Recipe by SEBRING SOCKS
"A simple, old-fashioned chocolate cake. Great with a chocolate glaze."
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unsweetened cocoa powder
1 1/2 cups
sifted all-purpose flour
Unlike the reviewer who described this as light and airy, I agree with Sumchelle that this is a dense cake, rich and moist, but still tender - and definitely not "fluffy." Deep, dark chocolate, stick to your fork delicious! I did use the shortening as called for, and freshly brewed hot coffee rather than the water. So many frostings would work well with this, but I chose Brownie Frosting, also from this site. This satisfies even the most serious chocolate craving!
I am not typically a negative person, but I can find nothing good to say about this cake. The fact that the recipe only calls for a single egg should have been a clue to me that this would be more like a fudgy brownie than a cake. It was moist, but it was too dense. If you like airy, spongy cakes, this is NOT the cake for you.
Excellent. This was easy to whip up and tastes great. I used 1/2 cup butter rather than shortening and added lemon to regular milk since I had no buttermilk. It turned out just like I wanted.
I followed this recipe exactly, and it turned out to be delicious. Instead of making a cake, I made cupcakes and iced them with "Chocolate Frosting III." I made them for both my husband and I to bring to work, and they were devoured! Everyone raved about them!
I loved this recipe. I used unsalted butter instead of shortening. It was chocolatey and delicious.
Wonderful cake. Easy to make. Light, moist and airy (all important qualities in a cake). New family favorite.
I had to use canola oil instead of crisco but my cake turned out just fine. It rose nicely and was not dense or fudgy at all. As good as any chocolate cake I've made!! Love that it fits in an 8x8 so we don't have a huge pan of dessert sitting around for just my family. I paired it with "light and creamy brown sugar frosting" from this site. It was just the right amount of frosting for this little cake.
Really good, easy chocolate cake! I swapped a stick of unsalted butter for the shortening but otherwise followed the recipe exactly. I topped it with a quick ganache made with of a couple of tablespoons each unsalted butter and heavy cream, 3 oz semi sweet chocoate and a tablespoon of rum and served it with fresh whipped cream. It was fabulous and I will definitely make it again - probably in a heart-shaped pan for valentine's day. Next time I'll use hot, strong coffee instead of water.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mom's Chocolate Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 117
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