Semi-sweet Chocolate Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | 1 | Servings | |
INGREDIENTS
| 9 | oz | Semisweet chocolate pieces |
| melted | ||
| 2 3/4 | c | Sifted cake flour |
| 1 | T | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 3/4 | c | Vegatable or all-purpose |
| shortening | ||
| 1 | t | Vanilla |
| 1 | c | Sugar |
| 4 | Eggs, well beaten | |
| 2/3 | c | Water |
INSTRUCTIONS
Prepare 2 9-inch round cake pans; grease bottom of pan only; line with waxed paper cut to fit bottom; grease waxed paper. Melt chocolate; set aside to cool. Sift together: cake flour, baking powder, baking soda and salt; set aside. Cream together: shortening, and vanilla, until shortening is softened. Add sugar gradually, creaming until fluffy. Add eggs, one at a time beating thoroughly after each addition. Stir in cooled chocolate. Add water and dry ingredients in fourths, to creamed mixture. After each addition, beat only until smooth. Do not overbeat. Bake at 325 for 30 to 35 minutes or until cake tests done. Cool and remove from pans. Recipe by: CHICAGO CULINARY ARTS INSTITUTE 1950 Posted to recipelu-digest Volume 01 Number 581 by ctlindab@mail1.nai.net on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3665
Calories From Fat: 809
Total Fat: 98.8g
Cholesterol: 744mg
Sodium: 3581.5mg
Potassium: 686.4mg
Carbohydrates: 661.5g
Fiber: 21.5g
Sugar: 202g
Protein: 66.7g