"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cristina's Chocolate Cake Recipe

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This recipe for Cristina's Chocolate Cake, by , is from The Nickerson/Valente Family Cookbook Project, 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!

Cristina Zajac


Butter & Flour for Coating
3 cups all-purpose flour
3 cups sugar
1 cups unsweetened cocoa powder
1 Tbsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 large eggs
1 cups buttermilk
1 cups warm water
cup vegetable oil
2 tsp. vanilla

Preheat oven to 350

1. Coat three 9-inch cake pans with butter & flour

2. Mix together: sugar, flour, cocoa, baking soda, baking powder & salt on low speed

3. Add eggs, buttermilk, warm water, oil & vanilla
3.a. Beat on medium speed until smooth

4. Transfer batter evenly into baking pans

5. Bake for 30-35 minutes

6. Let cool, carfully remove cakes from pan and let cool on a cooling rack

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Favorite Frostings:
Chocolate Peanut Butter
Chocolate Buttercream

Candy-filled cake:
Cut out a cup-sized circle out of 2 layers.
slice one of those cut-outs in half (horizonally) and place in the bottom layer opening.
Fill the opening with your favorite candy (rec: M&M's or Reese's Pieces)
Frost as usual, saving the full cake layer for the top.




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