| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Cakes, Usenet |
1 |
Cake |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1/2 |
c |
Cocoa |
| 1/2 |
c |
Water, boiling |
| 1/2 |
c |
Shortening |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 2 |
c |
Cake flour, sifted |
| 1 |
ts |
Baking soda |
| 2/3 |
c |
Buttermilk |
INSTRUCTIONS
Preheat oven to 350 degrees F. Combine about 1/2 cup sugar with cocoa and
boiling water, and cook over a low heat, stirring constantly, until the
mixture is glossy. Cool.
Cream the shortening and eggs with the remaining sugar. Add the cocoa
mixture and the vanilla. Add the dry ingredients and the buttermilk
alternately.
Bake in 2 greased layer pans at 350 degrees F. for 30-35 minutes. You can
also make this as a single-layer cake. Just bake it a few minutes longer,
as it is thicker.
NOTES:
* A moist 2-layer chocolate layer cake; this was our wedding cake. Yield:
serves 8.
* Frost the cake with your favorite frosting; we used chocolate mousse
filling.
: Difficulty: easy.
: Time: 30 minutes preparation, 1 hour baking and cooling and frosting.
: Precision: measure the ingredients.
: Aviva Garrett
: Santa Cruz, CA
: Excelan, Inc., San Jose, California, USA
: {sun,3comvax}!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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