Betty’s Chocolate Fudge Cocoa Cake
with powdered sugar dusting
Let’s face it…cake is pretty awesome, that is if you like it. I have a confession: I don’t like cake, nor chocolate all that much. I know what you are thinking, how can she be a girl and not like cake! Well, it’s true. It really isn’t my go to dessert when I think of something delicious and yummy to eat after dinner. I would rather eat a loaf of bread over a slice of cake any day. There is however one exception to my asinine ways, my mother’s chocolate fudge cake. I am talking about a rich dense cake full of chocolate love that tastes like a little slice of heaven each and every time I eat it. She has been serving this recipe for as long as I can remember, so long that I can taste it just thinking about it.
Want to know the shocking truth though? It isn’t even her recipe. It comes from her Betty Crocker Cookbook from 1978 that she received when she married my dad almost 35 years ago. I know what you are thinking, Betty Crocker Cookbook? The lady responsible for one of the most popular box cake brands? Are you serious? Quite! This cookbook is awesome, not because of the fabulous recipes, but more so because majority of the recipes can be altered pretty much any way. They are great foundation recipes for baking that I reference when I am not really sure about certain measurements to use.
I love this cake. It reminds me of home and being around my family and loved ones. Like I said, it is a rich and dense chocolate cake, that doesn’t need any frosting. A light dusting of powdered sugar or fresh berries is the way to best serve this. The moist and spongy cake melts in your mouth creating a moment of true bliss.
Ingredients:
- 1 ⅔ c. All Purpose Flour or 2 c. Cake Flour
- 1 ½ c. Sugar
- 2/3 c. Cocoa
- 1 ½ tsp. Baking Soda
- 1 tsp. Salt
- 1 ½ c. Buttermilk
- ½ c. Shortening
- 2 Eggs
- 1 tsp. Vanilla
Directions:
- Heat Oven to 350°
- Grease and flour 2 round layer pans.
- Beat all the ingredients in a large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
- Beat on high speed, scraping bowl occasionally, 3 minutes.
- Pour into pans and bake until wooden pick inserted in center comes out clean 30-35 minutes.