Posted by pplotkin on January 15, 2018 in Website

Chocolate Cake Recipe from The Corvallis Gazette- Times

Thursday, December 26, 1957

Did you know is filled with delicious recipes that are easy to make? Whip up an ooey, gooey, doubled layered, chocolate cake from The Corvallis Gazette- Times and delight all of your friends at your next dinner party! Salivating? Us too.

Find recipes like this with a or Ancestry All Access Subscription*



  • 2 Eggs (separated)
  • 1 ½ Cups of Sugar
  • 1 ¾ Cups of Sifted Cake Flour
  • ¾ Teaspoons of Baking Soda
  • ¾ Teaspoons of Salt
  • ½ Cup of Cooking Oil
  • 1 Cup of Buttermilk
  • 2 Squares of Unsweetened Chocolate or ½ Cup of Hershey’s Cocoa
  • 1 Tablespoon of Shortening


  • Mix together flour and cocoa powder in a large bowl
  • Add sugar, baking powder, and salt
  • Mix well
  • Separate eggs and add egg whites to a separate bowl
  • Whisk until frothy while adding sugar
  • Add cooking oil, butter, and half of buttermilk to bowl of dry ingredients
  • Mix well
  • Add remaining buttermilk
  • Add egg yolks
  • Add frothy egg whites
  • Mix well
  • Pour batter into two greased baking pans
  • Tap pans to release air bubbles
  • Bake for 40 minutes at 325º
  • Remove cakes from pans and add layer of frosting between them before stacking
  • Frost the outside of the cake
  • Slice and enjoy


  • Mix together butter, cocoa powder, vanilla, and an egg
  • Add cream and mix
  • Add powdered sugar until batch thickens


Find recipes like this with a or Ancestry All Access Subscription*

*Some issues are only available in the Publisher Extra subscription due to copyright licensing