Friday, October 14, 2016

Old-Fashioned Chocolate Cake

"So it turned out all right then?" I asked the man on the couch, who held a bowl filled with chocolate cake in his hand and was shovelling it into his mouth like he hadn't eaten all day. "It's the first time I've used this recipe."

"It's a bit undercooked, maybe," he said.

I'd just taken it out of the oven, so quickly put it back in and baked it for another 15 minutes. It's still fudgy though, and I wonder what to do differently if I use this recipe again. I'd like to; it's tasty and doesn't require butter or sour cream. Reduce the amount of oil?

What do you think?

Old-Fashioned Chocolate Cake
(from the Lutheran Ladies cookbook Grandma gave me in 1983)

2 c white sugar, 2 eggs, 2/3 oil, 2 tsp soda
Beat the above for four min.

In separate bowl, combine:
2and2/3c flour, 2 tsp baking powder, 1 tsp salt, 2/3c cocoa, 1 tsp baking soda

Add dry ingredients alternately with 2 cups boiling water. This may be mixed with electric mixer. 

Turn batter into well-greased 8x11 pan. Bake at 325F for 30-40 minutes. 
As soon as cake tests done, remove from oven. Stays fresh for many days.

*Recipe submitted by Barbara Johnson


  1. Oh no! Chocolate cake, my Achilles heel! My first thought was reduce the amount of oil, in my recipes if the original calls for butter, I substitute oil but only use 2/3 of the amount called for in the recipe, seems to work well. I love chocolate cake!

  2. I think fudgy chocolate cake and oranges is a beautiful match.


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