Ingredients for The Mother Of All Chocolate Cakes
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Pure Vanilla Extract
- 1 cup chocolate syrup
- Semi Sweet Chocolate Chips
- 1 (12-ounce) can evaporated milk
- Pecans
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How to Make The Mother Of All Chocolate Cakes
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2-inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 teaspoons vanilla extract and 1 cup chocolate syrup.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the frosting:
- In a medium saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter, 12 ounces semi-sweet chocolate chips, 1 cup granulated sugar, and 1 (12-ounce) can evaporated milk.
- Bring to a boil, stirring constantly, and boil for 2-3 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 cup chopped nuts (optional).
- Once the cake is done, let it cool slightly before pouring the warm frosting evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
134g
Fat
45g
Carbs
15g
