PENNSYLVANIA BLACK CAKE 
2 1/4 cups light brown sugar
2 cups all-purpose flour, sifted
1/4 tsp. salt
1 cup hot water
1/2 cup (1 stick) butter
2 (1 oz. ea.) squares dark chocolate
2 eggs, separated
1/2 cup buttermilk
1 1/2 tsp. baking soda
1 tsp. vanilla

Mix together in large bowl the sugar, flour and salt. Mix water, butter and chocolate in saucepan. Use additional heat, if necessary, to produce a smooth blend. Cool slightly; add to flour mix. Separate eggs; beat yolks in buttermilk. Add baking soda and vanilla. Add to flour-chocolate mix. Beat egg whites separately and fold in last.

Bake in a 9x13-inch pan which has been greased generously. Bake for 30 to 35 minutes in oven preheated to 350°F.

FROSTING: Use your own favorite.

recipe reviews
Pennsylvania Black Cake
   #169181
 Elaine Bardes (North Carolina) says:
This is a recipe that has been prepared in my family since the early 1960s at least and is my go to favorite chocolate cake.
   #185222
 Stephanie (California) says:
This recipe has been a family favorite forever. The chocolate frosting we use with it:

1 cup sugar
1 cup water
4 tbsp. all-purpose flour
2 (1 oz. ea.) squares unsweetened chocolate

Combine sugar and flour in a saucepan. Add water and chocolate. Cook over medium heat stirring constantly, until thick. Leave cake in pan and spread warm icing on cake. The icing never gets real thick.
 #191169
 Dawn (California) says:
This recipe has been in my family since the 1960's as well. My Mom clipped it out of the local newspaper. We had that original clipping for decades. The recipe for the icing was there too. The review from Stephanie is the correct one. I will be making this tomorrow for my birthday.

 

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