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Never Fail Chocolate Cake

Ingredients

  • 2 cups Light Brown Sugar
  • 4 tbs. Cocoa (we prefer Wilbur over Hershey)
  • 1 cup Shortening (Crisco preferred)
  • 2 cups thick (spoiled) Milk or Buttermilk
  • 2 tsp. Baking Soda
  • 1 tsp Vanilla
  • 3 cups Flour (scant)
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Never Fail Chocolate Cake

by Glenn
Time: 20 minutes prep, 30 minutes cook
Servings: 12
 

Directions

  1. Cream Shortening and Brown Sugar.
  2. Mix Baking Soda and Milk.
  3. Mix all ingredients together adding Flour last. Mixture should be pourable.
  4. Bake at 350 for 30 minutes or until toothpick inserted into cake comes out clean.
  5. Allow cake to cool before topping with Peanut Butter icing.
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Summary

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2 votes | 9869 views
2 reviews | 0 comments

One of the easiest, and moistest chocolate cakes you will ever bake. My grandmother, Eva Koehler, called it her "never fail" recipe. It is nearly impossible to screw up. She always topped it with peanut butter icing (which is simply a white icing with peanut butter mixed in to taste).

Reviews

  • Jann from PA
    November 20, 2012
    Yum! Grandma's other favorite was a homemade 3 layer German Chocolate Cake with coconut/pecan filling between the layers and on top! Recipe was from the package of German's Baking Chocolate.
    I've cooked/tasted this recipe!
    • Glenn
      July 6, 2013
      I forgot just how good this cake really is. Going to the refrigerator the other day I found a quart of whole milk that had turned bad. I shook it up and used it in this recipe. I also gave some attention to consistency and added just over 2 and a half cups of flour (calls for a scant 3). This was so smooth there were almost no crumbs and so moist I could pick up crumbs by smashing them on my fork. I think the key is thick whole milk and just a little less flour. Enjoy.
      I've cooked/tasted this recipe!