Dalke's Chocolate Cake
Submitted by Rennia
Old-fashioned chocolate sheet cake with a boiled cocoa frosting that goes on while everything’s still hot. Buttermilk keeps it moist, chopped nuts add crunch. Ready in under an hour.
YIELD
1 cakePREP
15 minCOOK
25 minREADY
1 hrsThis is the kind of chocolate cake that shows up at every church potluck and family reunion, and nobody ever complains. It’s a sheet cake, which means no fussy layers, no crumb coat, no pastry bag.
The batter comes together fast: hot cocoa mixture gets poured right over the dry ingredients, buttermilk and eggs go in, and the whole thing bakes in a jelly roll pan.
But here’s the move that makes it special. The frosting is boiled on the stovetop and poured over the cake while both are still warm. It soaks in just enough to create this fudgy, glossy top layer studded with chopped nuts.
Pro Tips
- Don’t let the frosting sit after boiling. Pour it on immediately or it sets up in the pan and you’ll be chiseling.
- A jelly roll pan (rimmed sheet pan) is key. A flat cookie sheet will send batter over the edge.
- Buttermilk substitute in a pinch: ½ cup milk plus ½ tablespoon white vinegar, let it sit 5 minutes.
Ingredients
Directions
Sift the sugar and flour together.
In a sauce pan, bring to boil the shortening, margarine, water, and cocoa.
Pour over the flour mixture while hot.
Add the buttermilk, eggs soda and vanilla.
Mix well. Pour into greased and floured sheet pan (jelly roll pan) and bake at 400℉ (200℃). for 15 to 20 minutes.
For frosting, bring the margarine, cocoa, and milk to a boil.
Boil about 30 seconds. Remove from heat and add the powdered sugar, vanilla, and nuts.
Stir until mixed and frost cake while icing and cake are still hot.
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