Saturday, February 9, 2019

Reliable Chocolate Cake


Reliable Chocolate Cake


1 cup flour
¼ + ⅛ teaspoon baking soda
½ teaspoon salt
¼ cup shortening
½ cup + 2 tablespoons sugar
1 egg
6 pieces Baker’s Unsweetened Chocolate (1½ oz) (4 pieces = 1 oz)
½ cup + 2 tablespoons milk
½ teaspoon vanilla


1.          Measure flour, baking soda and salt and sift together. 
2.          Cream shortening, add sugar gradually and cream together until light and fluffy.
3.          Add eggs and beat well.
4.          Add melted chocolate and blend.
5.          Add flour mixture, alternately with milk, beating well after each addition.  Add vanilla.
6.          Turn batter into 8 or 9 inch layer pans which have been lined on bottoms with paper.  Bake in a moderate oven (350°) about 30 minutes.
7.          Cool on cooling rack for approximately 20 minutes before removing from pan.
8.          Frost optional.

Chocolate Frosting:
Blend together 1 cup of icing sugar sifted; add 4 pieces of melted chocolate, vanilla and 3 tablespoons milk or water.  Add more milk or water if needed to meet the desired consistency.         
Reliable Chocolate Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman
Photo album located here, please click here:


Photo Album

Photos taken with #Nokia Mobile Phone through #Facebook camera.


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