Leeza Gibbons’ – Chocolate Crisis Cake with Chocolate Icing


  • ¾ cup flour
  • 1 ¼ cup sugar
  • 1/3 cup cocoa powder (unsweetened)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ cup shortening (solid)
  • 1 cup milk
  • 2 eggs



  • Sift all dry ingredients together.
  • With a mixer, add 2/3 cup milk and shortening to the dry ingredients, mix well.
  • Add 2 eggs and the rest of the milk.
  • When all ingredients are mixed well, evenly pour into greased and floured baking pan of your choice.
  • Bake 25 minutes at 350 degrees or until toothpick comes out clean.


Classic Chocolate Buttercream Icing



  • 1 cup unsalted butter- softened
  • 3 ½ cups powdered sugar (confectioners or 10x)
  • ½ to 1 cup cocoa powder (amount depends on how rich you would like it)
  • ¼ teaspoon table salt
  • 2 teaspoons vanilla extract or ¼ teaspoon almond extract
  • 4 to 8 tablespoons of heavy cream (whole milk if you prefer)



  • Cream butter until fluffy
  • Sift 3 ½ cups of powdered sugar and ½ cup of cocoa powder into the mixing bowl with butter.
  • With mixer on low, mix until the sugar and cocoa are mixed well with the butter.
  • Once mixed well, add vanilla extract (or almond extract), salt, and a few tablespoons of milk/cream and beat on medium/high for 3 minutes or until fluffy.
  • If icing needs a more stiff consistency, add more sugar (a little at a time). If your icing needs to be thinner, add additional cream or milk (1 tablespoon at a time).

HINT:  Use Dutch Processed or dark chocolate Cocoa for darker richer cake and icing


Alternate Chocolate Frosting for Leeza Gibbons’ Chocolate Crisis Cake



  • ¾ Cup softened butter
  • 1 ½ cups unsweetened cocoa powder
  • 5 1/3 cups confectioners sugar
  • 2/3 cups milk
  • 1 teaspoon vanilla extract



  • Cream softened butter until light and fluffy
  • Add vanilla extract
  • Stir in cocoa powder and confectioners sugar alternately with the milk
  • Beat to a spreading consistency

Store unused icing in an airtight container in the refrigerator for up to 1 week.