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Total Time
35mins
Prep 10 mins
Cook 25 mins

This is a very old recipe. We like it unfrosted, but it could also be baked in 2 (8") round pans and frosted. Very moist.

Ingredients Nutrition

Directions

  1. Sift together flour, cocoa, and salt.
  2. Cream shortening and sugar together until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Stir in the vanilla.
  5. Dissolve baking soda in the hot water.
  6. Stir into the creamed mixture.
  7. Add dry ingredients to creamed mixture alternately with cold water.
  8. Beat well after each addition.
  9. (I make 5"dumps":dry- water- dry- water- dry).
  10. Bake in a greased and floured 13" X 9" X 2" pan for 20-25 minutes at 350F.
Most Helpful

5 5

I made this cake for my husband's birthday today. I thought the batter was a little thick so I added about 2 tbs. of milk and threw in a handful of chocolate chips just for fun! My cake took longer than 25 min...not sure how long, maybe 35-40. It's probably our old oven though. I thought this was a nice lighter cake, not too rich and not too sweet.

5 5

I really liked this cake. I think I baked it just a little too long, mine was a bit dry. I added maybe a quarter cup of extra cocoa, used two 8" rounds, and used this frosting: http://www.food.com/recipe/chocolate-frosting-348737
It really was good.

4 5

simple n easy n very moist