Auntie's Chocolate Cake Recipe

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Auntie's Chocolate Cake

Frannie Garcia

By
@Lady1bug

My wonderful Auntie Nita made this fabulous cake all during my childhood, and I started making it right after I got married (way back in in 1963). Everyone seems to love it, and since it's so quick from bowl to plate, it's my go-to dessert when I'm pressed for time. With it's fudgy and delicious frosting, it is by far my favorite chocolate cake ever. I have never been able to let it cool before I had to have a piece.


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Rating:

Serves:

12 generously

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

CAKE

1 c
water
2 stick
unsalted butter
1/4 c
unsweetened cocoa powder
1 tsp
salt
2 c
flour
2 c
sugar
1/2 c
buttermilk
1 tsp
baking soda
1 tsp
vanilla
2
eggs

FROSTING

1/2 stick
unsalted butter
1 Tbsp
unsweetened cocoa powder
3 Tbsp
milk
1 tsp
karo syrup
1/2 box
powdered sugar
1/2 tsp
salt (do not leave this out)
1/2 tsp
vanilla

Directions Step-By-Step

1
In a medium sauce pan bring to a boil the water, butter, cocoa powder, and salt.
2
Combine the flour and sugar in a large mixing bowl and add the hot chocolate mixture. Mix well.
3
Combine and add the buttermilk, baking soda, vanilla, and eggs. Mix well.
4
Pour into a greased and flowered jelly roll pan and bake in a preheated 350-degree oven for about 20 minutes. NOTE: If I use the broiler pan that came with my oven instead of the jelly roll pan, I add 3 minutes to the baking time.
5
FOR THE FROSTING:
Bring the butter, milk, cocoa powder, and Karo syrup to a boil.
6
Remove from heat and add the powdered sugar, vanilla, and salt. Mix until smooth (takes a little time) and add chopped walnuts or pecans if desired and pour over warm cake, spreading gently to avoid tearing the cake. Now is the time for your first piece of this glorious dessert.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American