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My Mom's Chocolate Cake

Rated as 4.52 out of 5 Stars
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"A simple, old-fashioned chocolate cake. Great with a chocolate glaze."
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Ingredients

1 h servings 294
Original recipe yields 9 servings (1 8-inch square pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts


Per Serving: 294 calories; 13 42.1 4.7 22 307 Full nutrition

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Reviews

Read all reviews 19
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Unlike the reviewer who described this as light and airy, I agree with Sumchelle that this is a dense cake, rich and moist, but still tender - and definitely not "fluffy." Deep, dark chocolate...

Most helpful critical review

I am not typically a negative person, but I can find nothing good to say about this cake. The fact that the recipe only calls for a single egg should have been a clue to me that this would be m...

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Unlike the reviewer who described this as light and airy, I agree with Sumchelle that this is a dense cake, rich and moist, but still tender - and definitely not "fluffy." Deep, dark chocolate...

Excellent. This was easy to whip up and tastes great. I used 1/2 cup butter rather than shortening and added lemon to regular milk since I had no buttermilk. It turned out just like I wanted....

I followed this recipe exactly, and it turned out to be delicious. Instead of making a cake, I made cupcakes and iced them with "Chocolate Frosting III." I made them for both my husband and I ...

I loved this recipe. I used unsalted butter instead of shortening. It was chocolatey and delicious.

Wonderful cake. Easy to make. Light, moist and airy (all important qualities in a cake). New family favorite.

I am not typically a negative person, but I can find nothing good to say about this cake. The fact that the recipe only calls for a single egg should have been a clue to me that this would be m...

I had to use canola oil instead of crisco but my cake turned out just fine. It rose nicely and was not dense or fudgy at all. As good as any chocolate cake I've made!! Love that it fits in an...

Really good, easy chocolate cake! I swapped a stick of unsalted butter for the shortening but otherwise followed the recipe exactly. I topped it with a quick ganache made with of a couple of t...

Very good cake and not difficult to make. Afterwards I topped with Paula's Whipped Cream recipe and added strawberries.