Prep 15 mins
Cook 25 mins
I needed a simple chocolate cake recipe for a Wilton cake class and came across an older recipe which I adapted to suit my need for a not too dense, moist, high chocolate cake. The cake was dense enough to handle a buttercream frosting and decorations learned in class that day without being too heavy. All at home agreed it was the best chocolate cake I had ever made. I made a batch of Wilton Chocolate Buttercream frosting to fill and frost the two layers and there was just enough to go around. I always say simple tastes best.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 1⁄2 cups sugar
- 2 eggs, large
- 2 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup sour milk
- 1⁄2 cup hot water
- 1⁄2 cup cocoa
- Preheat oven to 350 degrees.
- Prepare two 8 or 9 inch round cake pans by greasing thoroughly.
- Cream the sugar and butter or margarine thoroughly.
- Beat the eggs well then add to batter and mix together.
- Sift the flour before measuring, then sift again with baking soda and baking powder.
- Add to the butter mixture alternating with sour milk.
- Do not overbeat.
- Dissolve the cocoa in the hot water then add to batter and stir just until well combined.
- Pour batter into prepared cake pans.
- Bake in oven for aproximately 25 minutes. Check for doneness after 22 minutes.
- Remove pans from oven and set on cake rake to cool for ten minutes.
- Turn cakes out of pan and continue cooling on rack until completely cool. Fill and frost as per your favourite recipe.
- This can also be baked in a bundt pan for approximately 45 minutes.