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    You are in: Home / Recipes / "perfect Chocolate Cake" Mccall's Cooking School Recipe
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    "perfect Chocolate Cake" Mccall's Cooking School

    "perfect Chocolate Cake" Mccall's Cooking School. Photo by Chef #1802631817

    1/1 Photo of "perfect Chocolate Cake" Mccall's Cooking School

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hr

    Marcea Pfarner's Note:

    My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake

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    Ingredients:

    Servings:

    Units: US | Metric

    cake

    Frosting

    FILLING

    Directions:

    1. 1
      In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
    2. 2
      Cool completely.
    3. 3
      Sift flour with soda, salt and baking powder.
    4. 4
      Preheat oven to 350°F.
    5. 5
      Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
    6. 6
      In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
    7. 7
      At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
    8. 8
      Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
    9. 9
      Cool in pans 10 minutes.
    10. 10
      Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
    11. 11
      Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
    12. 12
      Remove from heat.
    13. 13
      With whisk, blend in 2 1/2 cups confectioners' sugar.
    14. 14
      In bowl set over ice(I use ice cubes) beat until it holds shape.
    15. 15
      18. Filling: whip cream with sugar and vanilla;refrigerate.
    16. 16
      To assemble cake: On plate place a layer, top side down;spread with half of cream.
    17. 17
      Place second layer, top side down;spread with rest of cream.
    18. 18
      Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
    19. 19
      Refrigerate at least 1 hour before serving.
    20. 20
      To cut, use a thin-edged sharp knife;slice with a sawing motion.
    21. 21
      And forget the swirls.
    22. 22
      I think it looks gourmet just to spread the frosting.
    23. 23
      It dries really dark and looks cool.
    24. 24
      Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

    Ratings & Reviews:

    • on March 20, 2011

      55

      This really is THE perfect chocolate cake; there are other recipes, but none yield results like this so easily and so consistently. If we must eat cake, let it be this.

      A nice change of pace (I know, never mess with perfection, but give it some thought) is to use the frosting from McCall's Mocha Cream Cake. Combine well: 3 cups heavy cream (chilled), 1.5 Cups sifted confectionary sugar, .5 Cups sifted unsweetened cocoa, 1/8 tsp salt, 2 tsp instant coffee. Beat until stiff, refrigerate, covered, 30 minutes. Ice the cake as you like, with or without filling. The mocha flavor complements and nicely enhances the deep, deep chocolate flavor of the Perfect Chocolate Cake.Thanks McCall's, thanks Sassy, very nice.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2014

      I have been making this cake since the 1970s. In fact, I had the original page out of the McCalls magazine which was in my purse when I got mugged during Christmas time at my neighborhood shopping center. I had the recipe in my purse to gather the ingredients. My purse along with credit cards, money, Christmas cards and this recipe were gone forever as he pulled my purse off my shoulder and ran. I tried to hold onto my purse and was dragged and eventually had to let go. Anywho, one day I was browsing through a magazine and lo and behold I saw a tiny duplicate of the original recipe. I took this page and enlarged it as much as I could so I could read the recipe. This page is wearing out and the print is getting very light so decided to look it up and I'll be darn I found it here. It is a delicious cake no doubt about it and one of my favorites. The chocolate cakes you get at restaurants are too sickening sweet, too dense and too much glop on top. A few times the cake layers slid off the whipped cream filling and oh boy I was not happy about that. Another time the cake layer cracked as I put it on the other layer, etc. This doesn't happen all the time and I still continue to make this marvelous cake. I want a piece now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2014

      This recipe is indeed from a magazine put out by McCall's called "McCall's Cooking School" and it IS from the 70's. I was just today describing this cake to my husband (like he cares) and was bemoaning my loss of the magazine(s) - I had the whole series. In truth I mixed it up with the "Time Life Series" at the time! God Bless The Internet!!! I finally remembered that it was from McCall's and looked up McCall's chocolate cake with cocoa and Voila!.<br/><br/>My birthday is next Tuesday and I wanted to make this cake as cupcakes to share with my fellow dance students and NOW I CAN!!!<br/><br/>Oh, did I mention that I remember it being my show-stopper at any event where food was present? Sadly I will modify the frosting for my presentation next week because they won't have refrigeration. Now the big worry is what to top those cupcakes with that won't take away from that delectable, dark cake. I'm salivating already! And pondering frosting... any suggestions?

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for "perfect Chocolate Cake" Mccall's Cooking School

    Serving Size: 1 (293 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1016.2
     
    Calories from Fat 501
    49%
    Total Fat 55.7 g
    85%
    Saturated Fat 34.2 g
    171%
    Cholesterol 213.0 mg
    71%
    Sodium 758.0 mg
    31%
    Total Carbohydrate 126.6 g
    42%
    Dietary Fiber 4.9 g
    19%
    Sugars 91.6 g
    366%
    Protein 9.6 g
    19%

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