One of my favourite cookbooks for baking is Betty Crocker's 40th Anniversary Edition Cookbook. I've
never made a recipe out of this book that I didn't like. And, this cake is no exception! I've been using this recipe for "Best Chocolate Cake" since around 1994 and it turns out perfectly every time. This time I baked it in an 8" round, deep cake pan and then cut the cake into 3 layers once it cooled. Then instead of regular icing, I made chocolate whipped cream to frost in between each layer along with a generous sprinkling of Skor bits. Wow, was this ever a good cake! Everyone at our care group enjoyed it, too.
So, here's the recipe. I definitely think you should give this cake a try!
Best Chocolate Cake
2 cups flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk (or make your own using milk and lemon juice)
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp baking powder
4 ounces unsweetened chocolate, melted and cooled
Heat oven to 350°. Grease and flour pan. Beat all ingredients on low for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 40 to 55 minutes depending on what pan you use! Test with a toothpick to be sure it's done. Cool for 10 minutes in the pan and then remove and cool completely on a cooling rack.
Chocolate Whipped Cream
2 cups Whipping Cream
1/2 cup Sifted Cocoa
1/2 cup (or more if you like it sweeter )Sifted Icing Sugar
1 tsp Vanilla
1 tbsp Meringue Powder
Whip whipping cream until it starts to thicken and then add other ingredients. Continue beating until it is nice and thick, but not butter!
Assemble cake and serve. Be prepared for lots of ooooohs, ahhhhhs, and yummmmms!
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