Ingredients
-
3/4
-
3
-
2
-
3/4
-
1
-
3/4
-
1/2
-
2
-
2
-
1 1/2
-
-
-
-
-
Directions
Best-Ever Chocolate Cake , Heritage Recipe,Origially featured on a 1952 Better Homes and Gardens cover, it’s been perfected over the years. I hope you’ll agree that this version is the moistest, richest, “chocolateiest” cake ever.,What is white filling shown in the picture? I saw no reference to that. Thanks,This recipe does not specify whether the butter is salted or unsalted. Which is the best to use?
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Steps
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1
Done
|
Allow Butter and Eggs to Stand at Room Temperature For 30 Minutes. |
|
2
Done
|
Meanwhile, Lightly Grease Bottoms of Two 8x8x2-Inch Square or 9x1-1/2-Inch Round Cake Pans. |
|
3
Done
|
Line Bottom of Pans With Waxed Paper. |
|
4
Done
|
Grease and Lightly Flour Waxed Paper and Sides of Pans (or Grease One 13x9x2-Inch Baking Pan) and Set Aside. |
|
5
Done
|
in a Mixing Bowl Stir Together the Flour, Cocoa Powder, Baking Soda, Baking Powder; and Salt; Set Aside. |
|
6
Done
|
in a Large Mixing Bowl Beat Butter With an Electric Mixer on Medium to High Speed For 30 Seconds. |
|
7
Done
|
Gradually Add Sugar, About 1/4 Cup at a Time, Beating on Medium Speed Until Well Combined (3 to 4 Minutes). |
|
8
Done
|
Scrape Sides of Bowl; Continue Beating on Medium Speed For 2 Minutes. |
|
9
Done
|
Add Eggs, One at a Time, Beating After Each Addition (about 1 Minute Total). |
|
10
Done
|
Beat in Vanilla. |
