Charlotte's Cocoa Cake

Karen Steffens

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.

Yield: Makes 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 457
  • Calories from fat: 35%
  • Protein: 4.6g
  • Fat: 18g
  • Saturated fat: 10g
  • Carbohydrate: 73g
  • Fiber: 1.6g
  • Sodium: 482mg
  • Cholesterol: 78mg

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)

Preparation

  1. 1. Preheat oven to 350°. Grease and flour a 9- by 13-inch baking pan; set aside.
  2. 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. 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. 4. Pour batter into prepared baking pan. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
  5. 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.
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