Classic Chocolate Cake
Total TimePrep: 15 min. Bake: 35 min.
This cake was fine, but I won’t make it again. My family preferred my normal go to chocolate cake recipe. This one isn’t as moist or flavorful.
I have been making this since the mid 60's. Best chocolate cake ever. My mom use to make it also.
If you love chocolate you will love this chocolate cake. Family loved it. Will make again.
A 1940s recipe from home (think GRANDMA'S!) would use sour milk, butter milk,rather than fresh, etc. You would get it FRESH from the cow and use it as it aged. Hundreds of recipes from my grandmas had GO OUT TO THE BARN, GARDEN, HEN HOUSE, etc recipes. Using this theory (hard to do because of all the cultured states they come in now) I age whipping cream in the back of fridge still sealed. Dates are at least a year old. Same for my cottage cheese for recipes. Cultured creams are horrid to use. My aged creams become the butter of my grandmas' time. No flavor, no salt. The first commercial butter had a packet of yellow dye to blend in as well as suggest amount of salt to add to please the taste. I use unsalted butter only. And small public creameries can also get you the products without the yellow dye added. Going to try this cake recipe... Would you give the trade off with the egg size...a farm recipe LARGE egg compared to what some buy at the grocery...from extra large to small eggs...can be a difference is the duty of the egg.Thanks. .
Very good, super-easy basic chocolate cake.. Seems like older recipes often call for more salt or soda than we now think is necessary. Somebody's palate is far more discriminating than ours if they think this tastes too salty or too much like soda. Unsalted butter would have been hard to find and a rarity in 1940s kitchens. Margarine might have been more common in those more frugal times and considering rationing in the war years. We think this is improved slightly by using sifted cake flour and a teaspoon of vanilla, but that's personal taste -- not at all necessary. It is just fine as written. Three caveats: Don't over-beat the batter when adding the milk and dry ingredients. And, know your oven and know your altitude. Both can affect outcome. With our oven and where we live, we rarely have to bake a cake quite as long as a recipe calls for.
Wonderful cake, simple recipe with rich flavor. I made a Halloween graveyard out of this cake for work, everyone loved it. I will use this one again.
Great cake, I made it with a honey based icing that worked perfectly. https://www.recipestonourish.com/vanilla-honey-buttercream-frosting/
Excellent. tried it at home. but for a faster recipe try this. https://donkeyhow.com/how-to-bake-a-cake/
Loved you recipe! Will surely try! Checkout the inspired: <a href="https://www.neptarecipes.com/2020/05/basic-chocolate-cake-cake-recipe.html">BASIC CHOCOLATE CAKE without cream</a>
I enjoyed this cake. I also used unsalted butter and all I had was 2% milk and unsweetened cocoa (not bakers) still came out pretty darn good. I made a chocolate whipped topping which was a nice touch. Thanks!! I’m a newbie to baking and try a lot of recipes I find online. This didn’t disappoint.