Prep 15 mins
Cook 25 mins
This is one of my adopted recipes. I finally got around to making this. This is the first choc cake I've made from scratch in over 40 years, I discovered box mixes and never looked back. Since I adopted this orphan I decided I should make it. It seems fine to DH and me. But how would I know? I used Kittencals frosting Kittencal's Chocolate Frosting/Icing. I baked in a 9X13 inch pan, the original recipe calls for 3 pans but I don't have 3 pans. I left the original recipe instructions for those who prefer layer cakes. I think 50 min baking time for mine was about right.
- 1⁄2 cup cocoa, baking
- 1⁄2 cup hot water
- 2 teaspoons baking soda
- 1⁄2 cup vegetable shortening
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1⁄2 cups flour, unbleached, sifted
- 1 cup buttermilk
- Combine cocoa, hot water and baking soda in a small bowl.
- Let stand while mixing other ingredients.
- Cream the shortening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla and cocoa mixture.
- Add flour alternately with the buttermilk to creamed mixture beating well after each addition.
- Pour batter into 3 greased and wax paper lined 8-inch round cake pans.
- Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done.
- Cool in pans on racks for 10 minutes.
- Remove from pans; cool completely on racks.
- To assemble cake, place one cake layer on serving plate.
- Spread with frosting of your choice.
- Top with second cake layer and spread a layer of frosting.
- Top with third cake layer and frost sides and top with remaining frosting.
This tasted pretty good, not chocolatey enough for us though. Very easy, I used a simple buttercream frosting on top and the cake and frosting complimented eachother really well. I definitely recommend buttercream for the top because it needs the extra sweetness. The cake doesn't taste bad, I guess my preference is just a sweeter more flavorful cake.
I made this for my mother's 75th birthday. I wanted to make German's Sweet Chocolate Cake like my grandmother used to do for her, but all the steps intimidated me. So, I used your recipe and the coconut-pecan icing from my grandmother's very fragile notebook/cookbook. The results were outstanding. thanks so much for making her birthday special! Kit