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 This photo even shows the clump of flour that sometimes forms because it is nearly impossible to mix. Doesn't bother the taste at all. |
Add a photoOne of the easiest, and moistest chocolate cakes you will ever bake. My grandmother, Eva Koehler, called it her "never fail" recipe. It is nearly impossible to screw up. She always topped it with peanut butter icing (which is simply a white icing with peanut butter mixed in to taste).
Ingredientes
- 2 cups Light Brown Sugar
- 4 tbs. Cocoa (we prefer Wilbur over Hershey)
- 1 cup Shortening (Crisco preferred)
- 2 cups thick (spoiled) Milk or Buttermilk
- 2 tsp. Baking Soda
- 1 tsp Vanilla
- 3 cups Flour (scant)
Direcciones
- Cream Shortening and Brown Sugar.
- Mix Baking Soda and Milk.
- Mix all ingredients together adding Flour last. Mixture should be pourable.
- Bake at 350 for 30 minutes or until toothpick inserted into cake comes out clean.
- Allow cake to cool before topping with Peanut Butter icing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 436 | |
| Calories from Fat 167 | 38% |
| Total Fat 18.88g | 24% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 5.71g | |
| Cholesterol 4mg | 1% |
| Sodium 237mg | 10% |
| Potassium 141mg | 4% |
| Total Carbs 62.7g | 17% |
| Dietary Fiber 1.2g | 4% |
| Sugars 37.84g | 25% |
| Protein 4.92g | 8% |
Evaluaciones
20 de Noviembre de 2012
Yum! Grandma's other favorite was a homemade 3 layer German Chocolate Cake with coconut/pecan filling between the layers and on top! Recipe was from the package of German's Baking Chocolate.Yo he cocinado/probado esta receta
06 de Julio de 2013
I forgot just how good this cake really is. Going to the refrigerator the other day I found a quart of whole milk that had turned bad. I shook it up and used it in this recipe. I also gave some attention to consistency and added just over 2 and a half cups of flour (calls for a scant 3). This was so smooth there were almost no crumbs and so moist I could pick up crumbs by smashing them on my fork. I think the key is thick whole milk and just a little less flour. Enjoy.Yo he cocinado/probado esta receta
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