Empress Chocolate Cake
Yield
12 servingsPrep
25 minCook
35 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cake flour
sifted |
|
| 1 | cup |
chocolate
ground, ghiradelli |
*
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | cup |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cake flour
sifted |
|
| 237 | ml |
chocolate
ground, ghiradelli |
*
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
baking soda
|
|
| 1.3 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 237 | ml |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350-F.
Into large mixer bowl, sift flour with ground chocolate, sugar, baking soda, cream of tartar and salt.
Add shortening and ¾ cup buttermilk.
Beat on low speed to combine ingredients.
Beat on medium low speed for 2 minutes.
Add remaining ¼ cup buttermilk, eggs and vanilla.
Beat additional 2 minutes.
Line two 8 by 1½ inch round cake pans with waxed paper.
Spread batter into pans.
Bake at 350℉ (180℃) for 30 to 35 minutes.
Cool on racks 10 minutes; remove layers from pans.
After completely cooled, frost with Empress Frosting.
