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To Die for Chocolate Cake

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“This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.”
READY IN:
40mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
  2. Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
  3. While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

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