Chocolate Yum-Yum Cake Recipe

Chocolate Yum-Yum Cake Recipe
Chocolate Yum-Yum Cake Recipe photo by Taste of Home
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Chocolate Yum-Yum Cake Recipe

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MY GRANDMOTHER first made this cake, and my mother made it often when I was a little girl. Today, at age 82, I'm still baking it. What better testimony to a delicious recipe! You can frost it or just sprinkle it with a little powdered sugar. Either way, it's great. -Dorothy Colli, West Hartford, Connecticut
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 45 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, cubed
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 1/2 cup raisins
  • 1-1/2 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch salt
  • 1-1/2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons milk

Directions

In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add the sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally.
Remove from the heat; pour into a large bowl and cool for 15 minutes. Beat in salt and vanilla. Combine flour and baking soda; add to chocolate mixture until well blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
In a small bowl, combine icing ingredients; drizzle over cooled cake. Yield: 8-10 servings.
Editor's Note: An 11-in. x 7-in. x 2-in. baking pan can be used. Bake for 25-30 minutes or until cake tests done.
Originally published as Chocolate Yum-Yum Cake in Reminisce November/December 1996, p49

Nutritional Facts

1 slice: 300 calories, 11g fat (7g saturated fat), 25mg cholesterol, 235mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, cubed
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 1/2 cup raisins
  • 1-1/2 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch salt
  • 1-1/2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons milk
  1. In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add the sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally.
  2. Remove from the heat; pour into a large bowl and cool for 15 minutes. Beat in salt and vanilla. Combine flour and baking soda; add to chocolate mixture until well blended.
  3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
  4. In a small bowl, combine icing ingredients; drizzle over cooled cake. Yield: 8-10 servings.
Editor's Note: An 11-in. x 7-in. x 2-in. baking pan can be used. Bake for 25-30 minutes or until cake tests done.
Originally published as Chocolate Yum-Yum Cake in Reminisce November/December 1996, p49

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