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Red Chocolate Cream Cake

Grandma's Chocolate Cream Cake


This dense chocolate cake is filled with a wonderful cream (think twinkies!) and covered in a rich fudge frosting.  Every bite is soooo delicious!

This recipe is a little slice of my past (no pun intended).  This is my grandmother’s Red Chocolate Cream Cake.  It is the cake I’ve had nearly every birthday of my life.  Every time I eat it I remember being a little girl at grandma’s house.  It is definitely an old-school recipe.  Don’t file this one under “easy”, but it is worth every minute of effort in putting it together.  I just love family recipes!

Red chocolate cream cake!

Ruthanne at 6!!Yep- that’s my cute little six-year-old self with a birthday cake from grandma!  Fun memories!

Want to know how to make this?  Here we go:   (printable recipe)

INGREDIENTS:

Cake

  • 1/4 cup Crisco
  • 1/4 cup salted butter (at room temp)
  • 1 1/2 cups sugar
  • 2 unbeaten eggs
  • 2 1/4 cups cake flour
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 squares (1 oz. each) of unsweetened baking chocolate (melted and cooled)
  • 1 teaspoon red food coloring
  • 1 teaspooon baking soda
  • 1 Tablespoon vinegar

Cream Filling:

  • 2 Tablespoons flour
  • 1/2 cup milk
  • 1/4 cup Crisco
  • 1/4 cup salted butter (at room temp)
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • pinch of salt

Icing:

  • 1/2 cup milk
  • 1/4 cup salted butter (cut into cubes)
  • 1 cups semi sweet chocolate chips
  • 1 teaspoons vanilla
  • 2 1/4 cups powdered sugar

DIRECTIONS:

Cake:

  • Preheat oven to 350F degrees.
  • Cream shortening and butter together and add sugar.  Mix well.
  • Add eggs, one at a time, beating on low between each one.  Beat until creamy.
  • Sift flour and salt together.
  • Add flour/salt, alternating with buttermilk, beating on low speed.  Do not over-beat.
  • Add food coloring and warm (not hot!) melted chocolate.  Mix on low speed.
  • Lastly, in a small cup mix together baking soda and vinegar and add to the batter while foamy.
  • Mix but do not over-beat.
  • Divide into two 9-inch pans that have been sprayed with cooking spray and have a circle of parchment paper set in the bottom.
  • Bake at 350F degrees for 25-30 minutes.  Check at 25 by inserting a toothpick.  When it comes out clean, cake is finished.
  • Remove cakes from oven and allow them to set in pans for 5-10 minutes.
  • Tip cakes out of pans on a cake rack and cool completely.

Filling:

  • While cake is baking, start to make filling.
  • In a small saucepan, cook flour and milk together on stove, stirring often until thick and smooth. Cool completely.
  • Add the rest of ingredients to a mixing bowl and cream together.
  • Add cooled flour mixture and beat on high until a light whipped cream consistency (about 5 to 8 minutes).
  • Trim layers of cooled cake and place filling between the two layers.

Icing:

  • In a saucepan on the stove, heat milk, butter (cut into cubes) and chocolate until completely melted and smooth.
  • Cool completely.  Add powdered sugar and vanilla and beat on high.  Frost top and sides of cake.
  • Enjoy!!!

Grandma's Red Chocolate Cream Cake!
My thoughts:  I have a lot of thoughts… At the front of my mind is this:  My grandma Ann is 95 years old and she made this cake well into her late 80’s for us.  At age 42 I am barely able to keep track of all these steps…I am very impressed by her baking and multi-tasking abilities!!!  Wow.

Chocolate Cream Cake!

Ok- other thoughts:  This cake tends toward dry.  Mine turned out great this time, but sometimes it’s a bit dry.  Be meticulous with your measurements and err toward less rather than more with the dry ingredients.  I also read that you can add a bit of oil to any cake recipe to moisten it up.  Might be worth trying?  That said- the flavor of this cake is out of this world- really, no other cake I’ve had tastes like this one.  It’s wonderful!

The filling….beat it FOREVER.  The biggest mistake I’ve made with this cake over the years is the cream filling.  You really do need to beat it for 5-10 minutes.  For a girl without a stand mixer this is an ETERNITY of beating filling, but you really have to.  It is soooooooooo good.  I think I need to double it next time, I like it so much.

