Champion Chocolate Cake Recipe

5 3 3
Champion Chocolate Cake Recipe
Champion Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Champion Chocolate Cake Recipe

Read Reviews
5 3 3
Publisher Photo
After spreading creamy butter frosting over this easy from-scratch cake, I formed a sweet Olympics logo on top with colorful M&M's. The kids clamored for pieces with the candy, but every bite of this cake is moist and delicious. -Therese Judge, Westminster, Maryland
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, softened
  • 2-1/4 cups packed brown sugar
  • 3 eggs
  • 3 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup boiling water
  • FROSTING:
  • 1/2 cup butter or margarine, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons milk
  • 14 to 16 each each plain blue, yellow, black or brown, green and red M&M's

Directions

In a mixing bowl, cream the butter and brown sugar. Add eggs, one at a time beating well after each addition. Beat in the chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Whisk in water until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
For frosting, combine butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost sides and top of cake. With a glass (about 2-1/4-in. diameter), outline five interlocking circles on frosting. Use M&M's in order listed to cover each circle with a single color. Yield: 16-20 servings.
Originally published as Champion Chocolate Cake in Taste of Home August/September 2000, p37

Nutritional Facts

1 piece: 378 calories, 14g fat (8g saturated fat), 65mg cholesterol, 307mg sodium, 62g carbohydrate (49g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter or margarine, softened
  • 2-1/4 cups packed brown sugar
  • 3 eggs
  • 3 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup boiling water
  • FROSTING:
  • 1/2 cup butter or margarine, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons milk
  • 14 to 16 each each plain blue, yellow, black or brown, green and red M&M's
  1. In a mixing bowl, cream the butter and brown sugar. Add eggs, one at a time beating well after each addition. Beat in the chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Whisk in water until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
  2. For frosting, combine butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost sides and top of cake. With a glass (about 2-1/4-in. diameter), outline five interlocking circles on frosting. Use M&M's in order listed to cover each circle with a single color. Yield: 16-20 servings.
Originally published as Champion Chocolate Cake in Taste of Home August/September 2000, p37

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Reviews forChampion Chocolate Cake

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MY REVIEW
[email protected] User ID: 2926608 245037
Reviewed Mar. 6, 2016

"Have made this numerous times. It is an excellent cake, very moist. The frosting is better than any canned icing out there. I've been asked for the recipe many times"

MY REVIEW
amluthens User ID: 5536435 79057
Reviewed Jul. 2, 2011

"This is "my son's birthday cake". We have made this cake as a car, train, 9x13 and more. Each time it is wonderful ? moist, flavorful and rich! My son is turning 10 this summer and the tradition will continue as we plan to decorate the cake with candy and sparklers in his honor! Thanks for providing an awesome recipe for such a time honored tradition."

MY REVIEW
cajeanjean User ID: 1063593 74363
Reviewed May. 17, 2010

"I have made this cake about 6 times as it always turns out beautifully. It's moist and flavourful and the frosting is wonderful! Most recently, I decorated it with jelly beans and licorice from the Flowers and Vines cake."

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