This is a fast and easy chocolate cake that makes your whole kitchen smell wonderful when baking. I recall that when either my Mother or Grandmother were in a hurry, they would throw all the ingredients in immediately after the creaming portion was complete (not even first combining the dry ingredients and then adding)… and it turned out just fine. I like frosting this with a chocolate buttercream.
Ready
- ¼ cup butter
- ¼ cup shortening
- 2 cups sugar
- 1 tsp. vanilla
- 2 eggs
- ¾ tsp. baking soda
- ¾ cup Hershey’s cocoa
- 1 ¾ cus flour, unsifted
- ¾ tsp baking powder
- ⅛ tsp salt
- 1 ¾ cup milk
Set
- Mixer
- 2 mixing bowls
- measuring spoons and cups
- Spatula
- Baking pan
Go
- Cream together sugar, butter, vanilla, and eggs.
- Combiine dry ingredients, and mix into creamed mixture, alternately with milk (this will seem to yield a “watery” batter—don’t worry, it’s correct!)
- Bake at 350 degrees 30 to 35 minutes, in a greased, floured pan.
What you should know
You may use 2 9” round pans, 1 13 X 9” oblong, or angel food round pan. My grandmother used to leave it in the oblong pan and just simply frost the top, then serve at Sunday dinner.