&noscript=1 />

Prep Time:
20 minutes

Cook Time:
30 minutes

Servings:
16 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Servings:
16 servings

Chocolate Cake

INGREDIENTS

Chocolate Cake

  • 2/3 C. (150 mL) Crisco® All-Vegetable Shortening
  • 1 2/3 C. (400 mL) sugar
  • 2 large eggs, lightly beaten
  • 1 tsp. (5 mL) pure vanilla extract
  • 1 1/3 C. (300 mL) buttermilk
  • 2 C. (500 mL) all-purpose flour
  • 1/2 C. (125 mL) cocoa powder
  • 1 to 1 1/2 tsp. (5 to 7 mL) baking soda
  • 1/2 tsp. (2 mL) baking powder
  • 1/2 tsp. (2 mL) salt

DIRECTIONS

  1. Heat oven to 350ºF (175°C). Coat a 13″ x 9″ (3.5 L) pan or two 9″ round (3.5 L) layer pans, or line cupcake pans with no-stick cooking spray with flour. Set aside.
  2. Beat shortening, sugar, eggs and vanilla in large mixing bowl until light and fluffy. Add buttermilk, flour, cocoa, baking soda, baking powder and salt. Beat until blended, scraping bowl frequently. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan(s).
  3. Bake oblong or layer cakes for 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean.
  4. Cool layers on wire rack for 15 minutes and remove from pans to cool completely. Cool cake in oblong pan completely. Frost as desired.