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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Layer Cake Recipe

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This recipe for Chocolate Layer Cake is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup shortening
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
FROSTING:
1/2 cup butter, softened
21/2 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 to 3 tablespoons hot water
Directions:
Directions:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup frosting. Top with remaining layer. Spread remaining frosting over top and sides of cake. Serves 4.
Personal Notes:
Personal Notes:
I made this cake in a 6-inch spring form pan lined with parchment paper. I simply cut it in half to make layers. Since Paul likes cherry pie, I put pie filling between the layers then frosted the cake. He loved it!

 

 

 

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