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    You are in: Home / Recipes / To Die for Chocolate Cake Recipe
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    To Die for Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    wiggleone's Note:

    This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Cake

    FROSTING

    Directions:

    1. 1
      Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
    2. 2
      Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
    3. 3
      While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

    Ratings & Reviews:

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    Nutritional Facts for To Die for Chocolate Cake

    Serving Size: 1 (170 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 604.8
     
    Calories from Fat 234
    38%
    Total Fat 26.0 g
    40%
    Saturated Fat 11.2 g
    56%
    Cholesterol 76.6 mg
    25%
    Sodium 341.6 mg
    14%
    Total Carbohydrate 90.4 g
    30%
    Dietary Fiber 1.5 g
    6%
    Sugars 71.3 g
    285%
    Protein 4.6 g
    9%

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