Magleby's Chocolate Cake Copycat Recipe

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.

Click here for printable recipe.

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!