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.




  • 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; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 74 mg cholesterol; 254 mg sodium. 143 mg potassium; 57 g carbohydrates; 1 g fiber; 36 g sugar; 6 g protein; 292 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;