Creamy Chocolate Cake Recipe

Name: Creamy Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. boiling water; 2 sq. (2 oz.) unsweetened chocolate; 1/2 c. softened butter or margarine; 1 tsp. vanilla; 1 3/4 c. brown sugar, packed; 2 eggs; 1 3/4 c. + 2 Tbsp. Robin Hood all-purpose flour; 1 tsp. soda; 1/4 tsp. salt; 1/2 c. sour cream

Servings: persons

1 c. boiling water
2 sq. (2 oz.) unsweetened chocolate
1/2 c. softened butter or margarine
1 tsp. vanilla
1 3/4 c. brown sugar, packed
2 eggs
1 3/4 c. + 2 Tbsp. Robin Hood all-purpose flour
1 tsp. soda
1/4 tsp. salt
1/2 c. sour cream

1
Pour boiling water over chocolate squares in bowl.
2
Let stand until cool.
3
Cream butter and vanilla.
4
Add brown sugar and blend well.
5
Add eggs, one at a time, beating well after each addition. Spoon flour into measuring cup.
6
Level and pour onto a square of waxed paper.
7
Add soda and salt to flour and stir to blend.
8
Stir dry ingredients into creamed mixture; mix well.
9
Pour into greased and waxed paper lined 9 x 5 x 3-inch aluminum loaf pan.
10
Bake at 325u00b0 for 1 hour and 15 minutes or until cake pulls away from pan. Cool; frost if desired.

1933

kcal

Calories

112

Fat

215

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 c. boiling water, 2 sq. (2 oz.) unsweetened chocolate, 1/2 c. softened butter or margarine, 1 tsp. vanilla, and more.

Yes, Creamy 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.

Creamy Chocolate Cake

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