This cake is one I have been making since back around 1970. It is rich and moist, and really satisfies a chocolate craving! I like to keep it refrigerated for additional density and fudginess.
INGREDIENTS
- 2 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon soda
- 1 teaspoon salt
- 4 ounces unsweetened chocolate (I use cocoa, following the instructions on the cocoa can for substitution)
- 1/2 cup sugar (for blending with chocolate mixture)
- 1/2 cup buttermilk (For blending with chocolate mixture)
- 3/4 cup shortening
- 1/1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/4 cups buttermilk
INSTRUCTIONS
Sift together flour, baking powder, soda and salt.
Melt chocolate in double boiler. Add 1/2 cup sugar and1/2 cup buttermilk.
Stir until blended and set aside to cool.
In large bowl, work 3/4 cups shortening until soft. Gradually add while beating, 1 1/2 cups sugar.. Beat until light.
Add eggs one at a time beating well after each.
Add 1/4 of the flour mixture, and mix thoroughly. Add chocolate mixture, and vanilla. Blend well.
Add remaining flour alternately with the 1 1/4 cups buttermilk, beating just until smooth after each addition.
Spoon batter into 3 greased and paper lined 9 inch layer pans.
Bake at 350 for approximately 30 minutes.
Cool and frost.
CHOCOLATE BUTTER CREAM FROSTING
1 cup butter or margarine
1/2 teaspoon salt
2 lbs. confectioners sugar
1/2 cup milk
4 ounces unsweetened chocolate
2 teaspoons vanilla
Combine all ingredients and beat until light and fluffy.
Frost between layers, sides and top of cake.
