Empress Chocolate Cake 1 1/2 c Sifted cake flour
1 c Ghirardelli Sweet Ground Chocolate
3/4 c Sugar
1 1/2 ts Baking soda
1/4 ts Cream of tartar
1/2 ts Salt
2/3 c Shortening
1 c Buttermilk
2 Eggs
1 ts Vanilla
Heat oven to 350-F. Into large mixer bowl, sift flour with
Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add
shortening and 3/4 cup buttermilk. Beat on low speed to combine
ingredients. Beat on medium low speed for 2 minutes. Add remaining
1/4 cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line
two 8 by 1 1/2" round cake pans with waxed paper. Spread batter into
pans. Bake at 350-F for 30 to 35 minutes. Cool on racks 10 minutes;
remove layers from pans.
After completely cooled, frost with Empress Frosting Empress Chocolate Cake printer friendly version located here.
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