{"id":293,"date":"2023-02-02T15:30:53","date_gmt":"2023-02-02T15:30:53","guid":{"rendered":"https:\/\/civatar.com\/veroskitchen\/?p=293"},"modified":"2023-02-02T15:49:32","modified_gmt":"2023-02-02T15:49:32","slug":"double-chocolate-cake-with-chocolate-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/civatar.com\/veroskitchen\/2023\/02\/02\/double-chocolate-cake-with-chocolate-buttercream-frosting\/","title":{"rendered":"Double Chocolate Cake with Chocolate Buttercream Frosting"},"content":{"rendered":"\n<p> 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.<\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 1\/2 cups sifted cake flour<\/li>\n\n\n\n<li>1 1\/2 teaspoons baking powder<\/li>\n\n\n\n<li>1 teaspoon soda<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>4 ounces unsweetened chocolate (I use cocoa, following the instructions on the cocoa can for substitution)<\/li>\n\n\n\n<li>1\/2 cup sugar (for blending with chocolate mixture)<\/li>\n\n\n\n<li>1\/2 cup buttermilk (For blending with chocolate mixture)<\/li>\n\n\n\n<li>3\/4 cup shortening<\/li>\n\n\n\n<li>1\/1\/2 cups sugar<\/li>\n\n\n\n<li>3 eggs<\/li>\n\n\n\n<li>1 teaspoon vanilla<\/li>\n\n\n\n<li>1 1\/4 cups buttermilk<\/li>\n<\/ul>\n\n\n\n<p class=\"has-large-font-size\"><strong>INSTRUCTIONS<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-medium-font-size\">Sift together flour, baking powder, soda and salt.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Melt chocolate in double boiler. Add 1\/2 cup sugar and1\/2 cup buttermilk. <\/p>\n\n\n\n<p class=\"has-medium-font-size\">Stir until blended and set aside to cool.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">In large bowl, work 3\/4 cups shortening until soft. Gradually add while beating, 1 1\/2 cups sugar.. Beat until light.<br>Add eggs one at a time beating well after each.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Add 1\/4 of the flour mixture, and mix thoroughly. Add chocolate mixture, and vanilla. Blend well.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Add remaining flour alternately with the 1 1\/4 cups buttermilk, beating just until smooth after each addition.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Spoon batter into 3 greased and paper lined 9 inch layer pans. <\/p>\n\n\n\n<p class=\"has-medium-font-size\">Bake at 350 for approximately 30 minutes.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Cool and frost.<\/p>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\" \/>\n\n\n\n<p class=\"has-large-font-size\"><strong>CHOCOLATE BUTTER CREAM FROSTING<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>1 cup butter or margarine<br>1\/2 teaspoon salt<br>2 lbs. confectioners sugar<br>1\/2 cup milk<\/strong><br><strong>4 ounces unsweetened chocolate<br>2 teaspoons vanilla<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Combine all ingredients and beat until light and fluffy.<\/strong> <\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Frost between layers, sides and top of cake.<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\" \/>\n","protected":false},"excerpt":{"rendered":"<p>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 INSTRUCTIONS Sift together flour, baking powder, soda and salt. Melt chocolate in double boiler. Add 1\/2 cup sugar and1\/2 cup [&hellip;]<\/p>\n","protected":false},"author":91,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","wds_primary_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-293","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/posts\/293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/users\/91"}],"replies":[{"embeddable":true,"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/comments?post=293"}],"version-history":[{"count":0,"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/posts\/293\/revisions"}],"wp:attachment":[{"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/media?parent=293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/categories?post=293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/civatar.com\/veroskitchen\/wp-json\/wp\/v2\/tags?post=293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}