Rating: 4 stars 4.1
14 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This recipe was given to me by my mom's neighbor, Sharon Kelley. It is the very best chocolate cake recipe I have ever tasted.

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Recipe Summary

Servings:
18
Yield:
1 - 9 x 13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and white sugar in a large bowl and set aside.

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  • Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.

  • In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil over medium heat for 5 minutes.

  • Add chocolate mixture to dry ingredients mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix at medium speed of electric mixer until well blended. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray. Bake at 350 degrees F (175 degrees C) for 25 minutes.

  • To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners' sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets the better it gets!

Nutrition Facts

398 calories; protein 3g; carbohydrates 60.9g; fat 17g; cholesterol 48.2mg; sodium 339.4mg. Full Nutrition
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