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Little Chocolate Cake

 Little Chocolate Cake
A small chocolate cake can be just as good as a large one. Plus, none of it goes to waste. Husband Loren and I love its terrific from-scratch taste and rich chocolate frosting.—Paula Anderson, Springfield, Illinois
4 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 2 ounces unsweetened chocolate
  • 1/2 cup boiling water
  • 1 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • FROSTING:
  • 1-1/2 cups sugar
  • 1/3 cup milk
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons shortening
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

  • In a bowl, combine chocolate and water; stir until blended. Cool. Add
  • the sugar, shortening, egg and vanilla; mix well. Combine the flour,
  • baking soda and salt; gradually add to the chocolate mixture
  • alternately with buttermilk. Pour into a greased 8-in. square baking

2 of 2

Little Chocolate Cake (continued)

Directions (continued)

  • dish.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in
  • the center comes out clean. Cool completely.
  • For frosting, combine the first six ingredients in a saucepan; bring
  • to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan
  • into a large pan of ice water. Beat for 1 minute. Add butter and
  • vanilla. Beat 10 minutes longer or until frosting achieves spreading
  • consistency. Frost cake. Yield: 4 servings.
Nutritional Facts: 1 serving (1 piece) equals 945 calories, 34 g fat (14 g saturated fat), 73 mg cholesterol, 701 mg sodium, 159 g carbohydrate, 3 g fiber, 7 g protein.