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Favorite Chocolate Cake

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  Shortening 1⁄2 Cup (8 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 2
  Unsweetened chocolate square 4 Ounce, melted (Four 1 Ounce Squares)
  Sifted cake flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Chocolate filling 1 Cup (16 tbs)
  Chocolate frosting 1 Cup (16 tbs)

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add chocolate, mixing well.
Combine flour, baking powder, soda, and salt; gradually add to the chocolate mixture alternately with buttermilk, beating well after each addition.
Add water, mixing well; stir in vanilla.
Line bottom of two greased 9-inch round cakepans with wax paper.
Pour batter evenly into pans; bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
Peel off wax paper.
Spread chocolate filling between layers.
Frost top and sides of cake with chocolate frosting.

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