- 15
Ingredients
- 3 cups flour
- 6 generous Tablespoons cocoa
- 1 tsp. baking powder
- 3/4 tsp. salt
- 2 sticks butter
- 1/2 cup Crisco (can use butter)
- 3 cups sugar
- 5 eggs, one at a time (room temperature)
- 1 cup milk (room temp)
- 1 T. vanilla
Preparation
Step 1
Preheat oven to 325. Grease (with butter or Pam) a Bundt or tube pan, then pour about 1/4 cup of sugar into the pan and coat all the surfaces.
In a medium bowl, sift and set aside the flour, cocoa, baking powder and salt.
In a very large mixing bowl, cream the butter, Crisco and sugar.
Add the room-temperature milk, eggs (one at a time) and vanilla.
Add the sifted dry ingredients a bit at a time, mixing thoroughly with electric mixer after each addition.
Pour into pan and bake for approx. 1 hour 20 minutes. Do not overbake!
As soon as a toothpick stuck into the middle comes out clean, take the cake out of the oven and cover the pan with aluminum foil. Let sit on a cooling rack for 25 minutes. Then turn onto a cake plate.
Suggestion: Freeze half of the cake; it freezes well, slices right out of the freezer and can be toasted, micro’ed, or even enjoyed frozen.