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chocolate cake with chocolate buttercream frosting

Recipe by
Crystal ~
Somewhere, IL

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! :)

yield 12 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For chocolate cake with chocolate buttercream frosting

  • 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

How To Make chocolate cake with chocolate buttercream frosting

  • 1
    Preheat oven to 350 degrees.
  • 2
    Grease and flour a 13x9x2 inch baking pan or, two 8 or 9 inch round pans.
  • 3
    In a large mixing bowl, beat butter, Crisco, sugar, and vanilla until light and fluffy. Add eggs. Beat well
  • 4
    In another bowl, mix all the dry ingredients together; add to the butter-sugar mixture alternately the with milk. Blend well.
  • 5
    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.
  • 6
    Chocolate Buttercream Icing: In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.
  • 7
    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!

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