Chocolaty Chocolate Cake Recipe

Name: Chocolaty Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BAKER'S Unsweetened Chocolate, chopped, divided; 1-1/2 qt. MIRACLE WHIP Dressing; 1-3/4 qt. brown sugar, packed; 3 Tbsp. vanilla, divided; 12 each eggs; 2 qt. all-purpose flour; 2 Tbsp. baking soda; 1 tsp. salt; 1 qt. boiling water; 1 cup butter, softened; 3 qt. powdered sugar; 2-2/3 cups milk

Servings: persons

BAKER'S Unsweetened Chocolate, chopped, divided
1-1/2 qt. MIRACLE WHIP Dressing
1-3/4 qt. brown sugar, packed
3 Tbsp. vanilla, divided
12 each eggs
2 qt. all-purpose flour
2 Tbsp. baking soda
1 tsp. salt
1 qt. boiling water
1 cup butter, softened
3 qt. powdered sugar
2-2/3 cups milk

1
For each cake: Melt 6 oz.
2
chocolate; cool.
3
Meanwhile beat dressing, brown sugar and 1-1/2 tsp.
4
vanilla with electric mixer until well blended.
5
Beat in 3 eggs and melted chocolate.
6
Combine flour, baking soda and salt.
7
Add to chocolate mixture alternately with water, mixing well after each addition.
8
Pour evenly into 2 parchment paper-lined 9-inch round cake pans sprayed with cooking spray.
9
Bake in 350 degrees F standard oven 30 to 35 min.
10
or until toothpick inserted in centers comes out clean.
11
Cool 10 min.
12
; remove from pans.
13
Immediately remove parchment paper.
14
Cool completely on wire racks.
15
Meanwhile, microwave remaining 4 oz.
16
chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min.
17
or until butter is completely melted, stirring every 30 sec.
18
Stir until chocolate is completely melted.
19
Cool.
20
Add powdered sugar, milk and remaining vanilla to butter mixture; beat until blended.
21
Use to frost bottom cake layer.
22
Top with second cake layer, then cover top and sides of cake with remaining frosting.

1687

kcal

Calories

103

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: BAKER'S Unsweetened Chocolate, chopped, divided, 1-1/2 qt. MIRACLE WHIP Dressing, 1-3/4 qt. brown sugar, packed, 3 Tbsp. vanilla, divided, and more.

Yes, Chocolaty 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.

That's it — enjoy your meal!

Chocolaty Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions