Quick & Easy Chocolate Cake
No eggs. No butter. No mixer. One bowl. My frosting has a little butter but you can omit the butter and use it as a glaze.. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda (not baking powder)
- 1/2 teaspoon salt
- 1 cup cool water
- 6 Tablespoons vegetable oil
- 1 Tablespoon fresh lemon juice or distilled white vinegar
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350° F. Grease a 9-inch round cake pan.
- Sift dry ingredients into a bowl and set aside.
- In a measuring cup combine water, oil, juice or vinegar, and vanilla.
- Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
- Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan and frost, glaze, or dust with powdered sugar.
Notes: I usually frost just the top right in the pan with my 2-Minute Chocolate Frosting. For the recipe click here.
For more on this recipe in my blog click here.
Thank you Jenny for this absolutely yummy cake recipe and your very helpful video! I have made this easy moist cake several times, but the other night I was out of vanilla extract so substituted using almond extract for both the cake and the frosting. My family loved the results! Extra yummy now!
I’m not that great at baking or cooking or anything like that really but I know how to follow a recipe and get a more or less average result. Next time I ever need (or want) to make a cake, I will use this recipe! It has average ingredients, I don’t have to do any extra preparation, and it’s as good as any other recipe I can find. I sent it to myself via text so I can remember it. Thanks for posting this!
Thank you for this cake. I am now vegan. I will omit the real butter and use vegan butter and a plant milk for the frosting. I’ll let you know how it turns out.
I made this and the 2-Minute chocolate frosting recipe can can attest that both recipes are AWESOME. Thank you Jenny!
P.S.
One of the commenters suggested adding a tap of instant coffee!
I love getting a Double Chocolate Cake donut from Dunkin Donuts and I can smell the Instant coffee or maybe espresso and it puts me in a dream world! LOL!
OM! I am from a long line of cooks who specialize in desserts ( my MIL called me the desert maker!)
Made this recipe but went w/ self rising flour and omitted salt and baking soda ( I done that successfully before) and cake is awesome !!
Thxs Jenny! Realized I didn’t have any powedered sugar but will be taking care of that tomorrow!
My ears perked up when I heard instant coffee! Baking with chocolate and instant coffee is a marriage made in Heaven! ( I drink instant coffee ( Bustelo) q AM! That is one of the best times of my day!!!
Love to All!!!
Made this chocolate cake several times now & it’s consistently good.
It’s my go-to dessert when I need something for my family, am tired & don’t want to fuss.
Thanks Jenny for all of your healthy tasty recipes that even I can make:)
I just made this and it’s a wonderful cake. My grandson has an egg allergy, so I’m eager to find egg free recipes. This one is a keeper!
This was so easy and so good! It felt heavy when I took it out of the oven but it wasn’t too dense when I bit into it. It had tons of flavor and was fluffy! I used some leftover buttercream that I had put in the freezer for the frosting. I will definitely make this cake again! I love that it’s only 1 layer. Very yummy cake!!!!
Jenny,
Re chocolate cake.
Absolutely fabulous. Great video. Thanks for sharing.
Robert
This was the easiest and most tasty chocolate cake I’ve ever baked. Thank you so much for sharing your recipes with us.
This cake is written word for word like the King Arther no egg cake, I have the original one as it was cut from the flour bag, way back when.
Shortly after I was married over married 64 years ago. It needs to be given credit where credit is due. It is a lovely vegan cake.
Someone named Regan has already suggested (below – 4/19/18) that I am using her recipe. This cake has a very long history, having been around since 1918 with several names like depression cake and wacky cake. There are only so many ways to make it so chances are some recipes will be identical. I assure you I did not copy anyone’s recipe and only wanted to share this easy cake, made my own way. Btw, the King Arthur version online is not that same as mine and it did not originate with them either.
a little searching online and I found it … Frontier Settlers as they moved West, in the 1800’s, use to make no butter/egg cake over an open fire..they couldn’t afford the butter or eggs nor did they take chickens as they traveled … so Reagan make want to rethink her accusations…this recipe is all over the web
My grandma made this but used vinegar we also made 3 little wells and poured the ingredients in. The vinegar and baking soda fuzzed up lol. She called this one of her “war” cakes. Have you made a mayonnaise cake? We used Miracle Whip. I’ll try it with lemon to see if there’s a difference. Thank you!
