Grandmother's Chocolate Cake Recipe

Grandmother's Chocolate Cake Recipe
Grandmother's Chocolate Cake Recipe photo by Taste of Home
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Grandmother's Chocolate Cake Recipe

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Nothing beats a homemade chocolate cake and this is the cake my family makes for special occasion.—Gloria Edwards, McPherson, Kansas
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugars. Add eggs, milk and vanilla; beat well. Combine flour, cocoa, salt, baking powder and soda; add to creamed mixture and mix well. Stir in water; mix until smooth. (Batter will be thin.) Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as Grandmother's Chocolate Cake in Reminisce September/October 1994, p49

Nutritional Facts

1 piece: 227 calories, 7g fat (4g saturated fat), 43mg cholesterol, 326mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 3g protein.

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  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • Confectioners' sugar, optional
  1. In a large bowl, cream butter and sugars. Add eggs, milk and vanilla; beat well. Combine flour, cocoa, salt, baking powder and soda; add to creamed mixture and mix well. Stir in water; mix until smooth. (Batter will be thin.) Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as Grandmother's Chocolate Cake in Reminisce September/October 1994, p49

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