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Easy Chocolate Cake

Easy Chocolate Cake

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Ladan

Ladan

This chocolate cake is good for any occasion at any time of year. I have been baking this for two years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. Spread evenly into the prepared pan.
  3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  4. To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.
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Reviews

Annette P.
30

Annette P.

11/19/2010

This is a great, classic 'made from scratch' cake recipe. Beware cooks searching for a moist cake like that from a boxed mix. This isn't it! This is a more dense, sturdy cake. Almost brownie-like without the sickening sweetness of a brownie. For Christmas I baked this cake, then layed mini peppermint patties and milk chocolate chips on top right out of the oven. After a few minutes they were melted and I spread them around the top for a marbled mint chocolate frosting.

GibsonsGirl
17

GibsonsGirl

12/5/2003

This is the easiest chocolate cake I have ever made. It rose so high and was light and delicious. I will use this recipe often.

Rieanne Brinkmann
16

Rieanne Brinkmann

2/2/2009

This cake was great, however, I cannot give it 5 stars due to incorrect instructions. The evaporated milk and cocoa powder should be cooked at low heat, so that the cocoa will dissolve without burning the milk. The frosting should be cooked at low while the cocoa powder dissolves, but then turned to medium high so that it will boil and then thicken. I stirred the frosting for about 1/2 hour before I just turned it up. I should have done that about 25 minutes before that.

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