grandma kathy's scratch chocolate cake
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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prep time
20 Min
cook time
35 Min
method
Bake
yield
12 square pieces of dessert.
Ingredients
- 2 large eggs
- 1 cup strong coffee, cooled
- 1 cup buttermilk
- 1/2 cup oil
- 1 teaspoon good vanilla
- DRY INGREDIENTS:
- 2 cups sugar
- 1 3/4 cups cake flour
- 3/4 cup baking cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
How To Make grandma kathy's scratch chocolate cake
-
Step 1In 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.)
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Step 2Bake 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!
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Step 3This is a great recipe to make a day ahead for a dinner party because the moistness is accentuated by it 'resting'.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Method:
Bake
Culture:
Southern
Ingredient:
Flour
Keyword:
#chocolate
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