| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ghirardelli, Cakes |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted cake flour |
| 1 |
c |
Ghirardelli Sweet Ground Chocolate |
| 3/4 |
c |
Sugar |
| 1 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Shortening |
| 1 |
c |
Buttermilk |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
INGREDIENTS:
DIRECTIONS: Heat oven to 350-F. Into large mixer bowl,
sift flour with Ground Chocolate, sugar, baking soda,
cream of tartar and salt. Add shortening and 3/4 cup
buttermilk. Beat on low speed to combine ingredients.
Beat on medium low speed for 2 minutes. Add remaining
1/4 cup buttermilk, eggs and vanilla. Beat additional
2 minutes. Line two 8 by 1 1/2" round cake pans with
waxed paper. Spread batter into pans. Bake at 350-F
for 30 to 35 minutes. Cool on racks 10 minutes; remove
layers from pans.
After completely cooled, frost with Empress Frosting*.
*separate recipe
Source: Recipes from Ghirardelli Chocolate Company of
San Francisco; recipe from box of "Sweet Ground
Chocolate and Cocoa"
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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