Need a chocolate cake recipe that’s survived generations? This recipe was my Grandma’s and I still think about her when I make it. The key to the recipe’s success is the buttermilk. The best part of making it is eating the batter straight out of the bowl.
Grandma’s Chocolate Cake
2/3 Cup Crisco
2 Cups Sugar
2 Tablespoons Heaping Hershey’s Cocoa
1/2 Cup Buttermilk
2 Teaspoons Baking Soda
2 Cups Flour
1/4 Teaspoon Vanilla
1 Cup Hot Water
Ice with your favorite icing (I’m not a purist, I use it straight out of the can.)
Put in two round cake pans that have been greased (I use Crisco) and floured.
Bake at 350 degrees for 30 minutes.