Hi Jenny: Just came across your website and I must say I am so excited! Do you actually have a cookbook in hardcopy for sale? Just curious. I have
Seven grown children and 25 grandchildren, and would love to give them a book for Christmas. Take care and have a blessed day!
My old cookbook is out of print and is also out-dated. I am a much better cook today. Almost all of the recipes from the book are here on this website and I have improved and simplified them for the way I make them myself today.
Jenny, I love all your recipes and wish you would incorporate them into a cookbook in print…….would buy it in a heart beat!! Thanks for all your hard work!!
It’s delicious! I followed your recipe to a T!
My daughter wants to improve her cooking skills and is watching your videos!
Thank you so much!
I cam across this recipe on YouTube. I was pleasantly surprised at the results.
Made it and nailed it on mothers day 2019.
I was super skeptical, and was pleasantly surprised. It had the perfect smount of sweetness too. I added a tsp of expresso powder used cacao powder,.grapeseed oil and substituted spelt flour because my body responds better to it.
People dont forget to sift all the dry ingredients.
I make single serving cake loaves which produced 8 little beautiful cakes. They rose nicely too.
I left off the icing as im normally not a.big fan.
Day 1 30 mins later it was good but i found it to be a little drier than i am accustomed. I smeared s little coconut manna and was delighted.
Day 2 i discovered the cake was a little more moist and tasted even better. I smeared a little homemade hazelnut butter
Day 3 on this day, the cake was perfect. The cake was even more moist and tasted even better. Again, i smeared hazelnut butter on it.
Thanks again!
DELICIOUS Cake. This is the best, easiest chocolate cake I’ve ever made and it tastes devine. Thank you for sharing your recipes.
This recipe is awesome. Just made this yesterday and it turned out great! It’s just as good or even better the next day too! It’s almost unfair how simple this is. You can have a delicious home-made cake in under 1 hour, and with minimal ingredients. Very impressed.
It doesn’t get any easier than this, and two days later it’s still as moist as day 1. Will make this for my Grandson’s Birthday as he’s allergic to eggs. And for the “grown-ups”, add a teaspoon of rum to your portion for added “kick”! I appreciate the simplicity and clarity of Jenny’s recipes.
I’m sure the chocolate cake is good do you have the nutritional valu
Yeah No Chemicals added. Lol
Still making this cake once a week, still love it for simplicity and taste, I stapled the icing directions to cake recipe so I have it ready to make when cake Is cooled, I made this last last week using Bobs gluten free flour, kept everything the same, for a grandson who has developed a gluten sensetivity, made in a foil square 8×8 pan,:so he could take it home, he liked it very much,, will make it for Easter Dinner dessert for him, Love all your recipes,just made blueberry loaf,,delicious,even using frozen berries defrosted,,blotted dry and floured,
Thank you so much, you are best cooker teacher…👍👍👍👍👍
I make this cake once a week, use Trader Joe’s unsweetened cocoa powder, works well, drostes is very costly where I shop,,use 8” round pan, even dark in color, for those worried about using a smaller pan, made chocolate icing sprinkle w unsweetened coconut, leave in pan, serve from that, gas oven 25 minute, greased pan well, no need to line it with parchment, great for 2 of us, have added a bit of express powder at times, I was in a hurry, once, forgot to sift dry ingredients, made a big difference, will never do that again, love this recipe, also love blueberry lemon muffins, also lemon squares, wish you had a recipe for scones, love them, but failed at making recipes I have found on other sites, thank you for explaining your recipes so well, I have passed your site to many friends who did not know of it, found it just by chance myself, bought donut pan, will be trying that next🌹
Jenny I cannot thank you enough for this great recipe. My children and I follow Dr. Sebi’s alkaline diet. Although there were a couple of ingredients which are not on the food list I did replace a number of things…spelt flour 1-1, maple syrup 3/4 cup, lime instead of lemon and grape seed oil 1-1. The cake turned out perfect and I am not at all an experienced baker. I cooked it for 40mins at 350
Hi jenny you are so cute and your recipes are easy and tasty,i made chocolate cake came out really tasty thank you so much for sharing wonderful recipes:)
this cake turned out to be absolutely delicious. i thought it was even yummier today than last night, when i first made it. it’s very moist and just 😋 yummy
Jenny, you are such a lovely lady.
i’m 42 years old now and i remember seeing you years ago, when you had your talk show. i recently came across your cooking site and recognized your picture and realized you were the same lady and since then, i’ve read a lot about you and all that you’ve done ..and continue to do.
you are just absolutely a beautiful lady, inside and out, it seems…such a wonderful human being. may you continue to be blessed in all of your endeavors. and i’m sorry for your loss on losing your sister, so suddenly.
i love your cooking site, i think it’s wonderful, i’m getting ready to make the chocolate cake.
thank you for all that you do and sharing your yummy recipes.
