Best Chocolate Cake - with Jan's revisions

(The original recipe used 1/2 cup shortening instead of butter and coconut oil)

Ingredients (see below for substitutes)
2 c. flour or cake flour
2 cups sugar
1 t. soda
1 t. salt
1/2 t. baking powder
3/4 c. water
3/4 c. buttermilk
1/4 c. butter, softened
1/4 c. coconut oil
2 eggs (1/3-1/2c.)
1 t. vanilla
4 oz. melted (cool) unsweetened chocolate


Buttermilk Substitute: To make buttermilk substitute, measure 1 T. white vinegar into a 1 c. measuring cup; fill with milk to 1 c. line and stir. Wait 2 minutes. Use 3/4 cup in recipe.
Unsweetened Chocolate substitute: Add 3/4 c. dry cocoa to dry ingredients and add an extra 2 T. butter or coconut oil.
  • Heat oven to 350.
  • Prepare baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans by greasing and flouring or by lining with waxed paper.
  • Measure all ingredients into mixing bowl and blend on low for 30 seconds, then on high for three minutes.
  • Pour into pans and bake until wooden toothpick comes out clean which is about 40-45 minutes for oblong pan and 30-35 minutes for round layer pans.
Originated from Betty Crocker cookbook.

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