Belle Foley'S Chocolate Cake – a delicious recipe with sugar, cocoa, butter, eggs, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
(My notes: Trace the outline of a 9-inch round cake pan onto a sheet of parchment. Cut inside the line so that the circle fits inside the cake pan. Drop the circle into the cake pan. Don't spray or grease the sides; you'll get a more level rise.)
2
Preheat oven to 350u00b0 F.
3
Mix together the sugar, cocoa, butter, eggs, milk, vanilla, and flour. Batter will seem thick, but don't worry. Add 1 cup of boiling water with 1 teaspoon (baking) soda stirred into it. Stir together. It will seem runny, but don't worry.
4
Pour into a cake pan. Bake for about 35 or 40 minutes (or until done, when you can bounce your finger off the top and the cake feels springy). Those are all the instructions I received from Belle.
5
(Remove cake from oven and let cool on a rack for at least 15 minutes before depanning. Depan and let cool until room temp to the touch. Sift some powdered sugar over the top. Cut warm, generous slices and serve with big splops of whipped cream or vanilla ice cream.)
6
Know love. And please pass it on.
2014
kcal
Calories
142
g
Fat
208
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups sugar, 4 rounded tablespoons cocoa, 3 rounded tablespoons soft butter, 2 eggs, and more.
Yes, Belle Foley'S Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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