Chocolate Cake
Recipe: #7009
November 24, 2012
"I found this recipe in a 1990’s Hershey’s Chocolate Cookbook. It is one of my favorite chocolate cake recipes. I also use this cake recipe as a base in many other chocolate cake recipes, tweaking it here and there as needed. Use only real, whole ingredients and you will have a moist and chocolaty cake. Ice the cake with your favorite icing. I use a buttercream icing. http://www.recipezazz.com/recipe/buttercream-icing"
Ingredients
Nutritional
- Serving Size: 1 (112.3 g)
- Calories 337.7
- Total Fat - 15 g
- Saturated Fat - 6.9 g
- Cholesterol - 41.4 mg
- Sodium - 152.5 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 3.2 g
- Sugars - 35.2 g
- Protein - 5.5 g
- Calcium - 82.2 mg
- Iron - 2.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Grease and flour a 13x9x2 inch baking pan or two 8 or 9 inch round pans.
Step 3
In a large mixing bowl, beat butter, Crisco, sugar, and vanilla until light and fluffy. Add eggs. Beat well.
Step 4
In another bowl, mix all the dry ingredients together; add alternately to butter mixture with milk. Mix for 1-2 minutes.
Step 5
Pour batter into pan(s)and bake the oblong pan for 35-40 minutes and the round for 30-35 minutes, or until wooden tooth pick inserted in center comes out clean.
Step 6
Remove cake from oven and cool on a wire rack for 5 minutes. Gently remove cake from pan(s)onto a wire rack and cool completely. Ice cake with your favorite icing.
Tips
No special items needed.