Sunday, September 20, 2009

Tim's Chocolate Cake

This recipe was given to me by Tim Morganson. He is a GENIUS! He and his brother owned a restaurant for a lot of years. This recipe is the closest thing I've tasted to Magleby's chocolate cake. So delicious!

Tim makes this cake in a full sheet, but I only have 9x13 pans, so this is a recipe for 9x13. The frosting is for the full sheet, hence his note by that recipe.

CAKE

Preheat oven to 350 degrees
Blend the following ingredients together:
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa
1-1/2 Teaspoons baking soda
1-1/2 Teaspoons baking powder
3/4 Teaspoon salt

Stir in:
1/2 cup melted salted butter
2 large eggs
1 cup buttermilk
3 Teaspoon vanilla extract

Beat on medium speed until well incorporated then turn mixer to slowest speed and add:
1 cup boiling water
Pour into buttered and floured 9 x 13 baking pan.
Bake until done? (Tim's note: I have never done one this small. I would guess about 30 min. If you gently insert a wooden tooth pick and it comes out clean it is done. Don't be alarmed if the cake appears to fall just a bit, that is normal and can be filled with frosting. You know my motto when it comes to cake. "A cake is only as good as its frosting is thick!") Cool cake completely before frosting.


FROSTING

(Tim's note: I use this recipe to frost the one of the cakes I usually make. If you make it all up you can save what you don't use in a plastic bag refrigerated for along time. Good for brownies, sugar cookies, graham crackers, and some of us consider it finger food.)

Gently blend together
2 pounds powdered sugar
3/4 cup cocoa
In small pieces add:
1/2 pound (2 squares) softened butter

Add:
3 Teaspoon vanilla extract
1-1/2 to 2 cups of heavy whipping cream (This will depend on the thickness of the cream.)
Turn to high speed and whip for approx. 3 minutes.

5 comments:

Melanie said...

I don't even want to know how many calories resides in this beautiful cake. You KNOW I'm trying this ASAP.

S said...

This is amazing and VERY similar to the Magleby's version. The only thing that can make it better is to put it in the fridge for several hours before serving so the frosting is nice and fudgy! Thanks for sharing!!

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Dwayne said...

Just wanted to say thank you for sharing this recipe. I've made it several times over the last month and my entire family LOVES it. In fact, My wife and I now prefer this cake to Magleby's chocolate cake.

Holly said...

This is my new favorite chocolate cake. Very close to Maglebys! I especially like the frosting -- it gets a thin crust, but underneath is still nice and soft.