Kelsey Nixon's Take on Nana's Chocolate Cake

by Rachael Ray Show Staff 9:00 AM, January 29, 2016

Rachael Ray Show

Aired January 29, 2016

Serves 8-10

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder (preferred brand Hershey's)
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting:
6 tablespoons milk
5 tablespoons cocoa powder
1/2 cup unsalted butter, melted
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup walnuts, finely chopped


Preheat oven to 350°F. Grease and flour a 9x13” baking pan.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt. In a large liquid measuring cup, combine eggs, milk, vegetable oil and vanilla extract. Add the wet ingredients to the dry and beat with an electric mixer on medium for 1 minute. Stir in the boiling water and transfer the thin batter to a prepared baking pan.

Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes before frosting.

For the frosting, in a large saucepan, combine the milk, cocoa and butter. Bring to a boil then remove from heat. Stir in powdered sugar and vanilla then fold in the nuts, mixing until blended. Spread frosting over slightly cooled cake.

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