Cape Cod Chocolate Cake

This recipe is tried and true. If you love chocolate cake you will want to try this one.


24 servings


2 cups cake flour
1 1/2 cups granulated (white) sugar
2 teaspoons baking powder
1/4 teaspoon soda
1 teaspoon salt
1/2 cup solid vegetable shortening
1 1/4 cup evaporated milk
2 large eggs
2 squares chocolate, melted
1 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Grease two 8 or 9-inch round cake pans with Pan Release or baking spray with.

In a large mixing bowl, add flour, sugar, baking powder, soda, and salt. Stir until ingredients are blended. Add shortening and milk. Beat for 2 minutes on low speed. Add eggs, melted chocolate and vanilla. Beat for 1 minute. Scrape bowl and beat for 1 minute. Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles.

Bake for 30 to 35 minutes or until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pans and place on a wire cooling rack until cake is room temperature.

Additional Information

Use with Crusting Buttercream Icing. Add nuts (1/2 cup walnuts or pecans) to icing before spreading on cake.

See chart for baking times for other size pans.

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