Mafioso Chocolate Cake Recipe
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Mafioso Chocolate Cake

By: The Pellettiere's  
"This is an old Italian family recipe for a cake we make at every big holiday. We actually lost the recipe for a while, and holidays just weren't the same. Then were overjoyed to recover it after a friend reminded us we had given it to her! We call it "The Cake That Saved Christmas." A chocolate delight any gangster would love."

Rating: This weblink has been rated 39 times with an average star rating of 4.4 Read Reviews (32)

Rate/Review | 1,156 people have saved this

 

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Original Recipe Yield 1 - 9 x 13 inch cake
 

Ingredients

  • 1/2 cup Dutch process cocoa powder
  • 3/4 cup boiling water
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 2 cups sifted cake flour
  • 1/2 cup butter
  • 2 cups white sugar
  • 3 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons butter, softened
  • 3/4 cup Dutch process cocoa powder
  • 2 2/3 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Directions

  1. In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
  2. In another small bowl, dissolve baking soda in the sour cream by stirring them together.
  3. In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
  4. Grease a 9x13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (below).
  5. To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 340 | Total Fat: 12.7g | Cholesterol: 30mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by Sheri S. 
Very good chocolate cake! It's definitely much better than a cake mix! I didn't have cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2003 by CHANTAL GALLOWAY 
I usually make a chocolate cake using a box and adding pudding but decided to try to make one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by hypnotista 
I really loved this recipe and so did my boyfriend, his coworkers, and my clients. Yesterday,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2005 by OHEATHER10 
After making this cake a second time and following the directions to the letter(with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2005 by willowwishfree 
awesome!! completly worth the shopping trip and effort, paired it with my great grandmother's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2003 by thecakelady 
OH MY. What a delicious, special dessert. I added about 1/2 tsp almond to both the cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by MARY P. MCCLURE 
I must say, the cake IS worth the effort of making it. It was very moist and had a good rich... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2003 by VONDERGIRL 
This cake tasted sinful. It was very moist and rich. I used it to make a four layer cake for... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Annette 
I didn't like the way this cake tasted at all. The frosting was too cocoa tasting and the cake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2002 by NICEGIRL512 
I, too, substituted yogurt for the sour cream, I used nonfat. For a relatively lowfat cake... MORE

 
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