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
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