This Dinette Cake with Chocolate Buttercream is one of the best and easiest cakes you will ever make. The texture is velvety and tender and it tastes delicious!
Let’s see, where do I even begin about this dinette cake with chocolate buttercream?
First off, I didn’t name this cake. It has some long history of where it’s name came from, but we don’t need to get into that. I really wanted to name it Esther’s cake because it reminds me so much of the amazing cake our elementary school lunch lady made.
One bite of this cake the other day and it took me waaaaay back to the cafeteria at Ridgecrest Elementary. I remember my friends and I loved being lunch workers any day Esther’s cake was served. Why? Because after all the lunches were over and we finished cleaning the lunch room, the lunchroom workers always got an extra piece of cake. . . yum!
When I saw the picture of this cake in this cookbook I mentioned the other day, I instantly thought of Esther’s cake. She made a killer chocolate cake and a killer white cake, both with chocolate frosting. This cake is the closest thing I’ve ever had to Esther’s cake.
Seriously, it’s so, so good and so quick and easy to make. You literally throw everything in a bowl and beat it for three minutes.
That’s it. No sifting, no chilling, no egg separating. . . just dump, mix, pour and bake.
This really is a piece of cake to make . . . no pun intended.Print
Recipe Source: A really, really, old Gold Medal Century of Success Cookbook