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Delicate Chocolate Cake Recipe

Delicate Chocolate Cake Recipe photo by Taste of Home

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"A special friend gave me this recipe more than 20 years ago," recalls Annette Foster of Taylors, SOuth Carolina. "The cake has a light cocoa flavor, and the frosting is rich. Because you frost and serve just half the cake, you can use the remainder to make other scrumptious desserts later in the week."

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Delicate Chocolate Cake Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 6-8 Servings

20 30 50

Ingredients

1/4 cup baking cocoa
1 cup water
1 cup canola oil
1/2 cup butter, cubed
2 cups self-rising flour
2 cups sugar
1/2 cup buttermilk
2 eggs
FROSTING (for the layer cake):
1/2 cup butter, cubed
1/4 cup baking cocoa
1/4 cup milk
4 to 4-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat.
In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating well. Add buttermilk and eggs; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside.
For frosting, combine the butter, cocoa and milk in a saucepan. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves spreading consistency. Frost the top of one cake rectangle; top with the second rectangle. Frost top and sides of cake. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Leftover: Chocolate Raspberry Trifle

Originally published as Delicate Chocolate Cake in Quick Cooking September/October 1998, p42

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Delicate Chocolate Cake

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Reviewed on May. 03, 2013 by afreeman00

I was excited to try this cake because of the simplcity of the recipe. What a disappointment! The cake did not have much flavor, and the icing was sickeningly sweet - and also lacked flavor.

Crossing this recipe out of my cookbook, yuck. Will not make this again.

Reviewed on Nov. 11, 2011 by SandyBelle695

One of the best, if not the best, chocolate cakes I have ever made. Delicious!!!

Reviewed on May. 04, 2011 by alshissler

I decided to try this so I could give half to my parents and half to my boyfriend. When I tried to remove the 4 "layers" from the pan, 2 fell apart and had to be pitched. I managed to salvage the other 2 but after icing them I tried the icing and found it to be sickeningly sweet and not very chocolaty. I ended up throwing it out too. Very disappointing. I don't know what went wrong. :(

Reviewed on Apr. 07, 2011 by taffin

I love that the leftover recipe is given. This is my favorite chocolate cake.

Reviewed on Oct. 16, 2010 by ngreat0423

this cake is easy to make but I will not make it again. The cake itself tastes like a diet chocolate cake and it's more like brownie than cake. The frosting tasted like pure granulated sugar and a not so good cocoa taste to it. Will be throwing the recipe OUT!!