Chocolate cake is good for the soul!

As promised, here’s the recipe for the Famous Chocolate Cake.

I’ve had this recipe for a while now — I only make it for special occasions.

It came in some promotional deal where they try to get you to sign up for a recipe of the month club or some such.

There’s a line on the bottom that says Southern Living Five Stare Recipe Collection, copyright 1990 by Oxmoor House.

I try to use all organic ingredients — it really makes a difference!

1 cup butter
1 1/2 cups sugar
4 eggs
1/2 teaspoon baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate mini-morsels, divided
2 (4-ounce) bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup (I’ve also used fudge)
2 teaspoons vanilla extract
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening, divided

Cream butter in a large mixing bowl; gradually add sugar beating well at medium speed of an electric mixer. (I don’t have a mixer, so I just use a spoon.) Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring until just blended. Do not overbeat.

Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 F for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool completely.

Combine 4 ounces chopped white chocolate and 2 tablespoons shortening (I think the shortening is gross and leave it out — ha!) in top of a double boiler (I use the microwave); bring water to a boil. Reduce heat to low; cook mixture until it is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini morsels and 2 teaspoons shortening (I leave it out here too) in a small saucepan (or microwave) over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. Yield: one 10-inch cake.

Let me know if you try it, it’s really easier than it sounds!

3 Replies to “Chocolate cake is good for the soul!”

  1. Ingeborg Schildkamp says:

    So glad you remembered…I’m going to try it this week-end (if I get the time)…..I do have a question though……if you say shortening …would / could that be Crisco?????? I know I can get that here (I’ve found a place where I get all the good American groceries!!!….well not ALL, but a lot!!!)

  2. MUST TRY THIS!!!!!!!!!!!! Thanks so much, Lisa, for posting the pic and recipe. It sounds divine! :)

  3. Hi Ingeborg! Yes, you can use Crisco — although I don’t use it anymore because it is loaded with trans-fat (partially hydrogenated vegetable oil). I found a brand at Whole Foods that doesn’t have it — forget what it is called though and I am out of it right now.

    You all have the best groceries there!! Do you ever eat Nutella? American nutella is loaded with trans-fat too, ugh!

    Hope the cake comes out for you!

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