Wesson Oil Chocolate Cake

Kathryn Nutt, Lillie School


  • 2 cup sugar
  • 2 cup flour
  • 6 heaping tsp cocoa
  • 1 tsp salt
  • 3/4 cup Wesson oil
  • 2 well beaten eggs
  • 1 cup hot water
  • 1/2 cup buttermilk with 1 1/2 tsp soda dissolved in it
  • 1 tsp vanilla


  • 1cup brown sugar
  • 1/2 cup water
  • 2 rounded Tbsp. cocoa
  • 1/2 stick oleo

Cook this 5 minutes. Let cool and add approximately 1 box confectioners sugar.

Sift together flour, sugar, cocoa, and salt. Add Wesson oil, beaten eggs, buttermilk (with soda) and vanilla; add hot water. Mix will be thin. Grease and flour 2 (9 inch) cake pans (round). Pour mixture in these and bake at 350° for approximately 25 minutes or until a toothpick comes out clean.

When layers are cool, this sauce goes between them: Heat 1 cup milk and 1/2 pound chopped dates in the top of a double boiler. Combine 1/4 cup sugar, 1 tablespoon flour and 1 egg blending until smooth; slowly stir into hot milk mixture. Cook and stir until thickened. Coo; then stir in 1/2 cup chopped nuts and 1 teaspoon vanilla.

Makes about 2 cups. Frost with chocolate frosting.

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