The frosting is a glaze-type frosting.  It is very soft at first.  The best thing to do is to refrigerate about half of it until it is spreadable, frost the tops and sides, and then pour the remaining soft frosting over the top and just smooth it over the whole thing.  Eventually all of it hardens into a spectacular smooth fudge icing.  You will love it!

Grandma's chocolate cake!!

I hope you get a chance to try this incredible cake!  

Many thanks to grandma Ann for the wonderful recipe (and for celebrating my birthday by making this cake for so many years!)~  Love you!!

Grandma!

Celebrating grandma’s 95th birthday this year!

Cakes!!!  Other fun cake recipes!!!

Tie-Dye Cake with Blue Raspberry Frosting!Key Lime CakeStrawberry layer cakeChocolate Mousse Cake

Key Lime Layer Cake

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Key Lime Cake

Moist cake layered with buttercream and tart key lime filling.  A perfect summer treat!

Key lime pie is one of my favorite desserts.  It’s just so refreshing and fun!  Whenever I am pondering the question of what dessert to try in a restaurant I am always caught between chocolate and anything key lime.

I’ve already done a few key lime recipes here on Easybaked, but never a cake.  Until today…..

Key Lime Cake

The key lime filling is tart, but the sweet buttercream layered with it makes each bite a refreshing treat!

Here’s how to make it: (printable recipe)

INGREDIENTS:

  • One boxed yellow cake mix (with eggs, oil and water to make according to package)
  • 1 cup of key lime juice
  • 1 can (14 oz) of sweetened condensed milk
  • 1 egg
  • 2 sticks (8 oz.) of salted butter
  • 2 sticks (8 oz.) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla
  • 1/4 cup crushed graham crackers

DIRECTIONS:    (make filling 1st to save time)

Cake:

  • Make cake mix according to package and bake in two 8 or 9 inch round pans.
  • Turn cakes out of pans onto a cooling rack and cool completely.

Filling:

  • In a medium mixing bowl blend together key lime juice, sweetened condensed milk and egg until combined.
  • Pour into a small casserole dish and bake at 325F degrees for 15-20 minutes until center is set.
  • Cool completely (I make this 1st and place it in the fridge while I make the cake and frosting)

Frosting:

  • In a large mixing bowl, add softened butters, powdered sugar and vanilla.
  • Beat on high for several minutes until frosting is light and very fluffy.

Putting the cake together:

  • Trim the tops of cakes to make them flat using a large serrated knife.
  • Cut each cake into 2 layers using the same serrated knife.
  • Place 1st layer on a serving plate and lightly layer with frosting.
  • Spread 1/3 of the cooled key lime filling over layer
  • Place 2nd layer on top and repeat until last layer has been placed on top.
  • Frost entire cake (top and sides) with buttercream frosting.
  • Crush a few graham crackers and gently press the crumbs along the sides of the cake.
  • Decorate as desired.  I used little dollops of extra frosting and little lime green chocolates.

Key lime cake!!!(Aren’t they cute?!?)

Key Lime Cake!!

Key Lime Cake!!

Key Lime Cake!! 

My thoughts:  I love this cake so much!  It’s not only one of my favorite flavors, but it’s pretty and it holds together so well and cuts beautifully!  If you love key lime like I do, this is the cake for you!  I hope you get a chance to try it!!!    Enjoy!  ~r

Key Lime Cake!!!

Other layer cake recipes you might enjoy:

Strawberry layer cakePeanut Butter Cup Layer CakeStrawberry-Lemonade Layer CakeMedovnik in Prague

Polka Dot Cake~ a recipe revisited!

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Revisited Recipes!Day #5 is here, along with our final revisited and recreated recipe.  I’ve really enjoyed remembering these recipes with all of you.  I hope you have found one to try for this upcoming holiday weekend!

Our final recipe is my personal favorite of the week, mainly because it brings the most smiles.  If you want to make a cake that will be a show-stopper at your holiday celebration, this is it.

Polka Dot Cake Revisited!This recipe was published recently, in January of 2013.  It is so incredibly fun to make.  I’ve made it 5 times now and each time I do, I love it more.  You can color the cake layers, you can color the polka dots…endless fun possibilities!

It is not a difficult recipe, but it is time consuming and it requires a cake ball maker (or, according to my commenters on the recipe, a mini muffin tin).

It takes two cake mixes and I made both mixes and simply divided them evenly into the three colors.  I made 12 cake balls in each color and one layer of each color.

The original blog post has detailed instructions and photos, so I recommend you visit there 1st if you want to make this cake.  The comments are also very helpful and full of tips on making this work well.

