This is the cake my family always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.

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  • Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.

  • Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.

  • To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.

Nutrition Facts

435.5 calories; 4.1 g protein; 72.2 g carbohydrates; 41.4 mg cholesterol; 229.1 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/22/2007
I made the cake part only not the frosting. I had to add another ounce of chocolate because it wasn't chocolate-y enough for us. I made cupcakes baked for about 15 minutes then watched them closely til done (around 18 minutes). Moist with a nice taste and texture. I'm pleased with this recipe. Read More
(26)

Most helpful critical review

Rating: 3 stars
08/02/2008
I hate to be the first with a negative review but I found this cake to be fairly dry and crumbly. I am a good baker and am not sure why it didn't turn out well. I DID make two changes: I used butter instead of shortening (which I always do and have not experienced a problem before) and I added an extra ounce of baking chocolate. The flavor was pretty good but the cake crumbled too easily. I made a 12" round cake and it was done in exactly 24 minutes. I didn't make the icing but used a rolled fondant icing instead. There is a chance that I made a mistake and it's not the recipe's fault but I don't think that's the case. I'll keep looking. Read More
(16)
24 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/22/2007
I made the cake part only not the frosting. I had to add another ounce of chocolate because it wasn't chocolate-y enough for us. I made cupcakes baked for about 15 minutes then watched them closely til done (around 18 minutes). Moist with a nice taste and texture. I'm pleased with this recipe. Read More
(26)
Rating: 4 stars
04/22/2007
I made the cake part only not the frosting. I had to add another ounce of chocolate because it wasn't chocolate-y enough for us. I made cupcakes baked for about 15 minutes then watched them closely til done (around 18 minutes). Moist with a nice taste and texture. I'm pleased with this recipe. Read More
(26)
Rating: 5 stars
06/23/2006
this cake has a very rich choclate flavour and a very moist texture that melts in the mouth. Read More
(24)
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Rating: 5 stars
03/15/2007
wow. this cake is so good. i added a little maple flavoring and some sweetened dark chocolate. for 2 9' round pans it took 30 minutes exactly. another thing i liked is that it didnt turn all round on top like the box cakes. i was able to put the two on top of each other without them breaking! thanks for the great recipe!! Read More
(21)
Rating: 3 stars
08/02/2008
I hate to be the first with a negative review but I found this cake to be fairly dry and crumbly. I am a good baker and am not sure why it didn't turn out well. I DID make two changes: I used butter instead of shortening (which I always do and have not experienced a problem before) and I added an extra ounce of baking chocolate. The flavor was pretty good but the cake crumbled too easily. I made a 12" round cake and it was done in exactly 24 minutes. I didn't make the icing but used a rolled fondant icing instead. There is a chance that I made a mistake and it's not the recipe's fault but I don't think that's the case. I'll keep looking. Read More
(16)
Rating: 5 stars
03/03/2010
I used 1/2 a bag of Ghirardelli semi sweet chocolate chips in this recipe instead of 2 oz of unsweetened and baked it in my jelly roll pan. Covered it with a mixture of 1 can vanilla frosting and 1 tub of coolwhip. Rolled it up and topped it with the recipe for Chocolate Ganache on here. It turned out like a marvelous yummy gigantic swiss cake roll and everyone loved it! If you are going to make a roll cake remember to roll the cake up by placing a towel well coated in powdered sugar on the cake and rolling it up around the towel and letting it cool this way. Then it won't crack up in the end when you fill it and roll it. Yum Yum! Read More
(11)
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Rating: 4 stars
09/03/2010
add choc chips otherwise it's great! Read More
(9)
Rating: 5 stars
04/13/2011
This turned out beautifully! The batter was perfect and fluffy. It looked almost like chocolate pudding (i had to keep fighting the urge to eat it with a spoon!) and baked up nicely as cupcakes. I made a few changes. I used four ounces of chocolate because I was pairing it with a very sweet frosting and wanted it to have a deeper chocolate flavor I used cake flour instead of all-purpose and I used the suggestion of cream rather than milk. This will be my go-to chocolate cake! Thank you so much! Read More
(8)
Rating: 5 stars
01/25/2011
Delicious! Very nice texture as well. Read More
(5)
Rating: 5 stars
12/03/2013
I made this cake for work and got rave reviews. I used butter instead of shortening and heavy cream instead of the milk. I also added 2oz of chocolate to it as it was being frosted with chocolate butter cream. Didn't want it to be too sweet. It got rated "absolutely sinful" by one coworker. Read More
(3)