Buttermilk Chocolate Cake
|Water||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||3 (3 Squares, 3 Ounces Each)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Salt||1 3⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Buttermilk/Sour milk||2⁄3 Cup (10.67 tbs)|
|Mocha butter frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chopped walnuts||1 Tablespoon|
Grease and lightly flour three 8x1 1/2-inch round baking pans; set aside.
In saucepan combine water and chocolate; stir over low heat till chocolate melts.
Remove from heat; set aside.
Stir together flour, soda, and salt.
In mixer bowl beat shortening on medium speed of electric mixer about 30 seconds.
Add sugars and vanilla; beat till well combined.
Add eggs, one at a time, beating well after each.
Stir in chocolate mixture.
Add dry ingredients and buttermilk alternately to beaten mixture, beating on low speed after each addition till just combined.
Turn batter into prepared pans.
Bake in 350° oven for 20 to 25 minutes or till cakes test done.
Cool 10 minutes in pans.
Remove pans; cool well on racks.
Frost and decorate with Mocha Butter Frosting; press nuts into sides.