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Ingredients
- CAKE:
- 2 cups flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening
- 1 teaspoon vanilla
- 2 large eggs
- FROSTING:
- 1 cup unsweetened cocoa powder
- 1/2 cup softened butter or margarine
- 1/2 cup light corn syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup warm water
- 4 cups confectioners' sugar
- 1 cup chopped walnuts, divided
Details
Servings 12
Preparation time 45mins
Cooking time 75mins
Preparation
Step 1
Preheat oven to 350° F. Grease and flour two 9 inch cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt.
Beat in the shortening with an electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs, beat for two minutes.
Pour the batter into the prepared pans, smooth with a spatula. Bake the cakes in the middle of the oven until a toothpick inserted in the centers comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes, then turn the cakes onto wire racks to cool completely.
For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water, mix well. Beat in the confectioners' sugar in two batches. Mix well.
Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting, sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with the remaining walnuts.
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