Chocolate Dump Cake
📜 Collection: Georgia Collection | ✍️ Attribution: Warner | 📂 Category: Desserts A delightfully light and airy chocolate dump cake with a unique whipped-cream texture. Baked slowly at a low temperature, this vintage favorite rises beautifully as long as you don’t peek!
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | None | 8 servings |
🔪 Key Equipment
- Sifter
- Mixing bowl
- Hand mixer
- Oblong baking pan
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 squares | Chocolate | melted |
| 3 tbsp | Butter | melted |
| 1 cup | Sugar | |
| 1/2 cup | Milk | |
| 1 cup | Flour | sifted 3 times |
| 2 tsp | Baking Powder | |
| 2 to 3 | Eggs | |
| 1 tsp | Vanilla Extract |
Instructions
Step 1: Prep and Mix
- Melt 1 1/2 squares chocolate and 3 tbsp butter together, then place in a mixing bowl.
- Add 1 cup sugar and 1/2 cup milk to the bowl.
- Sift 1 cup flour and 2 tsp baking powder together 3 times, then add to the mixture.
- Add 2 to 3 eggs and 1 tsp vanilla extract.
- Beat all ingredients together thoroughly until the batter is completely smooth and looks like whipped cream.
Step 2: Bake
- Pour the batter into a greased oblong baking pan.
- Bake in a preheated 325°F oven for 40 minutes.
- Do not open the oven door during baking to ensure the cake rises perfectly and remains very light and tasty.
💡 Make-Ahead & Storage: This cake is best enjoyed fresh, but can be covered and stored at room temperature for up to 3 days.
Original Recipe Scan
