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Old Fashioned Southern Chocolate Cake

(8 Votes)
25 Min

Make this Old Fashioned Southern Chocolate Cake recipe, and you'll be transported to a breezy southern porch!

What You'll Need:
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable shortening
  • 1/4 cup (1/2 stick) butter, softened
  • 4 eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • Old-Fashioned Southern Chocolate Frosting (see Note)
What To Do:
  1. Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray: set aside. 
  2. In a medium bowl, combine flour, cocoa, baking soda, and salt; mix well and set aside. In a large bowl with an electric mixer on medium speed, beat sugar, shortening, and butter until fluffy. Beat in eggs until well mixed. Gradually beat in flour mixture. Add buttermilk and vanilla until well mixed. Divide batter evenly between prepared cake pans. 
  3. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center of each comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.
  4. Place 1 cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides. Serve, or cover loosely until ready to serve.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Put in a teaspoon baking powder

This cake did not taste good at all My granddaughter wanted to bake a cake together and we decided to try this recipe. We followed the directions t the tee and the cake was not tasteful at all. flat and sponge. Luckily I had already baked other desserts for Thanksgiving. thak goodness!!

@Sonia: Before you blast a recipe publicly, you should try to find out what went wrong first. Maybe your ingredients were old or you over or under mixed the batter, maybe your ingredients were too cold, maybe your oven isn't accurate or maybe an outside source caused the cake to fall. If the cake is coming out right for the people who published the recipe and others who have made it, then clearly a mistake was made on your part.

What can I use instead of buttermilk? I don't want to buy a product where I will be throwing some of it out. Thank you.

I use a powdered mix called Cultured buttermilk. I found it in the baking aisle near all the milk products. I love it as I only mix up what I need and store the rest of the powder in the fridge as advised on box. It is in a 12 oz tub with a red lid and orange,white, and red label. Hope this helps

To make buttermilk: Put one tablespoon white vinegar in a one cup measure and add milk to make one cup. Let sit for a few minutes thaen you have buttermilk

We don't eat eags ,what I can put for eagles cake to make.thanks

For each egg mix together 1TBS of ground flaxseed with 2TBS water, let sit for 5 minutes,and mix again. Works great for cookies, should work for cake as well.

What a waste of time and ingredients!. Cake didn't rise much, tasteless and totally useless for anyone to eat... Good Luck anyone baking this wonder NOT!!

Sonia, It sounds like your baking soda went flat! If you don't like this recipe try the one on the back of the Hershey Cocoa box. I especially love the "special dark" chocolate. The recipe sounds crazy because you stir in 1 cup of boiling water into the batter, but it makes the cake very moist. I've made it twice, and my family loves it!

I've made the one on the back of the box twice this past month. The kids at my son's party and at scouts loved it. I agree give it a try.

Soniahome 2354931 you're absolutely correct. I had the same experience and all my ingredients were fresh from the grocery store time dated and all. Next time I will read the reviews first when using a receipe from this website.

Did any of you who hate this recipe keep the cake until the next day? Sometimes a chocolate cake needs to age before it tastes good. There is a recipe on this site called 'Triple Chocolate Mess' that is cooked in a crock pot. It was horrible the first day, the day I wanted it to be eaten. But the next day it was delicious.

High altitude directions, please . . .


can you bake this in a 13 x 9 pan?



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