Swedish Chocolate Cake
Yield
1 cakePrep
20 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | ounces |
unsweetened chocolate
(unsweetened), melted |
|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | cup |
cream
heavy |
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 57.8 | ml/g |
unsweetened chocolate
(unsweetened), melted |
|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 237 | ml |
cream
heavy |
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
Butter a Bundt pan and sprinkle with about 2 tablespoons dry bread crumbs, until it is well-coated.
This makes a much better crust than flour does.
In a large bowl, add the sugar to the shortening and cream well.
Blend in the eggs, one at a time, and beat well.
Stir in the melted chocolate.
Sift together the dry ingredients.
Combine the cream and vanilla extract.
Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients.
Pour the batter into the pan and bake for 50 to 60 minutes.
Cool the cake in the pan a few minutes before removing.
