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Mama’s Chocolate Cake

About 40 years ago, my mother-in-law’s friend from North Carolina gave her the recipe for her Mama’s chocolate cake.  It is great! I think the very moist cake, coupled with the fudge-like frosting makes it a hit at parties and picnics.  The key to the intense-chocolate flavor in the cake and frosting is bringing the cocoa to a boil.  This technique significantly enhances the cocoa’s flavor.  Also, using Dutch process cocoa will result in a darker, more chocolatey cake and frosting. I hope you give it a try.

INGREDIENTS

mise en plasSpecial Equipment:

Acetate strip

Spring-form collar

Cake:

1 stick butter (the original recipe used “oleo”)

4 tablespoons cocoa (I use Hershey’s Special Dark cocoa.  It contains Dutch process cocoa, which will produce a darker cake than regular cocoa.)

1/2 cup vegetable oil

1 cup water

2 cups sugar

2 cups flour

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2 eggs

Frosting:

1 box powdered sugar (3 and 3/4 cups)

1 stick butter (again, the original recipe lists “oleo”)

4 tablespoons Hershey’s Special Dark cocoa

6 tablespoons milk (1/4 cup + 2 tablespoons)

1 teaspoon vanilla extract

1 cup pecan chips

DIRECTIONS

Cake:

Set oven to 350 degrees.  Spray two 9-inch circular pans with canola oil.  (You can also make this cake using one 13 x 9 pan.) Set aside.

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Whisk the flour and sugar in a bowl.  Set aside.

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In another bowl, mix buttermilk, vanilla, and eggs. Set aside.

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In a small bowl, add baking soda and salt.  Set aside.

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Add the butter, cocoa, vegetable oil, and water to a sauce pan.  Bring mixture to a boil, stirring constantly.

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Pour the boiling mixture over the flour and sugar and mix until combined (no lumps). Add the buttermilk mixture and stir until combined. (Be sure to stir constantly, as the heat from the chocolate mixture may “cook” the eggs.) Add the salt and baking soda and mix until combined.

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Pour into the two prepared 9-inch pans.

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Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center of each cake comes out clean.

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Let cool on a wire rack in the pans.

Frosting:

If you are making a two-layer cake, take each cake out of the pan and place one on a plate or cake round. (Place the cake so that the rounded part is on the bottom, facing the plate or cake round.)

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Put spring-form collar around cake. Put an acetate strip around the cake, between the cake and the spring-form collar. Poke holes in the top of the cake using a skewer, wooden spoon, or the handle end of spoon.  (I use the handle side of a spoon.)

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Bring 1 stick of butter, 4 tablespoons of cocoa, and 6 tablespoons of milk to a boil.

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Once the mixture is boiling, add 1 box of powdered sugar (3 and 3/4 cups), and 1 teaspoon of vanilla.

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Add 1 cup of pecan chips.

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Mix until fully incorporated. Pour half of the mixture over the cake that you put on the plate or cake round.

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Place the other cake on top of the one you just poured frosting over.  (I like to have it rounded on top, so I put the second cake on top with the rounded top facing up.) Poke holes in this layer using the same method you used for the first layer.

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Pour the rest of the frosting onto the cake and spread it around to create an even layer.

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Let cool completely.

When ready to serve, remove the spring-form collar and take the acetate strip off.

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Mama's Chocolate Cake
Author: 
 
<span class="mceItemHidden" data-mce-bogus="1"><span></span>About 40 years ago, my mother-in-law's friend from North Carolina gave her the recipe for her Mama's chocolate cake. It is great! I think the very moist cake, coupled with the fudge-like frosting makes it a hit at parties and picnics. The key to the intense chocolate flavor in the cake and frosting is bringing the cocoa to a boil. This technique significantly enhances the cocoa's flavor. Also, using Dutch process cocoa will result in a darker, more chocolaty cake and frosting. I hope you give it a try.</span>
Ingredients
  • Special Equipment:
  • Acetate strip
  • Spring-form collar
  • Cake:
  • 1 stick butter (the original recipe used "oleo")
  • 4 tablespoons cocoa (I use Hershey's Special Dark cocoa. It contains Dutch process cocoa, which will produce a darker cake than regular cocoa.)
  • ½ cup vegetable oil
  • 1 cup water
  • 2 cups sugar
  • 2 cups flour
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Frosting:
  • 1 box powdered sugar (3 and ¾ cups)
  • 1 stick butter (again, the original recipe lists "oleo")
  • 4 tablespoons Hershey's Special Dark cocoa
  • 6 tablespoons milk (1/4 cup + 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 cup pecan chips
Instructions
  1. Cake:
  2. Set oven to 350 degrees. Spray two 9-inch circular pans with canola oil. (You can also make this cake using one 13 x 9 pan.) Set aside.
  3. Whisk the flour and sugar in a bowl. Set aside.
  4. In another bowl, mix buttermilk, vanilla, and eggs. Set aside.
  5. In a small bowl, add baking soda and salt. Set aside.
  6. Add the butter, cocoa, vegetable oil, and water to a sauce pan. Bring mixture to a boil, stirring constantly.
  7. Pour the boiling mixture over the flour and sugar and mix until combined (no lumps). Add the buttermilk mixture and stir until combined. (Be sure to stir constantly, as the heat from the chocolate mixture may "cook" the eggs.) Add the salt and baking soda and mix until combined.
  8. Pour into the two prepared 9-inch pans.
  9. Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center of each cake comes out clean.
  10. Let cool on a wire rack in the pans.
  11. Frosting:
  12. If you are making a two-layer cake, take each cake out of the pan and place one on a plate or cake round. (Place the cake so that the rounded part is on the bottom, facing the plate or cake round.)
  13. Put spring-form collar around cake. Put an acetate strip around the cake, between the cake and the spring-form collar. Poke holes in the top of the cake using a skewer, wooden spoon, or the handle end of spoon. (I use the handle side of a spoon.)
  14. Bring 1 stick of butter, 4 tablespoons of cocoa, and 6 tablespoons of milk to a boil.
  15. Once the mixture is boiling, add 1 box of powdered sugar (3 and ¾ cups), and 1 teaspoon of vanilla.
  16. Add 1 cup of pecan chips.
  17. Mix until fully incorporated. Pour half of the mixture over the cake that you put on the plate or cake round.
  18. Place the other cake on top of the one you just poured frosting over. (I like to have it rounded on top, so I put the second cake on top with the rounded top facing up.) Poke holes in this layer using the same method you used for the first layer.
  19. Pour the rest of the frosting onto the cake and spread it around to create an even layer.
  20. Let cool completely.
  21. When ready to serve, remove the spring-form collar and take the acetate strip off.
 

 

 

 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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