A lovely chocolate cake with chocolate buttercream frosting.

Allrecipes Member
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

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  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

  • Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.

  • To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

Nutrition Facts

591 calories; protein 6.7g; carbohydrates 96.5g; fat 20.7g; cholesterol 58.1mg; sodium 552.6mg. Full Nutrition
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Reviews (249)

Rating: 5 stars
04/07/2010
Awesome cake! Turned out very fluffy and light. Perfect for cupcakes, except they raise quite a bit, so I couldn't get flat tops. Totally fine, though. I will slightly decrease the salt next time, because I could taste it just the tiniest bit and I didn't like that. All around, perfect consistancy. Thank you. Read More
(13)
Rating: 5 stars
02/02/2003
I know this has already received enough reviews but it really is a perfect chocolate cake. It was moist and chocolatey without being too sickly sweet or heavy. i was short 100g of cocoa so i had to do without and just crossed my fingers. Luckily it didn´t make any difference the cake turned out. We don´t have hersheys cocoa so I used a normal brand cocoa and it was perfect. It needed more cooking time than was stated in the recipe as a result of the missing cocoa and i cooked it all in one cake pan instead of dividing it into two. Try a chocolate ganache as an icing for special occasions. when i worked as a chef, the only thing we would ice our chocolate cakes with was ganache. after you taste ganache you will understand why. there is a recipe for it on this website under chocolate ganache. Read More
(9)
Rating: 5 stars
03/14/2003
I have used this cake recipe for 20 years and it is the absolute best! I used to bake cakes to sell, for birthday parties, functions, etc...this cake made my reputation! Sometimes I like to add 1tsp of almond extract instead of the vanilla or use hot coffee instead of the hot water. It gives it a wonderful flavor. Also, I change the frostings, sometimes I add cappucino powder to the frosting recipe and sometimes I frost it with peanut butter-cream cheese frosting. This cake recipe will never let you down! Read More
(9)
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Rating: 5 stars
03/14/2003
This is the best tasting chocolate cake! I never make chocolate cake from a box anymore, this cake is worth all the extra time and preparation. I brought this to church meals quite a few times and everyone loves it. Read More
(8)
Rating: 5 stars
07/23/2003
You guys are going to love this one. After reading the reviews, I had to make this. Indeed it was delicious. I only had enough powdered sugar to make 1 batch of the buttercream frosting (I usually like to double my frosting on chocolate cakes...goes to show how much of a sweet tooth I have). Anyway, out of desperation for extra frosting, I made a batch of No Bake Cookies with about half the amount of oatmeal called for. I added this to my buttercream frosting while it was still warm. I poked lots of holes in the top of my cake and poured the frosting over. I don't recommend you do this unless you plan on going into a sugar coma, but I definitely got my sugar fix. Needless to say it turned out delicious. Read More
(7)
Rating: 5 stars
03/14/2003
I only have one thing to say about this cake! PERFECT! Oh my! This was my very first attempt at making a cake from scratch and it was so easy to do and so good to eat! I didn't change anything. I made it both ways in the 9 inch pan and in a sheet cake pan and they both turned out great! Read More
(6)
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Rating: 5 stars
02/01/2004
I was first surprised by this recipe needing 1 cup of boiling water. but ,it was incredible. the cake was for my father inlaws bday. instead of buttercream frosting ,i made his favorite 7 minute frosting. he cake was enjoyed by all! excellent. Read More
(6)
Rating: 5 stars
08/03/2010
This cake has been standard birthday cake in my family for as long as I can remember. It is certainly deep, dark, and chocolate! Once I was at a birthday party and everyone was commenting how moist the (box-mix) cake was. But since I was used to this cake, I thought that cake was dry! It is delightful with a variety of chocolate frostings, fillings, etc. It can be made as cupcakes, too; just bake for a shorter time. Read More
(5)
Rating: 5 stars
09/11/2003
I know there are already a lot of reviews, but I'll add mine :) This cake and frosting recipe is the absolute BEST!!!! I have never had luck with frosting- past recipes have come out grainy or the sugar overpowers the flavor. This frosting turned out so delicious~! I didn't have any problem it being runny- I just added a little bit of milk at a time assuming that I might not need it all. I did end up using all the milk and my frosting had a "whipped" effect. It wasn't the least bit runny. I don't think I can ever eat a cake mix or canned frosting again without thinking of this recipe! Read More
(5)