"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Cake Recipe

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This recipe for Chocolate Cake, by , is from The Hatt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Hatt
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 c. pre-sifted flour, 2 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 c. soft shortening (part butter) or substitute 1/2 butter 1/2 sour cream. (omit shortening) 1 c. sugar, 1/2 tsp vanilla, 2 eggs, 2 squares (2 oz) unsweetened chocolate, melted, 1 c. milk

Directions:
Directions:
Grease and lightly flour a 8" x 8" x 2" cake tin.
Preheat oven to 350F. (moderate) Set 25 lower for glass ovenware.
Measure flour without sifting; add baking powder, soda and salt and stir thoroughly to blend.
Cream shortening until fluffy; gradually add the sugar, mixing until creamy. Add the vanilla. Add eggs, one at a time, beating until well blended after each addition. Blend in melted chocolate.
Add dry ingredients alternately with milk, starting and ending with dry ingredients, and mixing until well blended after each addition.
Turn into prepared cake tin, spreading batter evenly.
Bake 50 to 55 minutes in moderate oven. Remove from oven. Allow to stand in tin 5 minutes. Turn out on wire cake rack to cool.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
A light chocolate cake with a nice, rich flavor.

 

 

 

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