This recipe comes from JustAPinch.com’s Mom’s Chocolate Decadent Cake by Sheila Senghas, with a couple of minor changes. This is by far the BEST chocolate cake I have ever had, and the most unusually made too! It is rich, but not overly sweet. It is exceptionally moist, and a heavy cake so if you are looking for a light, fluffy cake you should go elsewhere! 🙂

Prep Time: 30 minutes | Cook Time: 45 minutes
Servings: 12 cake squares

Cake Ingredients:

2 Sticks of Butter or Butter Substitute
6 Tablespoons Unsweetened Cocoa Powder
1 Cup Water
2 Cups Sugar
2 1/2 Cups Self-Rising Flour
1/2 Cup milk or Lactaid
2 Eggs
1 teaspoon Vanilla

Cook That Cake!

  • Melt the butter/butter substitute in a large saucepan
  • Add the cocoa and water
  • Bring to a boil
  • Remove from the heat once the mixture boils. Work quickly from here.
  • Add the sugar. Mix well.
  • Add the flour. Mix well.
  • Blend in the milk, eggs and vanilla.
  • Pour batter into a greased 9×13 rectangle cake pan.
  • Bake in a preheated oven at 400 degrees for 35-40 minutes or until it is springy to the touch in the center

Frosting Ingredients:

1 Stick of Butter or Butter Substitute
6 Tablespoons Unsweetened Cocoa Powder
6 Tablespoons Milk or Lactaid
1 Tablespoon Hot Water
1 teaspoon Vanilla
1/2 Cup milk or Lactaid
1 pound of Powdered/Confectioner’s Sugar (that is 4 cups)

Get That Frosting Made!

  • Make the frosting when you take the cake OUT of the oven!
  • Melt the butter/butter substitute in a large saucepan
  • Add the cocoa and milk/lactaid and slowly bring to a boil. It will be thick, let it get to a good bubble.
  • Remove from heat, work quickly from here.
  • Add all of the remaining ingredients and mix well.

This frosting should be creamy and not stiff! Pour the frosting onto the cake and spread it evenly across the surface while the cake is still hot and the frosting is very warm. Let the cake cool before cutting it. The frosting on the hot cake will seep into the top of the cake a bit, making it very very moist and rich. This cake is NOT overly sweet, though the frosting is pretty sugary, though the sugar is offset by the cocoa (I use unsweetened cocoa because it has no lactose added to it!) It makes a deliciously medium-dark chocolate tasting cake! I warm up slices in the microwave for 20 seconds, and serve with Lactose-Free Ice Cream, chocolate syrup and lactose-free whipped topping for a truly decadent treat for any lactose intolerant person!

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