Twenty-Minute Chocolate Cake Recipe

Publisher Photo

Twenty-Minute Chocolate Cake Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup water
  • 1/2 cup butter or margarine
  • 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 or sour milk
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/4 cup butter or margarine, melted
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 box (1 pound) confectioners' sugar
  • 1/2 cup chopped walnuts

Directions

In a medium saucepan or microwavable bowl, melt water, butter and cocoa. In a large mixing bowl, sift together flour, sugar, baking soda and salt; add melted mixture along with remaining ingredients. Mix well. Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until cake tests done. Meanwhile, for frosting, combine all ingredients except nuts in a small mixing bowl. Mix well. Stir in nuts. Pour frosting over cake as soon as it is removed from the oven. Yield: 24 servings.
Originally published as Twenty-Minute Chocolate Cake in Sweet and Scrumptious Chocolate 1994, p41

Nutritional Facts

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

  • 1 cup water
  • 1/2 cup butter or margarine
  • 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 or sour milk
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/4 cup butter or margarine, melted
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 box (1 pound) confectioners' sugar
  • 1/2 cup chopped walnuts
  1. In a medium saucepan or microwavable bowl, melt water, butter and cocoa. In a large mixing bowl, sift together flour, sugar, baking soda and salt; add melted mixture along with remaining ingredients. Mix well. Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until cake tests done. Meanwhile, for frosting, combine all ingredients except nuts in a small mixing bowl. Mix well. Stir in nuts. Pour frosting over cake as soon as it is removed from the oven. Yield: 24 servings.
Originally published as Twenty-Minute Chocolate Cake in Sweet and Scrumptious Chocolate 1994, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTwenty-Minute Chocolate Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review