The Best Chocolate Cake You Ever Ate

The Best Chocolate Cake You Ever Ate

199 Reviews 12 Pics
CANDACEMARIE
Recipe by  CANDACEMARIE

“I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
  2. Sift 2 cups white sugar and 2 cups flour together; set aside.
  3. In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
  4. Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
  5. Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
  6. To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
  7. Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Share It

Reviews (199)

Rate This Recipe
GATORCANDI
171

GATORCANDI

I've been making this same cake for years! Actually, instead of the oil, I use another stick of butter. Yikes! Three sticks in one cake!!! Anyway, I have been asked to make this cake MANY, MANY times over the years. I have even been paid to make this cake. My mother-in-law has dreams about it, and hoards it when I make it. I got the recipe from a friend about twenty years ago (when I was in Jr. High School!), and she called it Candy Cake because the icing is like eating fudge. I highly recommend poking lots of holes in the cake just before you pour the hot icing over the hot cake. I use a thick wooden skewer to do this. If I didn't have one, then I use the back of my beater from my hand-mixer. This makes it unbelievably moist and heaven-filled! I used to get asked to make the birthday cake for all the birthdays in my office, and my co-workers even asked if I would make this cake for my own birthday. It is a definite winner. Don't look any further, this is THE chocolate cake! Oh, and candacemarie, my name is also Candice Marie and I go by Candi, too. People think the cake is named after me (since we call it Candy Cake). lol

T-chan
125

T-chan

Well i was looking for a chocolate cake recipe, so i tried this one. I followed the recipe almost exactly but cut the cinnamon to half the amount. Even with that the cinnamon almost over powered it. I wanted a basic chocolate cake, not a cinnamon chocolate cake. Also, it wasn't very chocolaty. Because of that i give it 3 stars. Now since then i stopped using cinnamon and use a bit more than 1/4 cup of cocoa. The cake is very good and very moist. A good recipe to build off of. Also i did not like the frosting, way to sugary.

CRAZYCOOKKALEIGH
82

CRAZYCOOKKALEIGH

This is an AWESOME recipe!!!! The ingredient list is long, but it is very easy to make and clean up is simple. HINT: I didn't want a rectangle cake so I poured the batter into 2 9inch pans. It turned out great. Perfect for layers!!! For big layers- double recipe!!! (It also slipped out of the pan with no mess!!!!)

More Reviews

Similar Recipes

Best Moist Chocolate Cake
(308)

Best Moist Chocolate Cake

Old Fashioned Chocolate Cake
(73)

Old Fashioned Chocolate Cake

Best Chocolate Cake
(33)

Best Chocolate Cake

Peanut Butter and Chocolate Cake II
(33)

Peanut Butter and Chocolate Cake II

Sourdough Chocolate Cake
(36)

Sourdough Chocolate Cake

Secret Midnight Moon Better than Chocolate Sex Cake
(29)

Secret Midnight Moon Better than Chocolate Sex Cake

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 46.7 g
  • 15%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Peanut Butter and Chocolate Cake II

>

next recipe:

Best Moist Chocolate Cake