Grandma Kathy's Scratch Chocolate Cake Recipe

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Grandma Kathy's Scratch Chocolate Cake

Kathy Carlson

By
@Gr8cook17

This is too moist to make as a layer cake or cupcakes (Sticks to papers too much)so think 9" x 13". Frost with my Richmond Chocolate Frosting or whip some whipping cream and at the end, add a HEAPING spoon of peanut butter. This recipe stays moist longer than most. It also works well baked cooled and topped with ice cream, freeze then top with ice cream toppings.


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Rating:

Comments:

Serves:

12 square pieces of dessert.

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 large
eggs
1 c
strong coffee, cooled
1 c
buttermilk
1/2 c
oil
1 tsp
good vanilla

DRY INGREDIENTS:

2 c
sugar
1 3/4 c
cake flour
3/4 c
baking cocoa powder
2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt

Directions Step-By-Step

1
In mixer bowl combine first 5 ingredients. Sift dry ingredients onto paper plate or waxed paper. Add to liquids beating well but not too much. Pour batter into prepared 9"x13" pan. (Batter will run thinner than boxed cake mixes.)
2
Bake in center of oven preheated to 350 degrees for about 35 minutes. Toothpick test does not work with this cake. It erupts in the center and then you wait until when you touch it in the center the erupted batter is dry and then springs back. DO NOT OVER BAKE!
3
This is a great recipe to make a day ahead for a dinner party because the moistness is accentuated by it 'resting'.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #chocolate