Magleby's Chocolate Cake
Serves: 9x13
  • 1 cup unsalted butter
  • 1 cup water
  • ½ cup cocoa (minus 1 T.)
  • 1 cup sugar
  • 2 cups flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup light brown sugar
  • ½ cup sour cream
  • 1 cup unsalted butter, softened
  • ¼ cup cocoa powder
  • 4 cups powder sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ -1/2 cup milk
  1. Preheat your oven to 325 degrees. Spray a 9x13" pan or 2-8" cake pans with cooking spray.**
  2. In a small sauce pan heat butter until melted on medium heat. Add water and cocoa powder and whisk until smooth, then bring to a boil and let boil for 30 seconds. Then set pan to the side and let the mixture cool.
  3. In a separate bowl sift together flour, granulated sugar, and salt.
  4. Add cooled chocolate mixture and stir until just combined and smooth.
  5. In a small separate bowl add eggs, baking soda, baking powder, and whisk until smooth. The mixture will start to foam, but that is normal. Stir in the brown sugar and vanilla and whisk until smooth. Pour the egg mixture into the batter and gently stir until all combined.
  6. Fold the sour cream into the batter gently. Don't over mix it.
  7. Pour batter into the prepared pan & bake for about 35-40 minutes or until a toothpick is inserted and comes out with only a few crumbs.
  8. Let cook before frosting. If making a layered cake, you can cover the layers with parchment paper then with a clean dish towel and place them right into the freezer. If you frost the layers frozen it makes it much easier.
  10. Beat butter, cocoa powder, powdered sugar, and salt in mixer with paddle attachment until smooth. Add vanilla and milk and beat until fluffy.
  11. If making the layered version, you will need to make more frosting to frost between the layers and around the top and sides.
**To make this into a 3 layer cake do 1 -1/2 of the recipe for a 3 layer - 8" pans or double the recipe for a 3 layer - using 9" pans.

UPDATE: Because I don't really like texas sheet cake I wanted to try this cake in a sheet cake pan. I didn't change anything except the frosting amounts. I baked it for about 35 min. Check it at 30 min. to see if a tooth pick comes out clean.
For the frosting: I added ½ cup cocoa powder (instead of just a ¼ cup) and used ½ cup whipping cream (instead of milk). All the other amounts/ingredients I didn't change.
Recipe by Baked in AZ at