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Never Fail Chocolate Cake
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Oma made this cake all the time, and mom used to make it when her first two kids were young.

2/3 c. shortening

2 c. sugar

2 eggs

2 c. buttermilk

3 1/2 c. sifted flour

1/2 tsp. baking soda

1/3 c. cocoa

3 tsp. vanilla

Mix baking soda and cocoa with 1/2 c. buttermilk. Let stand. Cream shortening and sugar. Add 2 unbeaten eggs. Beat well. Add flour mixture and alternate with remaining buttermilk. When all incorporated, then add the cocoa mixture. Mix well, then add vanilla. Bake in 2 9-inch cake pans for 30 to 40 minutes at 350 degrees.


1/3 c. Crisco

1/2 lb. soft butter

1 c. sugar

4 Tbsp. flour

1/2 c. milk

Beat Crisco, butter and sugar for 10 minutes. Add flour and milk, and beat for another 20 minutes until you can’t taste the granules in the sugar. It should be the texture of whipping cream.