Prep 10 mins
Cook 30 mins
This recipe is from the Betty Crocker Cookbook..circa 1974. It has been served at many happy occasions in our family, birthdays, etc.
- 2 1⁄4 cups all-purpose flour (do not use self-rising flour) or 2 1⁄4 cups cake flour (do not use self-rising flour)
- 1 2⁄3 cups sugar
- 2⁄3 cup cocoa
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1 1⁄4 cups water
- 3⁄4 cup shortening
- 2 eggs (1/3 to 1/2 cup)
- 1 teaspoon vanilla
- Heat oven to 350 degrees. Grease and flour pans. 13x9x2 or two 9 inch or three 8 inch round layer pans. Measure all ingredients into large mixer bowl.Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).
- Bake oblong about 45 minutes, layers 30 to 35 minutes or until wooden pick insterted in center comes out clean. Cool.
- Frost with your favorite frosting or just sprinkle powdered sugar on top.
This is absolutely the best chocolate cake ever. I have been making this cake for over 40 years though you could not tell it by my looks! LOL I have used butter for shortening at times. Hard to believe it is made with water. Try it, I think you will adopt it into your favorite recipes. Got to go now and make it again for the umpteenth time!
You can't beat this for an easy, one-bowl cake! I made dozens of these 30yrs. ago, but lost the recipe (not in current Betty Crocker cookbook). I've successfully substituted softened butter for the shortening--1 2/2 sticks. These are simple ingredients, almost always on hand.
This was my Mother-in-law's standby. It has become my family's favorite chocolate cake. She used 3/4 cups of water and 3/4 cups black coffee. I also cream the shortening, sugar and eggs. Combine the dry ingredients and add them alternately with the liquids.