Traditional recipes

Chocolate Old-Fashioned

Chocolate Old-Fashioned

  1. Home
  2. Drink
  3. Cocktails and Spirits


4 ratings

February 6, 2013



The Chocolate Old-Fashioned.

A chocolate (and romantic) twist on the Old-Fashioned.




Calories Per Serving

Related Recipes


  • 2 Ounces Kings County Chocolate Whiskey
  • 1 Ounce simple syrup
  • 2 dashes Angostura Bitters
  • 1 maraschino cherry


Add simple syrup to rocks glass, followed by whiskey and bitters. Top with ice, garnish with cherry, and stir.

Nutritional Facts


Calories Per Serving230



Vitamin A0.1µgN/A








Sugars, added21gN/A

Have a question about the nutrition data? Let us know.


  • 2 cups sifted cake flour
  • 2 cups white sugar
  • ½ teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup water
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 each eggs
  • ½ cup unsalted butter
  • 6 tablespoons milk
  • 4 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.

Mix flour, sugar, and baking soda together in a large bowl set aside.

Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.

Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.

Recipe Summary

  • 1 cup butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup butter
  • 4 tablespoons unsweetened cocoa powder
  • ⅓ cup buttermilk
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.

In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.

In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.

For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

I’m not saying you can’t have more than 1 piece, but I am saying that this fudge is rich. Small squares are the way to go, perfect for nibbling and getting your chocolate fix.

This fudge recipe is straight up simple, smooth and creamy and with basically three ingredients.

Tweet This

Other Old-Fashioned Dessert Recipes:

Other Chocolate Dessert Recipes:

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Old Fashioned Chocolate Gravy

The recipe I am looking for was a chocolate gravy my grandmother used to make in a skillet on top of the stove. I know it had cocoa and sugar in it and it tasted like warm chocolate pudding. It was made kind of like a milk gravy.

Thank you,


From The Hillbilly Housewife

I haven’t made this in quite a while, but found this recipe scribbled down on a piece of scrap paper tucked into one of my cookbooks. It sounds like the gravy you’re looking for.

I’m sure there are other recipes as well. If you have one to share, please leave it as a comment below.

  • 1/4 cup cocoa
  • 3 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 2 cups milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
  1. Mix the cocoa, flour and sugar together until all dry ingredients are well mixed.
  2. Pour the cold milk into the flour mixture and whisk it well. You don’t want any lumps.
  3. Pour the mixture into a saucepan and heat over medium high until it start to thicken. You want to stir frequently to keep your gravy from lumping up on you.
  4. Remove it from the heat and add the butter and vanilla. Stir until the butter is melted and everything is well incorporated.
  5. Serve immediately over hot biscuits, pancakes or waffles.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

More Fun Candy Recipes

We've got even more fun, homemade candy recipes coming at you, and boy, are these a real treat! We've added a colorful bit of variety to our candy collection with our kid-friendly recipe for Tutti Fruity Crispy Candy (page 16). If you've got to finish off that box of fruity cereal, then this easy candy recipe is the way to do it&mdashit's fun for the whole family! Get into the holiday spirit with our jolly recipe for Peppermint Twists (page 17). Your holiday festivities won't feel the same without a container of these on every side table, ready to help out with some munchies. On the opposite end of the spectrum, if you're looking to forget about the cold for a while, we've got a virtual tropical getaway planned with the help of our simple candy recipe for Coconut Joys (page 19). With flecks of one of our favorite fruits worked in, we can find a way to make it feel like we're on vacation, even when we're just wishing we were. There's something about these fun candy recipes that really does just make us feel like kids again, right? No matter what kind of candy recipes you're looking for, we can guarantee they'll be made with a heaping scoop of "OOH IT'S SO GOOD!!"

With your free copy of Homemade Candy Recipes: 20 Old-Fashioned Recipes for Chocolate Candy, Fudge, & More , you can also subscribe to our Mr. Food Test Kitchen Quick & Easy Everyday Cooking newsletter to become part of a vibrant community of home cooking enthusiasts. In subscribing to the newsletter you will receive:

Old Fashioned Candy Recipes

Making candy is so very easy when you know how. Even on those rare occasions when it doesn't turn out, the mistakes are often delicious. Just follow the old fashioned candy recipes and don't ever be afraid to experiment.

How to Make Candy Series

Homemade Candy for Special Occasions

The Fun of Old Fashioned Candy Making

Making your own candy is inexpensive and fun. And it's made easy with the help of Grandma's recipes. You'll enjoy making your very own treats such as chocolate fudge, toffee, praline, peanut brittle, chewy caramels, old time stick candy, chocolates and lots more!

Back in the 1950s, when I was a young boy, most families made their own snack foods. After the evening's farm chores were finished, we  would pick a favorite fudge recipe and Mom would make a large plateful of candy.

We all sat nibbling on it as we listened to the antics of Fibber McGee and Molly, our favorite old time radio program. That old tube radio would start to buzz sometimes, and it was always my job to run over and give it a tap to clear the sound. We didn't want to miss the unforgettable clatter when McGee opened his hall closet!

The homemade fudge was especially delicious, and it greatly added to our evening's fun. Wonderful memories that will last me a lifetime!

Why not get your family involved in making homemade candy? With Grandma's collection of old fashioned candy recipes and a  little practice, you will easily master the art of candy making. Make some candy tonight!

Use All-Natural Ingredients

Grandma's old fashioned candy recipes call for basic, fresh ingredients. Why use artificial flavors when all-natural ingredients like honey, nuts, cream, and chocolate make the best flavors?

