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Chocolate Cake

Prep time 20 mins
Bake time 35 mins
Cool time 15 mins
Yield 1 (13- x 9-inch) layer (8 cups batter)
Make-ahead tip: Freeze each baked layer up to 1 month. Unwrap and thaw at room temperature 2 hours. 


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 large eggs
  • 2 cups cake flour
  • 1 cup Dutch process cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 teaspoons vanilla extract

How to Make It

  1. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.

  2. Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

  3. Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.

  4. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.

  5. Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.