Anyone know the name of a Christmas song with lyrics “Grandma’s baked a chocolate cake especially for me”?

The song may have been called Sleigh Ride. I used to have it on vinyl as a kid in the ’70′s. Snoopy vs. the Red Baron may also have been on the same album. The rest of the lyrics as I recall are: Sleigh ride, jingle bells are jing-a-ling-a-ling hear them jing-a-ling, ring-a-ling-a-ling; Sleigh ride, jingle bells are ring-a-ling-a-ling ’cause they’re bringing me home. Mom and Dad and Sister Kate have trimmed the Christmas tree and Grandma’s baked a chocolate cake especially for me.

Grandma’s Old-Fashioned Chocolate Cake With Chocolate Icing

When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it’s hot and humid outside, I recommend storing it in the refrigerator.

Cake Ingredients:

1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Note: If your batter seems really stiff, add a little additional milk.

Lightly spray a 9 x 13″ baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

Delicious Recipe for Grandma’s Old Fashion Chocolate Cake with Chocolate Cream Cheese Frosting

Was there anyone who made a better chocolate cake when you were a child than your grandma?  Why not go back in time and enjoy a delicious old fashion chocolate cake today with your family?  Be sure to make the Chocolate Creme Cheese Frosting too as that really makes the cake delicious.  Who knows this cake may taste like Grandma’s did!

GRANDMA’S CHOCOLATE CAKE AND CHOCOLATE CREME CHEESE FROSTING

1/2 cup solid shortening
2 cups granulated sugar
4 eggs
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk

Preheat your oven to 325 degrees.  Grease and flour 2 9-inch cake pans; set aside.

In a large mixing bowl cream together the shortening and sugar until light and fluffy.  Add the eggs, one at a time, beating after each addition.  Stir in the vanilla and the melted chocolate.  Sift the flour, baking soda, and salt together and add to the chocolate mixture alternately with the buttermilk.  Mix well and pour evenly into the two prepared pans.  Bake at 325 degrees for 40 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.  Cool in the pans for 10 minutes.  Remove from the pans and cool completely on a wire rack.  Frost with the following Chocolate Cream Cheese Frosting.

CHOCOLATE CREAM CHEESE FROSTING

1/2 cup butter, softened
1 pkg (8-oz) cream cheese
1 tsp vanilla extract
1/4 tsp salt
2 lb powdered sugar
3 tbsp milk or cream
3 oz unsweetened chocolate, melted and cooled

In a medium mixing bowl combine the butter, cream cheese, and vanilla extract.  Add the salt; beat until creamy and smooth.  Gradually add the powdered sugar while beating with electric mixer on low speed.  Stir in the milk and melted chocolate; beat until fluffy.  Use between the two cake layers and to frost the top and sides.  (Don’t fight with the kids over licking the beaters!)

Enjoy!

Old-fashion Chocolate Cake Recipes From Grandma’s Recipe Box

Just the thought or a picture of a chocolate cake is enough to make most of us mouths water.  And for us chocoholics, there’s nothing much better.  Remember the wonderful old-fashion chocolate cakes your mother and/or grandmother used to make?  Now you can make them too.  Here are some delicious chocolate cake recipes that could have come straight from that little old recipe box that sat in your grandmother’s kitchen.

 Miz Maxine’s Chocolate Fudge Cake

2 cups sugar
3/4 cup butter (margarine)
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 1/4 cups flour
1/4 tsp salt
1 tsp soda
1/2 cup cocoa
1 1/2 cups boiling water

Cream sugar, butter, eggs, vanilla, and buttermilk together. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with the boiling water. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 35 minutes.

CHOCOLATE SAUERKRAUT CAKE

2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups sugar
2/3 cup shortening or butter
3 eggs
1 1/4 tsp vanilla
1/4 tsp salt
1/2 cup cocoa powder
1 cup water
1/2 to 2/3 cup sauerkraut, chopped, rinsed, drained

Preheat oven to 350 degrees.

Cream together shortening and sugar. Add eggs; mix well. Add vanilla, salt and cocoa. Sift together flour, baking soda, and baking powder. Alternating, add flour mixture and water. Fold in sauerkraut. Bake in a greased and floured 9×13-inch pan at 350 degrees for 35 to 45 minutes. Frost with your favorite frosting.

MARTHA’S CHOCOLATE CAKE

1/4 lb butter
1/2 cup shortening
1 cup water
4 tbsp cocoa
2 cups sugar
2 cups flour
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.

Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING

1 1/4 lb butter
4 tbsp cocoa
4 tbsp milk
1 tsp vanilla
1 box powdered sugar

Five minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. Mix in 1/2 cup pecans. Ice cake while it is hot.

Enjoy!

Grandma’s Old Fashion Chocolate Cake Recipes

Chocolate is one of the most popular type of cakes around the world.  Remember the wonderful chocolate cakes of your childhood?  Perhaps one of these great recipes will bring back that taste and wonderful memories for you.  Here are three varieties, you’re sure to find one to please.  Cherry Devil’s Food Cake is simple enough for a beginning baker.  It uses a box mix and a few simple steps to make a great cake.  Bittersweet Chocolate Cake is a buttermilk chocolate which is always tasty, and Dutch Mocha Chocolate Cake is sure to please the coffee lovers in your circle of family and friends.

CHERRY DEVIL’S FOOD CAKE

1 box Devil’s Food cake mix
2 cups frozen whipped topping, thawed
1/2 cup chopped maraschino cherries
1 recipe of your favorite chocolate frosting

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour
1 1/2 cups sugar
1 cup buttermilk
1/3 cup shortening
3 egg whites
3 squares unsweetened chocolate, melted
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

DUTCH MOCHA CHOCOLATE CAKE

3 cups sifted cake flour
1 tsp baking soda
3/4 cup cococa
2 3/4 cups sugar
1/2 tsp salt
1 cup hot coffee
1 cup sweet butter
1 cup sour cream
2 tsp vanilla
5 egg whites

Preheat oven to 350 degrees.

Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

Enjoy!