Rating: 4 stars
1 Ratings
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This is a yummy chocolate cake that is my go-to cake. I've made it since I was a little girl, learning how to cook. I always double the recipe for the frosting if I make it into a layer cake.


Recipe Summary

20 mins
26 mins
45 mins
1 hr 31 mins
1 9x13-inch cake


Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Stir milk and vinegar together in a small bowl to make sour milk. Sift flour, baking powder, baking soda, and salt together in a separate bowl.

  • Beat white sugar and 5 tablespoons butter together in a large bowl with an electric mixer until light and fluffy. Add 2 eggs; beat until smooth. Beat in portions of sour milk and flour mixture alternately until smooth batter forms.

  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 1 to 3 minutes. Stir melted chocolate and vanilla extract into batter. Pour batter into prepared baking dish.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

  • Beat 1/2 cup butter in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk; gradually beat in confectioners' sugar until light and fluffy. Mix in lemon juice until smooth frosting forms. Frost cake with frosting when cake has completely cooled.

Cook's Notes:

For a layer cake, substitute two 9-inch layer pans for the 9x13-inch pan, if desired.

Adjust the amount of lemon juice needed to create the right spreadable consistency.

Nutrition Facts

233 calories; protein 2.6g; carbohydrates 31.8g; fat 11.5g; cholesterol 61.5mg; sodium 276.3mg. Full Nutrition