Auntie's Chocolate Cake

Auntie's Chocolate Cake

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Frannie Garcia


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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12 generously
30 Min
20 Min


  • CAKE

  • 1 c
  • 2 stick
    unsalted butter
  • 1/4 c
    unsweetened cocoa powder
  • 1 tsp
  • 2 c
  • 2 c
  • 1/2 c
  • 1 tsp
    baking soda
  • 1 tsp
  • 2

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

How to Make Auntie's Chocolate Cake


  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.
    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.

Printable Recipe Card

About Auntie's Chocolate Cake

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

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