MMMmmm Chocolate Cake

MMMmmm Chocolate Cake


"This is a delicious moist and light chocolate cake. Everyone that's tasted it has had to have the recipe!"


servings 328 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.
  3. Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.
  5. To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.
  6. Frost while cake is hot and icing is still soft.
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Your rating



  1. 18 Ratings


I baked this in cupcake form and they came up round and crisp at the top, moist and fluffy in the middle. They're just as good, if not better the next day. My guests couldn't stop eating them!

This is a wonderfully tasting, moist and delicious chocolate cake. My entire family raved about this cake. I did a couple of things different- used all butter (no shortening) and used all purpos...

Okay, the frosting made the very top of the cake taste good, but the rest of the cake was dry, crumbly, and could not possibly be served to a guest. I keep re-reading the recipe, to see if I di...

This recipe came out great, and I am not a baker at all! The only thing I did differently was add more cocoa powder to the icing.

Made this tonight in a 9X13 pan and followed recipe exactly. It is just right...moist and light crumb. Had to use AP flour w/baking powder + salt as I don't keep SR flour. This cake would be ...

Very moist and delicious, i made it and it was GREAT!!!

I'm really rather torn on how to review this recipe. I'm sitting here with a mess of a cake, but the mess tastes delicious! I followed the recipe exactly with the exception of splitting the batt...

This is such an easy cake to make. Unfortunately I live at high altitude, so the first time I tried this the cupcakes sort of exploded and fell at the same time. I made these alterations and t...

I made this cake for my brother's anniversary cookout yesterday...I had no trouble with the cake staying together at all! I baked it for 28 minutes not the 30-40 listed in recipe and I only used...