Prep 10 mins
Cook 25 mins
This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.
- Preheat oven to 350 degrees.
- Sift together flour sugar and salt.
- Set aside.
- In separate bowl beat eggs, buttermilk, soda and vanilla.
- set aside.
- In a saucepan bring butter, cocoa and water to a boil.
- Combine 3 mixtures and mix till blended.
- Pour into a greased 9 x 13" pan.
- Bake 25 minutes at 350F degrees.
- Make icing while cake is baking.
- Bring butter, cocoa and milk to a boil.
- pour over sugar.
- mix well.
- add vanilla and nuts.
- Pour over cake while its hot.
This cake is wonderful. It is so rich though I can't imagine it with icing. We always topped it with a whipped topping (cool whip). That seemed to calm down the richness. I'm so glad I found this recipe. I lost my recipe box and thought this one was lost forever. I am looking for another recipe I lost called Chocolate Chip Cake. It is a man's cake as it is a very moist cake that also does not require icing. It is made with dates, soda, no sour cream, pecans, cocoa, and of course flour and vanilla; can't remember the rest or amounts. I got this recipe from my aunt a long time ago, but she doesn't remember it. I have also put it in several school recipe books in Springfield, Mo. when my 23 yr old son was in grade school. If anyone can help me find this recipe I will be forever grateful. Thanks, Marilyng
I have been making a cake that is almost identical to this - I think the only difference is milk & vinegar instead of buttermilk. And I agree with the reviewers that it's a great recipe. I am posting this just to add one suggestion that has worked for me. I like to add the cocoa powder to the dry ingredients. It seems to clump when I put it with the butter & water, but mixes in nicely with the sugar & flour.
I saw this cake on Pioneer Woman the other day and I realize I haven't made this cake in quite a while. The only difference with her recipe and this one is that Ree Drummond boils the hot water, measures 4 "heaping" tablespoons of cocoa for the cake and icing, and bakes this in a jelly roll pan. I am Tarynne's sister we both got this recipe from a cookbook my grandmother gave my mom when she visited Plains, Ga during the time President Carter was in office. It was a compilation of home cooking recipes from the residents. This is a foolproof recipe that comes out great time after time. The only suggestion I took from Ree Drummond was to add heaping tablespoonfuls of cocoa to the cake and icing (approx. 6 tbsp.). It did not affect the texture and it tasted good and chocolatey!