Chocolate Layer Cake
INGREDIENTS:
1 1/4 c Sugar
1/2 c Cocoa
1/2 c Water, boiling
1/2 c Shortening
2 Eggs
2 ts Vanilla
2 c Cake flour, sifted
1 ts Baking soda
2/3 c Buttermilk
1 1/4 c Sugar
1/2 c Cocoa
1/2 c Water, boiling
1/2 c Shortening
2 Eggs
2 ts Vanilla
2 c Cake flour, sifted
1 ts Baking soda
2/3 c Buttermilk
Preheat oven to 350 degrees F. Combine about 1/2 cup sugar with cocoa and boiling water, and cook over a low heat, stirring constantly, until the mixture is glossy. Cool.
Cream the shortening and eggs with the remaining sugar. Add the cocoa mixture and the vanilla. Add the dry ingredients and the buttermilk alternately.
Bake in 2 greased layer pans at 350 degrees F. for 30-35 minutes. You can also make this as a single-layer cake. Just bake it a few minutes longer, as it is thicker.
NOTES:
* A moist 2-layer chocolate layer cake; this was our wedding cake. Yield: serves 8.
* Frost the cake with your favorite frosting; we used chocolate mousse filling.
: Difficulty: easy. : Time: 30 minutes preparation, 1 hour baking and cooling and frosting. : Precision: measure the ingredients.
: Aviva Garrett : Santa Cruz, CA : Excelan, Inc., San Jose, California, USA : {sun,3comvax}!excelan!aviva
Cream the shortening and eggs with the remaining sugar. Add the cocoa mixture and the vanilla. Add the dry ingredients and the buttermilk alternately.
Bake in 2 greased layer pans at 350 degrees F. for 30-35 minutes. You can also make this as a single-layer cake. Just bake it a few minutes longer, as it is thicker.
NOTES:
* A moist 2-layer chocolate layer cake; this was our wedding cake. Yield: serves 8.
* Frost the cake with your favorite frosting; we used chocolate mousse filling.
: Difficulty: easy. : Time: 30 minutes preparation, 1 hour baking and cooling and frosting. : Precision: measure the ingredients.
: Aviva Garrett : Santa Cruz, CA : Excelan, Inc., San Jose, California, USA : {sun,3comvax}!excelan!aviva