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Betty Crocker's Best Chocolate Cake

Chocolate Cake


  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup water
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  • 3/4 cup buttermilk
  • 1/2 cup shortening
  • 2 eggs (1/3 to 1/2 cup)
  • 1 teaspoon vanilla
  • 4 ounces melted unsweetened chocolate (cool)


Heat oven to 350 degrees F. Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. I cut back on the sugar to 1 cup with the frosting recipe I use (below).

Chocolate Frosting


  • 3 cups powdered sugar, divided
  • 2/3 cup baking cocoa
  • 1/2 cup butter or margarine
  • 5-6 tablespoons milk, divided
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  • 1 teaspoon vanilla


Beat 1 cup powdered sugar, cocoa, butter, 2 tablespoons of milk and the vanilla until creamy. Gradually beat in remaining sugar and milk until smooth.

Source: The cake recipe speaks for itself in it's name. It is out of the 7th printing of Betty Crocker's Cookbook, printed in 1971. The frosting recipe was given to me from my daughter, Kelly. I don't know where it originally came from.

By Blanche from Colorado

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December 16, 20150 found this helpful

recommended by a chocoholic as the best choc.cake in america!

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