This classic chocolate cake uses buttermilk for a delicious flavour. You can eat the cakes as they are, or fill them and ice them for a decadent treat.
Beautiful. Nothing at all to criticize on this one! Given that the batter looked a little questionable, almost curdled rather than velvety smooth, I had my doubts. I cut into the cupcakes I made from this batter with trepidation! But no worries, this cake is GOOD! Light, fluffy and soft, VERY moist and kind of a milk-chocolate color, it was a nice change from heavier, denser, darker chocolate cakes. Didn't change a thing and wouldn't in the future either. I frosted it with "Peanut Butter Frosting," also from this site and it was a beautiful combination, both in color and in taste. - 20 Jan 2010 (Review from Allrecipes USA and Canada)
I followed the recipe exact. I have to admit that I was quite worried that the cake was not going to be good because the batter looked........off. It was extremely thin, the color was odd and it just seemed as if I'd missed a step as I'd made the cake batter. As I pulled it out of the oven, it looked perfect! I frosted this cake with my own recipe for Chocolate Buttermilk Buttercream. I did not try this cake myself but my husband and kids raved about it all night last night. Just goes to show you, you never know how a recipe will turn out! - 18 Jun 2012 (Review from Allrecipes USA and Canada)
This is originally from many of the Hershey's cookbooks, where it's known as "Hershey's Chocolate Town Special Cake." When you think of the chocolate cake from your childhood that your Grandma made, this is it. It's been my go-to chocolate cake recipe for many years, and never once did it fail to turn out and garner many compliments, as well as moans of near-ecstasy. From experience, I can tell you that both the taste and texture is slightly better when you use the actual buttermilk, as opposed to using fresh milk with added lemon juice or vinegar to sour it. But if that's all you have, rest assured it will still turn out very well - just a matter of tiny degrees, certainly not a deal breaker. It has a perfect chocolate flavor, and a moist, fine, velvety crumb. It stays moist for days, if kept covered (but it probably won't last long enough for you to put that to the test!) Frosted either with chocolate or vanilla buttercream (or even a whipped ganache,) this is a sure-fire winner that delivers dependably outstanding results. - 25 Jun 2010 (Review from Allrecipes USA and Canada)