Chocolate Cake with Chocolate Buttercream Frosting

Crystal ~


I found this recipe in a 1990’s Hershey’s Chocolate Cookbook. It is one of my favorite chocolate cake recipes. I also use this cake recipe as a base in many other chocolate cake recipes, tweaking it here and there as needed. I like to use a chocolate buttercream icing on this cake, but use any kind you like. One can never have too much chocolate! :)

pinch tips: How to Fold Ingredients





15 Min


35 Min




½ stick unsalted butter, softened
¼ cup crisco
2 cups sugar
1 teaspoon vanilla
2 eggs
1¾ cups cake flour
¾ cup cocoa
¾ teaspoon baking powder
¾ teaspoon baking soda
dash of salt
1¾ cups whole milk
chocolate buttercream frosting:
½ cup unsalted butter, softened
½ cup crisco
¼ cup whole milk
4 cups powdered sugar
2 tablespoons cocoa
1 teaspoon vanilla

Directions Step-By-Step

Preheat oven to 350 degrees.
Grease and flour a 13x9x2 inch baking pan or, two 8 or 9 inch round pans.
In a large mixing bowl, beat butter, Crisco, sugar, and vanilla until light and fluffy. Add eggs. Beat well
In another bowl, mix all the dry ingredients together; add to the butter-sugar mixture alternately the with milk. Blend well.
Pour batter into pan(s) and bake the oblong pan for 35-40 minutes and the round for 30-35 minutes or until wooden tooth pick inserted in center comes out clean. Remove from oven and cool on a wire rack. Ice cake with chocolate buttercream icing.
Chocolate Buttercream Icing:
In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.
Add the powdered sugar, cocoa, vanilla, and milk. Beat mixture until smooth and creamy; about 2-3 minutes. If icing appears a little too thick, add just a tad more milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency. When icing is light and fluffy, you are ready to ice!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American