Hello Jenny
I used this recipe and made chocolate chip waffles
And it was amazing. Crunchy on the outside and soft on the inside.
Depending on your preference.
I love the easy choclate cake macaroni and cheese stew thank you for these recipes I really love them
This recipe will not “print” so I wrote it out by hand.
Please see the FAQs for any printing problems.
No oil and no sugar, it came out awesome, so moist, everybody loved it. This is my kind of cake from now on. I would like to see if it could be done white cake, any suggestions.
No sugar??
When I was growing up I had a wonderful lady in my life that taught me how to bake . I’m so thankful for her! She has long gone but I know one thing she taught me was to drop the pan on the counter to get the air bubbles to rise so there wouldn’t be any voids. Have you found air bubbles in your cakes?
I baked your chocolate cake and enjoyed it.i love to bake however, the cake fell in the center and was very moist. How can I avoid it? I baked it for another 10 min. I would appreciate your advice
Thanks
… I forgot to mention I also replaced the Canola oil with unrefined coconut oil. Cake was deeelicious.
I tried out this recipe because it seemed so good and was simple. I added 1 tsp of espresso powder to the cake’s dry ingredients. I made the frosting, also. It came out fantastic tasting and moist. So chocolatey! The frosting was delicious. I wasn’t holding out much hope as sometimes on- line recipes don’t come out like I expect. I’ve since printed Jenny’s cinnamon roll recipe and the platski (?) Polish filled baked donuts recipe to try. Thanks Jenny!
Oh my, this a delicious chocolate cake! It’s not to sweet and we love that. My husband ate most of and has asked for another one!! Thank you for sharing your recipes with all of us!!
This is the second time this month I bake this cake…ITS THAT GOOD!!
Hi Jenny
Made this today for my husbands birthday. Just the 2 of us it was perfect. Cake was moist just way good. Jenny thanks for sharing with all of us. Think my hubby has a crush on you and you both have something in common your the same age
Jenny,
I used to watch your show years ago and really enjoyed it. I recently found your cookin videos on you tube, and am blown away at your recipes they are all winners. Thank you for how you make them so easy and fun.
Judy Spaun
Jenny,
All I can say is I searched and searched and experimented with a plethora of “vegan chocolate cake recipes” and……….
Jenny’s one bowl vegetarian chocolate cake is so……. adaptable!
I was able to incorporate a few ad-ons:
*dash of ginger powder and *cinnamon,
*fresh ground hazelnut,*clove, and *flax seed.
Then I couldn’t resist I stirred in six fresh ground almonds to the 1-cup of milk.
Oh my it smells so……… good in my home right now!
I just took your cake out of the oven.
I am going to let it cool a bit
then put a dollop of plain yogurt on on top of
my slice of PERFECTION!
Complements to Jenny!
A thousand salutations, Bess
Opps! Added 6-raw ground almonds to 1-cup of water
I made the chocolate cake today and it’s perfect,,I did not put cocoa in the icing I left it vanilla and 1 cup of confectioners sugar was just the right amount, the icing is sweet but not overpowering because it is not too thick on the cake. I left mine in the pan, I also put sprinkles on it.
Hi if I substituted milk will it have a better taste? Just wondering since most cakes call for milk
This was perfect for a quick after dinner dessert. My husband will never know I forgot Valentine’s Day 😂
I made this cake today 2/12/19 and I followed the instructions. I used Pink Salt b/c that was all I had and I baked the cake in a square pan because I didn’t have a round one. The cake turned out perfectly. I’ve never made a cake from scratch but this recipe was so simple and easy I decided to give it a try. I frosted the cake with frosting from a tub which was fine. It’s an easy recipe and one I intend to keep.
