Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Sift together flour sugar and salt.
  3. Set aside.
  4. In separate bowl beat eggs, buttermilk, soda and vanilla.
  5. set aside.
  6. In a saucepan bring butter, cocoa and water to a boil.
  7. Combine 3 mixtures and mix till blended.
  8. Pour into a greased 9 x 13" pan.
  9. Bake 25 minutes at 350F degrees.
  10. ---Icing---.
  11. Make icing while cake is baking.
  12. Bring butter, cocoa and milk to a boil.
  13. pour over sugar.
  14. mix well.
  15. add vanilla and nuts.
  16. Pour over cake while its hot.
Most Helpful

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

Marilyng September 16, 2002

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.

Judy from Hawaii March 08, 2004

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!

ddcat November 21, 2013