God's Own Chocolate Cake

This is the world's best chocolate cake recipe -- it's really easy, it always comes out moist and rich and delicious, and best of all it calls for cocoa powder, which I always have in the house, not unsweetened chocolate, which I never have. Use the leftover buttermilk to make pancakes.

Cocoa Fudge Cake
from the Betty Crocker Cookbook, 1969 Edition

1 2/3 cups all-purpose flour
1½ cups sugar
2/3 cup cocoa
1½ teaspoons baking soda
1 teaspoon salt
1½ cups buttermilk
½ cup shortening
2 eggs (1/3 to ½ cup)
1 teaspoon vanilla

Heat oven to 350 degrees. Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x1½ inches.

Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).

Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool.

If desired (!), frost cake.


Cocoa Butter Frosting
from the Betty Crocker Cookbook, 1969 Edition

Here's a frosting recipe I've used, with similarly excellent results.

1/3 cup soft butter
1/3 cup cocoa
2 cups confectioner's sugar
1½ teaspoons vanilla
About 2 tablespoons milk

Mix thoroughly butter and cocoa. Blend in sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.

Fills and frosts two 8- or 9-inch layers or frosts a 13x9 inch cake.

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