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Grandmother’s Heavenly Chocolate Cake

Total Time

Prep: 25 min. Bake: 25 min.


12 servings

I remember my grandmother making this cake often—it was always my favorite. Through the years I've made it for my family, for company and for church dinners.


  • 1 cup shortening
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 2 tablespoons baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 3/4 cup baking cocoa
  • 3/4 cup butter, softened
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 6 to 6-1/2 cups confectioners' sugar


  1. In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
  2. For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.

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