Chocolate Cake

By plilhig

Ingredients

• Crisco® Flour No-Stick Spray
• 2/3 cup Crisco® Butter Shortening
• OR 2/3 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
• 1 2/3 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups buttermilk
• 2 cups Pillsbury BEST® All Purpose Flour
• 1/2 cup Dutch process or regular cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Details

Servings 1
Adapted from crisco.com

Preparation

Step 1

1. HEAT oven to 350ºF. Coat a 13 x 9-inch pan or two 9-inch round layer pans, or cupcake pans with flour no-stick cooking spray.

2. BEAT shortening, sugar, eggs and vanilla in large bowl until light and fluffy. Add buttermilk, flour, cocoa powder, baking soda, baking powder and salt. Beat until blended, scraping bowl frequently. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan(s).

3. BAKE pan cake or layer cakes 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean.

4. COOL layers and cupcakes on wire rack 15 minutes; remove from pans to cool completely. Cool 13 x 9 cake completely. Frost as desired.