Cape Cod Chocolate Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
2 cups cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon soda
1 teaspoon salt
1/2 cup solid vegetable shortening
1 1/4 cup evaporated milk
2 large eggs
2 squares chocolate, melted
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease pan(s) using Pan Release.
In a large mixing bowl, add flour, sugar, baking powder, soda, and salt. Stir until ingredients are blended. Add shortening and milk. Beat for 2 minutes on low speed. Add eggs, melted chocolate and vanilla. Beat for 1 minute. Scrape bowl and beat for 1 minute.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
Use with Crusting Buttercream Icing. Add nuts (1/2 cup walnuts or pecans) to icing before spreading on cake.
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