Love your YouTube channel…it brought me here. I made this cake for my daughter’s birthday and she loved it. I am making this again right now…for no reason other than it’s fast and delicious. I love that its vegan also…just a plus. Love your recipes. Thank you.
Ok, I wanted to make a scratch cake for my wife’s 52nd birthday, this was the winner. I wanted to make it special and give Jer favorite things, chocolate cake, and ice cream. I made an ICE CREAM CAKE! WOW it was so good.
Made one cake, removed and place on cake plate, drizzled, no poured on scrath chocolate genash! Placed the other, pre made homemade ice cream. Which was pre formed into the other cake tin, and poured on more chocolate, and dipped some strawberries, in the chocolate of course, and froze.
Wow! Would you like me to forward the marriage proposals? ❤️
I was desperate for chocolate cake and this recipe looked easy enough. I didn’t have lemon juice or vinegar…buuuut I did have Kroger brand lime juice from concentrate so I took a gamble and it came out a winner! Perfect, delicious, frosting was yummy, too. Raves all around.
Honestly, if it came out as a chocolate pile of mush I would have still eaten it. Desperate!
I made this cake this afternoon having friends over for dinner. I wanted to cut a piece, my husband said no. I will check back to let you know how mine tastes. I did notice my case was a little flatter then your? I love how easy it was to make. I love your sense of humor. It on posting you delicious recipes. I make your snow ball cookies for Christmas they were good.
This is easy and delicious.
mine didn’t rise in the middle. still tastes awesome, but just wondered what might cause this. i followed directions and used vinegar
What size pan did you use?
9″….possibly a 10″. lol
If the recipe was doubled, do you think it could be made in a bundt pan, increasing the baking time? Thanks for sharing
Hi Jenny
Just found your videos the other day. Made this chocolate cake. It is perfect. Just enough for my hubby and myself to get a chocolate fix without having to eat cake all week. My husband asked where was the second layer. I told him to have a bigger piece. Loved it.
I don’t know why anyone would have a problem with this easy recipe. I have made it several times and it’s perfect every time. None of your recipes have ever failed me, jenny. Luv you!
could this be made sugar free using something like stevia or is the sugar an important ingredient for success
Sugar gives baked goods structure so you may want to look for recipes that are proven to work with stevia.
Well this looked so simple and deliso that I fixed one rite away. I did it step by step. It was pretty bad really really chewy. I had greased my cake pan to and had to scrape a slice out, it wouldn’t just fall out like my normal cakes do. Oh well live an learn. I reckon eggs do alot. Lol. Can hardly wait to fix those cabbage rolls. Thanks 4 sharing. God bless. Love your shows
I found your recipe and decided to give it a try. I’m not sure how you came to a 30 minute bake time. After 30 minutes it was still very liquid in the center. I added an extra 10 minutes. Tested with a toothpick and still moist. Added another 10 minutes and it appeared to be done. After it cooled I cut into it and I am still found a moist/liquidy area. My stove/oven is gas and fairly new. I can’t explain why my results did not come out as hoped.
If you can list all the ingredients you used and the size of the pan, as well as your method, I will do my best to help.
I followed your recipe exactly as written. I aerated the flour as suggested. The pan was a 9 inch pan and I even used a pan liner.
Based on your result, something different had to take place. I am sure I can solve the problem but I would need some details on your exact ingredients (even brand names would help) and your method of putting it together. What was your pan made of and what is the pan liner?
You can see that this recipe has worked for hundreds of cooks and I’m sure we can solve this with some details from you. It could just be that your oven was not hot enough. Do you have an oven thermometer? Let me know because I want my recipes to work for everyone. Thanks.
For the people who followed the recipe exactly but it didn’t turn out or took longer… I was thinking altitude may play a role in the reason why.
When I lived in Wyoming over 6000 ft above sea level, I learned to adjust measurements of ingredients, oven temps and baking time after many failed and frustrating baking fiascos.
Just a thought.
Altitude really does make a difference. I wonder if Jenny is at sea level or higher up.
That’s funny I had to add an Xtra 12 min. To mine too the it came out with the top hard and the middle chewy as brownies. Lol. Could hardly get a slice out of the pan. Lol.
Thank you so much for the recipe for quick & easy chocolate cake. It was super easy, moist and delicious desert that I ever had.
