March is birthday month around here and we
have one son turning 30, one son turning 26,
our baby turning 20 and Grandpa turning 80!
Magleby's Cake is a favorite around
our home so I developed a copycat recipe
for their cake. It is moist and wonderful
and often requested at
Purple Chocolat Home.
You can make it in a regular 9x13 inch
cake pan, but I like to make one and a half
recipes and stack them tall like
Magleby's does.
If you are a chocolate lover, you will
definitely love this cake.
Mmmmm - absolutely melts in your mouth!
Magleby's Chocolate Cake Copycat Recipe
Cake
(I am going to give you both sets of ingredients - for 2 layers or a
9x13 pan and for 3 layers.)
2 C. sugar (3 C. sugar)
2 1/4 C. flour (3 3/8 C. flour)
1/4 tsp. salt (3/8 tsp. salt)
1 C. butter (1 1/2 C. butter)
1 C. water (1 1/2 C. water)
1/3 C. cocoa (scant 1/2 C. cocoa)
1/2 C. buttermilk or sour cream (3/4 C. buttermilk)
1 tsp. baking soda (1 1/2 tsp. baking soda)
1/2 tsp. baking powder (3/4 tsp. baking powder)
2 eggs (3 eggs)
1 tsp. vanilla ( 1 1/2 tsp. vanilla)
Preheat oven to 350 degrees.
Line bottom of 2 - 8 inch round cake pans
or 1 - 13x9 inch cake pans with parchment paper or
3 - 8 inch pans if you are making 3 layers.
Don't grease sides of pans. They will rise more
uniformly if you don't grease your pans and just line
the bottoms with parchment paper.
In a large bowl whisk together the sugar, flour
and salt.
Melt the butter in microwave and place it in
a small saucepan with the water and
cocoa powder. Bring it to a rapid boil
making sure that you don't scorch the edges in
the pan.
Meanwhile, in a small bowl mix together
the buttermilk or sour cream and baking soda.
Let this sit until bubbly.
Now remove the butter mix from the stove and
stir it into the flour mixture.
Add the baking powder, eggs and vanilla to the
buttermilk or sour cream mixture. Blend those
and stir into the flour and cocoa mixture.
Mix with a spoon until thoroughly mixed.
Pour evenly into the prepared pans. Bake for
about 35 - 40 minutes. Check to see if it springs
back and a toothpick comes out clean at 35 minutes.
Let cakes cool for 10 minutes, then run a knife around
the edge of the cake and turn over onto cooling racks
if doing the round cake. Keep the parchment paper on
until the cake is cooled, then peel it off.
Frosting
1 C. butter (1 1/2 C. butter)
1/4 C. cocoa (3/4 C. cocoa)
5 T. milk (7 1/2 T. milk)
4 C. powdered sugar (6 C. powdered sugar)
Melt the butter in a small bowl and whisk in
the cocoa powder until it is well blended.
Place the butter mix, milk and powdered sugar
in a large bowl and whisk together until smooth
with no lumps remaining. Continue to whisk the
frosting occasionally as it cools until it is thick
enough to hold onto the sides of cake.
Place a small dollop of frosting on cake
plate to secure the cake. Fill and frost each
layer and then frost the sides and top. Use the
back of a spoon to create the swirls.
I like to
secure a tall cake with 3 bamboo skewers that
I have cut to the height of the cake before I frost
the top.
I had some violets that I had sugared by
mixing powdered egg white and water
and painting it on a clean flower, then I sprinkled
them with sanding sugar and let dry overnight.
I love the flowers against the rich frosting.
The pansies are also blooming so I used purple
and yellow ones to garnish the cake.
Craving another piece!
