Best Ever Chocolate Cake
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
sugar
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
(packed) |
|
| ½ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
water
boiling |
|
| 2 | teaspoons |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
sugar
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
(packed) |
|
| 118 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
water
boiling |
|
| 1E+1 | ml |
baking soda
|
|
Directions
Cream sugar and shortening and add eggs, one at a time.
Sift flour three times with cocoa and salt.
Add alternatley with buttermilk.
Add soda and water and add to above ingredients.
Grease and flour 9 x 13 x 2 inch pan.
Bake at 300℉ (150℃) for 90 minutes.
Test for doneness. Cool and ice with your favorite icing.
