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Chocolate Yeast Cake

A moist light chocolate cake topped with rich brown butter frosting.


Average: 5 (1 vote)
This recipe makes One 13x9-inch cake
Flour3 cups
Active Dry Yeast2+1/4 tsp
Brown sugar, firmly packed1 cup
Sugar1 cup
Baking soda1 tsp
Salt1/2 tsp
Milk1+1/4 cups
Water1/4 cup
Shortening1 cup
Unsweetened chocolate, melted2 squares
Vanilla1 tsp
Butter or margarine1/4 cup
Powdered sugar2 cups
Milk3 to 4 TBSP
Vanilla1/2 tsp

Recipe featured at Cake Duchess.


Preheat oven to 350°F


In large mixer bowl, combine flour, yeast, brown sugar, sugar, soda and salt; mix well.  In saucepan, heat milk and water to 120-130°F; add to flour mixture. Add shortening, chocolate, vanilla and eggs. Blend at low speed until moistened; beat 2 minutes at medium speed. Pour into Bundt pan or 13 x 9-inch pan which has been greased on the bottom only. Cover; let rise in warm place 30 minutes. Bake at 350°F for 45 to 50 minutes until top springs back when touched lightly in center. Cool completely. If  baked in Bundt pan, remove cake from pan.  Frost with Brown Butter Frosting.


Brown Butter Frosting: Melt butter or margarine until golden brown. Add to powdered sugar, milk and vanilla. Mix until of spreading consistency.


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