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Special Chocolate Cake I

Special Chocolate Cake I

DAVEK312

DAVEK312

This is a great chocolate cake that my family loves especially with it's whipped cream frosting!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, baking soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake.
  3. Pour into a greased 9 x 13 inch pan. Bake for about 40 minutes.
  4. To Make Whipped Cream Frosting: Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely. Combine 1 1/2 cups confectioners sugar with 1/2 cup butter and 1/2 cup shortening beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. Add 1 teaspoon vanilla and beat until thoroughly combined. Spread frosting over cooled cake. Enjoy!
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Reviews

naples34102
9

naples34102

10/31/2011

My review is for the cake only, which is moist and delicious with a deep chocolate flavor. Light and fluffy with a coarse, open crumb - I'm almost inclined to say too light and fluffy and bordering squishy. Tastes great, but it could be a little sturdier. I made this as cupcakes, and because they were so soft and spongy they were a bit of a challenge to frost.

Alice
8

Alice

8/13/2007

I made this cake on new years eve, and then, it was DEE-LISH-USS!!! But then I made it a second time, it was a bit dry and you could actually TASTE the coffee, which you're not supposed to. So when me and my mom made it a 3rd time, we changed it up a bit, we use 1 full cup of oil instead of 1/2, and added a bit more vanilla, and it was... THE BEST CAKE EVER! A keeper fo sho.

carriebeth
3

carriebeth

4/16/2006

i made it with cinnamon nut coffee and baked it at 325 to make sure it baked through. it was perfect and moist and delicious. a definite keeper!

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