Best 3 Preachers Chocolate Cake Recipes

Indulge in the delectable Preacher's Chocolate Cake, a classic Southern dessert with a rich chocolate flavor and a moist, tender crumb. This timeless recipe has been passed down through generations, earning its name from the irresistible temptation it brings to all who taste it. While the original recipe stands as a testament to its enduring popularity, creative bakers have also introduced variations like the Preacher's Chocolate Sheet Cake, a larger version perfect for sharing, and the Preacher's Chocolate Cupcakes, individual-sized treats that are ideal for parties or gifting. Each variation offers a unique experience while staying true to the original's divine flavor profile.

Here are our top 3 tried and tested recipes!

EASY PREACHER'S CAKE

Easy Preacher's Cake image

Use what you have in your pantry to make our Easy Preacher's Cake! With pineapple and coconut flavors, this preacher's cake is sure to please any sweet tooth.

Provided by My Food and Family

Categories Recipes

Time 1h30m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 cup butter, divided
1 pkg. (2-layer size) spice cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup BAKER'S ANGEL FLAKE Coconut
2 eggs
1-1/2 cups chopped pecans, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar

Steps:

Heat oven to 350°F.
Melt 1/2 cup butter; pour into large mixer bowl. Add cake mix, pineapple, coconut and eggs; beat until blended. Stir in 1/2 cup nuts.
Pour into 13x9-inch pan sprayed with cooking spray.
Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
Beat cream cheese, sugar and remaining butter in medium bowl with mixer until blended; spread onto cake. Sprinkle with remaining nuts.

Nutrition Facts : Calories 430, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

PREACHER'S CHOCOLATE CAKE

Preacher's Chocolate Cake image

I don't know where my mother got this recipe from but it is a wonderful rich moist chocolate cake. Frost with Recipe #110707 and it tastes just like Hostess Cup Cakes but oh so much better. Mom would make 2 layers - fill and frost sides with the Whipped Cream Frosting, then use regular chocolate frosting for the top. Milk anyone?

Provided by CindiJ

Categories Dessert

Time 38m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup brown sugar
1 cup granulated sugar
1/2 cup shortening
2 beaten eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup cocoa
1/2 cup soured milk or 1/2 cup buttermilk
1 cup boiling water
1 teaspoon vanilla

Steps:

Cream together sugars and shortening till light and fluffy.
Add 2 beaten eggs mixing well.
In separate bowl sift together flour, baking soda, cocoa.
Add to creamed mixture in thirds, alternating with soured milk.
Beat well after each addition.
Fold in boiling water and vanilla.
Pour into 2 greased and floured 9" round cake pans.
Bake in preheated 350º oven 18-24 minutes or until toothpick inserted comes out clean.

PREACHER CAKE

Preacher Cake image

A southern favorite! This jazzed up boxed cake mix is filled with pantry staples. Preacher Cake was a classic cake made when the preacher cake to visit.

Provided by Julie Clark

Categories Dessert

Number Of Ingredients 9

Ingredients

½ cup salted butter (melted)
1 box spice cake mix (15.25 ounces )
8 ounces crushed pineapple in juice (undrained)
1 cup shredded coconut
2 large eggs
½ cup chopped pecans
8 ounces cream cheese (room temperature)
½ cup salted butter (room temperature)
2 cups powdered sugar

Steps:

Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
Stir in the chopped pecans.
Pour the cake batter into the prepared pan.
Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
Allow the cake to cool.
To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
Spread the frosting on the cooled cake.
Sprinkle with pecans.
Store in an airtight container.

Nutrition Facts : Calories 447 kcal, Carbohydrate 48 g, Protein 4 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 74 mg, Sodium 409 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

Tips:

Use high-quality ingredients: This will make a big difference in the taste of your cake. Use real butter, sugar, and eggs, and choose a good quality cocoa powder.
Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help the cake rise evenly.
Don't overbake the cake: A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
Let the cake cool completely before frosting it: This will help the frosting set properly.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Preacher's chocolate cake is a classic dessert that is sure to please everyone. It's moist, rich, and chocolatey, with a creamy frosting that is the perfect finishing touch. Follow these tips and you'll be able to make a perfect preacher's chocolate cake every time.