There is absolutely nothing wrong with eating a massive piece of a three layered, chocolate iced, chocolate cake, right? Thought not. That is why I am sharing the recipe with you so you can enjoy this lovely chocolate masterpiece of a cake. The recipe is an old time favourite; it is from a family recipe book that my mom passed down to me. It’s a farmers chocolate cake which means there is no messing around with the amount of chocolate (and sugar) that goes into this less-than fluffy batter. A glass of milk is highly recommended while consuming.
One batch only makes two round cakes. I halved the recipe to make the third layer; it was a lot of cake though, two layers is sufficient to feed any party.
3-Layer Chocolate Cake
prep time 15 min | cook time 35 min
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
1/2 cup vegetable oil
2 tbsp white vinegar
2 cup cold water
- Preheat oven to 325oF.
- Mix together flour, sugar, cocoa, baking soda and salt in a large bowl with a wooden spoon.
- Make three holes in the mixture, and pour the vanilla, oil and vinegar each into a separate hole. Pour cold water over all and stir just enough to blend ingredients.
- Pour into either a 13″x 9″ pan, or I used 2 round pans. Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool, then frost with chocolate buttercream icing (see below)
- Use a hand mixer to blend 1 cup of room temperature butter with 3 cups of icing sugar, half cup of cocoa powder, half cup of milk, and 1 tsp of vanilla.
- Add icing sugar/milk until you get a fairly firm consistency (you don’t want it sliding down the sides of the cake.
- Top with chocolate shavings.