Chocolate Cake With Buttercream Icing Recipe

Name: Chocolate Cake With Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Hershey's cocoa; 1/2 c. boiling water; 2/3 c. shortening; 1 3/4 c. sugar; 1 tsp. vanilla extract; 2 eggs; 2 1/4 c. all-purpose flour; 1 1/2 tsp. baking soda; 1/2 tsp. salt; 1 1/3 c. buttermilk

Servings: persons

1
Heat oven to 350 degrees.
2
Grease and flour two 9 inch round baking pans.
3
In
4
a small bowl, stir together cocoa and water until smooth, set aside.
5
In large mixing bowl, beat shortening, sugar and vanilla until light and fluffy.
6
Add eggs and beat well. Stir together flour, baking soda
7
and salt; add to shortening mixture alternately with buttermilk.
8
Blend in cocoa mixture and beat well.
9
Pour batter into prepared pans.
10
Bake 35 to 40 minutes or until wooden pick inserted in center come outs clean.
11
Cool 10 minutes, remove from pans to wire rack to cool completely.
12
Frost with buttercream frosting.

1880

kcal

Calories

105

Fat

226

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 10 ingredients. The key ingredients include: 1/2 c. Hershey's cocoa, 1/2 c. boiling water, 2/3 c. shortening, 1 3/4 c. sugar, and more.

Yes, Chocolate Cake With Buttercream Icing 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.

Chocolate Cake With Buttercream Icing

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