To see the original recipe and instructions click here.

To print the original recipe click here.

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Polka Dot Cake!!!!Thank you so much for joining me this week for a trip down memory lane.  I hope it was as fun for you as it was for me.

Did you catch all of our recipe remakes this week?  If not, click on the ones you missed to be taken to the post!

Patriotic Tie-Dye Cake!!!!Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Oreo Pops- yum!!!

Chocolate Strawberry Layer Cake!

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Chocolate Strawberry layer cake
Such an easy and refreshing dessert!  If you need something beautiful but quick, this is your recipe!

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to package)
  • One (8 oz) container of Cool Whip
  • One (7 oz) container of Jet Puffed Marshmallow fluff
  • One tub of ready-made chocolate frosting
  • About 25 ripe strawberries.

DIRECTIONS:

  • Make cake according to box and bake in 2-  8 or 9 inch round pans.
  • Cool cakes, trim off tops to level each cake and cut each cake into two layers
  • Mix Cool Whip and marshmallow fluff together until smooth.
  • Spoon frosting into bowl and heat for about 30 seconds in microwave.  Stir.  It should be a hot fudge consistency.
  • Wash and slice strawberries lengthwise (I used an egg slicer to make this easier).

Chocolate stawberry layer cake

  • Place one layer of cake on serving plate.  Spread with a bit of melted frosting and a bit of the cream mixture.
  • Place strawberries along the edge with points facing out.  Use small pieces to fill in the middle.

Chocolate strawberry layer cake

  • Do this with each layer and then top final layer with remaining cream and frosting.
  • Decorate as desired.
  • Keep refrigerated until serving.


Strawberry layer cakeMy thoughts:  I miss summer.  I’ve been craving strawberries and this yummy cake did the trick!  It is easy and delicious and you’ll impress everyone you serve it to!  Enjoy!!!  ~r

Other strawberry desserts you’ll love ~ click on the image to get to the recipe:

Chocolate Covered Strawberry CheesecakeStrawberry-Lemonade CakeStrawberry Cookies with Sweet Tart FrostingChocolate covered strawberry Cake roll!!

Tie-Dye Cake with Blue Raspberry Frosting

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Swirls of colors plus a blue raspberry frosting make everyone smile when they see this cake!

This recipe is dedicated to my nephew Marshal, who informed me a few weeks ago that today, October 10, 2012 is an important day:  it marks the 2 year anniversary of the release of  “My Little Pony: Friendship is Magic” TV show.

Confused?  I was!  Apparently this show, targeted toward young girls, has gained a cult following among teenage boys– they call themselves “Bronies”…I guess Bro+ponies= Bronies.  Um…yeah. Learned all of that on Wikipedia… SO Marshal was telling me that he and his friends wanted to make a rainbow cake (for the pony “Rainbow Dash”, of course) to celebrate the day.  The thought of making 6 layers of cake in different colors sounded exhausting, so instead I made 6 colors and just dumped them on top of each other in the same pan.  I love how it turned out!

Here’s how it was made:

INGREDIENTS: (printer friendly recipe)

  • One boxed white cake mix, plus eggs, water and oil to make it according to the box.
  • Icing colors in Purple, Blue, Green, Red, Orange and Yellow.
  • One stick (4 oz.) salted butter at room temp.
  • One stick (4 oz.) unsalted butter at room temp.
  • 1 1/2 cups powdered sugar
  • 2 teaspoons raspberry flavoring

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box (or make your own favorite white cake recipe!)
  • Grease 2- 9 inch cake pans and place a circle of parchment paper in the bottom of each.
  • Evenly divide batter into 6 bowls (about 1 cup of batter in each)
  • Add icing color gels to color each bowl of batter.
  • Pour 1/2 of the purple batter in the center of one pan.
  • Pour 1/2 of the blue batter into the center of the purple batter (adding the blue will push the purple toward the edges).
  • Continue to pour 1/2 of each color batter into the center using green, yellow, orange and red in that order.
  • In second pan do the same but in the reverse order, starting with the red 1st.
  • Bake at 350 according to package (mine took about 25 minutes)
  • Remove from oven and cool.  Tip over onto a wire cake rack to finish cooling.
  • Make frosting by adding butters, powdered sugar, raspberry flavor and a little blue icing gel color together and beating on high until light and fluffy.
  • Level off the tops of each cake layer and place one layer, cut side up on a serving plate.  Frost the top of this layer.
  • Place the second layer, cut side down on top and frost entire cake.
  • Sprinkle with rainbow sugar or decorate as desired.

