Best-Ever Chocolate Cake

By luvmybuttonsnbows

Ingredients

• FROSTING:
• 2 c. flour
• 2 c. sugar
• 1/2 c. unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. vegetable shortening
• 1 c. milk
• 1/2 c. cold black coffee
• 1 tsp. vanilla
• 2 large eggs
• 1 c. unsweetened cocoa powder
• 1/2 c. softened butter
• 1/2 c. light corn syrup
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1/4 c. warm water
• 4 c. powdered sugar
• 1 c. chopped walnuts, divided

Preparation

Step 1

Preheat oven to 350°. 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 at low speed. Beat in milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs; beat for 2 minutes. Pour the batter into the pans, smooth with a spatula. Bake the cakes in the middle of the oven until a tester comes out clean, 30 to 35 minutes. Cool the cakes in the pans for 5 minutes, then turn 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 powdered sugar in two batches. Beat until smooth. Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting, sprinkle with 2/3 cup walnuts. Top with remaining layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with remaining walnuts.