Recipe Rating:
 10 Ratings
Prep Time:
Cook Time:


3/4 c cocoa powder
1 c strong hot black coffee (originally a scant snuff glass full)
1/2 c butter
2 c sugar (originally 2 snuff glasses full)
1/2 c buttermilk
2 eggs
2 tsp pure vanilla
2 c all-purpose flour (originally 2 snuff glasses full)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt (originally a pinch)
1/4 c butter
1/3 c buttermilk
3 Tbsp cocoa powder
1 - 16 oz box powdered sugar
1 tsp pure vanilla

The Cook

Peggi Anne Tebben Recipe
Cooked to Perfection
Allendale, MO (pop. 53)
Member Since Jan 2010
Peggi Anne's notes for this recipe:
I was only about 13 at the time, when my Dad's Uncle Nothel gave me this recipe. That was about 40 years ago. It was called then, Old Fashioned Chocolate Cake, so, no telling how old this recipe really is.
When he gave it to me, the original recipe called for a "scant snuff glass full" of this,& a "scant snuff glass full" of that, & a pinch of this. He even gave me the snuff glass to measure with. We used to measure with an old snuff glass, which, if memory serves me right, measured 1 cup. So a scant snuff glass full, would be a little less than 1 cup. I actually have measuring spoons for a smidgen, a pinch & a dash (see photo). The snuff glass burned in our house in 1999, but I would like to find another, as I love cooking the old ways.As you can tell from my Great Uncle's name, this is an old recipe. You don't hear that name now days! I like to keep the old recipes going because they were some of the best ones.

I have made so many of these. They are the moistest cake I have ever come across & it stays moist for days, if it lasts that long.

I never liked doing things just normal. I always wanted to go beyond the norm. So, while others were making 2 or 3 layer Birthday cakes, I had to make a 4 layer cake, (not thin layers). So, whenever a Birthday came around, everyone always wanted a 4 layer, Uncle Nothel, Old Fashioned Chocolate Cake.
This was in my handwritten recipes & I used it so often, I knew part of the instructions & never wrote down how many layers & what size cake this made. I know I had to make more than one batch for all those layers though. I also never wrote down how long to cook it.

Sadly, I have no pictures of Uncle Nothel, but do have a picture of my Grandpa, whom I never knew, his twin brother, Judge Nolus & have posted it here in uncle Nothel's honor.

So, you see, this truly is a: Just A Pinch recipe.
I hope you enjoy it as much as I have all these years.
Make it Your Way...

Personalize This


Bring cocoa, coffee, & butter to a bubbly boil.
Remove from heat & add remaining ingredients & mix well. It will be runny.
Bake @ 350° until done. Do not over cook. Cake is done when you touch the center of cake & it springs back.
Cool & frost.
NOTE: I made 3 batches of the cake & it made (2) 17"x13" sheet cakes.
Bring butter, buttermilk & cocoa to a boil. Remove from heat & cool slightly.
Add remaining ingredients & beat well.

About this Recipe


1-5 of 93 comments

Showing OLDEST First
(Switch to Newest First)
user Peggi Anne Tebben cookiequeen - Jan 13, 2011
I shared a photo of this recipe. View photo
user Colleen Sowa colleenlucky7 - Jan 15, 2011
Very nice family recipe Peggi... What a sweet treasure your uncle has given to you! xo
user Peggi Anne Tebben cookiequeen - Jan 15, 2011
The moistest cake you will ever eat. Stays moist for days. Thanks, Colleen.
user Peggi Anne Tebben cookiequeen - Jan 28, 2011
Peggi Anne Tebben [cookiequeen] has shared this recipe with discussion group:

Gift Membership