Watkins Chocolate Cake Recipes

chocolate cake with a hot beverageAlmost everyone loves chocolate cake and there must be hundreds of variations of recipes, everything from chocolate zucchini cake to chocolate pudding cake. It's a perenial favorite for birthdays, as well as for other special occassions, it's the perfect snack with a glass of cold milk or coffee and for an any day desert too. Here is a sampling of a few I've tried and can recommend. You'll find some recipes are indulgent, while other's are guilt free or healthier. Enjoy!

No Guilt Chocolate Cake with Chocolate Icing

I'll start with this one so you can have your cake and enjoy eating it guilt free! It doesn't contain eggs and calls for heart healthy grapeseed oil so it's low in saturated fat and cholesterol. The chocolate and butter flavored extracts are the secret ingredient that makes it taste richer than it really is.

1-2/3 cups/400 mL all-purpose flour
1 cup/250 mL sugar
1/3 cup/80 mL Watkins Baking Cocoa
1 tsp/5 mL baking soda
1/4 tsp/1.2 mL salt
1 cup/250 mL nonfat buttermilk or sour milk
1/4 cup/60 mL Watkins grapeseed oil, original
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Chocolate Extract
1/2 tsp/2.5 mL Watkins Butter Extract
Watkins cooking spray

Directions: Preheat oven to 375?F/190?C. Combine flour, sugar, cocoa, soda, and salt; mix well and make a well in center. In measuring cup, combine buttermilk, oil, and flavorings. Add to dry mixture; stir just until smooth. Spoon batter into one 9-inch/23-cm round cake pan coated with no-stick cooking spray. Bake for 20 minutes or until cake tests done. Remove to wire rack and let cool in pan 10 minutes. Remove from pan and cool completely. Top with chocolate icing (recipe below). Makes 12 servings.

Chocolate Icing Watkins chocolate cake
1-1/2 tbsp/25 mL Watkins Baking Cocoa
1 tbsp/15 mL hot water
1/2 cup/125 mL powdered sugar

Directions: Combine all ingredients; mix well. Spread on top of cooled cake.

Nutritional Information Per Serving: Calories 200, Protein 3 g, Carbohydrates 36 g, Sodium 140 mg, Fat 5 g, Saturated Fat 1 g, Cholesterol 1 mg, Dietary Fiber 1 g
Note: You really can have your cake, and eat it too, in moderation! Learn more about the benefits of chocolate for your heart and the health benefits of grapeseed oil.

Watkins Chocolate Zucchini Snack Cake

This recipes calls for zucchini which makes the cake moist and adds nutrition. Because it's made with grapeseed oil and egg whites or egg substitute it's also low in saturated fat and cholesterol.

2-1/2 cups/625 mL all-purpose flour
2 tsp/10 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/8 tsp/0.6 mL salt
2-1/2 cups/625 mL shredded, unpeeled zucchini
1 cup/250 mL sugar
1/4 cup/60 mL Watkins Baking Cocoa
1-1/2 tsp/7.5 mL Watkins Cinnamon
1/3 cup/80 mL Watkins Original Grapeseed Oil
1/3 cup/80 mL low-fat buttermilk
2 tsp/10 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Butter Extract
1/2 cup/125 mL egg substitute, thawed if frozen or 3 large egg whites
Watkins no-stick cooking spray
1-1/2 tsp/7.5 mL powdered sugar

Directions: Preheat oven to 350?F/180?C. Coat a 13 x 9-inch/33 x 23-cm baking pan with Watkins no-stick cooking spray. Combine all of the remaining ingredients except the powdered sugar in a large bowl; mix well. Spread in prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar. Makes 18 servings.

Nutritional Information Per Serving: Calories 160, Protein 3 g, Carbohydrates 26 g, Sodium 90 mg, Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Dietary Fiber 2 g

Watkins Hot Fudge Cake

This is a scrumptious chocolate pudding cake recipe is dessert that I used to make in the oven, however this is a hot fudge cake you can make in your slow cooker! This recipe is often called a hot fugde pudding cake or is mistakenly called chocolate lava cake, what ever you call it, it tastes rich and decadent.

 Hot fudge cake Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
2 tbsp Watkins Baking Cocoa
2 tsp Watkins Baking Powder
1/2 tsp salt
1/2 cup milk
2 tbsp Watkins Grapeseed Oil, original unflavored
1 tsp Watkins Double-Strength Vanilla
1/2 cup chopped pecans, optional
Watkins Cooking Spray
3/4 cup packed brown sugar
1/4 cup Watkins Baking Cocoa
1 1/2 cups hot water

Directions: Spray the inside of 2 to 3 1/2-quart slow cooker with Watkins cooking spray. Mix flour, granulated sugar, 2 tbsp cocoa, baking powder, and salt in a medium bowl. Stir in milk, oil, and vanilla until smooth. Stir in pecans if desired. Spread batter evenly in bottom of cooker.

Fudge sauce directions: Mix brown sugar and 1/4 cup cocoa in a small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.

Cover and cook on high heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean. Turn off cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes and spoon fudge sauce over cake. For a real treat, top with real cream, whipped cream or vanilla ice cream. This cake is best served warm, it can be reheated in the microwave.

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