3/4 c Cocoa 1 c Buttermilk
1 1/3 c Sugar 3 Eggs
2/3 c Vegetable Shortening Like 1 3/4 c Cake Flour — sifted
Crisco 1 1/4 ts Baking Soda
1 ts Salt White Mountain Icing — (see
1 ts Vanilla Extract Recipe)
Preheat oven to 350 F. Combine cocoa and sugar. Place shortening,
salt, and vanilla in a mixing bowl. Add sugar-cocoa mixture in
fifths, creaming 100 strokes (about 2 mins with electric mixer) after
each addition and adding 2 Tbs of the buttermilk after the 3rd
addition of the sugar-cocoa mixture. Add eggs, one at a time, beating
100 strokes after each addition. Sift flour and baking soda together
3 times. Add flour in fourths, alternating with remaining milk in
thirds, beating 50 strokes for each addition of flour and 25 strokes
for each addition of milk. Pour into 2 greased and floured 9-inch
layer pans and bake for 25 to 35 mins. Prepare icing and spread on
each layer and sides of cooled cake.
Yield: 8 to 10 servings.
Yields
8 servings
