Mom's Chocolate Cake Recipe

4.5 1 3
Mom's Chocolate Cake Recipe
Mom's Chocolate Cake Recipe photo by Taste of Home
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Mom's Chocolate Cake Recipe

Read Reviews
4.5 1 3
Publisher Photo
Over the years, Mother has become known for wonderful homemade desserts like this old-fashioned chocolate cake. It was difficult, but my brothers and I always managed to save room for dessert. -Linda McGinty, Parma, Ohio
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 35 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 35 min. + cooling

Ingredients

  • 2 ounces unsweetened chocolate, broken into pieces
  • 1/2 cup boiling water
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs, separated
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • COCOA FROSTING:
  • 6 tablespoons butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons vanilla extract
  • Pinch salt
  • 4 to 6 tablespoons milk

Directions

In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes.
In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla.
In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake. Yield: 12-15 servings.
Originally published as Mom's Chocolate Cake in Taste of Home October/November 1999, p35

Nutritional Facts

1 piece: 445 calories, 16g fat (6g saturated fat), 41mg cholesterol, 261mg sodium, 74g carbohydrate (56g sugars, 1g fiber), 5g protein.

  • 2 ounces unsweetened chocolate, broken into pieces
  • 1/2 cup boiling water
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs, separated
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • COCOA FROSTING:
  • 6 tablespoons butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons vanilla extract
  • Pinch salt
  • 4 to 6 tablespoons milk
  1. In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes.
  2. In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla.
  3. In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
  4. In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake. Yield: 12-15 servings.
Originally published as Mom's Chocolate Cake in Taste of Home October/November 1999, p35

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MY REVIEW
saasnelson User ID: 3746340 30187
Reviewed Jun. 24, 2011

"I make this frosting recipe VERY often! In fact, we just moved and I can't find my cookbook, so I had to hunt for it here! I do adapt it slightly, adding more cocoa in place of some of the sugar. Dahling, it's MAHVELOUS! :)"

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