Empress chocolate cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| INGREDIENTS: | ||
| 1½ | cup | Sifted cake flour |
| 1 | cup | Ghirardelli Sweet Ground Chocolate |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Baking soda |
| ¼ | teaspoon | Cream of tartar |
| ½ | teaspoon | Salt |
| ⅔ | cup | Shortening |
| 1 | cup | Buttermilk |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
Directions
DIRECTIONS: Heat oven to 350-F. Into large mixer bowl, sift flour with Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add shortening and ¾ cup buttermilk. Beat on low speed to combine ingredients. Beat on medium low speed for 2 minutes. Add remaining ¼ cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line two 8 by 1½" round cake pans with waxed paper. Spread batter into pans. Bake at 350-F for 30 to 35 minutes. Cool on racks 10 minutes; remove layers from pans.
After completely cooled, frost with Empress Frosting*.
*separate recipe
Source: Recipes from Ghirardelli Chocolate Company of San Francisco; recipe from box of "Sweet Ground Chocolate and Cocoa" From: Sallie Austin