Chocolate Cake

A tender, moist, chocolatey cake that is not overly rich. Fluffy Boiled Frosting is a good non-fat frosting. For a more chocolate flavor try a chocolate frosting. Another option is to frost with whipped cream and serve with raspberries or sliced strawberries.
Based on a recipe from Betty Crocker's Cookbook, Golden Press, NY, 1983, p 232.

Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Desserts - Cakes
Servings: 10 servings
Author: Catherine Christiano


  • 4 ounces unsweetened chocolate
  • 1/4 cup shortening
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 3/4 cup water
  • 3/4 cup buttermilk
  • 1/4 cup shortening
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups unbleached flour


  • Place oven rack in center and preheat to 350°F. Grease and flour two 8 inch or 9 inch cake pans.
  • Finely chop chocolate, place in top of double boiler with 1/4 cup shortening over hot but not boiling water. Stir until just melted. Remove top pot from heat and set aside.
  • To the large bowl of a stand mixer add sugar, salt, water, buttermilk, 1/4 cup shortening, eggs, vanilla, and salt. Mix until combined. Pour in cooled chocolate, mix to combine. Stir in baking powder, baking soda and flour. Beat on high 3 minutes, scraping bowl occasionally.
  • Divide batter evenly in two pans. Bake until toothpick inserted in center comes out clean, about 25 - 30 minutes. Remove from oven. Allow to cool 5 minutes, then invert onto wire racks to completely cool before frosting.


To make a four layer cake, either divide batter into 4 pans or bake in 2 pans and slice horizontally once cool.
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