Wesson Oil Chocolate Cake

Submitted by Chef #985437

"One of the best "scratch" chocolate cakes that I have ever had. Any vegetable oil will work, just seems that Wesson Oil works best. Great with Mom's Chocolate Frosting."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 2-layer cake

ingredients

• 3 cups flour
• 2 cups sugar
• 3 teaspoons baking soda
• 1⁄2 cup cocoa
• 1 teaspoon salt
• 2 eggs
• 1 cup Wesson Oil
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1 cup water (boiling)

directions

1. Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
2. Add boiling water and mix well.
3. Pour into 2 9-inch cake pans well greased and floured.
4. Bake 30-45 minutes at 350. DO NOT OVERBAKE.

Reviews

[onezenchic]

Delicious dense chocolate cake that gets even better the next day! This recipe is almost identical to one that has circulated among our family for three generations, and was always a party favorite. My recipe was intended to be made in an 8-inch loaf pan, so the ingredients are halved. I do not use buttermilk, but prepare 1/2c. milk w/ 2 tbsps. vinegar added. This is prepared first and put aside while preparing the rest of the ingredients to give it time to set up. Cooking time is 40-45mins. in a 350 oven. Because this is a dense cake, it slices up into layers beautifully which can be filled with fruit/cream/frosting, etc. My favorite is just white buttercream :)

 

[Mimi L.]

MY MOTHER