Our grandmother (Mamo) made Rich Chocolate Cake for our birthdays and it was always a high point of the celebration. Her recipe (found among my mother’s recipe cards) differs from similar recipes by using chocolate squares instead of cocoa powder and 5 whole eggs to make it super moist. Our favorite part was actually the icing which was a thick hard shell that cracked when you bit into it; this first attempt was too soft and we’d use this recipe next time which includes precise temperature measurements. Makes one 9×13 sheet cake or equivalent.
Ingredients:
¾ c Crisco or neutral oil
2 ½ c white sugar
4 oz unsweetened chocolate
5 eggs, beaten
1 t baking soda dissolved in 1 T hot water
1 c buttermilk
2 c all purpose flour
1 t vanilla
Our 9×13 baking pan had gone missing, so we improvised with a couple of Pyrex storage containers.
Method: cream eggs and sugar together then add other ingredients and stir until thoroughly combined. Baked in a greased 9×13 cake pan at 350 degrees for 35-40 minutes until a toothpick inserted in the cake comes out clean. When cooled, transfer to a serving plate and add icing to your preference.
