ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Charlotte's Cocoa Cake

Karen Steffens
Yield Makes 12 servings
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

  1. Preheat oven to 350°. Grease and flour a 9- by 13-inch baking pan; set aside.

  2. 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.

  3. 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.

  4. Pour batter into prepared baking pan. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

  5. 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.