Chocolate Joy Cake (the original)

This old fashioned recipe makes the best cake ever. It produces a large, moist, tender cake, perfect for a celebration (use 2 9″ layer pans or a 13×9″ oblong pan). Top with Chocolate Joy Icing.

1/2 cup hot water
3 sq. chocolate (3 oz.), melted
1/2 cup soft shortening
1 2/3 cups sugar
3 eggs (1/2 to 2/3 cup)
2 1/8 cups sifted flour
1/4 tsp. soda
2 1/4 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk

1. Grease and flour 2 9″ layer pans or a 13×9″ oblong pan.
2. Combine hot water with chocolate. Stir until thick. Cool.
3. Cream together until fluffy soft shortening & sugar.
4. Beat in thoroughly eggs and cooled chocolate mixture.
5. Add *sifted* flour, soda, baking powder and salt.
6. Stir in alternately with buttermilk.
7. Pour into prepared pans. Bake at 350 (moderate oven) – layers take 30 – 35 minutes, oblong takes 40 – 45 minutes, until cake tests done. Cool & finish with chocolate icing.

From Betty Crocker’s Cookbook, 1955 edition.


1 Comment »

  1. […] with Chocolate Joy Cake … or any other cake. Mocha Joy Icing is simply a variation of Chocolate Joy Icing using less […]

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