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Little Chocolate Cake

Total Time

Prep: 30 min. Bake: 30 min.


4 servings

Updated: Sep. 26, 2022
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


  • 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 all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • 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


  1. 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 dish.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  3. 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.

Nutrition Facts

1 piece: 945 calories, 34g fat (14g saturated fat), 73mg cholesterol, 701mg sodium, 159g carbohydrate (126g sugars, 3g fiber), 7g protein.

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