2 cups all-purpose flour
2 cups granulated sugar
1/2 cup vegetable shortening (or coconut oil)
3/4 cup water
3/4 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp baking powder
2 eggs
4 squares (1-oz each) unsweetened chocolate, melted & cooled
powdered sugar for dusting
Heat oven to 350 degrees.
Grease and lightly flour a 12-cup bundt cake can; set aside.
In large mixer bowl combine all ingredients except powdered sugar and beat on low speed while scraping the bowl constantly for half a minute. Turn speed to high and beat, scraping bowl occasionally, for 3 minutes; pour batter into the prepared pan.
Bake at 350 degrees approximately 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool cake in pan on a wire rack for about 10 minutes. Remove to wire rack to cool completely.
Place the cooled cake on cake plate and dust with powdered sugar.
1/2 cup vegetable shortening (or coconut oil)
3/4 cup water
3/4 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp baking powder
2 eggs
4 squares (1-oz each) unsweetened chocolate, melted & cooled
powdered sugar for dusting
Heat oven to 350 degrees.
Grease and lightly flour a 12-cup bundt cake can; set aside.
In large mixer bowl combine all ingredients except powdered sugar and beat on low speed while scraping the bowl constantly for half a minute. Turn speed to high and beat, scraping bowl occasionally, for 3 minutes; pour batter into the prepared pan.
Bake at 350 degrees approximately 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool cake in pan on a wire rack for about 10 minutes. Remove to wire rack to cool completely.
Place the cooled cake on cake plate and dust with powdered sugar.
file photo
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