photo credit: greggoconnellThis cake is very nice in a rectangle pan, but is truly spectacular baked in rounds and richly frosted. Simple to make, moist, and delicious.
Cake
- 2 cups Flour
- 2 cups White Sugar
- 1/2 cup Shortening
- 3/4 cup Water
- 3/4 cup Buttermilk
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 1/2 teaspoon Baking powder
- 2 Eggs
- 4 oz Unsweetened chocolate, melted and cooled
- Fudge frosting (see below)
Preheat oven to 350 degrees fahrenheit.
Grease and flour 13 x 9 x 3 pan, or 3 8″ round pans, or 2 9″ round pans.
Toss everything except the frosting ingredients into a large bowl and beat on low speed for 30 seconds, scraping bowl constantly. Once everything is combined, beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until a toothpick comes out clean.
If you chose to make rounds, allow them to cool for 10 minutes, then remove from pans.
Cool completely, and frost.
Fudge Frosting
- 2 cups sugar
- 1/2 cups shortening
- 3 oz unsweetened chocolate
- 2/3 cup milk
- 1/2 teaspoon salt
- 2 teaspoons vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan.
Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring.
Place saucepan in a bowl of ice and water. Beat until frosting is smooth and spreadable; then add vanilla.