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Chocolate Layered Cake Recipe

Chocolate Layered Cake Recipe

You can "halve" your cake and eat it, too, when you make Verna Mae Floyd's chocolaty classic for two. "My mother came up with this delicious dessert after we kids left the nest," she explains from Highlands, Texas. "Today, I split this tempting two-layer treat with my husband."
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD:4 servings

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

  • 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.

Nutritional Facts

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

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MY REVIEW
jmpjmb
Reviewed Oct. 2, 2013

"I tried this cake form a hard cover book Cooking for one or two and the amount of baking powder was 1 teaspoon and the baking soda was also 1 teaspoon and that didn't seem right. I have it right now."

MY REVIEW
s_pants
Reviewed Apr. 23, 2013

"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."

MY REVIEW
Katielabonte
Reviewed Sep. 28, 2011

"This cake and frosting is soooo good. You wont be disappointed!!!!"

MY REVIEW
naydawn
Reviewed Apr. 18, 2011

"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."

MY REVIEW
carrolcofer
Reviewed Nov. 26, 2009

"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!"

MY REVIEW
Robring
Reviewed Jan. 22, 2009

"Pvw - You do not have the info correct - the one layer 9" is cut in two and actually makes what would be half of a regular cake, which is then cut into 4 servings. The cake and frosting is very good and just right for our downsized 'empty nest'!

robring"

MY REVIEW
prettymama
Reviewed Oct. 31, 2008

"This cake is excellent as well as the frosting.

Di"

MY REVIEW
PvW
Reviewed Aug. 25, 2008

"If I have the information correct this is a 9" cake divided in 4 pieces? Who in their right mind would eat that big a slice when the calories are over 1000. No cake is that good."

MY REVIEW
jules.i.m
Reviewed Feb. 19, 2008

"This is the absolute best chocolate cake I have ever eaten. I had to make two. The frosting was excellent also, I used milk instead of water thought. Anyone from Utah, this is just like Magelbys signature chocolate cake."

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