Grandma's Chocolate Marvel Cake

Grandma's Chocolate Marvel Cake

Amy Parsons 0

"This chocolate cake tastes rich enough to be served without frosting. Simply dust top with powdered sugar."

Ingredients 1 h 30 m {{adjustedServings}} servings 120 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Spray two 9 inch round cake pans with nonstick spray. Preheat oven to 350 degrees C (175 degrees C).
  2. In large mixing bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.
  3. In medium bowl, stir together milk, prunes, vanilla, egg whites or egg mixture, and coffee. Pour moist ingredients into dry, blending well. Divide batter equally between pans.
  4. Bake for 30 to 35 minutes, or until toothpick comes out clean. Let cool ten minutes in pan. Invert on wire rack, cool.
Tips & Tricks
German Sweet Chocolate Cake

A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.

Garbanzo Bean Chocolate Cake (Gluten Free)

See how to make a tasty flourless chocolate cake that’s high protein.

Rate recipe

Your rating


Reviews 6

  1. 6 Ratings


I am sorry to say that this recipie was awful. My very polite boyfrind even threw his out, he has never done that before. Although the texture was great it tasted really pruny... I will try it with some other sort of fruit.


I have made this cake twice now and both times it came out great! It's very moist and tastes chocolatly without being too overpowering. It's easy to make except I modified the recipe by using 2 whole large eggs (including the yolk & whites) instead of the 4 egg whites and used 2% milk. I think this is what helps cut down the prune taste. The first time I made it I paired it with a vanilla cream cheese frosting & filling I made. The second time around I made it with a butterscotch/caramel combined with heath bar pieces as a topping & filling which I brought to the office. My coworkers all enjoyed it and asked for the recipe. It also seems to taste better the 2nd or 3rd day stored in a covered cake stand at room temp.


We made this recipe for our wedding 5 years ago. We made a total of 8 cakes and 4 pounds of whipped butter icing, with BC red raspberries scattered over the top. We had 80 people at our wedding Reception and not a crumb was left. Great recipe, although I used whole eggs.The cakes were very heavy, moist and chocolaty.