Magnificent Chocolate Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
unsweetened chocolate
|
|
| 4 | cups |
all-purpose flour
|
|
| 3 | cups |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | teaspoons |
salt
|
|
| 1 ⅓ | cups |
vegetable shortening
|
*
|
| 2 | cups |
milk
|
|
| 6 | large |
eggs
well beaten |
|
| 2 ½ | teaspoons |
vanilla extract
|
|
| ¾ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
unsweetened chocolate
|
|
| 946 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1E+1 | ml |
salt
|
|
| 315 | ml |
vegetable shortening
|
*
|
| 473 | ml |
milk
|
|
| 6 | large |
eggs
well beaten |
|
| 13 | ml |
vanilla extract
|
|
| 177 | ml |
nuts
chopped |
|
Directions
Preheat oven to 325℉ (160℃).
Melt chocolate and set aside to cool.
Combine flour, sugar, baking powder and salt in a large mixer bowl.
Add Crisco, cooled chocolate, and 1½ cup milk.
Blend on low speed.
Beat for 2 minutes at medium speed, scrape sides of bowl frequently.
Blend in beaten eggs, remaining milk and vanilla.
Continue beating for 2 minutes, stir in chopped nuts.
Turn batter into a greased and floured 10-inch tube pan; spread evenly.
Tap pan lightly on a table or counter top to break up any large air bubbles.
Bake at 325 degrees for 1 hour and 45 minutes or until toothpick inserted in center comes out clean.
Cool cake for 20 minutes in pan on a rack, remove from pan, and cook cake completely on rack.
