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Charlotte’s Cocoa Cake





Yields
Makes 12 servings

Carol Worthington-Levy's mother-in-law, Charlotte Levy, gave her this recipe, which has all the flavor of rich hot chocolate. Prep and Cook Time: about 1 hour.

Charlotte’s Cocoa Cake




Karen Steffens
 2 cups granulated sugar
 1 cup butter
 2 large eggs, lightly beaten
 1/2 cup buttermilk
 2 teaspoons vanilla
 1/2 cup unsweetened cocoa powder
 2 cups all-purpose flour
 1 teaspoon each salt, baking soda, and cinnamon
 1/2 cup milk
 2 cups powdered sugar
 1 cup chopped pecans (optional)
Step 1
1

Preheat oven to 350°. Grease and flour a 9- by 13-inch baking pan; set aside.

Step 2
2

In a large bowl, cream together granulated sugar and 3/4 cup butter. Add eggs, buttermilk, and 1 teaspoon vanilla and beat until well blended.

Step 3
3

In a small bowl, whisk 1/4 cup cocoa in 1 cup boiling water. Add to sugar mixture and beat to blend. In a medium bowl, combine flour, salt, baking soda, and cinnamon. Add to sugar-cocoa mixture and beat on low speed to combine thoroughly.

Step 4
4

Pour batter into prepared baking pan. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

Step 5
5

In a 2-quart pan over high heat, whisk together remaining 1/4 cup cocoa and the milk and bring to a boil. Remove from heat and add remaining 1/4 cup butter, cut into small pieces, and stir until melted. Whisk in powdered sugar and remaining 1 teaspoon vanilla. Mix until smooth. Stir in pecans (if using). Pour mixture over the still-warm cake. Serve warm or at room temperature.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories457
% Daily Value *
Total Fat 18g24%

Saturated Fat 10g50%
Cholesterol 78mg26%
Sodium 482mg21%
Total Carbohydrate 73g27%

Dietary Fiber 1.6g6%
Protein 4.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.