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Today is September 25, 2022

Mama Genary’s Homemade Chocolate Cake

Breads & Desserts


1 stick of butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 teaspoon cold-brewed coffee

3 cups all-purpose flour
2 cups sugar
1⁄2 cup unsweetened baking chocolate
11⁄2 teaspoon baking soda
11⁄2 teaspoon salt
1⁄3 cup vegetable oil
1⁄3 cup softened butter
2 teaspoons vinegar
1 teaspoon vanilla flavoring
1 cup cold-brewed coffee
1 cup whipped cream
(Will need two 9-inch round cake pans)


Preheat oven to 350 degrees. Frosting: In a large bowl, whip butter until creamy; fold in powdered sugar, vanilla and salt. Set aside. Fill a medium skillet less than halfway full with water, allowing it to lightly simmer (do not bring to a boil). Pour chocolate chips into a saucepan; place saucepan into the skillet. With a rubber spatula, stir chocolate until melted; remove from heat and slightly cool. Pour the chocolate into the butter mixture and blend well. Place mixture in the refrigerator and cool for 20-30 minutes before icing the cake. Fold icing with a large wooden spoon or hand mixer.

Cake: In a bowl, mix flour, sugar, chocolate, baking soda and salt; sift together and set aside. In a separate bowl, mix together oil, butter, vinegar and vanilla. Stir in coffee and whipped cream and mix together well. Pour oil mixture into flour mixture, beating well for 1-2 minutes; immediately pour into cake pans that are lightly oiled and floured. Bake for 30 minutes, or until a toothpick comes out clean and the cake is slightly firm to the touch. Allow cake to cool completely. Remove from the pan to a cooling rack or plate. Frost the top layer of one cake, place the second layer on top of the first, and frost entire cake.


This recipe excerpted from “My Delicious Mississippi Life” written by Deborah Hunter. This cookbook was the featured cookbook in the July 2019 Issue of Today in Mississippi. To purchase the cookbook, in print or eBook, visit or search Cooking-With-Honey-and-Friends on Facebook for more information.

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