Chocolate cake

 https://addapinch.com/best-chocolate-cake-recipe-9x13-recipe/

Best Chocolate Cake Recipe (9×13 Recipe)

Robyn Stone

4.97 from 125 votes

My Best Chocolate Cake that everyone absolutely loves, made even easier and sized for a 9×13 sheet cake! It's so easy, delicious and perfect to make anytime!

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Prep Time:10minutes minutes

Cook Time:30minutes minutes

Total Time:40minutes minutes

Servings:24 servings

Ingredients

Chocolate Cake Recipe (9×13 Recipe)

• ▢2 cups (240 g) all-purpose flour
• ▢2 cups (396 g) granulated sugar
• ▢3/4 cup (63 g) unsweetened cocoa powder
• ▢2 teaspoons (8 g) baking powder
• ▢1 1/2 teaspoons (9 g) baking soda
• ▢1 teaspoon (2.8 g) kosher salt
• ▢1 teaspoon (2.3 g) espresso powder
• ▢1 cup (227 g) buttermilk, whole milk, or coconut milk
• ▢1/2 cup (99 g) vegetable oil
• ▢2 large (100 g) eggs
• ▢2 teaspoons (9.4 g) vanilla extract
• ▢1 cup (227 g) boiling water

Chocolate Buttercream Frosting (9×13 Recipe)

• ▢1/2 cup (42 g) unsweetened cocoa powder
• ▢3/4 cup (169.5 g) butter, softened
• ▢2 1/2 cups (283.7 g) confectioner’s sugar
• ▢1/4 cup (56.7 g) milk
• ▢1 teaspoon (4.7 g) vanilla extract
• ▢1/4 teaspoon (0.57 g) espresso powder

Instructions 

• Preheat oven to 350º F. Prepare one 9×13 baking dish by brushing with homemade chocolate cake pan release (chocolate cake goop), spraying with baking spray or buttering and lightly flouring.
• Whisk together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large mixing bowl.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully stir the boiling water into the cake batter and pour into the prepared 9×13 dish.
• Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
• Remove from the oven and allow to cool completely.

Chocolate Buttercream Frosting (9×13 Recipe)

• Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Add the butter and cream together butter and cocoa powder until well-combined.
• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
• Add vanilla extract and espresso powder and combine well.
• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
• Spread the frosting on top of the cooled cake. Cover and keep on the counter for up to 3 days for best taste.

Notes

Updated 11/2023 to include metric measurements. 

Several people have asked for the original 9×13 recipe:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon espresso powder
1/2 cup whole milk, buttermilk, or coconut milk
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup boiling water

Nutrition

Calories: 267kcal

Carbohydrates: 41g

Protein: 3g

Fat: 12g

Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation

More Imitation Bay Biscuits

 

2 1/2 cups Bisquick baking mix

4 tablespoons cold butter

1 cup sharp cheddar cheese, grated

3/4 cup cold whole milk

1/4 teaspoon garlic powder

Brush on top

2 tablespoons butter, melted

1/2 teaspoon garlic powder

1/4 teaspoon dried parsley flakes

1 pinch salt

Preheat oven to 400°F.

Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.

Add cheddar, milk and 1/4 tsp garlic.

Mix by hand until combined, but don't over mix.

Drop 9 equal portions onto greased cookie sheet.

Bake for 15-17 minutes or until tops are light brown.

Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.

Use a pastry brush to spread garlic butter over tops of biscuits.

Imitation Bay Biscuits

My take on Red Lobster's Cheddar Bay Biscuits. - leaving out the garlic because that is how we roll

1 cup Bisquick

1⁄3 cup whole milk

1/2 cup cheddar cheese, shredded

2T butter, melted

1 teaspoons parsley 

Preheat oven to 450* - line sheet pan with parchment - add the butter and parsley to ramekin

Combine Bisquick, mmilk and cheese into soft dough.

Drop in 4 spoonfuls onto lined sheet pan - put the ramekin of butter and parsley on the sheet pan - bake for 10-12 min until golden.  Brush with melted butter when removed from oven.

Boston Cream Poke Cake

 From here: https://www.thebakingchocolatess.com/boston-cream-poke-cake/#recipe

Ingredients

Cake

1 box yellow butter recipe cake mix & ingredients to make

Pudding

2 small boxes French Vanilla instant pudding or pudding of choice & ingredients to make (If you want less pudding, use 1 box pudding instead of 2)

2 Chocolate Frosting Options:

Pre-Made Chocolate Frosting

1 tub chocolate frosting

OR Chocolate Ganache

1 cup semi-sweet chocolate chips/chopped bar (1/2 lb or 1 1/3 cup) For more ganache, use 12 oz. or 1 1/2 cups chocolate chips/chopped bar.

