4 Classic Chocolate Cakes Popular in the 70's - Incredible Chocolate Cake Recipes

Master Cookbook on Shopify: https://collardvalleycooks.com/collec... Master Cookbook on Amazon: https://amzlink.to/az0gh08tgT4f0 - 4 Classic Chocolate Cakes Popular in the 70's - Incredible Chocolate Cake Recipes MASTER COOKBOOK RECIPE #262 MEXICAN MEETS COLA CAKE, TAMMY'S Ingredients: 2 1/2 cups self-rising flour 2 1/4 cups granulated sugar 3/4 cup cocoa, Hershey’s 1/4 tsp salt 1/2 tsp ground cinnamon 1/2 tsp baking soda 3 large eggs, room temperature 1/2 cup sour cream 1 cup Coca Cola 1 cup milk 1/2 cup salted butter, melted 1 tsp vanilla extract 3/4 cup cooking oil Instructions: Combine dry ingredients in a bowl and whisk until cocoa is blended. In a mixing bowl, mix eggs, sour cream, cola, milk, butter, vanilla, and oil. Add dry ingredients 1/2 cup at a time, then mix at medium-low for 2 minutes. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 325°F for 40-45 minutes until a toothpick inserted in the center comes out clean. FOR THE ICING: 1/2 cup butter 6 tablespoons Coca cola 2 tablespoons unsweetened cocoa powder 4 cups confectioners' sugar 1 cup chopped pecans Combine butter, cola, and cocoa in a saucepan; bring to a boil. Pour over confectioners' sugar in a large bowl; mix well. Stir in chopped nuts. MASTER COOKBOOK RECIPE #234 MISSISSIPPI MUD CAKE Ingredients: 1 cup salted butter, room temperature 2 cups granulated sugar 4 large eggs 1/3 cup cocoa, heaping 1 tsp vanilla extract 1-1/2 cups self-rising flour 1 cup chopped pecans 1 cup flaked coconut, optional 10 oz. miniature marshmallows or 8 oz. marshmallow cream chocolate icing (recipe below) Instructions: Preheat oven to 350°F. Beat butter and sugar with an electric mixer until blended, then mix in eggs one at a time. Add cocoa and vanilla; mix well. Incorporate flour for 2 minutes at a medium speed. Stir in nuts and coconut. Pour batter into a greased, floured 13" x 9" x 2" pan. Bake for 40 minutes, watching near the end and removing when a toothpick comes out clean. Top with miniature marshmallows or spread marshmallow cream immediately after baking. Prepare Recipe #235 Easy Chocolate Frosting. MASTER COOKBOOK RECIPE #229 HERSHEY'S SYRUP CAKE Ingredients: 1-1/2 cups sugar 3/4 cup salted butter 6 large eggs, room temperature 24 oz. Hershey's chocolate syrup 1-1/2 cups self-rising flour 1 tsp vanilla extract Instructions: Cream together sugar and butter, then add eggs one at a time. Stir in chocolate syrup, then add flour gradually, half a cup at a time. Add vanilla and mix for 2 minutes on medium speed. Pour batter into a greased and floured 13x9 inch cake pan and bake at 350°F for 30 minutes. After 30 minutes, lower the oven temp. to 325°F and continue baking until a toothpick inserted in the center comes out clean. (Mine takes about 40-45 minutes total). Frost with Recipe #214. MASTER COOKBOOK RECIPE #247 PETER PAUL MOUNDS CAKE Ingredients and Instructions: Bake Recipe # 213, my Chocolate Cake layer, in a 13x9 pan. Leave the cake in the pan and top with filling, then pour frosting over the top of cake. MOUNDS CAKE COCONUT FILLING: 1 cup sugar & 1/4 tsp salt 1 cup milk 12 oz. sweetened flaked coconut, used Baker’s brand 12 large marshmallows or 120 miniatures 1 tsp vanilla extract 1/2 cup finely chopped pecans Bring sugar and milk to a boil. Add coconut and marshmallows, then return to a boil. Cook for 5 minutes, stirring often. Stir in vanilla, salt, and pecans, then spread hot filling over the cake. MOUNDS CAKE FROSTING 2 cups granulated sugar 2 Tbsp cocoa, Hershey’s 1/2 cup salted butter 12 oz. can evaporated milk 1 tsp vanilla extract Mix sugar and cocoa with a wire whisk, then add the mixture and all other ingredients except vanilla to a saucepan. Cook over medium heat, stirring constantly until it reaches the softball stage. Transfer to a mixing bowl and add vanilla. Beat until it is pourable (slightly thickened), then pour all over the top of the cake. Collard Valley Cooks is proudly sponsored by: Swaggerty's Farm Sausage website: https://sausage.swaggertys.com/ © 2016-2026 Collard Valley Cooks LLC. All rights reserved.No part of this video, audio recording, or visual content may be downloaded, re-uploaded, or redistributed on any platform without express written permission. Stolen video footage or ripped audio will be met with immediate digital copyright takedown requests (DMCA) and account reporting. For licensing inquiries, contact tammy@collardvalleycooks.com.