Chocolate Layered Cake Recipe
- 1/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup 2% milk
- 1/2 cup butter, softened
- 2-1/2 cups confectioners' sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons hot water
- 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
- 2. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- 3. For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency.
- 4. Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup frosting. Top with remaining layer. Spread remaining frosting over top and sides of cake. Yield: 4 servings.
1 slice: 1005 calories, 39g fat (19g saturated fat), 121mg cholesterol, 733mg sodium, 160g carbohydrate (121g sugars, 4g fiber), 10g protein.
Reviews for Chocolate Layered Cake
"I used the cake recipe (doubled) in a shaped cake pan; I didn't make the frosting as I needed white to color. But this cake is amazing! Very moist and tender and cuts beautifully. I used soy milk because of a dairy allergy. This will be my go-to cake recipe for decorated cakes. I would also l like to try it with this frosting recipe."
"This cake and frosting is soooo good. You wont be disappointed!!!!"
"I made 2 9 inch rounds instead of cutting one in half. Was very good, icing is one of the best I have had yet that doesn't call for cream cheese or milk."
"This is a great recipe when a full size cake isn't needed. I baked mine in an 8" square pan & then cut in half & stacked to frost. The frosting recipe is a keeper. I used a bit of warmed milk instead of water though. Thanks for sharing this one with us!"
"This cake is excellent as well as the frosting.Di"