Servings: 12
Ingredients:
2 cups all-purpose flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Fudge Frosting (see recipe below)
Instructions:
1. Heat oven to 350°F (175°C). Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches or 3 round pans, 8x1 1/2 inches.
2. Beat all ingredients except Fudge Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
4. Frost rectangle or fill and frost layers with Fudge Frosting.
Makes 12 servings.
Fudge Frosting
Ingredients:
2 cups sugar
1/2 cup shortening
3 ounces unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla
Mix all ingredients except vanilla in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla.
Photograph of cake taken by Diana Baker Woodall
Source: Betty Crocker
Date: February 25, 2003