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–+ servings
Prize Chocolate Cake
This rich, tender chocolate cake by Hazel R. Nelson is a classic example of a vintage, prize-winning dessert made from pantry staples. With a moist texture created by sour milk or buttermilk and the richness of melted chocolate, it balances old-fashioned simplicity with satisfying flavor. The cake’s warm water addition yields a light, pourable batter that bakes up into a soft, flavorful crumb. It’s perfectly paired with a brown sugar frosting loaded with chocolate and nuts, giving it that nostalgic, homemade bakery feel.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 410 kcal

Ingredients
  

For the Cake:

  • ½ cup butter (or Spry shortening)
  • 2 cups sugar
  • 2 eggs (beaten)
  • 1 cup sour milk ( or cream, or buttermilk)
  • 2½ cups cake flour (sifted)
  • 2 tsp baking soda
  • ¾ cup warm water
  • 1 tsp vanilla extract
  • 2 oz unsweetened chocolate (melted)

For the Frosting:

  • 1 cup brown sugar
  • ⅓ cup milk
  • 2 tbsp butter
  • 2 oz chocolate (chopped or melted)
  • ½ cup nuts (chopped )
  • powdered sugar (as needed for thickening)

Instructions
 

Step 1: Cream Butter and Sugar

  • Cream together butter and sugar until light and fluffy.

Step 2: Add Eggs and Milk

  • Beat in eggs. Stir in sour milk or buttermilk.

Step 3: Sift and Combine Dry Ingredients

  • Sift together cake flour and baking soda. Gradually add to wet mixture.

Step 4: Add Warm Water, Vanilla, and Chocolate

  • Stir in warm water, vanilla, and melted chocolate. Batter will be thin.

Step 5: Bake

  • Pour batter into a greased and floured large cake pan or two 9-inch round pans. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean.

Frosting Instructions:

    Step 6: Cook Frosting Base

    • In a saucepan, combine brown sugar, milk, butter, and chocolate. Cook over medium heat for 3 minutes, stirring constantly.

    Step 7: Finish Frosting

    • Remove from heat. Stir in chopped nuts and enough powdered sugar to thicken. Beat until smooth. Spread on cooled cake.

    Tips

    • Use buttermilk for tangier flavor and better rise.
    • Substitute brewed coffee for warm water to enhance chocolate depth.
    • Add a pinch of cinnamon or espresso powder for richness.
    • For nut-free frosting, omit nuts or replace with mini chocolate chips.
    • Use all-purpose flour with 2 tbsp removed per cup if cake flour is unavailable.

    Nutrition

    Calories: 410kcalCarbohydrates: 60gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 260mgPotassium: 220mgFiber: 3gSugar: 42gVitamin A: 520IUVitamin C: 0.4mgCalcium: 95mgIron: 2.6mg
    Keyword chocolate dessert, classic cake, family favorite, from scratch, heirloom recipe, sour milk cake, vintage baking
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