Chocolate Cake Recipe please! Perferably with no nuts in it.?

Question

I want to make a chocolate cake but I have no mix, so I need a recipe that would take me less than an hour to make. Perferably without nuts or anthing weird. Thanks.

Answer 1

Hershey's ® 'Perfectly Chocolate' Chocolate Cake



"A deep chocolate 2 layer cake with chocolate frosting."
Original recipe yield:
1 - 2 layer 9 inch cake
INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1/2 cup butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
DIRECTIONS
Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 528

Total Fat: 19.3g
Cholesterol: 58mg
Sodium: 487mg
Total Carbs: 83.8g
Dietary Fiber: 3.2g
Protein: 6.4g


CHOCOLATE CHUNK CAKE RECIPE


3 cups flour
1¾ cups sugar
2/3 cup cocoa
2¼ teaspoons baking powder
1½ teaspoon baking soda
1½ cup mayonnaise
¾ cup chocolate chunks
1½ teaspoon vanilla
1½ cup water

Preheat oven to 350º.
Sift flour, sugar, cocoa, baking powder, and baking soda. Mix in mayonnaise.
Add vanilla and water, mix well. Bake for 40 minutes.

Source: http://ctct.essortment.com/chocolatechunk_mxy.htm
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ABSURDLEY EASY CHOCOLATE CAKE


3 cups flour (680 grams)
2 cups sugar (450 grams)
6 tablespoons cocoa (100 grams)
2 teaspoons baking soda (10 cc's = 10 ml)
1 teaspoon salt (5 cc's = 5 ml)
3/4 cup vegetable oil (200 cc's)
2 tablespoon vinegar (30 cc's)
2 teaspoon vanilla (10 cc's)
2 cup cold water (480 cc's)

Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350
degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round
cake, or one small sheet cake. When cool, frost it (see below).



QUICK CAKE FROSTING

One pound (one box) confectioner's sugar
1/4 teaspoon salt
1/3 cup (2/3 stick) margarine, room temperature
1/4 cup thin liquid
1-2 teaspoons flavoring, optional (usually vanilla extract)
some drops of coloring, optional (juice of crushed berries works well)

Mix the sugar, salt, and margarine in a very clean bowl. Add the liquid. Beat
until smooth, adding more liquid if necessary. Use immediately and rapidly:
spread over a cooled cake with a rubber spatula or blunt knife. Decorate the
cake quickly, before the frosting hardens.

Source: http://www.boutell.com/vegetarian/cake.html
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FLOURLESS CHOCOLATE CAKE (Diabetic)


6 tablespoons margarine
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or
1 1/2 cups Equal® Spoonful™
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot
spreadable fruit
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
2 teaspoons instant espresso coffee crystals
1/8 teaspoon salt
1 egg yolk
Rich Chocolate Glaze (optional, recipe follows)
1 teaspoon vanilla

Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in
small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture
is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.

Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate
mixture into egg whites; fold in combined flour and salt.

Lightly grease bottom of 9-inch round cake pan and line with parchment or
baking paper. Pour cake batter into pan.

Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched,
18 to 20 minutes and toothpick comes out clean (do not overbake). Carefully
loosen side of cake from pan with small sharp knife, which will keep cake from
cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until
chilled, 1 to 2 hours.

Remove cake from pan and place on serving plate. Spread with Rich Chocolate
Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or
raspberries, if desired.

Makes 12 servings
Nutrition information per serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol.,
108 mg sodium.
Food Exchanges: 1/2 bread, 2 fat.



Rich Chocolate Glaze
1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or
1/2 cup Equal® Spoonful™

Heat milk and chocolate in small saucepan, whisking frequently, until almost
melted; remove from heat and whisk until chocolate is melted and smooth.
Whisk in Equal®

Cool to room temperature; refrigerate glaze, if necessary, until thickened
enough to spread.

Nutrition information per serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol.,
3 mg sodium.
Food Exchanges: 1/2 fat.

Recipe source: The NutraSweet Company.
http://www.cooksrecipes.com/diabetic/flourless-chocolate-cake-diabetic-recipe.html
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18 MINUTE CHOCOLATE CAKE



2 c Flour
1 3/4 c Sugar
1/4 ts Salt
4 tb Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 ts Soda

Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan,
water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth.
Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased
jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still
a little warm, frost with your favourite frosting.

Answer 2

This is an AMAZING chocolate cake recipe...I have used many different recipes but this one always comes out the best!

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F.
Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour into prepared pan.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack.


(I always frost it with this delicious buttercream icing, but you can obviously use whatever icing you want, but here is the recipe just incase you want to try it!)

6 tablespoons butter, softened (no substitutions)
3 tablespoons whipping cream, unwhipped (35%)
1 teaspoon vanilla
3 cups icing sugar

In a bowl, beat together the butter, whipping cream and vanilla until smooth (about 3 minutes).
Add in icing sugar; beat very well until smooth, adding more if necessary to achieve desired consistency.
Note: In order for the icing to have a creamy texture, only whipping cream must be used.

Answer 3

Buy a box of Hershey's cocoa in the baking section of your grocery store. Follow the recipe on the back of that box. Always excellent. Be sure to read the recipe before you leave the store, so you have all of the necessary ingredients for the cake and the frosting.

Answer 4

This is my favorite chocolate cake recipe:

Black Magic Cake
Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup buttermilk or sour milk*
* 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Answer 5

INGREDIENTS
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1/2 teaspoon salt
2 cups cake flour
1 cup sour milk
1 teaspoon baking soda
1 tablespoon distilled white vinegar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.

In top of double boiler, over hot water, melt chocolate. Set aside to cool slightly. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.

Stir together flour and salt, then add alternately with milk to butter mixture. Beat until well blended. Add chocolate and beat until blended. In a small cup, mix vinegar and baking soda. Stir until soda is dissolved. Add to batter and beat until blended.

Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 min or until wooden pick inserted into center of cake comes out clean. Cool 10 minutes in pan then turn out onto wire rack to cool completely.

Answer 6

Duncan Hines, Betty Crocker> (2) for 5.00 bucks. Local super market.

Answer 7

check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..