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My review
Our Favorite Chocolate Cake
Jeannette Gartner
"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
servings 436 calsOriginal recipe yields 14 servings (1 - 13x9 inch cake pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
- 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
Per Serving: 436 calories; 15.9 g fat; 72.2 g carbohydrates; 4.1 g protein; 41 mg cholesterol; 229 mg sodium. Full nutrition
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Reviews
Read all reviews 2124 Ratings
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Most helpful positive review
4/21/2007
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 c...
Most helpful critical review
8/2/2008
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 use...
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4/21/2007
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 c...
6/23/2006
this cake has a very rich choclate flavour and a very moist texture that melts in the mouth.
3/15/2007
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 rou...
8/2/2008
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 use...
3/2/2010
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 a...
4/12/2011
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...
4/28/2012
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 choco...