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Mom's Chocolate Cake

 Mom's Chocolate Cake
Over the years, Mother has become known for wonderful homemade desserts like this old-fashioned chocolate cake. It was difficult, but my brothers and I always managed to save room for dessert. -Linda McGinty, Parma, Ohio
12-15 ServingsPrep: 20 min. + cooling Bake: 35 min. + cooling

Ingredients

  • 2 ounces unsweetened chocolate, broken into pieces
  • 1/2 cup boiling water
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs, separated
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • COCOA FROSTING:
  • 6 tablespoons butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Pinch salt
  • 4 to 6 tablespoons milk

Directions

  • In a small bowl, stir chocolate in boiling water until melted; cool
  • for 10 minutes.

2 of 2

Mom's Chocolate Cake (continued)

Directions (continued)

  • In a bowl, cream shortening and brown sugar. Beat in egg yolks and
  • chocolate mixture. Combine flour, baking powder, baking soda and
  • salt; add to creamed mixture alternately with buttermilk. Gradually
  • beat in water, nuts and vanilla.
  • In a small bowl, beat egg whites until soft peaks form; fold into
  • batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at
  • 350° for 35-40 minutes or until toothpick inserted near center
  • comes out clean. Cool on wire rack.
  • In a bowl, cream butter. Combine sugar and cocoa; gradually add to
  • butter with vanilla, salt and enough milk to achieve desired
  • spreading consistency. Frost cake. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 445 calories, 16 g fat (6 g saturated fat), 41 mg cholesterol, 261 mg sodium, 74 g carbohydrate, 1 g fiber, 5 g protein.