A chocolate cake made with boiling water. Frost with your favorite chocolate frosting.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.

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  • In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.

  • Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

Nutrition Facts

147 calories; 2 g protein; 25.4 g carbohydrates; 25.9 mg cholesterol; 203.3 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2006
THIS is the exact recipe my Texas grandmother passed down to my Mom. It was my ultimate favorite cake growing up. It is very similar to the "Mexican chocolate cake" on this site except for the stovetop work. This cake is awesome and moist and delicious! My grandmother's recipe also included a pour-over frosting: melt 1 stick margarine with 6 tablespoons of milk and about 1/4 cup cocoa in a saucepan until it boils then remove from heat. Beat in powdered sugar (about 4 cups but I never measure) and 1 tablespoon of vanilla. Pour over warm cake. YUM! Read More
(33)

Most helpful critical review

Rating: 2 stars
10/23/2007
I would have to say that this cake lacked a little bit of flavor. There didn't seem to be enough chocolate. My kids said it was ok but they prefer another one that I make. I did use a bundt pan and baked it for 38 minutes. UPDATE: Unfortunately my kids and I didn't even want to have any more of this cake and it went down the disposal. Sorry but I have to change my rating. Read More
(2)
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/22/2006
THIS is the exact recipe my Texas grandmother passed down to my Mom. It was my ultimate favorite cake growing up. It is very similar to the "Mexican chocolate cake" on this site except for the stovetop work. This cake is awesome and moist and delicious! My grandmother's recipe also included a pour-over frosting: melt 1 stick margarine with 6 tablespoons of milk and about 1/4 cup cocoa in a saucepan until it boils then remove from heat. Beat in powdered sugar (about 4 cups but I never measure) and 1 tablespoon of vanilla. Pour over warm cake. YUM! Read More
(33)
Rating: 5 stars
03/17/2008
Took five extra minutes to cook but this cake has great flavor! Also used a heaping 1/4 cup cocoa for flavor punch. I usually add a bit of instant coffee to most chocolate cakes/brownies I make and I did to this one too - about 1-1/2 tsp. Really does a lot to intensify the chocolate flavor. Iced with a cocoa/butter flavor crisco icing and was really really good. I make a similar cake that calls for two sticks of butter - obviously that one is a bit more decadent. The texture on this one was a bit more "fluffy." Read More
(15)
Rating: 5 stars
03/07/2006
I've used this recipe since the early 70s..we love it as does everyone who tastes it. At times I have added a thin layer of mini marshmallows to top of cake as it comes from the oven. Place back in over for a few minutes until the marshmallows puff up. Remove from oven and drizzle warm chocolate frosting over entire surface. Ummmmm Yummmy..did you say: Mississippi Mud Cake? Yep I did!! Just plain good eatin'... Read More
(10)
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Rating: 4 stars
04/06/2008
Yum! This cake was a very spur-of-the moment cake and I picked this recipe simply because it was the first well-rated recipe that I had all the ingredients for. I halved the recipe used margarine instead of butter and at least doubled the cocoa powder. I also added about a cup of mini chocolate chips and I'm glad I did because the cake itself didn't have a very strong chocolate taste to it. It took about 40 minutes to bake in a 8x8" glass pan. I melted together about 1/4 cup butter 1/3 cup chocolate chips vanilla and 1/3 cup milk to make a frosting and after I pulled the cake out of the oven I poked holes in the top and spread the frosting over. I served it piping hot to an impromtu group of people and it recieved wonderful reviews; someone even said it was the best chocolate cake they'd ever had. I think a lot of the wonder of the cake was in the fact that it was warm which really wins desserts a lot of points for most people. Read More
(8)
Rating: 5 stars
04/18/2011
this cake is AWESOME! i use 1 cup of strong coffee instead of the water and the flavor is wonderful. =) SUPER good with just a simple glaze made of out powdered sugar milk vanilla and a little butter. (best with sprinkles;) Read More
(6)
Rating: 5 stars
12/22/2007
this is the exact recipe that my oklahoma mother used and was her chocolate cake of choice. Mom was an army wife and I can say this is time tested through the us and europe. never heard anyone complained they were do busy getting the next bite. fantastic cake. marshall 918 Read More
(5)
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Rating: 5 stars
11/28/2007
Perfect! I use this recipe when I want to make a ganache frosting. It's quick easy and makes a cake thick enough to pick up from the bottom without falling apart. Thank you. Read More
(4)
Rating: 5 stars
08/19/2007
I had never made a cake like this and was a little leary but I followed the directions also used regular milk and was very impressed.This cake is soooo moist and it rose very well. I topped it with p.butter icing hubby does not like chocolat icing.weird I know and it is wonderful. This cake does not even need icing. A wonderful light chocolate flavor. Thanks for the receipe! Read More
(3)
Rating: 4 stars
03/10/2008
i was a bit worried about making this cake because of one of the reviews i was pleasantly surprised.i halved all the ingredients as i did not want to make so much.i am also on a restricted diet so i did not use butter and just used some veg oil.instead of butter milk i used soya milk with some cider vinegar mixed together.it turned out so moist and tasty.lovely cake and my whole family are racing through it! Read More
(2)
Rating: 2 stars
10/23/2007
I would have to say that this cake lacked a little bit of flavor. There didn't seem to be enough chocolate. My kids said it was ok but they prefer another one that I make. I did use a bundt pan and baked it for 38 minutes. UPDATE: Unfortunately my kids and I didn't even want to have any more of this cake and it went down the disposal. Sorry but I have to change my rating. Read More
(2)