Grandma Deonier’s Chocolate Cake

Today, I would like to introduce Jessica from Jessie Kay Graphics and Design.  Her blog is a fun slice of her life.  She blogs about her adorable kitties and her life.  She is not a food blogger, but she has some great ideas for design and photography that any blogger of any genre could stand to read.  I am so glad she came over today with chocolate cake.  Judging by the recipe and and photo, I am thinking she could easily branch out into food if she ever wanted to!   You can find her on Facebook, Twitter and Pinterest.

Hi everybody! I am so excited to be a part of Frugal Antics of a Harried Homemaker’s Month of Solid Chocolate. I am not much of a cook (but I try!) but I LOVE to bake. Something about the measuring, probably.) Anyways, I have thought about sharing this cake with the blogosphere for a long, long time. It’s one of my favorite recipes, and it is one of my old family recipes (we don’t have many of those, except for maybe matzo ball soup, which my mom refuses to make..but that is a different story for a different day.) and is over 100 years old. The fact that I am sharing this might have a few of my grandmothers turning in their graves, but I can’t help it. 
 A Month of Solid Chocolate? Who could ask for a more perfect excuse to make this cake again?


And besides, it is still named for my great-great grandmother. And I will share it with you, on the condition that you continue to call it Grandma Deonier’s Chocolate Cake. Sound good?  

Grandma Deonier's Chocolate Cake
  • 2½ cups flour
  • 2 cups of sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup cocoa
  • 1 cup buttermilk (or you can combine ¼ cup vinegar and ¾ cup of milk)
  • ⅔ cup melted shortening
  • 1 cup hot water
  • 1½ teaspoons vanilla
  1. Preheat oven to 350° F.
  2. Combine dry ingredients (flour, sugar, baking soda, salt, and cocoa) and mix well.
  3. Combine wet ingredients (buttermilk, melted shortening, hot water, and vanilla) and mix well.
  4. Mix all ingredients well with a mixer. If too thick, add a little more buttermilk.
  5. Pour into well greased and floured (with cocoa powder) 13x9 pan.
  6. Bake for 35-45 minutes (or for cupcakes, between 15-20 minutes)







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