Special Chocolate Cake I Recipe - Allrecipes.com
Special Chocolate Cake I Recipe

Special Chocolate Cake I

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings
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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 More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Aug 29, 2002

It doesn't fit in ONE 9" x 13" pan like the recipe says, mine ended up looking like a gigantic cupcake! Also,to me it tasted like a normal chocolate cake.

 

12 Ratings

Aug 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.

 
Apr 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!

 
May 20, 2007

I used hot chocolate instead of coffee and it turned out well

 
May 03, 2005

Very moist and flavorful!

 
Mar 04, 2013

This cake was fast and easy to make and tasted great. It had a deep, rich chocolaty flavor. Moist and delicious! I used a buttercream icing to frost it.

 
Aug 29, 2002

This is really great cake.I made it for my husbands birthday and everyone reved about it. I added cocoa to the frosting and it was really, really nice. I will be making this again. Thanks!!

 

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Nutrition

  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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