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Aunt May’s Chocolate Cake

Aunt May was my husband’s older sister. She was a terrific baker and cook but this simple recipe was a favorite of her children and then became a favorite in my family too.

Aunt May’s Chocolate Cake


  • 1/2 lb butter
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 3cups flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3 heaping tbs cocoa
  • 1 cup milk
  • 1/2 tsp vanilla

Cream butter, shortening and sugar together until light and fluffy. Add eggs one at a time beating well after each addition. Sift flour, measure and sift together with dry ingredients. Add ingredients to creamed mixture alternately with milk, blending well after each addition. stir in vanilla. Pour into a large tube or Bundt pan which has been greased and floured. Bake in a 325ºdegree oven for one hour and 15 mins or until cake tests done.

Let cake stand in the pan for a few minutes before turning out on a cake rack to cool. Serve plain or frost as desired.

This recipe was given to me exactly like this on February 6, 1972.

Whenever you went to Aunt May’s house and saw this well-worn sugar shaker on her kitchen counter you knew you would be soon enjoying something delicious.

Buon Mangiata!

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