 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
This is a recipe from a cookbook called 250 Classic Recipe. Makes a 1-9inch layered cake. Note: If you decide to make cupcakes, when cool and ready to serve, scoop out centers and fill with pecan toffee ice cream or another kind. Ingredients:
3 cups sifted cake flour |
1 1/2 tablespoons cinnamon |
1 teaspoon allspice |
1 teaspoon clove |
1 teaspoon baking soda |
1/8 teaspoon salt |
1 cup shortening |
2 cups brown sugar |
1 teaspoon vanilla |
2 beaten eggs |
4 ounces melted chocolate squares |
1 cup buttermilk |
1/2 cup boiling water |
Directions:
1. Sift flour, spices, baking soda and salt together 3 times.
2. Cream shortening with sugar and vanilla until fluffy. Add beaten eggs and chocolate and beat thoroughly.
3. Add sifted dry ingredients and buttermilk alternately in small amounts, beating well after each addition.
4. Add boiling water and blend. Pour into greased pans and bake at 350 degrees for 30-35 minutes.
|
|