Chocolate Cake

Preparation info

  • 10 to 1

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup shortening, at room temperature
  • cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • cups sugar
  • cups undiluted evaporated milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces (2 squares) unsweetened chocolate, melted


    1. Preheat oven to moderate (350°F.). Grease a cake pan (13 × 9 × 2 inches) and line the bottom with wax paper.

    2. Place the softened shortening in a bowl. Sift together the cake flour, baking powder, baking soda, salt and sugar. Add to shortening.

    3. Add one cup of the evaporated milk and mix until the flour is just dampened. Beat in an electric mixer at medium speed for two minutes, or beat by hand for three hundred strokes.

    4. Add the eggs, vanilla, melted chocolate and the remaining milk. Beat for one minute longer, or one hundred fifty strokes.

    5. Pour the batter into the prepared pan. Bake for thirty-five to forty minutes, or until done. Cool in the pan for five minutes, then top with Coconut Topping, or turn out onto a rack to cool completely before frosting with Chocolate Frosting.