Chocolate Layered Cake
Total TimePrep: 30 min. Bake: 30 min. + cooling
- 1/4 cup shortening
- 1 cup sugar
- 1 large 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
- 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.
- Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- 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.
- 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.
Nutrition Facts1 slice: 1005 calories, 39g fat (19g saturated fat), 121mg cholesterol, 733mg sodium, 160g carbohydrate (121g sugars, 4g fiber), 10g protein.
Mar 29, 2018
Very good. I did double the recipe and pour it into 2 - 9 inch pans. This recipe's name has changed by TofH from Chocolate Layer Cake to Layered Cake (I wish TofH would stop changing names, as it makes it difficult to find and review recipes).
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.
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.
Sep 28, 2011
This cake and frosting is soooo good. You wont be disappointed!!!!
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.
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!
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
Oct 31, 2008
This cake is excellent as well as the frosting.Di
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.
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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