze Recipe - (Cakes)
16 Servings

Ingredients:

• 1 cup butter (do not substitute)
• 1/2 cup shortening
• 1 pound light brown sugar (firmly packed)
• 1 cup sugar
• 5 eggs
• 3 cups all-purpose flour (sifted)
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup walnuts (coarsely broken)

Instructions:

Cream the butter and shortening. Gradually add sugars, creaming until light and fluffy (do not underbeat). Beat in the eggs one at a time. Sift together flour and baking powder. Add alternately with milk and vanilla to the creamed mixture. Stir in the nuts. Pour into a greased and floured 10-inch tube pan. Bake at 350 degrees for 60-75  minutes, or just until cake tests are done. If browning too quickly, cover loosely with foil for the last 15-20 minutes in the pan. Remove to the rack and drizzle with the Walnut Glaze.

Walnut Glaze

Ingredients:

• 1 cup powdered sugar (sifted)
• 2 tablespoons butter or margarine
• 6 tablespoons table cream
• 1/2 teaspoon vanilla
• 1/2 cup walnuts (coarsely broken)

Instructions:

Cream the sugar and butter. Add the table cream and vanilla. Stir in the nuts. Drizzle over the warm cake.

Keep on cooking!
-The Recipe Guy