Irresistible Chocolate Cake | Midwest Living
More
Close

Irresistible Chocolate Cake

Irresistible Chocolate Cake

0
Login to rate this recipe.
  • Makes: 12 to 16 servings
  • Prep 10 mins
  • Bake 35 mins
  • Cool 1 hr
  • Stand At least 4 hrs

Login to save this recipe

Ingredients

  • 1 cup butter or margarine
  • 1 cup water
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup buttermilk or sour milk
  • 2 slightly beaten eggs
  • 1 recipe Irresistible Frosting (see recipe below)

Directions

  1. Grease a 13x9x2-inch baking pan;* set aside. In saucepan, combine butter and water. Heat to boiling; stir to melt butter.
  2. In large bowl, mix sugar, flour, cocoa, soda, vanilla, salt, and cinnamon. Add hot butter mixture; stir until smooth.
  3. Add buttermilk and eggs, beating by hand until smooth.
  4. Pour mixture into prepared baking pan. Bake in 350 degree F oven for 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.
  5. Spread Irresistible Frosting over cake and let stand at least 4 hours. Makes 12 to 16 servings.

Note

  • * You also can bake this chocolate cake in 2 greased and floured 9x1-1/2-inch round cake pans. Bake in a 350 degree F oven for 30 to 35 minutes. Cool for 10 minutes in pans on wire racks. Remove and cool. Frost cake as you like.

Irresistible Frosting

Ingredients

  • 1/2 cup butter
  • 10 large marshmallows or 1 cup miniature marshmallows
  • 1/3 cup buttermilk or milk
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla
  • 4 - 4 1/2 cups sifted powdered sugar
  • 1/2 cup chopped nuts

Directions

  1. In saucepan, melt butter with marshmallows. Remove saucepan from heat. Add buttermilk or milk, cocoa powder, and vanilla. Stir in powdered sugar to make a thin frosting. Stir in chopped nuts. Pour over cake, spreading the frosting evenly.

Add Your Comment