Friday, January 29, 2010

Oxblood Chocolate Cake

2 c. sugar
½ c. Crisco (shortening)
2 eggs, separated
½ c. ghiraldelli chocolate powder
2/3 c. boiling water
3 c. sifted cake flour
1 tsp. baking soda (heaping)
2 c. sour cream (sub with 1 ½ c. buttermilk)

Cream Crisco and sugar together; add egg yolks. Dissolve chocolate in boiling water and add to sugar mixture. Mix well. Combine flour and soda and put into cake mixture alternately with sour cream. Put into 2 round greased and floured pans. Flour with chocolate powder. Bake at 350* for 30-35 minutes.

Cream ½ c. Crisco and 2 c. sugar. Mix well and add 2 egg yolks. Add ½ c. chocolate and 2/3 c. boiling water which have been mixed together. Sift 3 c. cake flour and 1 tsp. baking soda (heaping). And add alternately with 1 ½ c. buttermilk. Add beaten whites last and fold in. Put in 2 large cake pans. At 350* for 20-25 minutes.

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