CHOCOLATE BUTTERMILK CAKE

By gaster16

Ingredients

• CAKE:
• 1/2 cup shortening
• 2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 squares (1 oz. each) unsweetened chocolate, melted and cooled
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1-1/2 cups buttermilk
• FROSTING:
• 1/2 cup butter, softened
• 1 - 3 oz. package cream cheese, softened
• 1/2 teaspoon vanilla extract
• Dash salt
• 3-3/4 cups confectioners sugar
• 1-2 tablespoons milk
• 2 squares (1 oz. each) unsweetened chocolate, melted and cooled

Preparation

Step 1

Preheat oven to 325 degrees.

Cake:

Cream shortening and sugar until light and fluffy. Add eggs, one at a time. Stir in vanilla extract. Add melted, cooled chocolate. In a separate bowl, sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9" cake pans. Divide batter evenly between the pans. Bake in a 325 degree oven for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes in pans, remove from pans and cool completely before frosting.

Frosting:

Combine butter, cream cheese, vanilla and salt beat until light and fluffy. Add confectioners sugar slowly, beating on low speed. Stir in 1 tablespoon milk and melted chocolate. Beat until fluffy. Add additional tablespoon of milk, if needed. Place one cake layer on cake plate. Spread a thick layer of frosting. Place second layer on top of frosting. Frost top layer.