Chocolate Cake

  • Yield: 12 servings


1/2cup (1 stick) butter
2ounces unsweetened chocolate
1cup water
1cup granulated sugar
1cup packed brown sugar
1/2cup chocolate syrup
1 1/2teaspoons vanilla extract
3-- extra-large eggs
1cup quick cooking oats
1 1/2cups all-purpose flour
1teaspoon baking soda
1/2teaspoon salt
1/2cup (1 stick) butter
1/4cup whipping cream
1cup packed brown sugar
3/4cup chopped pecans
1-- (16-ounce) jar hot fudge topping
2cups heavy whipping cream
5tablespoons confectioners' sugar
1/2teaspoon vanilla extract


  1. To prepare the cake.  Combine the butter and chocolate in a saucepan.  Cook over low heat until melted and smooth, stirring occasionally.  Remove to a large mixing bowl and let cool slightly.  Add the water, granulated sugar, brown sugar, chocolate syrup, vanilla, eggs and oats and beat well.  Beat in the flour, baking soda and salt.  Pour into three greased 9-inch cake pans.  Bake at 350F for 30 minutes.
  2. To prepare the filling.  Combine the butter, 1/4 cup cream, the brown sugar and pecans in a saucepan.  Bring to a boil, stirring frequently.  Cook for 2 to 3 minutes, sirring constantly.  Pour evenly over the hot cakes in the pans.  Place under the broiler until bubbly, watching carefully so that it doesn't burn.  Remove to a wire rack and let cool.  Remove the cakes carefully from the pans.  Warm the hot fudge topping in the microwave or over a bowl of hot water until of a spreading consistency.  Spread equally over the top of the cake layers.  Beat 2 cups cream, the confectioners' sugar and vanilla in a bowl until stiff peaks form.  Place one cake layer on a serving plate and spread with one-third of the whipped cream.  Top with the next cake layer and spread with one-third of the whipped cream.  Top with the remaining cake layer and spread with the remaining whipped cream.  Garnish with chocolate curls and serve.

Recipe reprinted with permission from Heritage Hall’s To Learn, to Lead…To Serve(Oklahoma City, Oklahoma, 2008).