ENJOY!!!

My thoughts:  Although this cake was created with Marshal’s celebration in mind, it would be such a fun and colorful addition to any party!!!  Lets hear it for tie-dye rainbow cake!!!!!  Thanks for the idea Marshal!!!

Peanut Butter Cup Layer Cake

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Chocolate cake filled with layers of fudge and whipped peanut butter- yum!

INGREDIENTS:

  • One chocolate cake mix (with water, eggs and oil to make according to box)
  • 1 c. creamy peanut butter
  • 8 oz. Philadelphia Cream Cheese (softened to room temperature)
  • 1/2 c. sugar
  • 8 oz. Cool Whip topping
  • One tub of ready-made chocolate frosting (I used dark chocolate..mmmm…)

DIRECTIONS:

    • Preheat oven to 350 degrees.
    • Spray 2- 8 or 9 inch round pans with cooking spray.
    • Cut a circle of parchment paper to fit the bottom of both pans and spray this with cooking spray.
    • Make cake mix according to package and pour evenly into two pans.
    • Bake according to package.
    • Tip cakes over onto a cake rack to cool completely.
    • Make filling by beating together peanut butter, cream cheese and sugar.
    • Gently fold in the container of whipped topping.
    • Make fudge sauce by spooning pre-made frosting into a microwave-safe bowl and heating in microwave for about 30 seconds (until smooth and creamy when stirred).
    • Prepare cakes by leveling the tops using a large serrated knife, then cut each cake into 2 layers using the same serrated knife or a Wire Cake Slicer .
    • Place one layer onto serving plate, top with 1/4 of peanut butter filling
    • Place second layer of cake on top of 1st, spread a layer (about 1/3 of the total amount) of frosting fudge over cake, top with another 1/4 of peanut butter filling.
    • Place 3rd layer of cake on top of 2nd, spread 1/4 of peanut butter filing over layer.
    • Top with final layer, rest of peanut butter filling and then pour remaining frosting fudge over the top, pushing it over the edges.  Sprinkle with mini peanut butter cups and chill before serving.

My thoughts.  Really easy cake and fillings.  The hardest part is simply cutting the cake into layers.  I really like this cake served cold…it doesn’t have to be…that’s just how I like it— chilled peanut butter cup cake- yum.  Enjoy!!

Chocolate Mousse Cake

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This wonderful cake recipe is courtesy of my Uncle John.  He has made this cake for family gatherings for years now and it is one of my favorites.  I think I’d have tried it sooner if I’d known how EASY it is.  There’s nothing better than a really easy dessert that looks this fancy!

INGREDIENTS:

  • 1 boxed chocolate cake mix- I like Duncan Hines!  (with oil/eggs/water to make according to directions)
  • 2 packets of Dream Whip (I’d never heard of this– it comes in a box and was near the jello/pudding boxes at the grocery.  There are 4 packets per box, and if you order them in a 6-pack at Amazon they are much cheaper than in the store.)
  • 3/4 c. milk
  • 1 t. vanilla
  • 3T. cocoa powder
  • 3T. powdered sugar
  • one container of pre-made chocolate frosting.

DIRECTIONS:

  • Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit and place it in the bottom of each pan so that it comes out easier).
  • Cool cakes completely on a wire rack and while they are cooling make your mousse.
  • Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)
  • Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave.  Heat until frosting is melted into a hot fudge consistency.
  • Use a large serrated knife to level your two cakes.
  • Place 1st cake on serving plate, leveled edge up.
  • Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
  • Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
  • Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
  • Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
  • Refrigerate until serving.

My thoughts:  WHO KNEW you could melt frosting and make such a wonderful fudge-like topping?  Learn something new every day.  Uncle John sometimes adds peppermint extract to the mousse– so yummy– and I had the thought while I was making this that a layer of raspberry preserves somewhere in the middle would be amazing.  I think you will just love this mousse.  It is so creamy and flavorful.  

If you live in Africa and cant find Dream Whip PLEASE don’t ask me what to substitute– I have no idea what this stuff is…it’s MAGIC 🙂 and I love it!   

Curiosity got he better of me…. here’s what Dream Whip is: click here  (I still think it’s magic.)

Enjoy this recipe friends!  Thanks for the inspiration Uncle John!!!   -r

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