And by using the common, everyday ingredients found in your kitchen, the cost is often less than store-bought candies. And not only are they better for you, but the taste is better too!

Egg Safety Tip — Some no-bake recipes might call for raw, uncooked eggs or egg whites. To avoid any health risk, please visit my Eggs and Salmonella page for simple instructions on how to safely use the old time recipe.

Old Fashioned Chocolate Pie

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 - 9 inch pies 1 x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Southern


An old fashioned chocolate pie with a cooked custard type of filling. Egg whites are used to make the meringue on top.


5 Eggs, separated
1/2 cup Cocoa
1 – 1/2 Tablespoons Vanilla Flavoring
2 cups Sugar
3 – 1/2 cups Milk
1 cup Flour
1 stick Butter or Margarine

For the Meringue:
5 egg whites, from above
3 Tablespoons Sugar
Pinch of Cream of Tartar


Pre-bake the two pie shells. Set aside and let cool.
Separate the egg whites from the yolks.
Place egg whites in a clean glass or metal mixing bowl, let come to room temperature.
Place egg yolks in a large mixing bowl.
Add cocoa.
Add vanilla flavoring.
Add sugar.
Add milk.
Add flour.
Mix well with an electric mixer.
Place mixture in a sauce pot over Medium heat.
Add the butter, stirring constantly as mixture heats up.
Cook until mixture is thick, stirring constantly. About 10 minutes.
Remove from heat and let mixture cool for about 10 minutes.
Beat the egg whites until soft peaks form.
Add the sugar.
Add the Cream of Tartar.
Beat egg whites until stiff peaks form.
Divide the cooked chocolate mixture into the two pie shells.
Divide the meringue over the top of the pies.
Bake at 350F degrees until top is lightly browned.
Remove from oven, place on wire racks to cool.
Refrigerate, uncovered for 2-3 hours to firm up.


Makes 2 of the 9 inch pies.

Keywords: Chocolate Pie, Old Fashioned, Southern, pie crust, custard

Your Comments:

Have you tried our Old Fashioned Chocolate Pie Recipe? What did you think about it?

Share your Comments with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

Sign Up For Our Free Newsletter:

While you’re here, be sure to sign up for our totally FREE NEWSLETTER. I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern. It’s totally free, and super easy to sign up. And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe. How cool is that? I’ll be looking forward to seeing you add your name to our list. The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Angelique Concepcion

This recipe sounds very,very good.
But i cant just wait till i try it now i know where to find delicious deserts like this.
Thank You,Angelique

looks and sounds great. but can u please convert the recipe to grams. i find cup measures too complicating. thanks

Just converted the major ingredients to grams, hopefully it helps. Enjoy!

Awesome cake..My best friend love it.

marty mccrorey

i've tried this cake several times. it never rises much and comes out looking like brownies. does anyone else have "chocolate water" after adding all the water? it's very, very thin. i think if you reduce the water the leavening action of the powder and soda will have a chance to work. and the icing had to have an extra cup of powdered sugar to be thick enough.
if anyone has suggestions or the same experience please shoot me an email at [email protected]

This is a very delicious chocolate cake recipe.

Made this for for my family great reviews from everyone begging for another one!!

pratik yemek tarifi - Turkey

It is a very different feeling to find a chocolate cake recipe that has been favored for more than a decade.

I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

The best chocolate cake I’ve ever tried.moist,rich and chocolaty.thank you for the recipe

Anyone know a good peanutbutter cream cheese icing recipe p?

My mother in law gave me this recipe over 40 years ago, it was the family's traditional birthday cake. It became so for our family as well. The only difference is her recipe calls for 2/3 cup of butter. The crumb is always perfect and moist. We have updated it using Hershey's Special Dark Cocoa or a mix of the two and a rounded teaspoon of expresso powder. But as is or updated, it garners nothing but raves when we make it. Being an old recipe, one measures the flour by loosening it first, spooning it into the measuring cups and leveling it off. The dump and level method used by so many 'TV' bakers yields a denser cake. Still moist but not as beautifully light as the original. And it is so much easier than the newer recipes. My only issue is that I can't make 1 1/2 times the cake, because of everything being in 3rds:)

I have recently tried making a chocolate and cream cake at home. It turns out to be really good.


Ended up being way to gooey even out of the refrigerator.

Yes, recipe is somewhat confusing. never says to remove pod! Way too much bourbon sugar. Smooth, may need more bourbon in fudge.

From Bon Appétit's site - Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.

It's a shame nobody bothered to update/correct the directions clarifying how to make the sugar.

I made these exactly as instructed and they came out delicious.I was fearful that they would have too strong of a bourbon flavor, but they did not. My husband is a big fan of all fudge and rated these as a 3.5 out of 4. The lowest setting on my oven is 170 degrees. Baked the bourbon sugar overnight and came out perfect. We use the extra sugar in our coffee.

This came out really well. It's not cloyingly sweet like so much fudge--more "grown-up" fudge. I made half the bourbon sugar recipe and only used half of that on the fudge. I think you could cut the bourbon sugar done to 1/4 cup sugar. I used turbinado sugar instead of demerara and put it in a convection oven at 170 degrees in a very thin layer for about 3 hours. It came out great, and the leftover sugar crystals will be good on ice cream, fruit or pudding.

The recipe isn't clear. You don't leave the oven on at 150 all night do you?

This turned out really well. It's super rich, but I suppose all fudge is. The one thing is the website recipe is missing some critical instructions on how to make the sugar. Specifically, the website says "Scrape bourbon", which makes no sense. The magazine has the full instructions: Scrape vanilla beans into a small bowl stir in demerara sugar and bourbon.