Recipe By Anonymous
Published Dec 12th
Prep - Cook - Additional - Ready In -
Servings 2 - 9 inch cake pans Calories 164.5

This recipe dates to the early 1960’s when it was the rage of Washington, D.C. It was frosted with a thick fudge icing.

Recipe Ingredients

  • 4 (1 ounce) squares unsweetened chocolate
  • ½ cup hot water
  • ½ cup white sugar
  • ½ cup butter
  • 1 ¼ cups white sugar
  • 3 eggs
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
  2. 2 In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
  3. 3 Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
  4. 4 Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts

  • Calories 164.5
  • Carbohydrate 24.3 g
  • Cholesterol 34 mg
  • Fat 7.1 g
  • Fiber 1.1 g
  • Protein 2.7 g
  • Saturated Fat 4.2 g
  • Sodium 189.4 mg
  • Sugar 15 g


  1. This is ALMOST the original recipe. There should be FOUR eggs not three.
  2. Good flavor but came out very dry. Made into cupcakes reduced cooking time to 25 mins. Tasted alright straight out of the oven but after cooling down the rest of the cupcakes went to waste. Not even frosting could save them.
  3. One of my favorite chocolate cake recipes! I've made it many a time and people love it. It's super moist and the flavor of chocolate is great not too sweet.
  4. This cake is DELICIOUS! I have been looking for a cake with a rich chocolate flavor and this is it! I was never much of a chocolate fan because the flavor of chocolate never seems present. This cake has great texture and the flavor is great before the addition of the frosting.
  5. This cake has good chocolate flavor and a nice texture. I always make a three layer cake so I decreased the baking time by five minutes. As always the better the quality of the ingredients you use the better the flavor of the cake.
  6. I halved the recipe and it made 10 perfect little cupcakes that were moist and full of rich chocolatey flavour! Because I made cupcakes I reduced the baking time to 15min also for the three eggs I just used one since I wasn't going to try and use 1 1/2;p I also reduced the amount - Read more ...
  7. Pretty good. Easy ingredients and didn't make much of a mess. I substituted 3 tbs cocoa powder and 1 tbs veg oil for each ounce of unsweetened baking chocolate. Make sure to check both pans when baking for doneness: one of mine got a little dry.
  8. I chose this for my English Project and the class loved it!

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