Seriously this cake is as easy as a boxed cake but completely from scratch. And its so rich you only need one piece. Really you do!!
This recipe comes to me via my paternal grandmother. She is not sure how long she has had it, 1950s at least. It resembles recipes available as early as the 20s so I’m honestly not sure about it. But it is a no fail cake and definitely the kind of thing where people ask for the recipe!
2 cups sugar
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons cocoa
1 teaspoon vanilla
1 cup + 1 teaspoon buttermilk (I use powdered usually)
1 cup canola or vegetable oil
1 teaspoon baking soda dissolved in 1 cup hot water
Sift together the dry ingredients. Add the wet ingredients and combine until completely mixed. Beat with a hand mixer or stand mixer for 2 minutes. Bake in a 9 by 13 inch rectangular pan or (2) 9 inch circular pans that have been greased and floured; at 350 F for 35 to 45 minutes.
Take it out and let it cool completely before frosting.
And that’s it! Seriously. Its that easy.
Now since I have gone to all the trouble of giving you this FANTASTIC recipe I’m not going to let you slather some generic frosting over this. No way. And ruin my beautiful cake? Please..
The Best Buttercream Frosting Ever
1/2 cup vegetable shortening
3/4 cup butter
1 pound (about 4 cups) of powdered sugar/confectioners sugar
1 tablespoon liquid flavoring: butter, vanilla, rum, coffee…whatever you want
Mix together the wet ingredients with a hand or stand mixer until well incorporate. Slowly add the powdered sugar as you continue to beat the mixture until you produce a stiff frosting. Color if so desired. This is a crusting frosting and will hold decorations well.