12 ounces shortening, hydrogenated
2 pounds granulated sugar
1 tablespoon vanilla
10 ounces eggs (about 6 total)
5 ounces cocoa
1 1/2 cups hot water
28 ounces cake flour
1 teaspoon salt
1 1/2 tablespoons baking soda
3 cups buttermilk
Servings: 48
1. Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.
2. Add eggs and mix on medium speed for 5 minutes.
3. Mix cocoa and hot water.
4. Combine flour, salt, and soda.
5. Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl and beater. Continue mixing until smooth and ingredients are mixed.
6. Scale batter into six greased 9-inch layer cake pans, 1 lb 4 oz per pan. Bake at 350°F for 25-30 minutes.
7. Cool. Remove from pans and ice. See Notes.
Yield: 3 1/4 layer cakes
Notes: For 12x18-inch layer cake, scale into two 12x18x2-inch or two 13x18x1-inch pans, 3 lb 13 oz per pan. When baked and cooled, ice one cake, then remove cake from pan and place on top. Ice top and sides.
Suggested icings: Chocolate Butter Cream Icing, Ice Cream Icing, or Mocha Icing.
VARIATIONS:
Chocolate Cupcakes. Portion with No. 20 dipper into muffin pans or paper liners. Yield: 5 dozen.
Chocolate Sheet Cake. Bake in one 18x26x2-inch baking pan. Cut 6x10 for 60 portions.
2 pounds granulated sugar
1 tablespoon vanilla
10 ounces eggs (about 6 total)
5 ounces cocoa
1 1/2 cups hot water
28 ounces cake flour
1 teaspoon salt
1 1/2 tablespoons baking soda
3 cups buttermilk
Servings: 48
1. Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.
2. Add eggs and mix on medium speed for 5 minutes.
3. Mix cocoa and hot water.
4. Combine flour, salt, and soda.
5. Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl and beater. Continue mixing until smooth and ingredients are mixed.
6. Scale batter into six greased 9-inch layer cake pans, 1 lb 4 oz per pan. Bake at 350°F for 25-30 minutes.
7. Cool. Remove from pans and ice. See Notes.
Yield: 3 1/4 layer cakes
Notes: For 12x18-inch layer cake, scale into two 12x18x2-inch or two 13x18x1-inch pans, 3 lb 13 oz per pan. When baked and cooled, ice one cake, then remove cake from pan and place on top. Ice top and sides.
Suggested icings: Chocolate Butter Cream Icing, Ice Cream Icing, or Mocha Icing.
VARIATIONS:
Chocolate Cupcakes. Portion with No. 20 dipper into muffin pans or paper liners. Yield: 5 dozen.
Chocolate Sheet Cake. Bake in one 18x26x2-inch baking pan. Cut 6x10 for 60 portions.
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