|
Oven 350 F |
|
|
1 1/2 cups sugar 1/2 cup Crisco shortening
|
Mix on medium speed. |
|
2 eggs |
Add and mix on medium speed.
|
|
4 Tbsp (heaping) Hershey Cocoa 1/2 cup warm water
|
In a separate small bowl or large cup, mix together and stir with a fork until the cocoa is dissolved. Add to the sugar mixture and mix on medium speed until well blended and fluffy. Scrape the sides and bottom of the mixing bowl a few times with a rubber spatula.
|
|
2 cups flour 1 tsp baking soda 1 tsp baking powder
|
Sift together and add to the batter. Mix on low speed until well blended. |
|
1 tsp vanilla 1 cup milk |
Add liquid and mix on slow to avoid splashing. Mix batter on medium-high for two minutes.
|
|
1 Tbsp shortening 2 Tbsp flour |
Prepare two 8” round cake pans or one 9×13” pan. Use a paper towel to grease the bottom and sides of the cake pans. Sprinkle with flour and roll around to coat the pan. Turn over the pan and tap gently to remove the excess flour.
Pour the batter into the pans. Shake the pan horizontally to level the batter and climb the walls a bit.
Bake the cake in a preheated 350F oven for about 25 minutes. To test for doneness, insert a toothpick in the center of the cake; the cake is done when it comes out clean.
Let the cake cool in the pan for 5 minutes, then slide a table knife around the edges to loosen. Place a plate upside down on top of the pan, invert and tap the bottom of the pan to remove the cake. Cool on a wire rack for at least 30 minutes before frosting.
Frost the cake with vanilla buttercream frosting or chocolate fudge frosting.
|
This chocolate cake with thick vanilla buttercream frosting is simply “Birthday Cake” at our house. The cake recipe originated from Donna Faust in Ree Heights. Her cake was a little more dense and moist than this version which I have adapted over the years. I remember eating Donna’s cake with chocolate frosting many times in Ree Heights as a child.