Best Chocolate Cake Recipe

Name: Best Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour or cake flour; 2 c. sugar; 1/2 c. shortening; 3/4 c. water; 3/4 c. buttermilk; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. vanilla; 1/2 tsp. baking powder; 2 eggs; 4 oz. unsweetened chocolate, melted and cooked

Servings: persons

2 c. all-purpose flour or cake flour
2 c. sugar
1/2 c. shortening
3/4 c. water
3/4 c. buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted and cooked

1
Heat oven to 350u00b0.
2
Grease and flour a 13 x 9 x 2-inch rectangular pan or 2 round pans or a 12-cup Bundt cake pan.
3
Beat all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds.
4
Beat on high speed, scraping bowl occasionally, 3 minutes.
5
Pour into pan(s).
6
Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes and Bundt cake 50 to 55 minutes or until toothpick inserted in center comes out clean.
7
Cool Bundt cake and layers 10 minutes.
8
Cool rectangle on wire rack.
9
Invert onto wire rack and cool completely.
10
Frost with caramel frosting. Makes 16 servings.

1454

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. all-purpose flour or cake flour, 2 c. sugar, 1/2 c. shortening, 3/4 c. water, and more.

Yes, Best Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Best Chocolate Cake

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