MaMaw’s Chocolate Layer Cake

June 4, 2009 at 10:45 pm (Family Recipe Fridays)

This is one of those recipes that intimidates me with the first ingredient – shortening.  That’s Crisco, right?!  And then I read step two & it says “sift” and I know it’s all over.  So needless to say I’ve never actually tried this, but one of these days … I’m going to make a point of it. 

It’s a Chocolate Layer Cake the way my MaMaw (maternal great-grandmother) used to make it (or that’s what the family tells me anyways!). 

Here’s what you’ll need:

1 c. shortening

2 c. sugar

4 eggs

3 c. self-rising flour

1 c. milk

Here’s what you do:

Combine shortening & sugar.  Beat eggs approximately 1-1 1/2 minutes.  Then add to sugar & shortening.  Sift self-rising flour (one time).  Add milk.  Bake at 350 til done. 

A cake’s not really good without any icing, so if you want the Chocolate Icing to go along with it, then …

Here’s what you’ll need:

3 c. sugar

1 stick butter

 3/4 c. milk

1/2 c. cocoa

1 tsp vanilla flavoring

Here’s what you do:

Cook sugar, cocoa & milk over high heat, stirring constantly, until a softball stage is reached (whatever that means!!).  Place lid on mixture & cook for 3 minutes on reduced heat – WITHOUT removing the lid (do not let it boil over).

Remove from heat.  Add butter & vanilla.  Place pan in ice water & beat until spreading consistency.  Spread on cooled cake … and Enjoy!

For more Family Recipes or to link up to your own, visit Family Recipe Fridays at The Vanderbilt Wife.


  1. Vanderbilt Wife said,

    LOL, Mandi. You’d be OK! Shortening is Crisco but you can usually replace with butter if you want.

    I never sift anything unless it’s through a mesh colander. Usually I just whisk it around with a whisk or fork in the bowl. I am a lazy baker!

  2. oh amanda said,

    SOUNDS delish. When are you making it? I’ll come sample it!

  3. Ginger said,

    Chocolate always make me happy. This would also be a good post for choco Fridays w/Lisa at Stop and Smell the chocolates.

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