Grandma's Chocolate Cake

For the last cake of 2013, I bring you an old-fashioned (think 1945) three-layer chocolate cake, attributed to "Grandma" on the vintage recipe card. And a little lesson on living in the moment, just added to my growing list of New Year's resolutions.  For in the midst of mixing the batter, I glanced at the recipe card title, Chocolate Cake, and then at the very vanilla batter in the bowl.  Holy cow! I forgot to add the chocolate!  Luckily, it wasn't too late and I spooned it in, several steps behind the instructions.

Speaking of the chocolate, it should always be melted in a double boiler, but not to worry if you don't have one, as I don't.  Simply create your own by placing a bowl over a saucepan of simmering water.

This cake batter is quite thick, so...

using an offset spatula, or even the back of a spoon, smooth it out before placing the pans in the oven.

Pull the cakes from the oven and let them cool on a rack for about ten minutes before turning them out.

Like many cakes, these formed a dome.  You don't want a dome when stacking cakes so, using a serrated knife place horizontally, just slice off the dome.  Then, the baker can have a taste or two, for quality control purposes.

The layers, frosted.

The cake had a soft crumb, wasn't overly sweet and a rather delicate flavor (for a chocolate cake, that is).  My tasters, Allen and his wife Racine, preferred the frosting to the cake.  (Racine thoughtfully selected her clothing that evening so she would match the upholstery in our parlor.)

Production notes:  I used unsalted butter in place of the shortening, and did not add the 1/2 cup of water, since the instructions didn't say how or when to add it. I used sweet (regular) milk and not sour (buttermilk). For the frosting, I used 8 tablespoons of butter and increased the cocoa powder and hot water a bit, but you'll have enough frosting if you following the amounts listed on the card.