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Green Pastures' Fat Chocolate Cake

Although this very large cake isn’t on Green Pastures’ menu, you can order it for special occasions. Our food stylist observed that it’s not as tall as most cakes, but cut into party-size slices, it will serve 40 people. If you want a taller cake or don’t have 10-inch cake pans, use two 9-inch pans—just plan on baking the layers 5-10 minutes longer.

  • 1/2 lb. unsalted butter, softened
  • 2 1/2 c. sugar
  • 4 eggs
  • 1 1/2 c. all-purpose flour
  • 3/4 c. unsweetened cocoa
  • 2 tsp. baking soda
  • 2 1/4 c. milk
  • 1/2 tsp. vanilla extract
  • Chocolate Fudge Frosting (recipe follows)
  • raspberries (optional)

Cream butter; gradually add sugar. Add eggs one at a time, beating well after each addition; set aside.

Sift flour, cocoa, and baking soda together. Add to creamed mixture, alternately with milk and vanilla, beginning and ending with dry ingredients.

Lightly coat the inside of two 10-inch cake pans with melted butter, and dust with flour. Pour batter into prepared pans, and bake at 350º about 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 15 minutes; remove from pans, and let cool completely on wire racks.

Frost with Chocolate Fudge Frosting, and garnish with raspberries, if desired.

Chocolate Fudge Frosting

  • 1/2 lb. unsalted butter, softened
  • 4 c. powdered sugar
  • 3/4 c. plus 2 T. cocoa
  • 3/4 tsp. vanilla extract
  • 1/4-1/2 c. half-and-half

Cream butter at medium speed of an electric mixer. Sift powdered sugar and cocoa together, and add slowly to creamed mixture, scraping sides of bowl often and beating until fluffy. Add vanilla, then gradually add half-and-half; continue to beat until frosting reaches a spreading consistency.

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