Chocolate Cake With Chocolate Buttercream

Chocolate Cake With Chocolate Buttercream

A wonderful devil's food-like chocolate cake with a rich, creamy chocolate frosting.

30 min. prep time
15 servings
333 Ratings



2 cups sugar
1/2 cup sour milk*
2 (1-ounce) squares unsweetened chocolate, melted, cooled
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water


1/2 cup Land O Lakes® Butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons light corn syrup


Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.

Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, 2 ounces melted chocolate, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed. Add boiling water; continue beating until smooth.

Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream and 1 ounce melted chocolate, scraping bowl often and beating well after each addition. Stir in corn syrup. Frost cooled cake.

*Substitute 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup. Let stand 5 minutes.

Nutrition Facts (1 serving)

Calories: 460

Fat: 18g

Cholesterol: 70mg

Sodium: 390mg

Carbohydrates: 72g

Dietary Fiber: 3g

Protein: 5g

Recipe #11300©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this cake on Fathers Day and it was the best Chocolate Cake I have ever made. The texture was very moist and it tasted very good I did substitute the sour milk with buttermilk. I will using this recipe for years to come;-)
I rated the recipe as good if you follow the ingredients. In order to make the recipe excellent I added 1 cup of butter instead of 1/2, and instead of sour milk I added buttermilk. This made the cake very moist and my family loves it.
It is not tasty too much and I don't like it's texture!

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