Prep 0 mins
Cook 30 mins
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.
- 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)
- Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
- Add boiling water and mix well.
- Pour into 2 9-inch cake pans well greased and floured.
- Bake 30-45 minutes at 350. DO NOT OVERBAKE.
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 :)