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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A small chocolate cake can be just as good as a large one. Plus, none of it goes to waste. Husband Loren and I love its terrific from-scratch taste and rich chocolate frosting.Paula Anderson, Springfield, Illinois Ingredients:
2 ounces unsweetened chocolate |
1/2 cup boiling water |
1 cup sugar |
1/4 cup shortening |
1 egg |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup buttermilk |
frosting: |
1-1/2 cups sugar |
1/3 cup milk |
2 ounces unsweetened chocolate, melted |
2 tablespoons shortening |
1 tablespoon light corn syrup |
1/4 teaspoon salt |
2 tablespoons butter |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, combine chocolate and water; stir until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to the chocolate mixture alternately with buttermilk. Pour into a greased 8-in. square baking dish.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3. For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into a large pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting achieves spreading consistency. Frost cake. Yield: 4 servings.
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