When we had Ruthie, our church delivered several meals to our house – because they’re holy like that. And we love them. Our pastor’s wife, Miss Sally, (I know, I know, it is technically “MRS. Sally”, but the name Miss stuck) is the most amazing woman of God you’ll ever meet. She’s gentle. She’s kind. She just casually dropped off a chocolate cake. Like it was no big thing. And friends, I had never had Miss Sally’s cake before. But I can tell you, I never want to be without it AGAIN.
Barry and I ate that whole cake OURSELVES. Yes, we had 3 other children at the time who could eat. And yes, we had folks coming over to see the new baby. But you know what? Some things are sacred. Some things you just don’t share. This chocolate cake is one of those things.
Over the last 3+ years, this cake has been elevated to pedestal status at the Myers house. So much so, that my extended family now knows Miss Sally’s Chocolate Cake. It is often a go-to for showing hospitality without breaking the budget, too.
What did Andy request for his birthday? Miss Sally’s chocolate cake. What did Eli request for his birthday? Miss Sally’s cake. What did Barry and I lick the dish of before returning? Miss Sally’s cake (don’t worry, we also washed it).
I got permission from Miss Sally to post her recipe. She said we should also note that it’s called Minnesota Chocolate Cake. And if that’s so, hats off to Minnesota – you raised the bar on chocolate cakes.
Miss Sally’s Chocolate Cake
- 2 cups flour
- 1/2 cup cocoa powder
- 1-3/4 cup sugar
- 1 tbsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup sour milk aka buttermilk
- 2/3 cup melted butter coconut oil also works
- 1 cup boiling coffee
- 1/3 stick butter softened
- 1 lb powdered sugar
- 1 dash salt
- 1 dash cinnamon
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- milk use enough to make icing mixture spreadable
- Whisk together the flour, cocoa, sugar, baking soda, and salt.
- Add egg, sour milk, melted butter, and coffee. Whisk until combined.
- Pour into greased and floured 9×13 baking pan and bake at 350 for about 30 minutes or until cake springs back when lightly touched in center.
- Remove from oven and allow to cool completely before icing.
- Throw icing ingredients into bowl of mixer and add milk just until spreading consistency.
- Spread on top of cooled cake.