Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

This Story Originally Appeared On sunset.com

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Credit: Karen Steffens

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

457 calories; calories from fat 35%; protein 4.6g; fat 18g; saturated fat 10g; carbohydrates 73g; fiber 1.6g; sodium 482mg; cholesterol 78mg.
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