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Posted December 5, 2013 | comments Leave a comment

Best Ever Chocolate Cake

2 c. flour
2 c. sugar
½ c. unsweetened cocoa powder
1 ½ tsp. baking soda
¼ tsp. salt
½ c. vegetable shortening
1 c. milk
½ c. cold black coffee
1 tsp. vanilla extract
2 lg. eggs

Heat oven to 350 degrees. Grease and flour 2 (9 in.) cake pans. In large bowl, mix flour, sugar, cocoa powder, baking soda and salt. Beat in shortening with electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase to high and beat for 2 mins. Add eggs, beat for 2 more mins. Pour batter into pans. Bake 30-35 mins. Cook cake in pans for 5 mins. Then turn them out on wire racks. Cool

Frosting:

1 c. unsweetened cocoa powder
½ c. soft butter
½ c. light corn syrup
½ tsp. vanilla
¼ tsp. salt
¼ c. warm water
4 c. confectioners sugar
1 c. chopped walnuts

Combine the cocoa powder, butter, corn syrup, vanilla and salt in large bowl. Beat on medium for 2 mins; add warm water; mix well. Beat in the confectioners sugar in two batches. Beat until smooth. Frost like you do a 2-layer cake. Put nuts between the 2 layers and save some to sprinkle on top.

Pat Robinson
Woodstock


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