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Chocolate Layer Cake

By: Verna Mae Floyd

"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.'"

Rate/Review | Read Reviews (8)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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
FROSTING:
1/2 cup butter or margarine, softened
2 1/2 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 tablespoons hot water

Directions

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.
Bake at 350 degrees F 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.
For frosting, in a small mixing bowl, cream butter. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency.
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.