PRINTER FRIENDLY CHOCOLATE CAKE RECIPE

This Is A Printer Friendly Page

Use Your Browser's Print Button To Print This Page

Ingredients

Preparation

2 Cups Flour

Preheat Oven to 300° F
(This is not a typo! This is a slow bake chocolate cake recipe.)
Use Crisco Shortening to Lightly Grease and Flour 9 in. x 13 in. Baking Dish. (It's a one layer chocolate cake!)
Place all the ingredients on the left into a mixing bowl.
Mix at medium or medium high speed until all ingredients are blended and smooth.
Pour into Greased and Floured Baking Dish
Bake for 1 Hour
Test by sticking with knife in the middle of the cake. If it comes out clean, it's done!
Allow to cool.

2 Cups Sugar

¾ Cup Hershey's Cocoa

2 Teaspoons Baking Soda

2 Eggs (I use large eggs)

1 Teaspoon Salt

1 Cup Buttermilk

Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.

1 Cup Mazola Oil

1 ½ Teaspoons Vanilla Extract

1 Cup Boiling Water

Recommended White Vanilla Icing
Obviously you can use whatever you like. But we have found that the simplest icing works best on this cake.
Ingredients	Preparation
¾ Bag of Powdered Confectioners Sugar	Place the powdered sugar, softened butter, and vanilla in a mixing bowl. Add a little milk. Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.
¼ Pound Stick of Butter (Softened)
1 Teaspoon Vanilla Extract
Pinch of Salt
Milk