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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


  • 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 soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup butter or margarine, 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 mixing bowl, beat shortening and sugar. beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into a greased and floured 9-in. round baking pan.
  • 2. 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 mixing bowl, cream butter. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency.
  • 4. To assemble, cut cake in half. Place one half on a serving plate. Spread with 1/2 cup frosting. Top with remaining cake. Spread remaining frosting over top and rounded edge 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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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."

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."

Reviewed Sep. 28, 2011

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

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."

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!"

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'!


Reviewed Oct. 31, 2008

"This cake is excellent as well as the frosting.


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."

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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