Total Time
50mins
Prep 20 mins
Cook 30 mins

Very moist cake. This recipe was shared with me by a friend 35 years ago--well tested.

Ingredients Nutrition

Directions

  1. Melt butter, water and cocoa; bring to boil.
  2. Mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid.
  3. Mix together milk, soda and vinegar; pour into batter. Add eggs and vanilla (batter will be very runny).
  4. Pour into an oblong UNGREASED pan 9"x12"x2".
  5. Cook in preheated oven on 180°C (400°F) for 30 minutes or until cake springs back when touched.
  6. When cooked remove from oven and cut into 15 squares (while still hot); leave in pan.
  7. Frosting: Melt butter. Add milk and cocoa, then add sugar gradually; stir until shiny.
  8. Pour frosting over cut cake.
  9. Let stand until cool, then refrigerate-- Keep in fridge.

Reviews

(3)
Most Helpful

This is a scrumptious chocolate cake that never fails to impress. My Mom often baked this for church pot-lucks and it was always a big hit and frequently requested. The only difference was that my Mom's recipe uses buttermilk instead of sweet milk; therefore, there was no need for the vinegar. I prefer the idea of using regular milk with the vinegar though, because I always have it on hand. Also we usually add chopped pecans or walnuts to the icing. Thanks for posting this Jenny!

Chef Skyla September 29, 2007

I love the fact that this is just so quick to put together! I was worried about not greasing the pan, but once the icing/glaze is on that is not an issue. A great dessert with cream or icecream when warm and there is plenty for seconds!! We all loved it, thanks.

Amanda in Adelaide April 22, 2007

Thanks for posting this recipe. It reminds me of having a sinful rich brownie. I did use all fat free and splenda and egg beaters. It is great!! I will be making this again.

Bev. E. July 02, 2004

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