"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Perfect Chocolate Cake Recipe

  Tried it? Rate this Recipe:


This recipe for Perfect Chocolate Cake, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Bond


1 c. unsifted unsweetened cocoa
2 3/4 c. sifted all purpose flour (sift before measuring)
1/2 t. salt
2 1/2 c. granulated sugar
4 eggs
2 c. boiling water
2 t. baking soda
1/2 t. baking powder
1 c. butter or regular margarine, softened
1 1/2 t. vanilla extract

In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder. Preheat oven to 350. Grease well and lightly flour three 9 x 1 1/2 inch layer cake pans.

In large bowl of electric mixer, at high speed, beat
butter with sugar, eggs, and vanilla, scraping bowl
occasionally, until light and fluffy, about 5 minutes. At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds.)

Begin and end with flour mixture. Do not overbeat.
Divide evenly into pans: smooth top with spatula. Bake 25 - 30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula. Remove from pans: cool on racks.

1 pkg. (6 oz.) semi-sweet chocolate pieces
1 c. butter or regular margarine
1/2 c. light cream
2 1/2 c. unsifted confectioners sugar

In medium saucepan, combine chocolate pieces,
cream butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners sugar. Turn into bowl; place over ice. Beat until frosting holds shape.

1 c. heavy cream, chilled
1 tsp. vanilla extract
1/4 c. unsifted confectioners sugar
Whip cream with sugar and vanilla. To assemble: On plate, place a layer: top side down; spread with half of cream. Place second layer, top side down; spread with the rest of cream. Place third layer, top side up.

To frost cake: With metal spatula, frost sides first,
covering whipped cream filling; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin edged sharp knife; slice with a sawing motion.

Number Of Servings:
Number Of Servings:
10 - 12
Personal Notes:
Personal Notes:
It really is perfect. This is a recipe from a dear friend in California. She is a Home Ec. teacher.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!