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Chocolate Yum-Yum Cake

 Chocolate Yum-Yum Cake
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
8-10 ServingsPrep: 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 King Arthur Unbleached 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.

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Chocolate Yum-Yum Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 300 calories, 11 g fat (7 g saturated fat), 25 mg cholesterol, 235 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.