Course : Desserts
Serves: 16
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2 cups All-purpose flour* or -- Cake flour
2 cups Sugar
1/2 cup Shortening
3/4 cup Water
3/4 cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Vanilla
1/2 teaspoon Baking powder
2 large eggs
4 Ounces unsweetened -- Chocolate, melted an

Preparation / Directions:

*if using self-rising flour omit Baking soda, salt and Baking powder. This chocolate cake with its rich red-brown color, moist texture and. Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1-1/2 inches, 3 round pans, 8 X 1-1/2 inches or 12-cup bundt cake pan. Beat all ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, bundt cake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers and bundt cake 10 minutes. Invert onto wire rack and cool completely. Frost rectangle or fill and frost layers with Chocolate Frosting or Caramel Frosting if desired. To Microwave: Generously grease 16-cup microwavable bundt cake dish; coat with cornflake crumbs or graham cracker crumbs. Substitute 1/2 cup vegetable oil for the shortening. Pour batter into dish. Microwave uncovered on medium (50%) 15 minutes, rotating dish 1/4 turn every 5 minutes. Microwave uncovered on high 3 to 5 minutes longer or until top springs back and appears slightly moist. Let stand uncovered on flat, heatproof surface (not wire rack) 10 minutes. Invert onto heatproof serving plate.

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  (3 3/4 Stars!)
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