Addicting 20 Minute Chocolate Cake, Easy Recipe Made From Scratch

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My mom got this recipe from a friend years ago. She and my dad made this cake many times as I was growing up. If you crave good chocolate cake but don’t like being in the kitchen forever making it, then this recipe is for you! This is a quick and easy recipe. No need to wait for the cake to cool before icing it. In this recipe the icing is poured over the cake right after it is removed from the oven. This way some of the icing seeps into the cake making it yummy and moist. This is a chocolatey sweet, not too rich, moist  and delicious cake. Try this recipe the next time you have your chocolate cake craving…it is sure to please!

Here is what you will need:

2 cups all-purpose flour

2 cups sugar

3 sticks butter; divided

8 TBS cocoa; divided

1 cup water

1/2 cup buttermilk

1 tsp baking soda

2 tsp vanilla; divided

2 eggs

1/3 cup milk

1 lb. box confectioners sugar

1/2 cup chopped pecans

Preheat your oven to 400 degrees and spray a 13x9x2 cake pan with oil.

For the cake batter:

In a large bowl mix the flour and sugar together.

In a small saucepan over medium low heat add 2 sticks butter, 4 TBS cocoa and the water. Stir over heat until the butter is melted. Pour over the flour and sugar mixture. Mix well.

Mix the buttermilk, baking soda and 1 tsp vanilla in a glass measuring cup, then add it to the above mixture. Mix well. Add eggs one at a time and mix well between additions.

Pour into prepared cake pan and bake at 400 degrees for 20 minutes, or until a toothpick inserted in the center of cake comes out clean.

While the cake is baking, make the icing.

For the Icing:

Pour the box of confectioners sugar into a mixing bowl.  

In the same small saucepan you used before put 1 stick of butter, 4TBS cocoa, the milk and 1 tsp vanilla. Stir over medium low heat until butter is melted. Pour over the confectioners sugar. Beat with mixer until smooth.

As soon as the cake comes out of the oven, poke holes in it. I use a candy thermometer. You can also use a crochet hook, or the end of a writing pen. Just make sure that whatever you use is clean. Then immediately and slowly pour on the icing and spread evenly. The icing will seep into the holes you made in the cake. Yum! Sprinkle with pecans if desired.

Let the cake cool for 5 to 10 minutes before cutting.

Now getcha a nice cold glass of milk and have yourself some CAKE! Enjoy!


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