Cynthia Martinez Recipe

Rich Triple Thick Chocolate Cake

By Cynthia Martinez Devinesalvage

Recipe Rating:
 27 Ratings
Prep Time:
Cook Time:
Cooking Method:

Cynthia's Story

I got this inspiration from a Pinterest board. Theirs just didn't sound right so, of course, I tweaked it and made it my own. This is a very intense, thick chocolate cake. I can see where if it were cooked in a spring form pan it might be better.

After all the confusion about the Butternut flavoring I went back through a lot of my old, old family recipes and found that what we had always referred to at Butternut flavoring was actually Vanilla Butter and Nut. I've just started posting a lot more recipes so I will make sure I have it properly listed and used like in a family reference.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is guaranteed to cure your chocolate cravings! Rich and super satisfying, I'm going to come clean... I could eat the icing by the spoonful.


2 stick
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3 c
1 c
plain yogurt
2 Tbsp
evaporated milk
3 c
all purpose flour
1 tsp
baking soda
1/2 tsp
1 1/2 c
cocoa powder
1 1/2 c
chocolate chips
1 c
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3 c
powdered sugar
3/4 c
cocoa powder
4 Tbsp
evaporated milk
1 Tbsp
mccormicks butter & nut flavoring

Directions Step-By-Step

Preheat oven to 325
Cream together eggs, softened butter, sugar, evaporated milk and yogurt. Sift together flour, baking soda, cocoa and salt. Mix that into wet mixture. When all blended stir in choc chips. Pour into buttered bundt pan ( I can see where this would do well cooked in springform pan). Place in oven and cook for 80-85 min. Check towards the end to see when toothpick comes clean. Remove from oven and set aside to cool for at least 30 min.
Mix together all the icing ingredients. Ice cake and top with handful of choc chips if you wish.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American
Hashtags: #rich, #thick, #chocolate, #cake