Prep Time 20m
Cook Time 30m
Ready Time 60m
Yield 1 cake or 3 dozen cupcakes

  • Pillsbury™ Baking Spray with Flour
  • 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 2/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups buttermilk
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 cup Dutch process or regular cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat a 13 x 9-inch pan or two 9-inch round layer pans, or cupcake pans with flour no-stick cooking spray.
  • Step 2Beat shortening, sugar, eggs and vanilla in large bowl until light and fluffy. Add buttermilk, flour, cocoa powder, baking soda, baking powder and salt. Beat until blended, scraping bowl frequently. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan(s).
  • Step 3Bake pan cake or layer cakes 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean.
  • Step 4Cool layers and cupcakes on wire rack 15 minutes; remove from pans to cool completely. Cool 13 x 9 cake completely. Frost as desired.
doughboy doughboy

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