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Recipe: Chocolate Cake
2 cups sugar
2 cups unsifted Pillsbury Unbleached or King Arthur Unbleached Flour*
1/2 tsp salt
1 stick butter or margarine
1 cup water
1/2 cup Crisco Shortening
4 tbsps cocoa
2 eggs, beaten
1 tsp baking soda
1/2 cup buttermilk
1/4 tsp pure vanilla extract
Preheat oven to 350 degrees
Grease and flour a 9 x 13 baking pan
1. Sift flour, sugar, and salt.
2. In a large sauce pan combine butter, water, shortening, and cocoa.
3. Bring to a boil and remove from heat immediately.
4. Pour flour mixture into butter mixture and stir well.
5. In another bowl beat the eggs and add baking soda, buttermilk, and pure vanilla extract.
6. Mix egg mixture into contents in saucepan and mix well.
7. Pour into a greased, floured 9 x 13 pan. (Mixture will be thin)
8 Bake 25 mins or until toothpick inserted in center comes out clean.
Serving suggestion ice cake with Chocolate Icing.
* Use unbleached flour for best flavor. Unbleached flour is bright white, it's just more time consuming to make. Flour will whiten naturally after milling. Since the natural whitening takes time (about 6 months), many producers speed up the process using chemicals. That process and chemical addition can alter the taste of foods made from bleached flour. |
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