This cake has so much chocolate flavor that it doesn't need to be frosted. Just top the dessert with whipped cream and fresh berries.

Source: Midwest Living


Recipe Summary

25 mins
30 mins
30 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda and salt. Set aside.

  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just till combined. Add boiling water; beat till smooth. Pour batter into prepared pan.

  • Bake in a 350 degree F oven for 30 to 35 minutes or till a wooden toothpick inserted near center comes out clean. Cool thoroughly in pan on wire rack.

  • Serve with whipped cream and strawberries, if you like, or your favorite flavor ice cream. Or, frost with desired cake frosting. Makes 12 to 16 servings.


Making Sour Milk: If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Nutrition Facts

340 calories; fat 10g; cholesterol 74mg; saturated fat 5g; carbohydrates 57g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 36g; protein 6g; vitamin a 291.5IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; folate 56.4mcg; vitamin b12 0.2mcg; sodium 254mg; potassium 143mg; calcium 90.9mg; iron 2.3mg.