1 cup  Add 1/4 to 1/3 cup more of heavy whipping cream if using 12 oz (1 1/2 cups) chocolate chips instead of 8 oz. (1 cup)

Instructions

 

Cake

Bake cake as directed on the box in a 9x13 baking pan.

Pudding

Prepare the pudding as directed on the box, after the cake has baked.

How to Make Poke Cake

While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.

At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.

Spread the 1/2 the pudding over the cake , pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.

Refrigerate for 1 1/2 - 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.

Use Pre-made Chocolate Frosting

Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.

Spread the frosting over the cake and refrigerate 4 hours or overnight.

OR

Make Home-Made Chocolate Ganache Frosting

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.

Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.

The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. 

From a reddit post of course! lol

https://www.reddit.com/r/Old_Recipes/comments/t3hf44/poke_cake_boston_cream/

What You Need:-

-1 box Yellow Cake Mix (plus box ingredients)

-2 small boxes (3.4 oz) Instant Vanilla Pudding Mix

-4 cup Milk

-1 container Chocolate Frosting

To Make-

Prepare cake in a 13×9″ pan according to the box directions.

Allow to cool. Use spoon handle to poke holes evenly across the cake.

Combine milk and pudding mix and whisk until well blended.

Pour pudding over cake making sure it gets down into the holes.

Refrigerate the cake for several hours to allow the pudding to settle and set up.

Open the frosting container and remove the foil seal. (I had a significant 'accident' as a child involving the microwave and a container of frosting I still have not lived down)

Microwave for 15 seconds and stir.

Repeat this until frosting is pourable.

Pour over the pudding layer and spread with a spatula to cover completely.

Refrigerate for at least several more hours.

Snow Crab Doria

Inspired completely by the recipe I based the Green Bean Casserole Doria on, but this variation is something I dreamed up myself!

For the casserole

1 teaspoon butter 

350 grams cooked rice (1 rice cooker cup)

100 grams or less Gruyere cheese (or other melting cheese, grated) 

For the filling

150 grams chopped blanched spinach, drained well

190 g cooked snow crab meat 

1 tablespoon butter

100 grams chopped onions (I went with a sweet onion and it was amazing!)

120 grams mushrooms (8oz package of whole baby bellas cut thick should do it!)

1 t salt 

For the bechamél

1.5 Tablespoon butter 

1.5 Tablespoon AP flour

1 ½ cups milk

salt and pepper to taste

Instructions

Butter a casserole dish using about a teaspoon of butter - 8" - 10" casserole will work best. Move the oven rack to the middle position and preheat the oven to 425*F 

Melt 1 tablespoon of butter in a frying pan over medium heat and sauté the onions and mushrooms (add salt after the mushrooms have started to release moisture) until the mushrooms are starting to caramelize (about 6-7 minutes).

Push the mushrooms to the edges of the pan and put the butter and flour in the middle of the pan. Cook the roux until there are no lumps of flour, but don't let it brown. Once the roux is done (it will start to smell toasty and nutty) turn down the heat and pour the milk in all at once. Stir the mixture vigorously until there are no lumps of roux remaining.

Turn up the heat to medium and bring the béchamel to a boil to thicken. Add the spinach and snow crab to the pan, and stir to distribute evenly. (I just had to add the beans since the mushrooms and onions never left the pan!)

To assemble the Doria, spread an even layer of rice along the bottom of the buttered casserole dish.

Top with the mushroom, crab and spinach béchamel.

Cover with an even but LIGHT layer of shredded cheese.

Put the Doria in the oven and bake until the sauce is bubbly and the cheese has browned on top, about 20-25 minutes.

Green Bean Casserole Doria

 This is pretty much Mark's recipe with a few changes: https://norecipes.com/mushroom-doria-rice-casserole/

Ingredients

For the casserole

1 teaspoon butter (I needed less than 1 T to butter the casserole

350 grams cooked rice (1 rice cooker cup)

100 grams Gruyere cheese (or other melting cheese, grated) (I went lighter)

Fried onions (for garnish) (I didn't use them)

For the filling

180 grams green beans - (I went with 150 grams frozen haricots verts, thawed and then cut into smaller pieces - this way I can avoid blanching, etc. Just thaw, chop and use!)

