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.

Big Fat Chocolate Chip Cookie

I got this recipe from your homebased mom It is really good!

I baked these a couple of days ago and slightly over cooked them. If you over cook cookies you can put a bread crust in the cookie jar and that will soften them so they are not to hard.



2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbsp. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips (I use 1/2 white and 1/2 milk chocolate)
Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15-17 minutes (depending on size of cookie) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.