This is a delicious moist and light chocolate cake. Everyone that's tasted it has had to have the recipe!

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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 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

  • Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

  • To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

  • Frost while cake is hot and icing is still soft.

Nutrition Facts

327.7 calories; 2.5 g protein; 46 g carbohydrates; 36 mg cholesterol; 250.9 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2011
This is a wonderfully tasting moist and delicious chocolate cake. My entire family raved about this cake. I did a couple of things different- used all butter (no shortening) and used all purpose flour instead of self-rising flour. Next time I will only use half of the frosting... I love frosting but this cake didn't need that much. I might even try a sprinkle of powdered sugar on top instead of frosting all together. Read More
(25)

Most helpful critical review

Rating: 1 stars
07/15/2003
Okay the frosting made the very top of the cake taste good but the rest of the cake was dry crumbly and could not possibly be served to a guest. I keep re-reading the recipe to see if I did something wrong considering the previous review but I followed it to a tee and generally have excellent success with cakes. Read More
(15)
19 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/11/2003
I baked this in cupcake form and they came up round and crisp at the top moist and fluffy in the middle. They're just as good if not better the next day. My guests couldn't stop eating them! Read More
(25)
Rating: 5 stars
03/11/2011
This is a wonderfully tasting moist and delicious chocolate cake. My entire family raved about this cake. I did a couple of things different- used all butter (no shortening) and used all purpose flour instead of self-rising flour. Next time I will only use half of the frosting... I love frosting but this cake didn't need that much. I might even try a sprinkle of powdered sugar on top instead of frosting all together. Read More
(25)
Rating: 1 stars
07/15/2003
Okay the frosting made the very top of the cake taste good but the rest of the cake was dry crumbly and could not possibly be served to a guest. I keep re-reading the recipe to see if I did something wrong considering the previous review but I followed it to a tee and generally have excellent success with cakes. Read More
(15)
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Rating: 5 stars
01/21/2010
This recipe came out great and I am not a baker at all! The only thing I did differently was add more cocoa powder to the icing. Read More
(8)
Rating: 5 stars
05/22/2011
Made this tonight in a 9X13 pan and followed recipe exactly. It is just right...moist and light crumb. Had to use AP flour w/baking powder salt as I don't keep SR flour. This cake would be fine with only a powdered sugar dusting as topping but I went ahead and used the Vanilla-Chocolate Powdered Sugar Frosting from this site. I've eaten two large squares of cake already which I really have no business doing. But it is soooo good!!! This will be my go-to chocolate cake recipe from now on. Thank you for sharing Denise. Photo doesn't do it justice. Read More
(7)
Rating: 5 stars
08/09/2010
Very moist and delicious i made it and it was GREAT!!! Read More
(5)
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Rating: 3 stars
06/13/2012
I'm really rather torn on how to review this recipe. I'm sitting here with a mess of a cake but the mess tastes delicious! I followed the recipe exactly with the exception of splitting the batter between two 9 inch cake pans. When I went to flip the cakes out of their pans everything went south! The cakes completely fell apart and I'm left with a terrible mess. I made this cake as a test run for my friend's baby shower and boy am I glad I didn't wait until the last minute! Since the cake still tastes fine I plan on letting my family eat it instead of just throwing it out. I would probably make the cake again but only in a 9x13 or as cupcakes. The taste is good but it turned out a little disastrous which never happens to me when I bake. I also agree with those who said the cake could be served just fine with a dusting of powdered sugar instead of a thick frosting. It's sweet as is! Read More
(4)
Rating: 5 stars
08/17/2012
This is such an easy cake to make. Unfortunately I live at high altitude so the first time I tried this the cupcakes sort of exploded and fell at the same time. I made these alterations and the second batch are perfect! Add 2 tbsp Water Add 1 more Egg Use All Purpose Flour instead of Self-Rising Decrease Sugar by 2 tbsp Take a pinch out of the tsp Baking Soda Makes 24 cupcakes and bakes in 15 mins. Read More
(3)
Rating: 5 stars
06/24/2012
I made this cake for my brother's anniversary cookout yesterday...I had no trouble with the cake staying together at all! I baked it for 28 minutes not the 30-40 listed in recipe and I only used half of the icing..It was yummy and the recipe is super easy! Read More
(3)