Twenty-Minute Chocolate Cake Recipe

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I often make this quick cake in summer when I don't want the oven to be on too long. My husband, two children and I especially enjoy it after a long day of haying.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings


  • 1/2 cup butter, cubed
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Nutritional Facts

1 piece: 256 calories, 8g fat (4g saturated fat), 34mg cholesterol, 172mg sodium, 45g carbohydrate (34g sugars, 1g fiber), 3g protein.


  1. In a microwave-safe bowl, melt butter with water and cocoa. In a large bowl, combine the flour, sugar, baking soda and salt. beat in the chocolate mixture; stir in the remaining ingredients.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
  3. Meanwhile, in a small bowl, combine the first four frosting ingredients. Stir in nuts. Pour over warm cake; spread to cover cake. Yield: 24 servings.
Originally published as Twenty-Minute Chocolate Cake in Sweet and Scrumptious Chocolate 1994, p41

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