Sunday, February 4, 2007

Best Chocolate Cake

2 c flour
2 c sugar
½ c shortening
¾ c water
¾ c buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla
½ tsp baking powder
2 large eggs
4 oz unsweetened baking chocolate, melted and cooled
Chocolate buttercream frosting

Heat oven to 350. Grease and flour bottom and sides of 9 x 13 pan, 2 9” round pans, 3 8” round pans, or 12-cup bundt pan.

Beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

Bake rectangle 40-45 minutes, rounds 30-35 minutes, bundt pan 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool rectangle in pan on wire rack. Cool rounds or bundt pan 10 minutes; remove from pan(s) to wire rack. Cool completely.

Frost rectangle, or fill and frost layers with chocolate buttercream frosting.

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