Chocolatetown Special Cake Recipe -
Chocolatetown Special Cake Recipe

Chocolatetown Special Cake

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"Tangy chocolate buttermilk cake layers are frosted with chocolate buttercream."

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Original recipe makes 1 - 2 layer 9 inch cake Change Servings


  1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
  2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with One-Bowl Buttercream Frosting. 8 to 10 servings.
  4. One-Bowl Buttercream Frosting: Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2003

A wonderfully moist chocolate cake!

Most Helpful Critical Review
Apr 24, 2005

This was the worst chocolate cake I have ever made. 1. You need slightly more than 1/2 cup of boiling water, otherwise, when the chocolate mixes with it, it just becomes crumbly. I ended up having to add more chocolate to the creamed mixture. 2. One of the layers fell apart when I went to take it out of the pan. 3. The icing recipe is not enough to cover the cake.


18 Ratings

Nov 10, 2003

This cake is from my childhood. I don't think that I can ever think of chocolate layer cake without thinking of this recipe. ****Instead of making this a two layer cake I used the same recipe but made it into a three layer cake instead. The layers are very thick otherwise. Also remember to make a little more frosting to cover all three layers. Handle the layers with care because the cake is very tender. Be sure to take the time to cream your shortening (butter) and sugar until fluffy --it is time consuming. Enjoy!

Feb 04, 2004

Makes a nice moist cake. Everyone enjoyed it. Mmm...

Jan 26, 2009

VERY delicious! Buttery and rich! Use Buttermilk and follow the directions, also use REAL BUTTER for the shortening in the cake and Real Butter in the frosting for best results. I make it in a 9x13 pan, but bake it a little longer (maybe 5 minutes) and test with a toothpick.

Jun 21, 2003

When I was young my mother got this recipe in a leaflet at Hershey PA. It has been my favorite ever since. The only chocolate cake I make. Everyone raves over it and always want the recipe. Definitely give this one a try.

Jun 21, 2003

found and made this cake tonight for my MIL's birthday! was a hit with the chocoholics (her, my son & me) and the 'boys' (my DH & FIL) who 'don't like chocolate cake because it's too sweet!' very moist. might be considered time-consuming for someone who's never made a scratch-cake, but for me, who makes them for every occassion, it was quite standard and simple (no sifting! yah!). already has a home in my recipe box! would DEFINITELY use again!

Jun 21, 2003

I just made the icing, not the cake. This is awesome! It's smooth like pudding and tastes great! I couldn't have asked for anything better, I don't even like chocolate and I love this.


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  • Calories
  • 770 kcal
  • 38%
  • Carbohydrates
  • 120.9 g
  • 39%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 508 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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