Your recipes are amazing and instructions are so easy to follow. You are very talented and love all of your baking good and getting so interesting of baking now
I love all of your recipes and I like your personality to. I also like the way you explain everything. Keep up the good work I’ve made so many different things I never thought I could make so kudos to you have a very great wonderful day thank you again
this recipe is almost identical to one in the Fanny Farmer Cookbook called “Chocolate Buttermilk cake”. I made Jenny’s and made the one with buttermilk. The buttermilk really added something and the cake came out higher in the pan and just as delicious. The buttermilk makes all the difference in the taste. I love the fact that both use no eggs and no butter
Thank you Jenny! I modified a bit – Used 3Tbs of Butter and 3Tbs Extra Virgin Olive Oil. Half a teaspoon of instant coffee powder! Fresh Baking Soda! Didn’t have lemon juice so used lime juice. I baked in bread loaf pan! (I don’t think the batter cares!) Mine required 45min of bake time for clean tooth pick! End result, Nice fluffy, double the volume, and moist!…..all disappeared in less than a day!
This was so easy and DELISH
moist did not even need Frosting.
I did try the frosting but messed up
but so far loving everything I am trying from Jenny
Again
Thank You Jenny
We are diabetic. Could you make this with truvia? Thanks for answering, love the video!
I am so glad I found this recipe. I have a cookbook with the exact same recipe, except one ingredient was left out; the water.
I couldn’t decide if I needed an egg or not so I used 3/4 cup water and 2 eggs. I’m looking forward to making it with just the water the next time.
Thank you.
Jenny- you are amazing! Thank out for the clear instructions, no fail recipes that are delicious and healthy. Heard you have retired. Thank you or leaving a wealth of recipes and videos. Hope you are enjoying life!
Hi Jenny! I made this cake twice now it’s delicious😃 the 2nd one I turned into dark chocolate strawberry shortcake omg it’s sooo good
I made this cake and Im in love with it. It could not be better! Thankssssss❤❤❤❤❤
So far I’ve made your No Knead Rolls, Chicken Pot Pie, and now this Chocolate cake. Everything is delicious and so easy to make. I’m having so much fun trying your recipes. Cant wait to try another recipe.
My mom used to make this cake when I was a little girl, over 58 years ago. She called it a Wacky cake. Just as delicious today as it was back then. She use to make a white frosting to go with it. I miss my mom and her cake. Tomorrow she would’ve been 90 years old. ❤❤
Dear Laurie. Sending gratitude to our moms and all the wonderful memories they left us. I miss mine too. But we are blessed that they left us with so much love. Blessings to you.
Video for easy chocolate cake does not work
Thanks for letting me know. We are looking into it.
Hi Jenny,
I’m going to try this chocolate cake recipe tomorrow but I was wondering if you can make an eggless vanilla cake recipe please? I’m searching all over YouTube but I just can’t find one that is healthy and perfect like your chocolate cake recipe! Can you please make a simple eggless vanilla cake and upload it? Thank you so much!
Have you tried to use the flax seed egg replacer? Look it up online. Easy replacement for eggs 🙂
Dear Jenny,
Thank you so much for this recipe. I often get discouraged that most of my children are now vegan – no recipes to hand down. The cake looks delicious, and I already know that I can use vegan ‘butter’ and almond milk for frostings. My daughter and her family are coming from Europe for a month this summer and I am certain I’ll use this recipe several times. (A small victory for baking grandmothers, eh?)
I couldn’t believe some of the hilarious comments this go round. As always, you handle them with apparent ease. I admire you so much.
I tried the easy chocolate cake recipe, substituting all purpose flour with gluten-free all purpose flour and the sugar with a combo of monk fruit and Stevia—about 2/3 monk fruit and 1/3 Stevia. I also used coconut oil instead of if light olive oil. Lemon juice in place of vinegar. The texture is perfect, but the cake has a sorr of burnt sour taste. Wha’ hoppened? Please let me know your thoughts. Thanks.
When baking, sometimes even a small change can bring a disappointing result. It’s hard to say which of your changes caused it but I do not think it was the lemon as I have made this cake using both vinegar and fresh lemon juice.
Many years ago, I gave this recipe to a friend………..When I spoke with her a few days later, she said she had made the cake, but that they didnt like it! When I asked her if she followed the recipe, she replied that she didnt use the vinegar because she didnt think it belonged in there! ok, no wonder it wasnt good………it wasnt all there!
