Yield: 12 servings
| Measure | Ingredient |
|---|---|
| \N \N | 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 \N | Eggs |
| 1 teaspoon | Vanilla |
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