Velvet Chocolate Cake Recipe Serves: 12
Prep Time 20 minutes
Cook Time 40 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 540
Calories from Fat 250
Total Fat 28 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 380 mg
Total Carbs 77 g
Dietary Fiber 3 g
Sugars 56 g
Protein 8 g
Vitamin A 20 %
Vitamin C 0 %
Calcium 6 %
Iron 10 %

Velvet Chocolate Cake

Ingredients:

  • CAKE:
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup (2 sticks) Country Crock® Spreadable Sticks
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 1/3 cups buttermilk*
  • 6 squares (1 oz. ea.) bittersweet chocolate, finely chopped and melted
  • 1 1/2 tsp. vanilla extract
  • Frosting:
  • 1/4 cup heavy cream [or whipping cream]
  • 6 squares (1 oz. ea.) bittersweet chocolate, finely chopped
  • 1 cup (2 sticks) Country Crock® Spreadable Sticks
  • 1 box (10 oz.) confectioners sugar (about 3-1/2 cups)
  • 1 tsp. vanilla extract

Directions:

  1. Preheat oven to 325°. Grease and flour two 9-inch cake pans; set aside.
  2. Combine flour, baking soda and salt in small bowl; set aside.
  3. For cake, beat Country Crock® Spreadable Sticks in large bowl with electric mixer until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and buttermilk until blended. Stir in melted chocolate and vanilla. Pour batter into prepared pans; smooth tops with spatula.
  4. Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool pans on wire rack 10 minutes; remove from pans and cool completely.
  5. For frosting, bring cream just to the boiling point in small saucepan; remove from heat.
  6. Pour cream over chocolate in small bowl and stir until chocolate is melted and smooth; let cool slightly.
  7. Beat Country Crock® Spreadable Sticks in large bowl with electric mixer until creamy.
  8. Add sugar and beat until blended.
  9. Beat in chocolate mixture until smooth.
  10. Frost cake and refrigerate before serving. Garnish, if desired, with shredded coconut.
  • *Substitution: Use 1-1/4 cups milk blended with 1 Tbsp. lemon juice; let stand 1 minute.

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