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Mrs. Fidler’s Chocolate Cake

This is one of the recipes I mentioned in the Tulsa World article. It is one of the best chocolate cakes I’ve ever made, and it freezes really well so you can heat it up when company is coming over.

Makes 12 servings.

1/2 cup shortening

2 cups sugar

2 eggs

1/2 cup cocoa

3/4 cup buttermilk

1 teaspoon baking soda

2 cups flour

1/2 teaspoon salt

1 teaspoon vanilla

1 cup hot water

INSTRUCTIONS:

Sift together cocoa, salt, baking soda, and flour.  Cream shortening and sugar in a separate bowl; add eggs to shortening mixture.  Add dry ingredients to creamed mixture alternately with milk. Add water and vanilla.  Pour into two 9 inch pans. Bake at 350 degrees for 25-30 minutes.

Icing:

1/3 cup of butter

1/4 cup water

1/2 cup of cocoa

2 and 1/2 cups powdered sugar

1 teaspoon vanilla

INSTRUCTIONS:

Melt butter with water.  Stir in cocoa and powdered sugar. Add vanilla.  Add additional water (or buttermilk) until icing is desired thickness.  Double this recipe for a two layer cake or cupcakes.

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