Old-Fashioned Chocolate Cake

• 1 1/2 cups sugar
• 1/3 cup dark baking cocoa
• 1 tablespoon instant coffee
• 1 1/3 teaspoon baking soda
• 3/4 teaspoon salt
• 2/3 cup vegetable shortening
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 large eggs

For Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoon sugar
• 1 teaspoon vanilla

Method

Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt over a large mixing bowl. Add shortening, 2/3 cup buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes.

Add remaining buttermilk and eggs. Staying on medium speed, beat for 2 more minutes.

Pour batter into 2 greased 8-inch round cake pans. Bake in preheated 350° F oven oven for 30 minutes or until cakes test done with a toothpick. Keep in pans and cool on wire racks for 10 minutes.

Remove from pan by inverting and let cool completely. Place one cake layer on serving plate. Spread with

sweetened whipped cream. Top with second cake layer. Frost cake with remaining whipped cream. Refrigerate until serving time.

Sweetened Whipped Cream:   Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. Do not over beat.

Contributor: Debbie Howell

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