Can I use butter instead of shortening?

Yes! Butter works great as a 1:1 swap and adds a slightly richer flavor

Can I make this as a sheet cake?

Absolutely. The origional recipe is baked in a 9×13 pan, with no layering, less fuss, still delicious.

Why does this cake stay moist so long?

The combination of buttermilk and boiling water keeps the crumb soft and moist for days. It's old-fashioned baking chemistry at its finest.

What frosting goes best with this cake?

The cream cheese fudge frosting in this recipe is perfect. For something lighter, try fresh whipped cream or the cream filling from my Chocolate Cream Roll.

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