My Grandma's Chocolate Cake with Penuche Frosting

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My Grandma was known for a lot of things, but her baked goods were arguably at the very top of the list. I never, ever made a visit to my Grandparent’s house without being wrapped up in a big hug and offered something sweet (hosting tips I’ve since adopted, too). There’s nothing like her heavenly caramel rolls, her melt-in-your-mouth sugar cookies, her fresh strawberry jam, perfect banana bread, or her chocolate caramel at Christmastime. I couldn’t possibly choose a favorite, but if pressed…I think this cake might have to be it!

Now, let’s be clear. I’m not much of a cake person. Brownies? Absolutely. Cookies? I’ll have two, please. But, cake? …eh. So take it from this self-declared “non cake person” when I tell you that this cake is 100% worth your time and SO delicious. It’s simple to whip up, ultramoist, and the frosting may very well change your life. “What the heck is penuche?” you might ask. I asked that very question when Grandma first told me about it. Two words. Caramel. Frosting. Oh, YES.

My Grandma made this cake for our family for so many years that it’s basically legendary at this point. I learned in recent years that this recipe was actually my Great Grandma Margaret’s (my Grandma’s mom) and so it has a long history in our family! Whenever there’s a birthday or an anniversary in our house, this is the dessert we celebrate with. I’ve made this cake for so many friends and everybody agrees with us…it’s really something special. I hope you try this one!

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My Grandma’s Chocolate Cake with Penuche Frosting

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Ingredients:

For the Cake—

• 1 cup unsalted butter

• 2 cups sugar

• 2 eggs

• 2 1/2 cups flour (GF if you need)

• 2 tsp baking soda

• 1 tsp salt

• 1/2 cup cocoa powder

• 1 cup boiling water

• 1 cup sour cream (or greek yogurt)

• 1 tsp vanilla

For the Frosting—

• 1/2 cup butter

• 1 cup brown sugar

• 1/4 cup milk

• 2 cups powdered sugar

Directions:

For the Cake—

1. Preheat your oven to 350°. Grease two 8" round cake pans and line with parchment.

2. In the bowl of a stand mixer, cream together the butter and sugar.

3. Mix in the eggs and vanilla.

4. In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.

5. Add the dry ingredients to the wet, and mix together until just combined.

6. Very carefully, add the boiling water and slowly mix until combined. Mix in the sour cream.

7. Evenly divide the batter between the two prepared pans and bake for 40-45 minutes.

8. Allow the cake to fully cool before frosting.

For the Frosting—

1. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and bring to a boil.

2. Reduce the heat to medium-low, and boil for 2 minutes, stirring constantly.

3. Add the milk and bring back to a boil, stirring constantly.

4. Remove the pan from the heat and allow it to cool slightly. Pour into a mixing bowl.

5. Gradually add the powdered sugar to the bowl, and beat with a hand mixer until a thick frosting forms.

Notes:

• This cake works perfectly well with gluten-free flour subbed in 1:1 (hallelujah!).

• You can also make this cake in a 9x13" metal pan. That's how Grandma did it!

• If your penuche frosting is too thick or grainy, add a splash of hot water to thin it out.