How to Make It
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two round cake pans.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. No sifting required—Mee Maw didn’t bother, and neither should you.
3. Add the Wet Ingredients
Add eggs, oil, buttermilk, and vanilla. Stir until combined. Slowly pour in the hot coffee (or water) and mix until the batter is smooth and thin.
That thin batter? That’s the secret.
4. Bake
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cake cool slightly before frosting.
Making the Frosting
1. Cook the Base
In a saucepan over medium heat, melt butter. Stir in milk and cocoa powder. Bring just to a gentle simmer, then remove from heat.
2. Sweeten It Up
Whisk in vanilla and powdered sugar until smooth and spreadable.
Pour the warm frosting over the warm cake. Spread gently—it will set into a soft, glossy layer that soaks in just a little.
Serving It the Mee Maw Way
No garnish needed
Cut generous squares
Serve with a glass of cold milk or a scoop of vanilla ice cream
Wrap leftovers tightly—it somehow tastes better the next day
Why This Cake Never Gets Old
Because it doesn’t try to be anything it’s not. It’s reliable. It’s forgiving. It’s the cake that shows up at birthdays, funerals, potlucks, and “just because” Sundays.
Mee Maw’s Chocolate Cake isn’t about perfection—it’s about comfort. And once you make it, you’ll understand why no one ever asked for a different dessert.
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