This was one of my favorite things to make when I learned to bake. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting, powdered sugar or glaze made from powdered sugar and milk.
Original recipe makes 1 10-inch cake
Ingredients
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups margarine, melted
3 cups white sugar
1 cup milk
5 eggs
1 tablespoon vanilla extract
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PREP
15 mins
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COOK
1 hr 20 mins
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READY IN
2 hrs 35 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
- In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Nutrition
Calories: 444 kcal
Carbohydrates: 61.1 g
Cholesterol: 72 mg
Fat: 20.4 g
Fiber: 1.2 g
Protein: 5.7 g
Sodium: 335 mg