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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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cake Ingredients:
2/3 cup shortening |
1 2/3 cups sugar |
2 eggs |
1 teaspoon vanilla |
1 1/3 cups buttermilk |
2 cups all-purpose flour |
1/2 cup cocoa |
1 1/2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350ºF. Grease and flour 13 x 9 x 2-inch pan or two 9-inch round layer pans, or line cupcake pans. Set aside.
2. In large mixing bowl cream Butter Flavor Crisco, sugar, eggs, and vanilla until light and fluffy. Add buttermilk. flour, cocoa 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 at 350ºF, oblong or layers for 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean.
4. For layers, cool on wire rack for 15 minutes and remove from pans to cool completely. Frost as desired.
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