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Old Fashioned Chocolate Church Cake

An old fashioned favorite, this moist chocolate cake was a staple at Southern potlucks
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Meaghan @ 4 Sons R Us


For The Cake

  • 3/4 cup butter, softened
  • 1 cup Dixie Crystal's sugar
  • 1 tsp Adam's Extract vanilla extract
  • 1 cup milk
  • 2 large eggs
  • 2 cups flour
  • 3 tbsp cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup hot water

For The Frosting

  • 1/2 cup butter, softened
  • 1/2 cup cocoa powder
  • 1 tbsp Adam's Extract vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 1/2 cups Dixie Crystal's powdered sugar


To Make The Cake

  • In the bowl of a stand mixer, cream the butter & sugar together until whipped and fluffy. Add the extract, milk, & eggs. Beat until evenly combined and the batter's smooth. 
  • To a large mixing bowl, add the flour, cocoa powder, baking soda, & salt. Using a whisk or fork, stir together until all ingredients are evenly combined.
  • Set the mixture to a slow speed, and steadily, but slowly, add the dry mixture in- mixing just until the batter comes together and is evenly combined.
  • Add the hot water, mixing again just until evenly combined.
  • Spray 2 9" round cake pans liberally with cooking spray. Pour the batter into them, dividing evenly between the two. Give each pan a wack onto the counter 2-3 times to get any trapped air bubbles out and to make sure the batter's even.
  • Bake the cakes at 350 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean. 
  • Remove the cakes from the oven, and set them aside from heat to cool in the pans for 5 minutes. Run a butter knife along the outer edges to release, then carefully turn the cakes out onto cooling racks to finish cooling completely.

To Make The Frosting

  • Add the butter to a bowl of your stand mixer, cream until fluffy. Add the remaining ingredients, and beat again until well combined & the frosting's fluffy.
  • Transfer the designated bottom layer of your cake to a cake plate or whatever serving dish you're using. Spread a layer of frosting evenly out over top to the edges.
  • Top with the remaining cake. Evenly frost the outer layers and top of the cake.
  • Slice & serve as is, or cover, refrigerate and serve within 24 hours.


while this recipe tastes just like my Grandmother's version, it's actually adapted from Sue Bee Homemaker