My Mom used to make this cake all the time from memory when I was a little girl. I remember asking her where her recipe was and her reply was, "I don't have one, I just dreamed it up..." then she would give me a big smile and a kiss on the forehead. So I named and called it, MOM'S DREAMY CHOCOLATE CAKE. I found it written down in one of her cookbooks later on. She was a really good cook and was forever baking something sweet. This was one of my very favorites. Every time I bake it I think of her and remember those days. I am so glad I have this recipe. It's a wonderful cake.
Blue Ribbon Recipe
Dreamy is right! This is an old-fashioned chocolate cake recipe that's a must for chocolate lovers. Tender and moist, the chocolate cake has a hint of spice from the added cinnamon. It's not overly sweet so the pecan fudge frosting is the perfect touch and adds sweetness. Easy to make this cake doesn't require any special equipment. Everything is mixed by hand.
Prepare a 9x13x2-inch pan or for sheet cake a 16x11x1-inch, pan with 'Baker's Joy' non-stick cooking spray (my suggestion) or grease and flour pans the old-fashioned way.
Sift flour and sugar in a large mixing bowl and blend well. In a saucepan, combine butter, shortening, water, and cocoa. Bring to a rapid boil. Pour over flour/sugar mixture and mix well.
Combine remaining ingredients and add ALL AT ONCE to the batter, mixing well.
Pour into the prepared pan.
Bake at 400 degrees F for 35 to 40 minutes (9x13x2-inch pan). For a sheet cake (16x11x1-inch), bake for 20 minutes or until tests done. Let cool 15-20 minutes while preparing the frosting.
FROSTING: Combine butter, cocoa, and milk in a saucepan. Heat slowly and bring to boil.
Add remaining ingredients; beat well.
Spread over warm cake.
Leave in pan until ready to serve. Cut in squares and enjoy!
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