Doubley Dark Chocolate Layer Cake
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cocoa||3⁄4 Cup (12 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Oil||1⁄2 Cup (8 tbs)|
|Double strength coffee||1 Cup (16 tbs), cooled|
|Buttermilk||1 Cup (16 tbs)|
|Powdered sugar||16 Ounce|
|Solid white vegetable shortening||1⁄2 Cup (8 tbs)|
Cake: Preheat oven to 350°.
Grease two 8-inch square pans.
Line with baking parchment or waxed paper.
Lightly grease the parchment or waxed paper.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt.
Add oil, eggs, coffee, buttermilk and vanilla.
Using an electric mixer, beat until smooth.
Divide batter between pans.
Bake at 350° for 30 minutes or until cake tests done.
Cool in pans before removing cakes.
Frosting: In a medium bowl, sift sugar and cocoa together (important to insure that the frosting is smooth).
In a large bowl, using an electric mixer, whip butter and shortening together.
Gradually add sifted sugar and cocoa.
When combined, whip frosting at high speed until light and fluffy, 3-4 minutes.
Frost Doubley Dark Chocolate Layer Cake, using 1 cup frosting between layers and the rest on top and sides.
Refrigerate frosted cake until serving time.