Who don’t like chocolate cake. This serves 12.
2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable shortening
1 cup milk
½ cup cold black coffee
1 teaspoon vanilla extract
2 large eggs
1 cup unsweetened cocoa powder
½ cup softened butter
½ cup light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt
¼ cup warm water
4 cups confectioners’ sugar
1 cup chopped walnuts, divided
1. Preheat oven to 350 degrees.
2. Grease and flour two 9-inch cake pans.
3. Large bowl, mix flour, sugar, cocoa powder, baking soda and salt.
4. Beat in shortening with an electric mixer on low speed.
5. Beat in milk, coffee and vanilla until combined.
6. Increase speed to high and beat for 2 minutes.
7. Pour the batter into the prepared pans; smooth with a spatula.
8. Bake the cakes in the middle of the oven until a toothpick inserted in the centers come out clean, 30-35 minutes.
9. Cool the cakes in the pans for 5 minutes then turn the cakes onto wire racks to cool completely.
10. For frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl.
11. Beat on medium speed for 2 minutes.
12. Add the warm water; mix well.
13. Beat the confectioners’ sugar in two batches.
14. Beat until smooth.
15. Place one layer top side down on a large, flat plate.
16. Spread with 1 cup of the frosting; sprinkle with 2/3 cup walnuts.
17. Top with the remaining cake layer, top die up.
18. Frost the top and sides with the remaining frosting, swirling with a small spatula.
19. Garnish the cake with the remaining walnuts.
Published in: Cooking