Today is National Chocolate Cake Day. Could anything possibly make me happier? (Well actually, yes, if there was a National Mashed Potatoes and Gravy Day, but otherwise I'll settle for this).
I found this recipe in the early 1970's on the back of a can of Hershey's Unsweetened Cocoa. I think I was trying to impress a boyfriend. Boyfriend is long gone, but the recipe still remains a favorite in my recipe file.
If you like super moist intensely chocolaty cake, this is the recipe for you.
Best Chocolate Cake
1/2 cup Hershey's unsweetened cocoa
1/2 cup boiling water
1 3/4 cup sugar
2/3 cup shortening
1 tsp. vanilla
2 1/2 cups cake flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 cup buttermilk
Combine the cocoa powder and boiling water in a small mixing bowl. Set aside.
Cream together sugar and shorting in large mixing bowl; beat until light and fluffy. Add eggs, one at a time.
Sift together all dry ingredients. Beat one half of the dry ingredients into the sugar/shortening mixture. Next beat in 1/2 cup of the milk. Add the remaining dry ingredients and then the remaining 1/2 cup buttermilk. Beat 3 minutes on medium speed.
Pour into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35-40 minutes.