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Easy Chocolate Cake

50 min • 8 to 10 servings •
Jessica W Dasher

50 min •     8 to 10 servings•

Jessica W Dasher

Double-layer chocolate cake with rich frosting, partially sliced, on a kitchen counter with a mixer, bowl, and glass of milk nearby.

This is a fast and easy chocolate cake that makes your whole kitchen smell wonderful when baking. I recall that when either my Mother or Grandmother were in a hurry, they would throw all the ingredients in immediately after the creaming portion was complete (not even first combining the dry ingredients and then adding)… and it turned out just fine. I like frosting this with a chocolate buttercream.

Ready

  • ¼ cup butter
  • ¼ cup shortening
  • 2 cups sugar
  • 1 tsp. vanilla
  • 2 eggs
  • ¾ tsp. baking soda
  • ¾ cup Hershey’s cocoa
  • 1 ¾ cus flour, unsifted
  • ¾ tsp baking powder
  • ⅛ tsp salt
  • 1 ¾ cup milk

    • Set

  • Mixer
  • 2 mixing bowls
  • measuring spoons and cups
  • Spatula
  • Baking pan

    • Go!

  • Cream together sugar, butter, vanilla, and eggs.
  • Combiine dry ingredients, and mix into creamed mixture, alternately with milk (this will seem to yield a “watery” batter—don’t worry, it’s correct!)
  • Bake at 350 degrees 30 to 35 minutes, in a greased, floured pan.

    • Recommendations

    You may use 2 9” round pans, 1 13 X 9” oblong, or angel food round pan. My grandmother used to leave it in the oblong pan and just simply frost the top, then serve at Sunday dinner.

    chocolate

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