Chocolate Monday!! 3 Chocolate Cakes!!! 🌞
Last edited Mon Aug 11, 2025, 02:00 PM - Edit history (1)
So you say you can't bake a cake...I'm here to tell you you're wrong, you can too!!
A blast from the past, this recipe is a great starting point.
...and if you double the recipe and make TWO of the Half-Hour Chocolate cakes
and the Chocolate Butter Icing, you can spread the icing on top of
the first cake, plop the 2nd cake on top and ice the whole outside, completing
a cake worthy of any celebration!
So be fearless, you have nothing to lose and everything to gain. 
HALF-HOUR CHOCOLATE CAKE
(Economy Chocolate Cake)
It is claimed that the following
cake can be prepared, baked and iced
in one-half hour and the claim is
justified.
Melt, then cool:
2 ounces chocolate
Sift:
1 cup sugar
Beat well:
2 tablespoons soft butter
1 egg
Add the sifted sugar gradually. Beat
these ingredients well with a wire
whisk. Sift before measuring:
1 cup cake flour
Resift with:
1 teaspoon any baking powder
1/4 teaspoon salt
Combine:
3/4 cup milk
1 teaspoon vanilla
Add the sifted ingredients to the egg
mixture in 3 parts alternately with
thirds of the combined liquids. Beat
the batter until it is smooth with a
wire whisk. Add the cooled chocolate.
Bake the cake in a greased 7
inch ring mold in a moderate oven
350° for about 25 minutes. Spread it
while it is hot with **Chocolate Butter Icing
This cake niay be served uniced, the
center filled with:
Whipped cream, ice cream or
**Chocolate Butter Icing (see 3rd recipe)
* Most European cakes are stirred
a long time. This gives them a close
sandy texture.
Or serve it with:
Hot Chocolate Sauce.
from "The Joy of Cooking"
https://www.goodreads.com/book/show/43822015-joy-of-cooking
*********************************************************************
Hot Fudge Sundae Cake
1 c Flour
1/4 c +2 tb Cocoa
1/4 ts Salt
2 tb Salad Oil
1 c Chopped Nuts
1 3/4 c Hottest Tap Water
3/4 c Sugar
2 ts Baking Powder
1/2 c Milk
1 ts Vanilla
1 c Brown Sugar
Ice Cream
Heat oven to 350 degrees F.
In an ungreased square pan, 9" X 9" X 2", stir together flour, sugar,
cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork
until smooth. Stir in nuts. Spread evenly in pan.
Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water
over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into
dessert dishes or cut into squares. Invert each square onto dessert
plate. Top with ice cream and spoon sauce over each square.
from "Chocolate Recipes for Chocolate Lovers"
https://www.goodreads.com/en/book/show/10618591-chocolate-recipes-for-chocolate-lovers
***************************************************************
CHOCOLATE PRUNE CAKE
A delightful dessert. It may be
served with whipped cream or pudding sauce.
Remove the pits and cut into pieces:
1 cup cooked, lightly sweetened,
well-drained Prunes
Sift:
3/4 cup sugar
Beat until soft:
1.3 cup butter
Add the sugar gradually. Blend these
ingredients until they are creamy.
Melt, cool slightly and add:
1 ounce chocolate
Beat well:
2 eggs
Reserve 1/4 of the eggs. Add the remainder to the butter mixture. Sift
before measuring:
1 cup and 6 tablespoons cake flour
Resift with:
2 teaspoons tartrate or phosphate baking powder or
1 1/3 teaspoons combination type
1/4 teaspoon soda
1/4 teaspoon salt
Add the sifted ingredients to the butter mixture in 3 parts alternately with
thirds of:
1/2 cup milk
Beat the batter until it is smooth
after each addition. Add the prunes
and:
1/2 teaspoon vanilla
Bake the cake in two greased 8 inch
layer pans in a moderate oven 375°
for about 25 minutes. Spread the
layers with:
**CHOCOLATE BUTTER ICING
Sufficient for the tops of two 9 inch layers
Melt over a very low flame:
2 ounces chocolate *
Add and melt:
2 teaspoons to 3 tablespoons
butter
Add:
1/4 cup hot water, cream or coffee
1/8 teaspoon salt
Remove these ingredients from the
fire. When tlicy are cool add:
1 teaspoon vanilla
Sift and add gradually:
2 cups confectioner's sugar
Slightly less sugar may be required.
Stir the icing until it is a good consistency to spread. See **Rule for Uncooked Icings
* One-fourth cup cocoa may be substituted for the chocolate. In that
case combine it at once with the hot water and butter.
+ One egg may be substituted for
the water, etc. Remove the icing
from the fire before the egg is added.
**Rule for Uncooked Icings
Uncooked icings are very g-ood and very quickly made. Their one
drawback is that they sometimes have a slightly raw taste.
By letting uncooked icings made with confectioner's sugar stand over
hot water for 10 or 15 minutes this raw taste is overcome. Make the
icing soon after putting the cake in the oven. Let it stand over hot
water until you are ready to spread it. Beat it until it is cool and the
right consistency to spread easily. If a delicate flavoring (vanilla, rum,
sherry) is used, it is wise to add it after the icing is removed from the
hot water.
from "The Joy of Cooking"
https://www.goodreads.com/book/show/43822015-joy-of-cooking
Mmmm Chocolate! It's chocolate, eat it, you'll feel better!!! 
