Charlotte's Cocoa Cake
Carol Worthington-Levy's mother-in-law, Charlotte Levy, gave her this recipe, which has all the flavor of rich hot chocolate. Prep and Cook Time: about 1 hour.
Ingredients
- 2 cups granulated sugar
- 1 cup butter
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 2 teaspoons vanilla
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon each salt, baking soda, and cinnamon
- 1/2 cup milk
- 2 cups powdered sugar
- 1 cup chopped pecans (optional)
Nutrition Information
- calories 457
- caloriesfromfat 35 %
- protein 4.6 g
- fat 18 g
- satfat 10 g
- carbohydrate 73 g
- fiber 1.6 g
- sodium 482 mg
- cholesterol 78 mg
How to Make It
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Preheat oven to 350°. Grease and flour a 9- by 13-inch baking pan; set aside.
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In a large bowl, cream together granulated sugar and 3/4 cup butter. Add eggs, buttermilk, and 1 teaspoon vanilla and beat until well blended.
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In a small bowl, whisk 1/4 cup cocoa in 1 cup boiling water. Add to sugar mixture and beat to blend. In a medium bowl, combine flour, salt, baking soda, and cinnamon. Add to sugar-cocoa mixture and beat on low speed to combine thoroughly.
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Pour batter into prepared baking pan. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
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In a 2-quart pan over high heat, whisk together remaining 1/4 cup cocoa and the milk and bring to a boil. Remove from heat and add remaining 1/4 cup butter, cut into small pieces, and stir until melted. Whisk in powdered sugar and remaining 1 teaspoon vanilla. Mix until smooth. Stir in pecans (if using). Pour mixture over the still-warm cake. Serve warm or at room temperature.
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