Yield
Makes 12 to 15 servings

Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.

How to Make It

Step 1

Sift together sugar and flour in a large bowl; set aside.

Step 2

Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly.

Step 3

Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.

Step 4

Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.

Ratings & Reviews

Yummy!

carmelita
June 16, 2016
This is the cake I remember my mother making. I used Pillsbury Gluten Free Flour and it turned out delicious. It's very sweet. Add pnut butter to the chocolate icing for extra yumminess!

carmelita's Review

Denise
February 04, 2015
This is the "emergency - Must have a cake now" recipe. It's quick - feeds lots, for chocolate lovers. It's moist and sweet and so satisfying. It really is delicious and never fails.

jane67030's Review

jane67030
October 13, 2013
My mom has been making this cake forever. It is fabulous!!