Chucklet Cake
Yield
2 cakesPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
sugar
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 | squares |
chocolate
melted |
*
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 414 | ml |
sugar
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 355 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 | squares |
chocolate
melted |
*
|
| 118 | ml |
nuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour two layer pans, 9x1½ inch.
Blend dry ingredients in large mixing bowl.
Add shortening, buttermilk, vanilla. Beat 2 min. medium speed on mixer.
Scrape sides and bottom of bowl often.
Add eggs and melted chocolate.
Beat 2 more min. Bake in prepared pans 30 to 35 minutes.
Cool and add frosting.
