Empress chocolate cake

Yield: 12 servings

Measure Ingredient
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

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