Makes 1- 9×13″ pan. This is a moist, heavy chocolate cake.
1/2 cup shortening (try with Butter-flavor Crisco)
1 3/4 cup sugar
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
6 Tablespoons baking cocoa (Hershey’s Special Dark is especially good if you can find it)
2 cups buttermilk
Preheat oven to 350°F.
Grease a 9×13″ pan.
Cream together shortening and sugar in a large bowl. Add the egg and vanilla, mix well.
In another bowl, stir together flour, baking soda, salt, and cocoa.
Add the dry ingredients to the wet ingredients, alternating with the buttermilk, until all the flour mixture and the buttermilk have been added. Stir until it is all mixed and moistened. This will be a thick batter.
Spoon into the 9×13 pan. Bake for 30-40 minutes, or until the center of the cake springs back when touched lightly.
This cake really doesn’t need frosting, but shake a little powdered sugar over the top before serving, if desired. Also excellent served warm with vanilla ice cream!