Grandma's Picnic Chocolate Cake
Yield
1 CakePrep
10 minCook
30 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | x |
eggs
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
cake flour
unsifted |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 1 | x |
eggs
|
*
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
cake flour
unsifted |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
cocoa powder
|
|
| 237 | ml |
buttermilk
|
|
Directions
Mix Cream shortening and sugar in large bowl.
Add egg and vanilla and beat thoroughly at high speed.
Mix flour, baking soda and salt.
Sift together once or twice then mix into cocoa.
Add to creamed mixture alternately with buttermilk (flour mixture first and last) using low to medium speed on mixer, just enough to mix well.
Pour into 8x8 pan.
Bake at 350℉ (180℃) for ½ hour.
