Total Time
55mins
Prep 20 mins
Cook 35 mins

Ingredients Nutrition

Directions

  1. Grease and lightly flour two 9x1 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s) aside.
  2. Stir together flour, cocoa powder, baking soda, and salt; set aide.
  3. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
  4. Add sugar and vanilla; beat until well combined.
  5. Add eggs, 1 at a timebeating well after each.
  6. Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
  7. Pour batter into the prepared pan (s) Bake in a 350 degree oven for 35 to 40 minutes or until a wooden toothpick comes out clean.
  8. Cool layer cakes in pans on wire racks for 10 minutes.
  9. Remove from pans.
  10. Cool thoroughly on wire racks.
  11. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.
  12. Frost with desired frosting.
Most Helpful

5 5

We enjoyed this cake very much. It's easy to toss together, with a good chocolate flavor coming through in the result. Moisture level was good, cakes came out of the pans flawlessly and held up perfectly under a robe of vanilla buttercream frosting. Great basic cake that went whoooosh! Gone!

5 5

This is the same recipe I have in my "New Baking Book" by Better Homes and Gardens. I made it as a birthday cake last night in a Wilton Giant Cupcake pan. This is a very good recipe. I baked it at 325 degrees F for about an hour, and it came out moist and very chocolate-y. I frosted it with Basic Frosting. I tinted half of it green and piped it up the bottom of the "cupcake" to make it look like a cupcake liner. I also decorated the top with jumbo star sprinkles. It was a fun cake, but most important, it was very tasty. :)