Hello Jenny, wow yet another winner, made your recipe because I needed something fast, turned out this wonderful cake was made into a Raspberry Chocolate Torte, definitely a keeper, moist, succulent (I added a sprinkle of Cinnamon and Espresso powder and good pinch of salt) simply delicious, the little bit of Bourbon that was sitting on my counter for the past 6 month mixed with a bit of simple syrup, added even more moisture to the already awesome cake. Thank you for all your hard work and dedication, you can tell that you talk from experience and it shows in your wonderful products – good thing we can’t see all the kitchen faux-pas, I have my share of them for sure. Take care and Cheers, Bon Appetit
I love your blog, Jenny Can Cook. Thank you for all your simple recipes. Theresa
jenny, i made this yummy cake for my daughter’s birthday, the kids devoured it – none left for me!!!
I make this delicious cake recipe often, yet, today, I goofed. Instead of adding 3 tsp of milk, I added 3 TBLS. As a result, I had to add more confectioners sugar, so it made a lot more frosting. What can I do with the remaining? Can I freeze it to use on the next cake? Or, just throw it out. I just don’t like to waste.
Thank you, Jenny!
I save the extra icing on the fridge, my husband loves to have a little treat of Graham crackers and icing… Or he will use nilla wafers….
Hi Donna,
I frost graham crackers and make a sandwich out of it,one on top of the other. Very good smack.Don’t ever throw it out.Hope you try next time.
Hi Donna. I know you asked this question months ago but I thought I would still put in an answer just in case ;-). I have successfully put leftover icing in the freezer many times. I don’t recommend freezing for longer then 3 months. When you are ready to use it just simply let it sit at room temperature to thaw, and then give it a stir (either by hand or with a mixer). Hope this helps 🙂
I see you’re a fan of the In the Sweet Kitchen cookbook. Page 407. All-in-the-Pan Chewy Chocolate Cake with Chocolate Butter Icing. At least you changed the icing recipe a little bit.
Can’t say that I blame you for using it. It’s a fantastic recipe.
I started making this cake years ago as the 3-hole cake that was popular back then and finally made it into a one bowl recipe. This cake recipe, with only the tiniest variations, seems to be everywhere. If mine is exactly the same as another one I was unaware but with the number of food blogs on the web, I would not be surprised. Please let me know if you would like me to change my recipe.
Jenny,
Please, don’t change your recipe. It is wonderful. You are a very gracious lady.
Just an FYI for the lady who basically accused Jenny of copying a recipe out of another cookbook, which I’m assuming was hers…… There are actually several identical, or very similar recipes, that have been floating around for years. In fact, the recipe using vinegar, oil, and water rather than perishable dairy ingredients originated many years ago. Someone mentioned Depression Cake, which I have seen recipes for online. I have two different cookbooks that contain variations of these same recipes. The “Hershey’s Cocoa Cookbook”was published in 1979 and the recipe is titled ‘Wacky Cocoa Cake’. The other recipe appears in “Cooking In The South”, which was published by Southern Living in 1980. That recipe is named ‘Crazy Cake’. Both of these recipes utilize the same basic ingredients; one is adjusted for a 9-inch pan, and the other a 13 x 9 inch pan. I have made still another recipe variation that calls for cold, brewed coffee instead of water, and sprinkling the top with a cinnamon-sugar mixture before baking. The coffee just enhances the flavor of the chocolate.
So, I guess the cookbook editors of these two major companies were fans of “your” recipe as well as countless other individuals. 😊
By the way, it is a very good recipe, and always turns out moist and delicious! I have even used this cake as a base for an eggless version of a Rocky Road/Mississippi Mud cake; sprinkling with chopped pecans and miniature marshmallows and pouring a homemade chocolate icing over the top while the cake is still slightly warm. Yum!
I will be trying this recipe with Jenny’s frosting next!
Regan – Not sure if you realize it, but Jenny Jones has been in the spotlight for decades and is very reputable in her business and philanthropic efforts. Your post is presumptuous, rude, and narcissistic. Recipes have floated around for decades. Please don’t assume yours is the only original recipe and do not accuse others of lifting recioes from a book that, frankly, I’ve never even heard of. Jenny is a fantastic cook and a fine, upstanding lady.