1 tablespoon butter

100 grams chopped onions (I went with a sweet onion and it was amazing!)

120 grams button mushrooms and 100 grams shimeji mushrooms  (I went with an 8oz package of baby bellas, cleaned and sliced - delicious!)

1 teaspoon salt (pretty sure I used a lot more through the course of the recipe - season to taste - I also added black pepper along the way ... most of the salt and the pepper was added after the beans were added to the bechamel andit was reducing - just taste and season!)

For the bechamél

1 tablespoon butter (erred on the side of a fat Tablespoon)

25 gramsflour - about 2 ½ tablespoons (I went with a heaping Tablespoon of flour - I try not to second guess recipes but I know how to make roux! It is 1 part fat to 1 part flour! I was ready to add more flour if needed ... but using less flour was perfect)

1 ½ cups milk

Instructions

Butter a 10-inch casserole dish using about a teaspoon of butter. Move the oven rack to the middle position and preheat the oven to 500 degrees F (260 C). (I preheated to 425 so I could also cook a breaded porkchop at the same time! lol  Also? 10" is a little big in my opinion! I would use a smaller dish next time so the rice layer is thicker!) 

Bring a large pot of salted water to a rolling boil and the whole green beans. (I got to skip this step because I am using thawed haricots verts instead of fresh green beans)

Blanch the beans by bringing the water back up to a full. Drain the beans and rinse them under cold water to chill them enough to handle. (using frozen beans, I got to skip this too ...)

Trim the stem ends off of the beans and chop them up into 1.5-inch lengths. (I did this with the thawed haricots verts - I chose them to replace the fresh beans because they are thin and delicate whole beans ... I would have selecteed frenched green beans otherwise and just thawed them with no need to chop.  I know many people make recipes like this with just chopped beans, but I always prefer when the bens are thinner.)

Melt 1 tablespoon of butter in a frying pan over medium heat and sauté the onions, button mushrooms, shimeji mushrooms (or whatever mushrooms you are using - pretty much nay mushroom will work!), and salt until the mushrooms are starting to caramelize (about 6-7 minutes).

Transfer the mushrooms to a bowl and add the remaining tablespoon of butter to the pan along with the flour. (I just pushed the mushrooms to the edge of the pan and put the butter and flour in the middle of the pan.  It might feel easier to make the roux with an empty pan and either way will work, but I like not having to remove anything from the pan if it only needs to go right back in!) 

Cook the roux until there are no lumps of flour, but don't let it brown. (If you leave the mushrooms and onions in the pan, start mixing the roux in the center but don't worry when inevitably the mushrooms get mixed in - I wound up with everything mixed together and I kept it moving until I could smell the roux was done - since it is not to be browned, you know its done when it starts to smell a little nutty. It will look very dry - its fine!)

Turn down the heat and pour the milk in all at once. Stir the mixture vigorously until there are no lumps of roux remaining.

Turn up the heat to medium and bring the béchamel to a boil to thicken. Add the sauteed mushrooms as well as the green beans to the pan, and stir to distribute evenly. (I just had to add the beans since the mushrooms and onions never left the pan!)

To assemble the Doria, spread an even layer of rice along the bottom of the buttered casserole dish.

Top with the mushroom and green bean béchamel.

Cover with an even layer of shredded cheese.

Put the Doria in the oven and bake until the sauce is bubbly and the cheese has browned on top, about 15-20 minutes.(Since I had a lower oven temperature, I went with 23 minutes at 425*F and it was PERFECT!!!

Corn Muffins

Recipe here: https://thestayathomechef.com/easy-buttermilk-cornbread-muffins/

▢1/2 cup salted butter melted

▢2/3 cup granulated sugar

▢2 eggs

▢1 cup buttermilk

▢1/2 teaspoon baking soda

▢1 cup cornmeal

▢1 cup all-purpose flour

▢1/2 teaspoon salt

▢113.5 g salted butter melted

▢133.33 g granulated sugar

▢2 eggs

▢240 g buttermilk

▢0.5 teaspoon baking soda

▢159 g cornmeal

▢125 g all-purpose flour

▢0.5 teaspoon salt

Instructions 

Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners.

In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.

Add in the baking soda and then slowly pour in the buttermilk while you stir.

Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.

Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.