My Mom's Chocolate Cake
photo by Janes Kitchen
- Ready In:
- 2 cups sugar
- 2 cups flour
- 1⁄4 cup cocoa powder
- 1 cup water
- 1⁄2 lb butter
- 1⁄2 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1⁄4 cup cocoa powder
- 1⁄4 lb butter
- 6 teaspoons milk
- 1 lb confectioners' sugar
- chopped nuts (we like chopped pecans) (optional)
- Combine sugar and flour in a large bowl.
- Boil 1/4 C cocoa, water, 1/2 lb butter in a medium sized sauce pan.
- Pour chocolate mixture over flour and sugar mixture and stir well.
- Add buttermilk, beaten eggs soda and vanilla.
- Pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400° for 20 minutes.
- While cake is baking, make frosting.
- Combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes).
- Boil, then add confectioners sugar.
- Pour over hot cake, sprinkle with nuts, and let set for an hour or two.
- Serve and watch the smiles and requests for the recipe.
Questions & Replies
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Oh, yeah...a definite five star recipe! =)Your mom's method of making a chocolate syrup to add to the batter is a new one for me. (I cooled this syrup a bit before adding to flour. Thought it might make the cake dry if it was too hot. How do you do it?) I am sooo happy you shared this family treasure. It certainly was a great hit at work.
This was delicious! And so easy to make! My only problem with the recipe was that it didn't specify how long to boil the cocoa mixture. So I just let it boil for about thirty seconds. I made it in a shaped Dora the Explorer pan for my son's birthday, and it was so so good. Got nothing but compliments on it. I topped it with buttercream frosting instead of what was in the recipe though, because we needed to color the icing. The cake itself was gorgeous; our decorating left a little to be desired, but it tasted fantastic. Thanks so much for the great recipe!
This cake was absolutely delicious! I didn't put all the frosting on it, instead I served the cake warm with a dollop of cool whip and then drizzled the frosting over that and it was wonderful. Nice and chocolatey but not overpoweringly rich at all! Would be absolutely wonderful with some vanilla ice cream, kinda reminded me of the applebees cake with the white chocolate center obviously without the white chocolate center but the chocolate and frosting part tasted like that!
Hi Jude, i tried making this cake twice but could not achieve the fluffy chocolate cakes we see in bakeries-mine felt rubbery. May i know what flour did you use? Was it plain flour/cake flour/self-raising flour? Really lost here as i am still quite new to baking cakes. Many Thanks!:) P/S: i have posted a picture of how my cake turned out on both occasions. Hope that you guys could give me some advice!
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