Christmas Chocolate Town Cake

Christmas Chocolate Town Cake

8 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
CGFPLANNER
Recipe by  CGFPLANNER

“This recipe was on a Christmas ornament I received years ago. It's an excellent chocolate cake. Frost with your favorite chocolate frosting.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch round pans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together the flour, baking soda and salt. Set aside.
  2. Combine cocoa and boiling water in small bowl to form a smooth paste. Cool slightly.
  3. In a large bowl, cream together the shortening, sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Blend in cocoa paste.
  4. Divide batter into 2 prepared 9 inch pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans then turn out onto wire rack and cool completely.

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Reviews (8)

Rate This Recipe
naples34102
34

naples34102

Beautiful. Nothing at all to criticize on this one! Given that the batter looked a little questionable, almost curdled rather than velvety smooth, I had my doubts. I cut into the cupcakes I made from this batter with trepidation! But no worries, this cake is GOOD! Light, fluffy and soft, VERY moist and kind of a milk-chocolate color, it was a nice change from heavier, denser, darker chocolate cakes. Didn't change a thing and wouldn't in the future either. I frosted it with "Peanut Butter Frosting," also from this site and it was a beautiful combination, both in color and in taste.

Sarah Jo
22

Sarah Jo

I followed the recipe exact. I have to admit that I was quite worried that the cake was not going to be good because the batter looked........off. It was extremely thin, the color was odd and it just seemed as if I'd missed a step as I'd made the cake batter. As I pulled it out of the oven, it looked perfect! I frosted this cake with my own recipe for Chocolate Buttermilk Buttercream. I did not try this cake myself but my husband and kids raved about it all night last night. Just goes to show you, you never know how a recipe will turn out!

Baricat
15

Baricat

This is originally from many of the Hershey's cookbooks, where it's known as "Hershey's Chocolate Town Special Cake." When you think of the chocolate cake from your childhood that your Grandma made, this is it. It's been my go-to chocolate cake recipe for many years, and never once did it fail to turn out and garner many compliments, as well as moans of near-ecstasy. From experience, I can tell you that both the taste and texture is slightly better when you use the actual buttermilk, as opposed to using fresh milk with added lemon juice or vinegar to sour it. But if that's all you have, rest assured it will still turn out very well - just a matter of tiny degrees, certainly not a deal breaker. It has a perfect chocolate flavor, and a moist, fine, velvety crumb. It stays moist for days, if kept covered (but it probably won't last long enough for you to put that to the test!) Frosted either with chocolate or vanilla buttercream (or even a whipped ganache,) this is a sure-fire winner that delivers dependably outstanding results.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 52.4 g
  • 17%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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